Spinach and Fetta Pie

Mountain Valley Farm

According to Erica Dibden of the Mountain Valley Farm in Central Tilba, everything she and husband Nic do, simply comes back to food. The couple have owned the 200 hectare farm for 20 years, and each day is about tending to the 400 Jersey cows that supply an estimated 25,000 litres of milk per week, not to mention planting seeds, harvesting crops and making the most of all of … Read more »

Chicken Yassa from Senegal

6 chicken thighs on the bone
5 onions peeled, halved, and thinly sliced
1 or 2 super-hot chilies

Marinade:

1/2 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons Dijon mustard
4 medium garlic cloves, crushed
1/2 teaspoon salt

For browning and braising the chicken:

Sea salt
Freshly ground black pepper
1 tablespoon frying oil (peanut is good)
1 cup chicken stock
2 … Read more »

Macaroni and Cheese

This is a tried and true recipe so be exact with quantities and timing (that one minute is one minute!) and you’ll get a perfect result.

Serves 4

300 g macaroni, casarecce, penne or whatever shape you choose
2 tsp salt, for the pasta cooking water
105 ml cream
1¾ packed cups (220 g) grated sharp cheddar cheese
½ tsp mustard powder
… Read more »

Cauliflower and chickpea tagine with preserved lemon

This hearty tagine is typical of the type of dish cooked in the wooded Middle Atlas region and the lush valleys leading up to the High Atlas. It’s a tasty way of preparing cauliflower, broccoli or cabbage, and is often simply served with bread to mop up the sauce.

Serves 4-6

2 tbsp olive oil
1 onion, coarsely chopped

2 garlic cloves, coarsely chopped
2 tsp coriander seeds … Read more »

Rice with Lentils and Onions

What I love about this polow is the combination of rice and lentils and the crunchiness of the fried onions.
Serves 6 people

200 gm Iranian or basmati rice
• 250 gm green lentils
• 3 large Spanish onions, sliced
• 1/3 cup plain flour
• 200 ml sunflower oil
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons sumac … Read more »

Bean and Cucumber Salad

Glenda Morgan                    

After the fires ravaged our native flora and fauna, the precious water and air of our landscapes and our biodiversity, may we all move towards a shared loving regard and consideration for the planet and each of the lives that depend on its health.
Whether you are vegetarian, vegan, piscatarian, a meat eater, gluten-free, sugar-free, etc—we stand … Read more »