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.
Nasturtium and macadamia pesto
Gavin Hughes, Executive Chef, Byron at Byron Resort & Spa, has provided this recipe for Organic Gardener.
July preserve: quince and chamomile jam
ALECIA WOOD describes how to add chamomile blossoms to quince for a wintry jam with a twist.
Coriander pesto
If you love coriander, it’s hard to imagine you could ever have too much in the garden, but when you do, you could turn it into a delicious coriander pesto, writes PHIL DUDMAN.
Lemon and lime curd
Taken from Simply the Best by Valli Little Perfect for filling tarts, crepes and cakes - or serve with blueberries, fresh ricotta and biscotti for an indulgent dessert.
Roasted pumpkin risotto
1 head garlic 800g ‘Kent’ or ‘Butternut’ pumpkin, peeled and cut into 2cm squares 4 tablespoons extra virgin olive oil 2 tablespoons rosemary leaves, chopped 1 litre chicken stock 1 leek, white part only, sliced 1 brown onion, finely chopped 2 celery sticks, finely chopped 1 long red chilli, deseeded and finely chopped 1½ cups […]
Herbal teas from the organic garden
If the cold, winter days are making you feel a little run down, then maybe a warm cup of tea made from some regular garden herbs is just the thing to lift your spirits, writes PHIL DUDMAN.
Pear, fig & ginger upside-down cake with ginger syrup
This is a moist, light cake and the semolina adds a little crumble.
Chargrilled ginger pork cutlets with Asian salad and lemon ginger dressing
Chargrilled ginger pork cutlets with Asian salad and lemon ginger dressing.
Spaghetti al limone (with lemon zest)
Extract from From Where I Sit by Bruce Esplin and Roz Esplin
Witlof garden salad
Witlof is related to radicchio, and has similar crisp leaves, tightly packed and white in colour, with pale green tips.