Sick of eating the same thing for dinner? Get creative with our live recipe collection of tasty, beginner-friendly recipes you can make at home.
Looking to step up your dinner game? Look no further than this delicious and oh-so-easy barramundi recipe. Ex-Barangaroo House chef Cory Campbell reveals the secrets of preparing this delicious seafood classic with a twist. The best bit? You’ll only need 5 ingredients to make it happen. Find out more below! Read the full recipe here.
Can’t decide between a cheeseburger and spring roll? Why not have both? That’s exactly what chef Dan Hong has created for Potts Point’s Asian bar and eatery Ms Gs. The cheeseburger spring roll has been a staple on the venue’s menu, and has been the most requested recipe from Hong’s fans on Instagram. Find the recipe here.
Looking for an immune-boosting dish that’s perfect for the cooler months? Look no further than this re-imagined Vietnamese classic. This recipe from Marrickville’s Hello Auntie has been modified for home-cooks (based on the original recipes by owner and executive chef Cuong Nguyen). Find the recipe here.
There’s nothing like a refreshing plate of fresh tomatoes and gooey burrata. Whether looking to spice up date night (psst… here’s some ideas of what to do while you’re eating burrata too) or just step up your arvo snack game, this recipe from Matteo and Matteo Downtown’s Head Chef and Co-Owner Orazio D’Elia is a must-try. Check out the full recipe here.
There’s nothing more nourishing than a plate of roasted cauliflower. Infused with traditional Israeli flavours, this simple dish from the team at tenxdining is perfect as a hearty side or simple main dish to bring to your next dinner party.
- 1 Whole Cauliflower
- 3 tbsp Salt
- Olive Oil
- ½ cup Tahini
- Schug Ingredients
- 1 Coriander bunch
- ½ Jalapeno without seeds unless you like it spicy.
- 2 Garlic cloves
- ½ cup Olive oil
- ½ lemon
- Salt to taste
- Preheat oven 180c fan on full
- Leaving it whole with the stem and leaves on. Rinse and clean the cauliflower well.
- Fill a large pot of water, add salt to water and bring to a boil. Once bubbling away, place whole cauliflower into water and let cook for 15-25 (cooking time will depend on the size of the cauliflower head). You need to be able to run your knife through it easily.
- Once your cauliflower is cooked through scoop it out of the pot and drain water off. Place on a baking tray, drizzle with olive oil and then bake for roughly 25mins or until golden brown.
- While you are waiting for your cauliflower to cook. You can make your schug, which is an Israeli green sauce like chimichurri. Place into a blender your coriander, jalapeno, garlic, olive oil, squeeze of lemon juice and salt. Sauce is ready! Place to the side.
- Open up your tahini with water to make it more palatable. Place into a bowl your tahini then slowly drizzle water in mixing together with spoon- then add more water and mix again. This will take a few minutes, continue until you have a smooth, creamy and even consistency.
- Take cauliflower out of the oven and place on a serving plate. Using a spoon drizzling with schug and tahini. Ready to serve.
NOTE: You can also top the cauliflower with whatever you have laying around the house. You can add shaved parmesan, crushed garlic and some chili flakes then bake. Enjoy!
- Image: Steven Woodburn
It’s a pub classic for a reason. Whether you’re out on a weekend with mates or looking for a no-fuss midweek feed, the chicken schnitty is a go-to for many Sydneysiders. And now, chef James Privett from The Australian Heritage Hotel reveals how to make this famous dish at home. Check out the full recipe here.
As the Executive Chef at the waterfront venue, Jonah’s, Matteo Zamboni knows a thing or two about creating delicious seafood dishes. To help you recreate the famous dish of sashimi from the comfort of home, Zamboni shares his recipe to crafting a perfect dish of Barramundi Sashimi. Read the full recipe here.
Nothing says comfort food like a plate of warm, garlic-dosed bread. Luckily, the crew from Salt Meats Cheese have shared the secrets to creating their oh-so-delicious Garlic Focaccia. Find the full recipe below!
- 100 ml extra-virgin olive oil
- 2 garlic cloves, finely minced
- 180 mL warm water
- 1 packet dry yeast
- 250 grams all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1/2 teaspoon garlic salt
- Mix the ingredients together and knead the dough.
- Rest for 1.5 hours.
- Stretch the dough on an oven tray.
- Bake the focaccia bread until golden.
- Top with rosemary and garlic salt.
As a good writer, restaurant critic and cookbook author, Jill Dupleix knows what it takes to create a delicious dish. And if you’re looking for a way to elevate your traditional salad, why not give this warm Aussie barramundi salad with tomatoes, capers and olives a go. The best bit? It’ll only take you 20 minutes to create! Read the full recipe here.
Think you’ve tried carbonara? Think again. This non-traditional carbonara recipe has been curated specifically by Matteo’s Head Chef and Co-Owner Orazio D’Elia for the group’s new CBD venue, Matteo Downtown. Expect a lighter version of this Italian classic, perfect for a quick and easy midweek meal. Check out the full recipe here.
- Image: Steven Woodburn
The Tudor Hotel’s Chilli Mussels
When it comes to hearty seafood dishes, this is a must-try. Created by Executive Chef James Privett, this simple recipe will feed up to 4 people and will leave you coming back for more.
- 1kg mussels – scrubbed and beards removed
2tbls vegetable oil
2 long green chilli – deseeded and finely chopped
3 cloves garlic – peeled and minced finely
1⁄2 bch lemon thyme – strip leaves from the stalk
250ml white wine
100g unsalted butter
1⁄2 bunch flat leaf parsley
1 crusty baguette
- Place the mussels, thyme and wine into a bowl and set aside.
- Heat a large deep pot over a high heat.
- Add the oil to the pot and quickly sauté the garlic and chilli for about one minute.
- Pour in the contents of the mussel bowl and cover with a tight lid.
- Shake the pot occasionally over the high heat while holding the lid tightly on the pot and cook for 4-5 minutes.
- Pour the mussels into a clean bowl reserving the cooking liquid.
Return the reserved liquid back into the pot and bring it to the boil reducing by
- about 1/3rd.
- Whisk in the diced cold butter.
- Return the mussels to the sauce stirring to coat the mussels before tearing the parsley leaves though as well.
- Divide the mussels between four bowls and serve with crusty baguette to soak up the sauce.
The Oaks’ Pan-fried Barramundi with Yoghurt, Peas and Asparagus
6 ingredients. That’s all it takes to create this delicious pan-fried barramundi dish, created by the team from Neutral Bay’s The Oaks. Ready to get cooking? Check out the full recipe below!
Created by: Praveen, The Oaks
Cook time: 20 minutes
- 4 Australian barramundi fillets
- 2 tbsp butter
- 1 cup natural or lemon yoghurt
- 2 cups peas
- 1 bunch asparagus
- Salt and pepper to season
- Season barramundi with salt and pepper. Heat butter in pan and pan fry barramundi.
- Preheat oven to 200°C. Bake barramundi for about 10 minutes, until cooked through.
- Meanwhile, blanch peas and asparagus in pot. Once tender, remove from water and allow to cool slightly. Chop asparagus into 2cm lengths
- To serve, spoon yoghurt onto plates and place barramundi on top. Sprinkle peas and asparagus over dish and enjoy.
On the hunt for a quick, no-fuss feed? Check out this super simple recipe from the team at IIKO Mazesoba, made using their take-home packs of homemade noodles and special sauces (available for pick up and delivery from their Darling Square venue). This recipe is portioned to serve one, so bulk it up if you’re feeding the troops.
- 160 grams IIKO’s house-made noodles
- 70 grams Pork belly chashu
- 60ml of your choice of sauce/oil recommendations include: chilli oil, garlic oil or IIKO’s signature sauce.
- 1 egg
- 1 teaspoon roasted sesame seeds
- Shredded nori
Optional toppings to mix it up:
- Corn kernels
- Bamboo shoots
- Reheat one sauce pack and squeeze into an empty bowl.
- Heat the IIKO’s house-made noodles by boiling them in water for 4 minutes. Drain and add into bowl. Mix through the noodles with your chosen sauce.
- Cut the cooked pork belly chashu into your desired serving size (recommended serving size is 70 grams.) Using a pan, sear the pork for 2-4 minutes to create smokiness. For a quicker option, reheat in the microwave for 30 seconds.
- Poach your egg for 3-4 minutes (it should be soft and gooey)
- Plate up! Add the egg, pork chashu, shallots, nori (and whatever additional topping you would like) on top of the noodles.
- Add chilli oil and kombu vinegar to taste.
- Mix or ‘maze’ everything up. Enjoy!
The team from Arnotts is helping home bakers across the country recreate their delicious baked goods at home with the Arnott’s Big Recipe release. The new project will be releasing a new recipe each week from their classic collection (sharing their recipe secrets from the first time ever). Want to try your hand at baking this week? Get baking with Arnott’s Monte Carlo biscuits (ready in just 24 minutes). Read the full recipe here.