Weekly meal planner: early

Weekly meal planner: early - mid October

Start the week with Mexican-style fish fillets, venture into a mid-week curry, then finish it off with a whole roasted trout and sweet potato, rosemary and garlic gratin.

Down Mexico way: Fish fillets in Veracruz-style sauce.

MEDIUM

Fish fillets with Veracruz-style sauce

30 mins - 1 hour

Contains:

EASY

Duck and pomegranate salad with hoisin vinaigrette

< 30 mins

Contains:

EASY

White chocolate and date biscuits

< 30 mins

Contains:

Turmeric fish skewers and garlic greens.

EASY

Tumeric fish skewers and garlic greens

< 30 mins

Contains:

EASY

Sweet potato fries

30 mins - 1 hour

Contains:

MEDIUM

Sri Lankan chicken curry

1-2 hours

Contains:

EASY

Minute steak with chipotle butter and lime

< 30 mins

Contains:

Dan Lepard's white bean puree, fried capers with tapenade flatbreads.

MEDIUM

Tapenade flatbreads with white bean puree and fried capers

1-2 hours

Contains:

EASY

Sweet potato, garlic and rosemary gratin

1-2 hours

Contains:

EASY

Whole roasted ocean trout with lemon and thyme

30 mins - 1 hour

Contains:

EASY

Potato and kale pizza

30 mins - 1 hour

Contains:

MEDIUM

Cherry hazelnut upside-down pudding

1-2 hours

Contains:

Neil Perry's chicken flautas with sweetcorn and avocado salsa.

MEDIUM

Chicken flautas with corn and avocado salsa

30 mins - 1 hour

Contains:

MEDIUM

Chocolate brownie pots with raspberry compote

30 mins - 1 hour

Contains:

EASY

Hellenic Republic’s Cypriot grain salad

< 30 mins

Contains:

Garlic-lovers: Neil Perry's pan-fried prawns with roast garlic and chipotle oil.

MEDIUM

Mexican pan-fried prawns with chipotle

30 mins - 1 hour

Contains:

Gerard's Bistro bekaa wings with kishk yoghurt.

MEDIUM

Gerard's Bistro bekaa chicken wings

2 hours +

Contains:

the french saloon, ian curley, todd moses, melbourne, good food, gemima cody, kristoffer paulsen, eat out gemima cody, ...

The best desserts we've eaten all year

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This article contains a photo gallery

Soft-shell crab sliders, one of the dishes Geoff Lindsay will be bringing to The Crab Club in Lorne this summer.

Chef Geoff Lindsay takes his Crab Club to Lorne

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Our most chocolately chocolate recipes

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This article contains a photo gallery

The Night Noodle Markets return this Thursday

The Melbourne Night Noodle Markets are back

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