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ENTERTAINING IS EASY WITH THESE PORK AND LAMB MEATBALLS, AND ONCE YOU WHIP UP A QUICK BATCH OF THE SIMPLE PITA BREAD, YOU’LL WANT TO MAKE IT AGAIN AND AGAIN PANI POL (SRI LANKAN COCONUT PANCAKES) MAKES 6 2 eggs, lightly beaten⅔ cup (100g) plain flour1 cup (250ml) milk40g unsalted butter, melted, cooled, plus extra to grease¼ tsp ground turmeric1 tbs caster sugarCoconut yoghurt, to serve PANI POL (COCONUT FILLING) ½ cup (125ml) coconut milk1¾ cups (150g) desiccated coconut, plus extra toasted desiccated coconut to scatter1 cup (160g) grated jaggery (unrefined brown sugar)4 cardamom pods2 cloves1 tsp vanilla bean paste For the pani pol, place coconut milk in a small saucepan over medium heat and bring to just below the boil. Add desiccated coconut and stir to combine. Remove from…

CREAMY HUMMUS AND A BRIGHT TOMATO SALAD PROVIDE THE PERFECT BALANCE FOR LAMB MEATBALLS – LOAD IT ALL INTO PITA BREADS FOR AN EASY MAIN ROASTED FIRST WITH AN INDULGENT GARLIC AND CORIANDER BUTTER, THEN A SPICED TAHINI SAUCE, THIS SEAFOOD TRAY BAKE IS THE DEFINITION OF MIDWEEK LUXURY ROASTED FLATHEAD IN MISO, WITH TAHINI & PARSLEY SAUCE SERVES 4 Begin this recipe 1 day ahead. ½ cup (125ml) cooking sake½ cup (125ml) mirin60g caster sugar170g white miso paste2 x 600g flathead, cleaned, scaled, skin scoredLemon cheeks, to serve TAHINI & PARSLEY SAUCE (MAKES APPROX 560ML) 100g hulled tahini¼ cup (60ml) rice vinegar⅓ cup (80ml) extra virgin olive oil2 tsp caster sugar2½ tbs finely chopped flat-leaf parsley, extra chopped to serve1 tsp ground cumin To make the marinade, place the…

JUICY WATERMELON AND PEPPERY RADISH ARE A MATCH MADE IN HEAVEN IN THIS SWEET-SAVOURY SALAD. JUST ADD A CREAMY AVOCADO DRESSING AND EASY SPICED FLATBREAD ROCKMELON AND PROSCIUTTO ARE A CLASSIC COMBO. ELEVATE THE CONCEPT FOR YOUR NEXT EVENT WITH MILKY MOZZARELLA AND GLORIOUSLY HERBY CHIVE DRESSING FROM TART POMEGRANATE TO PLUMP FIGS AND SWEET MELONS, FRESH SEASONAL FRUIT IS AN IDEAL MATCH FOR VEGETABLES, HERBS AND MORE IN DISHES MADE FOR SHARING BEETROOT, POMEGRANATE & LABNEH SALAD SERVES 4-6 AS A SIDE Begin this recipe at least 4 hours ahead. 500g high-fat natural yoghurt150ml extra virgin olive oil2½ tbs pomegranate molasses½ cup (125ml) lemon juice or to taste1kg baby heirloom beetroots, washed, trimmed (3cm of stem attached)2 tsp zaatar, plus extra to scatterSeeds of 1 pomegranateMint leaves, to scatter…

CANNED PEACHES ARE OUR SNEAKY SHORTCUT IN THIS CAKE, ADDING SWEET MAGIC TO BOTH THE CAKE AND LUSCIOUS PEACH CARAMEL EVER WANTED YOUR OWN ICE CREAM STAND? WE THINK THIS EASY NO-CHURN SCOOP IS WHAT DREAMS ARE MADE OF – DON’T FORGET THE PASSIONFRUIT DRIZZLE! MALABI (ISRAELI MILK PUDDING) WITH ALMOND AND STRAWBERRY SERVES 4-6 We’ve opted for orange blossom water in the whipped cream topping instead of the traditional rosewater, which ties in beautifully with the lightness of the orange juice and zest in the pudding. Begin this recipe at least 3 hours ahead. 2½ cups (625ml) almond milk50g caster sugar, plus 1 tbs extra caster sugar¼ cup (35g) cornflour250g punnet strawberries, hulled1 tbs fresh orange juice, plus zest to garnishToasted flaked almonds, to serve ORANGE BLOSSOM CREAM 1…

FRITTERS ARE ALWAYS A WINNER FOR KICKSTARTING THE DAY. TAKE THEM UP A NOTCH AND IMPRESS GUESTS WITH THIS STUNNING PAN-SIZED VERSION, FILLED WITH GREENS AND FETA MADE A DAY AHEAD, BIRCHER MUESLI TAKES THE FUSS OUT OF HOSTING BREAKFAST. TO SERVE, JUST ADD AN ELEGANT SWIRL OF STRAWBERRY PUREE, FRESH FRUIT AND CRUNCHY ALMONDS VEGIE OMELETTE MUFFIN WITH ROMESCO AND CRISPY BACON SERVES 6 You will need 6 egg rings for this recipe. 1 tbs extra virgin olive oil, plus extra to grease4 silverbeet stalks, sliced1 (160g) zucchini, grated1 bunch asparagus, trimmed, cut into3cm pieces2 garlic cloves, chopped6 eggs12 rashers streaky bacon6 English muffins, halved, toasted1 avocado, sliced ROMESCO SAUCE 5 garlic cloves1 (350g) red capsicum, quartered, seeds removed5 cherry tomatoes¼ cup (40g) almondsZest and juice of ½ lemon1…

GO THE EXTRA MILE AND MAKE YOUR OWN ZESTY, SPICY PERI PERI SAUCE FOR THIS BARBECUED CHOOK – WE PROMISE IT’S SO EASY, YOU’LL NEVER BUY IT IN A JAR AGAIN THE BEST WAY TO SERVE THESE FINGER-LICKING WINGS IS PILED HIGH ON A PLATTER FOR EVERYONE TO DIG IN – JUST MAKE SURE TO REMEMBER PLENTY OF NAPKINS! A BARBECUE WITH A LID IS IDEAL FOR COOKING SLOWLY AND EVENLY, JUST LIKE YOU WOULD IN THE OVEN. NO LID? A DEEP FLAMEPROOF METAL TRAY WILL DO THE JOB STICKY GOCHUJANG CHICKEN WINGS SERVES 4-6 1.5kg chicken wings, jointed, wing tips discarded1 tbs sesame oil5 garlic cloves5cm piece (25g) fresh ginger, peeled chopped¼ cup (60ml) soy sauce⅓ cup (95g) gochujang (chilli paste)¼ cup (60ml) rice wine vinegar215g runny honeyWhite sesame…

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