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Salad Recipes

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Flowerdale Farm is an innovative Australian-owned family business based in Flowerdale, Victoria, around an hour North East of Melbourne. They’re growers and suppliers of an astonishing range of edible flowers and micro-greens. While many of us may have seen plates within Melbourne restaurants garnished with their products, there’s now a growing list of grocery stores and vegetable provedores that stock their products. Adding colour and life to a range of dishes, here’s our guide to…

While a half side of premium fish might sound a touch luxurious or expensive during the COVID-19 crisis, it’s surprising just how much volume cured fish is produced and how long it will last in your refrigerator, potentially making some decent cost savings. If you can’t access a while side of fish, slices of fresh salmon from your supermarket will also work nicely, as long as the pickled beetroot and seasoning well covers the fish…

If you’re growing tomatoes at home, you’ll know it’s been an unusual season in Australia. A late summer to autumn harvest for many in the southern states is progressing; and for some green tomatoes sit on the vine without ripening as the weather cools. If you’re a little dissatisfied with your green crop then we highly suggest this sweet, sour and highly aromatic melon caprese salad recipe. It makes a wonderfully light and nutritious evening…

It’s garlic, but not as you know it. Rich, dark and delicious, black garlic is an ingredient for the everyday cook to make dishes more interesting, more fun and even tastier. Black garlic is garlic that has been naturally transformed to change not just its colour and texture but also its flavour. Gone is the pungent tang, replaced with a sweet mellow flavour that is reminiscent of molasses and caramel. The sharpness of raw garlic…

I had this salad in a restaurant in Los Angeles, and it completely transformed the way I prepare brussels sprouts. Gone are the days of boiling these baby cabbages to death; now it’s all about roasting, grilling or even eating them raw, as in this recipe. The key here is to shred them as finely as you can, which gives the slaw a more refined flavour as the dressing is better able to coat the…

It’s one of the best best BBQ recipes we know and is incredibly simple to put together. Its winning secret ingredient: the added premium smoked paprika. Get this one together for family and friends this silly season down under and you’re sure to be awarded King of the BBQ. Coriander and Lime Mayonnaise 3 egg yolks 2 tsp Dijon mustard 2 tsp white wine vinegar 200ml olive oil or sunflower oil ½ bunch coriander, well…

Bowel Cancer Australia has announced the return of Meat Free Week, September 23-29, challenging Australians to try a plant based foods menu for seven days and raise funds for a great cause. The campaign aims to get people thinking and talking about how much meat they’re eating, and the impact consumption has on health and the environment.  Now in its seventh year, support for Meat Free Week continues to grow with international celebrity campaigners and…

Seared Duck Salad with cress, quinoa, pecans, goat’s curd and blackberry balsamic dressing Serves 4 4 duck breasts, skin on 1 cup cooked quinoa 1 bunch, picked water cress 4 tbsp goat’s curd 4 small radishes, thinly sliced ½ cup toasted pecans Blackberry balsamic dressing 1 cup of fresh blackberries to serve Blackberry Balsamic Dressing 1 cup fresh blackberries ½ cup Australian extra-virgin olive oil ½ cup balsamic vinegar 2 tsp brown sugar Juice of…

In late 2018 Mansfield winemaker Ros Ritchie opened a new cellar door within the historic Magnolia House – a late 1800s American Victorian-era kit home that was shipped to Melbourne as ballast, and on to the High Country via steam train by then owner Harry Amor of the Mansfield Courier. Constructed in 1908, the venue today is a fascinating place for sampling Ros’ premium cool climate wines. Complimenting these European varietals Essentials’ Megan Chalmers has put together…

¼ piece of broccoli, cut into large florets ¼ piece of cauliflower, cut into large florets 2 tbsp Rainforest Heart Spicy Citrus Dukka 3 tbsp Tolpuddle Marinated Gem goat cheese 2 slices of dark rye bread, toasted and crumbled 2 tbsp hazelnuts, toasted and finely chopped Australian extra-virgin olive oil For garnish: 6-8 hazelnuts roughly chopped ½ pomegranate, seeds removed (for garnish) Snowy River Station Sea Parsley leaves (for garnish) Method Preheat oven to 200C…

with a Salad of Sautéed Mushrooms, Fennel and Radicchio and Pomegranate Molasses Vinaigrette Makes approximately 20 arancini Arancini 1L (4 cups) good quality vegetable stock 1 tbsp truffle oil 1 brown onion, finely chopped 2 garlic cloves, crushed 330g (1½ cups) arborio rice 40g (½ cup) grated reggiano parmigiano 2 eggs 180g (2 cups) dried (packaged) breadcrumbs 150g (1 cup) plain flour Vegetable oil, to deep-fry Salt and cracked black pepper Method 1. In a…

Serves 6-8 4 Witlof ½ bunch celery, julienned 100g grapes Yileena Park Wines (Yarra Valley) Smoked Walnuts Apple remoulade (see recipe below) Parsley leaves ¼ bunch chives, cut into batons Method, Apple Remoulade Makes about 400ml 4 egg yolks 1 tbsp Dijon mustard 1 tbsp Yileena Park(Yarra Valley) 14-year-old Cabernet Merlot Vinegar 300ml Yileena Park(Yarra Valley) Yackandandah extra virgin olive oil with smoked garlic chips 2 Granny Smith apples 1. Place egg yolks, Dijon mustard…