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Ceviche and celeriac in a salty, citrussy dressing, baked beetroot with charred onions, soured cream and sumac, and pork loin in a cider sauce with rhubarb and bitter leaves
Make the most of summer produce while you still can: greengages take mackerel to another level, while peaches are the soft sell for pork chops with runner beans
A warming, Sri Lankan-style risotto-alike that’s perfect for a cool summer’s evening
Melbourne pastry chef Charlie Duffy microplanes nuts into thin, leaf-like shavings for his crisp mini cakes. Brown the butter well for an extra-sweet nutty aroma
An easy chocolate tart and an irresistible raspberry ricotta cake
Strawberry shortcake blondies. Peach and almond cookies. S’mores ice-cream. What more need we say?
A good cocktail takes skill, and one of those skills is preparing the right ingredients
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