- Sides ·
Charred Zucchini with Dill Lemon Dressing with Toasted Almonds
Charred zucchini ribbons just sing with a lemony dressing imbued with the freshness of dill.
explore Vegetables
- Mains & Accompaniments ·
Heirloom Tomato, Zucchini and Manchego Tart
A divine vegetable tart that is delicious served straight from the oven but also makes great picnic fare.
- Sides ·
Garlicky Roast Vegetables with Feta
Spruce up your side dishes with this beauty.
Grilled Zucchini with Currants, Pine Nuts and Mint
Tender zucchini halves get the chargrill treatment and are perked up with sweet currants, golden pine nuts and the freshness of mint.
- Sides ·
Sweet and Sour Red Cabbage, Green Apple and Currants
Sweet and tangy cabbage is a great accompaniment to duck, pork or sausages.
- Sides ·
Piquant French Beans
A great way to add a little flavour to green beans.
- Sides ·
French Boulangere Potatoes
Tender-hearted yet crispy, these French-style potatoes are a wonderful accompaniment to any roast.
- Salads ·
Green Vegetable Salad with Dill Dijonnaise
This salad came together the first day that Josh photographed my food. Knowing he loved his veggies, a concert of green vegetables with a creamy mustard dressing evolved.
- Salads ·
Honeyed Brussels Sprouts with Almond and Dijon Dressing
A much-maligned vegetable, the secret to tasty Brussels sprouts is to caramelise them until they're golden, stopping when they are just tender and still bright green. A drizzle of honey makes them shine, and a sprinkle of toasted nuts never goes astray.
- Appetisers ·
Roast Capsicum with Feta and Olives
This is a very Greek way to serve capsicums. The best way to eat them is to mash them together with the feta using a fork, and then slap it all on some grilled pita bread. A little Greek music in the background is recommended for the full experience.
- Main Courses ·
Swiss Brown Mushroom and Gruyère Tart
Puff pastry sheets in the freezer are my standby to create easy-bake pastry tarts and let my imagination run wild with the toppings. This stunning savoury mushroom tart with sweet undertones of gruyère is just the thing for an autumn table.
- Main Courses ·
Artichoke and Olive Pissaladiére
Where Provence in France meets Liguria in Italy, this delightful hybrid of a tart and pizza was born. I first enjoyed it in Nice and have added my own touch, the beautiful addition of flower-like artichokes and thyme to the onions, olives and anchovies. This is ideal picnic food as it doesn't need to be refrigerated and it transports well.
- Salads ·
Radish, Pea and Rocket Salad
The French know how to make the best of the humble radish, serving them simply with butter and sea salt. Their peppery crunch and pink brightness make for a great salad addition and a few sweet peas thrown in are a lovely contrast.
Charred Corn with Maple Butter
When I was ten, we travelled to Greece and it was the first time I had corn grilled over the coals, from a street vendor in Athens. I remember that first taste of sweet, chewy, charcoaled sweetcorn and the delight of holding it like a lollipop and nibbling away as we roamed the streets. I remember my sister and I begging Mum for another one whenever we passed the vendors. In later years, I would challenge my kids to a corn race to get them to quickly eat up every niblet and still now, charred corn slathered in a flavoured butter is a barbecue favourite.
- Appetisers ·
Sesame Carrots with Mandarin Juice
Carrots will never be boring again if you roast them, spice them and dress them this way, with a squeeze of fresh mandarin or a juicy orange.
- Salads ·
Roast Beetroot and Radicchio with Balsamic Glaze
Underrated and underused, beetroot becomes less troublesome when it's roasted and sparked up with a vinegary dressing. Matched here with the grown up taste of radicchio and rare purple carrots, it's a salad that will turn heads at the table.
- Main Courses ·
Spiced Roast Cauliflower
A magnificent way to cook a whole cauliflower.
- Entrees ·
Stuffed Zucchini Wrapped in Prosciutto
When my husband came home one afternoon carrying a little basket of homegrown zucchini and tomatoes from my dad-in-law's garden, I knew I had to put as much care into the recipe choice as he does into his abundant backyard veggie patch. Each year I am amazed at how everything grows to a lush fruitfulness under his hand. It reminds me to take the time and have the patience to nurture something to its full potential.
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