Fig, blue cheese and hazelnut salad
Make the most of a backyard bounty of fresh figs with this delectable summer recipe from The Diggers Club.
Rockin’ the beets
With an abundance of beetroot being harvested from his patch, JUSTIN RUSSELL shares a favourite recipe - roasted beetroot salad.
Oatmeal hotcakes with berry crush
Sharing good food with family and friends is one of life’s great pleasures, but it’s easy to become trapped in the daily routine and lose your passion. Here, author Valli Little gives us the cover recipe from her latest book - Love to Cook. Love to Cook is designed to help you discover (or rediscover) the joy of spending time in the kitchen and at the table.
Beetroot and asparagus salad with rocket, hazelnuts and goat’s cheese
In the Northern Hemisphere, a large percentage of sugar production is derived from the sugar beet and it is often used for fodder, too, so it has a bad name. Beetroot, from the same family as the chard, does contain a great deal of sugar, but this only serves to make it a delicious vegetable and one of Australia’s favourites.
Cherry tomato clafoutis with zucchini and oregano
This is a play on cherry clafoutis and it is both easy to bake and light as you do not require a pastry crust or a dough — clafoutis is traditionally cooked in cocotte dishes. I use zucchini to give the dish more body and to complement the tomatoes.
Chicken Cacciatore
The delicious chicken cacciatore served at the Diggers Club and Organic Gardener Magazine Readers Lunch.
Roast Pork Fillet with Caramelised Apples
The delicious roast pork fillet with caramelised apples served at the Diggers Club and Organic Gardener Magazine Readers Lunch.
Almond & Rhubarb Tart
The delicious almond and rhubarb tart served at the Diggers Club and Organic Gardener Magazine Readers Lunch.
Grab and go muesli bars
From the October 2013 issue of ABC delicious. magazine, Jill Dupleix's recipe for lusciously decadent bars of soft fruit and crunchy nuts will give you the energy you need to power through the day.
September preserve: preserved lemons
Bottle lemons for a tangy addition to tagines and roast meat.
August preserve: rhubarb and ginger jam
Rhubarb and ginger make a warming, wintry jam, writes ALECIA WOOD.
Nasturtium and macadamia pesto
Gavin Hughes, Executive Chef, Byron at Byron Resort & Spa, has provided this recipe for Organic Gardener.