Recipes Archive
Simple cherry tart
David Herbert CHERRIES make a great simple tart – and add a nice twist to a classic friand recipe.
Cherries with sheep’s milk ice-cream
THIS Italian dessert combines the rich creaminess of sheep’s milk ice-cream with a sweet and tangy cherry concoction.
Mushroom and sheep’s curd lasagne
Mitch Orr COMBINE the nutty taste of mushrooms with creamy sheep’s curd for this rich entree.
Sheep’s milk cheese with tapenade on toast
Mike McEnearney WONDERFUL fresh cheese is the perfect friend for an intense salty tapenade.
Roast turkey
David Herbert A ROASTED turkey will rest in a warm place for up to an hour and still be hot.
Prawn salad
David Herbert THIS prawn salad can be prepared ahead of time and assembled just before serving.
Couscous salad
David Herbert WHEN roasting lamb I always buy more than I need so there are plenty of leftovers. The salad makes a great summer lunchbox meal.
Stir-fried asparagus with almonds & sesame
David Herbert THE cooking times here are for thick spears of asparagus. Keep an eye on them; asparagus is better undercooked than overdone.
Three-pea stir fry
David Herbert I THINK frozen peas are fantastic – they’re processed so quickly after harvest that they stay tender and sweet.
Chilli Chicken & Pak Choy
David Herbert ASIAN greens like pak choy, bok choy and choy sum are a tasty, versatile alternative to European cabbages, lettuce and spinach.
Sesame fried greens
David Herbert ASIAN greens like pak choy, bok choy and choy sum are a tasty, versatile alternative to European cabbages, lettuce and spinach.
Baked lime puddings
David Herbert A LOVELY lime sauce forms while these puddings are cooking.
Moist pear & chocolate cake
David Herbert THE pear cake is sticky and moist and is great served as a dessert. Poached pears can be prepared a couple of days ahead.
Prawn & fennel risotto
David Herbert TRADITIONALLY, risotto is served alone before the main course, but I like to present it as either a main or a side dish.
Mushroom Risotto
David Herbert TRADITIONALLY, risotto is served alone before the main course, but I like to present it as either a main or a side dish.
Beetroot, lentil & mint salad
David Herbert THESE vibrant winter salads are packed with plenty of slow-burning ingredients to keep you going; the dressings are punchy and full of flavour.
Quinoa, Chickpea & Chilli Salad
David Herbert THESE vibrant winter salads are packed with plenty of slow-burning ingredients to keep you going; the dressings are punchy and full of flavour.
Kale and hearty
David Herbert I LOVE the earthy goodness of greens such as kale, cavolo nero or silverbeet; they are perfect with this simple lamb stew.
Slow-cooked shoulder of lamb
David Herbert POMEGRANATE molasses adds richness to meat, fish and vegetables.
Pomegranate Salsa
David Herbert POMEGRANATE molasses adds richness to meat, fish and vegetables.
