• aberne on December 07, 2020

  One-pan romesco soup. Amazingly easy recipe. Everything goes in one baking pan, then roasted for an hour while your house fills with the most amazing smells. The texture is creamy and rich, and even the littles gobbled it's up. Double the croutons. You're welcome.

Notes about Recipes in this book

• Tuna poké bowls with daikon leaf furikake

  • mondraussie on February 07, 2022

    Didn't make the daikon leaf furikake because I didn't have any nori. But will definitely try it. Used brown rice, think it works better that way. Also used fresh broadbeans instead of edamame (can't get that here). But despite the subs, it made a fabulous meal.

• KFC: Keralan fried cauliflower with coconut chutney

  • mondraussie on September 06, 2022

    Delicious!! Definitely going on the regular rotation. Didn't make the coconut chutney, ran out of time so served with a tomato salad, yoghurt, mango chutney, etc.. Will definitely try the coconut chutney next time.

• Double denim mac 'n' cheese

  • Kate548 on October 09, 2023

    This was far too rich and salty for my taste. Next time I would cut down the cheese. I enjoyed the vegetables, though.

• Lemongrass fish pops with green mango salad

  • mondraussie on April 08, 2023

    Lemongrass is not easily available here, so I can't waste it as a "skewer".. So just made patties instead. Worked out just fine. Salad was great. Had some leftover satay sauce in the freezer, so served it with that too. Definitely worth a repeat.

• Fool-proof corn fritters

  • Ordinaryblogger on May 11, 2023

    Lovely recipe! Used cheddar instead of halloumi and added a chopped red onion. A new family fave. Served with beans.

• Sweetcorn soup

  • mondraussie on February 05, 2023

    Meh... didn't like it all

• Carrot top rigatoni

  • Ganga108 on July 05, 2021

    Used Orzo pasta (risoni) instead of rigatoni, and LOVED it.

• Indian-style butter carrot (Gajar makhani)

  • Lepa on June 27, 2021

    This was good but not great. I felt like the sauce was missing something. Maybe it would be better with cream, as butter sauce usually is. I added a squeeze of lime and that helped. If I make this again I would cut the carrots smaller, as they didn't quite cook enough in 45 minutes.

  • mondraussie on April 10, 2022

    I added some leftover roast chicken and this turned out to be a very nice dish. The cashew topping was a very nice touch..

  • KamikazeK on April 28, 2023

    Like all curries, this recipe improves with age. I added cubed chicken half-way through. The recipe calls for frying up the spices and cashews in butter, then removing half for the topping and leaving the other half to cook with the curry. The topping was phenomenal — and added necessary crunchy texture — but the cashews that simmered were unremarkable. Next time, I’d make one batch as topping, then fry up another half-batch to simmer. I also added an extra branch of curry leaves (a happy addition), and was very generous with cilantro leaves.

• Darl's daal

  • nat_qp40lu on March 26, 2026

    Tina made this for our Brisbane (Australia) BATCH Club. Everyone took home a batch and it was so delicious!

• Sweet potato shepherd's pie

  • emily_tmg41q on March 21, 2026

    I used 500g ground venison & bulked it out with mushrooms. Love the technique of roasting the sweet potatoes whole, this seems to dry them out a bit which is a good thing for the mash topping.

• Radicchio and sausage pasta

  • Jane on September 24, 2021

    This isn't the prettiest of pastas but it tastes really good. Sautéing the radicchio does dull its bright purple color to more of a gray, that also tinges the pasta, especially on leftovers. You would have to like bitter flavors to enjoy this as the radicchio does dominate. I did the half-and-half option, replacing half the pasta with zucchini noodles, which I would do again. I will definitely make this again. It makes a huge amount, probably more like 5-6 servings.

• Baba ghanoush

  • mondraussie on September 04, 2023

    Will add more garlic next time, and in fact, will roast the garlic in the oven, for a more mellow flavour.

• Burnt shallot and crispy brocc orecchiette

  • Astrid5555 on February 09, 2024

    Love that this recipe uses the whole broccoli including the stem. Grating the broccoli was a labor of love but this was due to my not so sharp grater leaving me with big chunks of broccoli which I then had to cut by hand. Apart from the very simple to make and also very tasty.

• Silverbeet khachapuri

  • pixie_brsj1p on May 27, 2026

    We veganised the filling with vegan cheese, form tofu, nutritional yeast and miso. Lovely way to use greens & fenugreek is interesting. We replaced the dough with the vegan khachapuri dough from Vegan Baker by Zacchary Bird

• Smashed potato and rosemary focaccia

  • pixie_brsj1p on May 10, 2026

    Excellent base, easily customisable. We had with Szechuan olives and pesto with a hemp seed, pepita, sesame seed & garlic mix pressed into the top before baking.

• Summer slice

  • Lepa on June 28, 2021

    This did not turn out well for me. I was excited to try it because my MIL gave me a 1960s recipe for broccoli "quiche" or impossible pie with bisquick that I make all the time and love. I thought this would be a different, more exciting version of that so maybe I was setting myself up for disappointment. That said, this recipe has several issues. First, the bacon goes in uncooked. I was a bit surprised and googled several Australian websites and this is common with zucchini slice recipes. A few precooked the bacon so I did- but barely. The taste of the soft bacon, semi-cooked bacon in the end result was off-putting for me. If I tried this again I would crisp the bacon first. Also, this recipe needs salt. Finally, the cooking time isn't nearly enough. I took it out after 45 minutes and when I cut into it, egg oozed out. So I put it under the broiler for a few minutes but that still didn't do the trick. I'd add another ten minutes to the recipe.

  • Jane on September 05, 2021

    I liked the idea of this but the reality wasn't so great. Like Lepa I found it was very undercooked at the suggested cook time and oven temp. It was completely liquid in the center so I upped the temp from 350 to 390 for another 20 minutes. After that it was edible around the edges but the center tasted of uncooked flour - not pleasant. I still like the concept so I may try it again and bake at 390 from the start.

• BLT salad with avo-li

  • Lepa on August 17, 2022

    This is an especially delicious salad. The avocado dressing is incredible. Marinating the tomatoes briefly in cider vinegar gave them an especially bright and sweet taste. A squeeze of lemon at the end was perfect. The bacon needed another three minutes in the oven- and we used a whole package instead of 3 ounces (for a family of four). This is going into our regular rotation.

  • mondraussie on May 01, 2023

    Nice. Maybe wouldn't bother with the avocado dressing, just use avocado pieces and an oil and vinegar dressing instead. Added some leftover roast potato and made for an excellent lunch.

  • Acarroll on January 16, 2024

    This was severely lacking in seasoning. Even with extra salt added, it was just... bland.