Budget
Eat the rainbow with this chard and orzo salad with crispy feta
The combination of wholesome green leaves, crisp, salty feta and the nutty, spicy Middle Eastern condiment dukkah make this robust pasta salad irresistible.
- < 30 mins
- Jessica Brook
Adam Liaw’s golden syrup dumplings
Dumplings poached in golden syrup and served with lashings of cream? What’s not to love!
- 30 mins - 1 hr
- Adam Liaw
RecipeTin’s rice bowls stretch two salmon fillets into a satisfying dinner for four
Delicious, wholesome and satisfying, this simple meal can be thrown together in the time it takes to steam rice.
- < 30 mins
- Nagi Maehashi
- Recipe collection
- Meal prep
12 frozen veg-packed (but fantastic) recipes to cook next week
Frozen peas, beans, corn and spinach are sure to make this week’s cooking a breeze, while saving you a fair whack of money at the same time.
Julia Busuttil Nishimura’s speedy Japanese-style steak dinner with daikon and rice
Marinated minute steak served with steamed rice and a quick salad makes for a pretty easy weeknight meal.
- 30 mins - 1 hr
- Julia Busuttil Nishimura
This $10 lemony chicken one-tray wonder is your new go-to family dinner
The Greek-style drumstick tray bake with potatoes pairs perfectly with a bowl of spanakorizo (AKA spinach rice).
- Chelsea Goodwin
Zucchetti with grilled artichokes and rocket and mint pesto
Spaghetti tangles with zucchini spirals (“zucchetti”) in this meat-free pasta dish, which can be served hot or cold.
- < 30 mins
- Jessica Brook
Break out the frozen peas for this perfect meat-free Monday pasta
Those unsung heroes of the busy kitchen, frozen peas, get their moment to shine in this simple but smashing pasta dish.
- < 30 mins
- Jessica Brook
RecipeTin Eats’ easy-peasy sausage and vegie one-tray wonder (with hands-off gravy)
This stonking all-in-one dinner will fill your belly without emptying your wallet.
- 30 mins - 1 hr
- Nagi Maehashi
‘Eat around the mains’: How to order better (and save money) at restaurants
Throw out the rule book and prepare to share if you want to get the best value out of a menu.
- Alice Zaslavsky