Truffled cheesecake from Gulaga Gold, Dignams Creek

250g Anzac biscuits
100g butter
500g cream cheese at room temperature
150g caster sugar
¼ lemon – zested
4 truffled eggs – separated
100ml cream
30-50g black truffle – grated 

Crush the biscuits, add melted butter and stir through. Pour the mix into a cake tin or spring-form pan, compress the mix evenly around the base. Allow to sit in a cool spot … Read more »

Mushroom and truffle risotto from Il Passaggio in Bermagui

½ cup dry white wine
4 cups chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper,
1 tbsp chopped fresh parsley (optional, for garnish) 

Mushroom mixture:
1 cup enoki mushrooms, trimmed
1 cup shiitake mushrooms, sliced
… Read more »

Chicken liver pâté

Chicken livers are cheap and this recipe is quick and delicious!


225 grams chicken livers, well-trimmed

1/2 small onion, thinly sliced

1 small garlic clove, smashed and peeled

1 bay leaf

1/4 teaspoon thyme leaves

Sea salt flakes

1/2 cup water

170 grams unsalted butter, at room temperature

2 teaspoons Cognac or Scotch whisky

Freshly ground pepper

Toasted bread, for serving


In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf,

thyme and 1/2 teaspoon … Read more »

Lentil and bean stew with gremolata

This is a wonderful, hearty, vegan stew for cooler evenings


1 cup extra-virgin olive oil, divided

1 medium-sized brown onion, chopped (about 2 cups)

5 medium carrots, cut into 12 mm pieces (about 2 cups)

5 celery stalks, cut into 12 mm pieces (about 2 cups)

1 400 gm can diced tomatoes, undrained

6 garlic cloves, finely chopped, divided

1/2 cups dried French green lentils

2 fresh or dried bay leaves

2 rosemary sprigs

5 cups water, plus … Read more »

Coconut-Miso Salmon Curry

This delicious dish from the New YorkTimes is quick and easy to prepare.
Yield: 4 servings
2 tablespoons vegetable oil
1 medium red onion, halved and thickly sliced (about 2 cups)
1 (25 mm) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (450-680 grams) salmon fillet, cut into 5 cm pieces
140 grams baby spinach leaves … Read more »

Chilli con carne

By Steve Williams


2 tbsp oil
150 to 200 grams diced bacon or chorizo sausage
1 large onion, finely sliced
4 garlic cloves, sliced
1 fresh red capsicum
1.5 tsps whole cumin seed
1 or 2 large dried red chillies
500 grams 4/5 star minced beef, diced beef or plant-based mince
1 tbsp smoky chipotle sauce (optional)
1 tbsp each ground coriander, cumin and sweet paprika
1 tsp … Read more »