Autumn Winter

Slow-cooked lamb with braised green beans

Roasted till it's soft and tender, served with light tortillas and braised bean, our slow-cooked lamb is worth every second.

Australian Women's Weekly|Aug 06, 2019

Subscribe to
  • Grilled haloumi, white nectarine & kohlrabi salad

    This grilled haloumi salad recipe is a wonderful balance of salty haloumi, sweet nectarine and crisp kohlrabi for a delicious side salad or light lunch.

    Australian Women's Weekly|Jun 18, 2019

  • Mandarin marmalade

    Winter is the perfect time to make mandarin marmalade as beautiful in-season produce hits the shelves!

    Australian Women's Weekly|May 20, 2019

  • Greek mac and cheese

    Take the traditional out of mac and cheese and try this opa-mazing Greek-inspired version.

    Australian Women's Weekly|May 03, 2019

  • Broccoli mac and cheese

    It’s the holy grail ofall pasta bakes, so here’s how to make a an even better version of the traditional family favourite.

    Australian Women's Weekly|May 02, 2019

  • Chocolate freckle Easter eggs

    This homemade Easter eggs recipe is a bright and fun way to add a personal touch to your Easter celebrations, and get little hands involved!

    Australian Women's Weekly|Apr 02, 2019

  • Three-grain maple syrup porridge

    This warming porridge uses brown rice, pearl barley and steel cut oats to create a high-fibre and deliciously-textured breakfast. Pomegranate, permission and blueberries add a sweet touch.

    Australian Women's Weekly|Mar 28, 2019

  • Fig & raspberry baked porridge

    To save time in the morning making this delicious and warming porridge, weigh and combine all your dry ingredients the night before. Instead of raspberries and figs you can also use the same weight of other fruits such as apricots, apples, pears, blueberries, blackberries and plums.

    Australian Women's Weekly|Mar 28, 2019