Recipes by Dish

BBQ lamb cutlets with mediterranean vegetables, garlic mayonnaise, kipflers potatoes in duck fat - Mark Maric from Lure

You can make these bite sized as a nibble before the main event, or make large, thick patties that are the main event themselves. A kilo of mince goes a long way, but you can make even more, they'...

You can use any firm white fish that won't fall apart on your hot plate. Blue Eye is good for this reason and because the bones are big and easy to find. This recipe makes enough butter for four...

Korean food has strong, no nonsense flavours (if in doubt, compare their Kim Chi to our tomato sauce. Bulgogi could easily be the Korean national dish and there’s no escaping the strength of...

The 1980's may not have had a lot going for them, but that was when Australian restaurants decided that grilled baby octopus was ever so sheik. They went out of fashion as quickly as they came in...

More and more people are using their barbecues for smelly, messy dishes like this and sparing their kitchens the suffering. You can peel the prawns completely, but half the fun with chilli prawns...

You usually think of cinnamon as a spice for sweet dishes, but it can be an interesting flavour in savoury recipes as well. Here it adds a nice twist to a leg of lamb and turns a humble fruit loaf...

Is this dish named after the meat juices dripping onto the flame below or the tears you may cry because it is so darn’d hot?

Doesn’t matter much because it is hot, salty/sour and...

You can buy some very good quality prepared dukkah blends, but you will always get something that little bit better when you prepare it fresh.