Gluten Free

Beef short ribs with chimchurri

Fresh and fragrant Chimichurri sauce, from Uruguay & Argentina, is the best accompaniment to these meltingly tender beef ribs.

Australian Women's Weekly|Feb 23, 2020

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  • Prawn and asparagus risotto

    This classic flavour combination makes for a delicious risotto. It's simple to make with quality fresh ingredients to create a wonderful lunch or dinner for the weeknight through to a special dinner.

    Australian Women's Weekly|Feb 23, 2020

  • Portuguese chickens with fig salad

    It's quite easy to make Portuguese chicken at home. Flatten a whole chicken, marinate it and drizzle with spicy piri piri sauce. We serve ours with a fresh fig salad

    Australian Women's Weekly|Feb 20, 2020

  • Shepherdless pie

    A vegan twist on the classic shepherd's pie made with lentils, mushrooms and a polenta topping. It's just as hearty as the original and oh-so tasty!

    Australian Women's Weekly|Feb 13, 2020

  • Waldorf salad

    This classic Waldorf salad is given a boost of flavour and texture with tasty walnuts and poached chicken.

    Australian Women's Weekly|Feb 12, 2020

  • Caprese salad

    This classic Italian salad featuring sliced fresh mozzarella, tomatoes, and sweet basil is proof that the simple things are often the best.

    Australian Women's Weekly|Feb 11, 2020

  • Peppermint bites

    Like DIY Mint Slice biscuit - but better for you.

    Australian Women's Weekly|Feb 09, 2020

  • Asian steamed fish with ginger and soy

    This steamed fish with ginger and soy is a light, healthy and delicious way to increase your fish intake for the week. Any white fish like coral trout, snapper, bream, barramundi or silver perch will work perfectly.

    Australian Women's Weekly|Feb 04, 2020

  • Fish cakes with herb salad

    With a kick of chilli and fragrant lemongrass dipping sauce, these authentic fish cakes make a quick and tasty meal.

    Australian Women's Weekly|Feb 02, 2020

  • Polenta and ricotta cake with rosemary lemon syrup

    Looking for a cake with wow factor? Soaked in deliciously sweet lemon and rosemary syrup and served with whipped ricotta, this polenta cake is sure to impress.

    Australian Women's Weekly|Jan 29, 2020