INGREDIENTS 3 large eggplants 2 large red capsicums 1 1/2 tablespoons finely chopped fresh oregano 1 1/2 tablespoons finely chopped flat-leaf parsley 1/2 cup (90g) good-quality black olives, pitted, chopped 100ml extra virgin olive oil, plus extra to drizzle 2 tablespoons capers, drained METHOD Preheat the oven to 220°C. Slice eggplant lengthways as thinly as … Read more
INGREDIENTS 1/2 Kent pumpkin (skin on, seeds intact), cut into thick wedges, halved lengthways 1 tbs sunflower oil 1/4 tsp ground cinnamon 1/2 cup coconut yoghurt (we used Co Yo) 1/2 bunch coriander, leaves roughly chopped MAPLE AND CINNAMON DRESSING 1 tbs tamarind puree 2 tbs maple syrup 2 tbs light soy sauce 2 tsp … Read more
INGREDIENTS 1 tbs olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 1/2 long red chillies, finely chopped 1 chorizo, casing removed, crumbled 1 tsp each smoked paprika (pimenton), ground cumin, ground coriander seeds and dried oregano 400g can lentils, rinsed, drained 2 … Read more
INGREDIENTS 8 skinless flathead fillets (or other flaky white fish), pin-boned 1/2 tsp each smoked paprika (pimenton), ground cumin & ground coriander 1/4 cup (60ml) extra virgin olive oil 1 flour tortilla, cut into small pieces 1 butter lettuce, leaves separated Sauerkraut, sliced cucumber & micro coriander, to serve GREEN VEGANAISE 1 tbs extra virgin … Read more
INGREDIENTS 600g sebago potatoes, peeled, chopped 1/3 cup (80ml) extra virgin olive oil 300g chorizo, cut into 1cm-thick slices 80g manchego, cut into 1.5cm pieces 400g can chickpeas, rinsed, drained 1/2 tsp ground cumin 1 tsp smoked paprika (pimenton) 1/4 tsp cayenne pepper 1 bunch silverbeet, leaves separated, stalks cut into 5cm pieces 1/2 cup … Read more