recipe

I grew up thinking the only fruit that was allowed in an upside-down cake was tinned pineapple, so once I discovered that no such rule existed and that I had …

My funny, curious, panda-loving daughter, Arya, is turning nine this week. So I wanted to write a recipe to celebrate her and some of her favourite things to eat. Arya …

The pungent and lingering aromas of familiar kitchen herbs – oregano, rosemary, sage, thyme, bay, lavender, mint – seem purposely made to donate their landmark volatiles to our everyday lives …

The ohitashi method is such an elegant way to enhance the natural flavours of leafy greens, while also reducing food waste. This traditional Japanese technique involves blanching and chilling leafy …

This is my version of a chopped salad, and I love the textural contrast of the crisp broccoli against the soft black beans and squeaky halloumi. The lime-and-spring-onion dressing makes …

Softer and lighter than ice-cream, semifreddo, which is Italian for “half-cold” or “half-frozen”, is also easier to make because it doesn’t need churning. Customise this one by swapping the almonds …

These moreish little cakes were inspired by a friend’s pecan farm in northern New South Wales. They’re salty, sweet, rich and nutty, with a crisp exterior that gives way to …

We’ve got a huge, beautiful, red-leafed cherry plum tree in our back garden, and right now it’s raining plums! Have you noticed the sheer abundance of fruit this year? The …

If you don’t have Italicus, you could use limoncello as a substitute – it doesn’t have quite the same profile, though. The first dry shake (ie, without any ice) isn’t …

Essentially a fancy name for “things on toast”, a tartine is a topless sandwich that can be piled high with delicious things with no threat of being squished together. I …