Australian Recipes

This is the flavour of the outback; chunky beef, a smattering of veggies, and a taste of the old world ways of cooking.

Prawns sauteed in butter, garlic, chilli. Flambe with Sambuca, dressed with ground espresso beans. Served with fresh bread.

A thoroughly Aussie dish!

A delicious, light recipe!

This dish is sticky and flavoursome comfort food that brings back many fond memories. It is also best excuse for you to be eating with your hands when sucking that last bit of meat off the bone.

Finding interesting ways to eat cauliflower can sometimes be difficult. That’s why this salad is so good. It combines the wonderful cauliflower with red lentils, spices and toasted pine nuts. This is ideal hot or cold and can be mixed with spinach, mixed leaves or cooked shredded chicken.

You’ve heard of ice cream sandwiches, now you can try rice cream sandwiches.

Great yoghurt ideas

A delicious recipe for glazed quail from Celcius restaurant.

An exotic and luscious ginger beer infused with the tastes of the land.

When I was a kid my father always had chooks and a vegetable garden, silverbeet was generally in abundant supply. My mother would occasionally make this for breakfast on weekends. Now as a nutritionist, dietitian and parent I value the dish as an early morning opportunity to serve one of the recommended five serves of vegetables daily.

Cheese and vegemite in puff pastry.

An Aussie classic dessert. Great at anytime of the year.

You may need to ask your butcher for this cut. Pork belly is most commonly sold as ‘pork rashers’, which are narrow strips of belly, and usually, have the bone in. This recipe requires a whole piece of belly with the bones removed.

Roast potatoes have a lot of flavour already, but to make a meal out of it, why not roast some other veggies at the same time.

A simple, nutritious and delicious meal.

Perfect for an Aussie afternoon tea.

Great to cook if mum or dad is not into cooking dinner for that night. It’s easy to make and it tastes so delicious. Its a something different for the whole family.

I love cooking and there are many recipes with which I have an affiliation but this is THE meal that just speaks to me of my heritage. It reminds me of the Australian working class people, for whom lamb the only meat they could afford and who only had chicken at Christmas. For my mum and Nan, every Sunday was lamb roast.

This is my favourite recipe because when we make it we catch the barra, the cherripins (fresh water prawns) and collect the water lilies, which makes for a fun day. The ladies call it Daly River Dreaming.

I love lamb! And I am always searching for ways to keep the flavour up but keep the ‘weight’ of the whole dish down, this does it for me: fresh, robust, intense yet somehow leaves you feeling light… This dish is great with the new Tempranillo, Sangiovese style mid-weight reds.