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 »

Chicken Cacciatore                               

 Janine Halasz

The Central Tilba School of Arts Trust were asked if they could cook one Sunday a month for Cobargo BlazeAid. Our committee is small but there were lots of offers of person-power and financial donations locally, and from my relatives in Sydney, who saw this contribution going directly to those in most need.
My job now was to plan a menu, work out quantities for 100 people, plan the cooking process using all my eager-to-be-involved volunteers, make a … Read more »

All Seasons Dry Rub to use on pork, chicken or beef

Maddison Barry

This base dry rub has become a pantry staple in our house. It’s so simple, and adds so much flavour to your protein of choice. It’s a crowd pleaser and makes a great gift as well if you jar it up for your foodie friends!

110g brown sugar
30g sweet or smoked paprika
2 tbsp flaked salt (or 1 tbsp table salt)
1 tbsp chilli powder
1 tbsp … Read more »

Roast Pumpkin, Spinach and Feta Frittata

Linda Sang
Serves 6 – 8
600g Kent pumpkin, peeled and chopped
2 cups chopped washed spinach
1 large onion, diced
100g feta
¼ cup grated parmesan
2 tbsp olive oil
6 large eggs
300 ml thickened cream
½ cup shredded parmesan
Salt and pepper
1/3 cup pepitas (pumpkin seeds)

Preheat oven to 200C
Toss pumpkin pieces in 1 tbsp olive … Read more »

Pumpkin Kasundi


If you love spicy sauces and chutneys, you’ll enjoy this kasundi. We’ve adapted Rohan Anderson’s (Whole Larder Love) end-of-summer tomato kasundi recipe to suit our autumn pumpkin harvest.

3kg pumpkin
Curry powder (to sprinkle before baking)
Lots of garlic – 10-20 cloves
Lots of chillies (8 if they’re hot ones) diced with seeds in
3 cups malt vinegar
2½ cups brown sugar
… Read more »