If you live in Australia, now is the time to eat gorgeous green asparagus.
Chargrilled Asparagus with Tomato and Avocado Salsa
- Course Salads, Sides and Starters
- Cuisine Australian
Ingredients Archives: extra virgin olive oil
Oshe Moss (Persian Yoghurt Dip)
A Persian yoghurt dip with spinach and beans, topped with golden onions.
- Course Sides and Starters
- Cuisine Persian
MONDAY MORNING COOKING CLUB: IT’S ALWAYS ABOUT THE FOOD
A first glimpse into our beautiful global collection of recipes.
- Course Sides and Starters
Monday Morning Cooking Club’s Lavosh
You’ll never buy packet lavosh again.
- Course Sides and Starters
Chargrilled Sourdough, Tomato and Haloumi Salad
A Luscious and Healthy Salad, Full of Goodness and Deliciousness.
- Course Salads
A Simple Breakfast Salad
The Monday Morning Cooking Club Kitchen Brunch A perfect salad for breakfast or brunch. Fresh, healthy, do-ahead. And yum. The most important step in this recipe is the tasting and seasoning at the end. Serve the salad as part of a breakfast or brunch buffet; it goes perfectly with sourdough bread rolls and a mound […]
- Course Salads
- Cuisine International
Whole Roasted Snapper with Herbs
The perfect recipe for entertaining – light, flavoursome and easy to prepare – and a good introduction to cooking whole fish.
- Course Mains
Chargrilled Asparagus. Tomato and Avocado Salsa
Monday Morning Cooking Club: Fresh and Local Salad Inspiration This is a wonderful new salad from the Monday Morning Cooking Club kitchen. Choose local fresh green asparagus when in season and the best sourdough bread you can buy. It’s fabulous as a starter or as part of a buffet lunch.
- Course Salads, Sides and Starters
- Cuisine Australian
Merelyn’s White Soup
. . . That’s Slightly Green! So here’s the story. I like to walk through the fruit and veg shop and choose a colour for my soup. It could’ve been red (tomato, capsicum, chilli…) or green (zucchini, pea, mint…). But today it’s white. With a tinge of green. I’ve picked all my favourite ‘white’ veggies, added […]
- Course Sides and Starters
- Cuisine International
Monday Morning Cooking Club Minestrone
Minestrone Our Way – Quick Prep, Slow Cooked, Super Delicious, Really Simple We’ve fallen in love with this minestrone. It is such a simple recipe – but the long cooking time provides a beautiful richness and depth of flavour. If it is too thick towards the end of cooking, add some more water. If you […]
- Course Sides and Starters
- Cuisine Italian
Crisp Skinned Barramundi with Peperonata Agrodolce
A Recipe from The Feast Goes On This recipe is a lovely combination of capsicum (peppers), onion with salty capers, sweet raisins with a slightly acidic dressing. It goes well as part of an anti pasto plate or as a simple entree (appetizer) on some well toasted sourdough bread. The recipe comes to us from […]
- Course Mains, Sides and Starters
- Cuisine Italian
Tuna Tagine
Monday Morning Cooking Club showcases Zoe and Adam Milgrom This is a wonderful recipe from Zoe and Adam, a young couple from Melbourne who really know their food. The are featured in The Feast Goes On where they share a delightful and unique red cabbage slaw which (we have no doubt!) will grace many tables in the coming […]
- Cuisine Mediterranean
Lisa’s Basic Tomato Sauce
Join in our weekly recipe sharing forum. This week it’s pasta sauce.
Mustard Vinaigrette Dressing
Our favourite mustard vinaigrette dressing. Perfect for radicchio or iceberg wedges and avocado. And there’s a video.
Hungarian-style Cholent
Every Jewish community around the world has its own version of Cholent. It’s the perfect slow cooked meal for the Sabbath, a hearty mix of meat, marrow, barley and beans prepared before the start of the Sabbath. This is my family’s cholent, one that reminds me of my family and long, slow Saturday lunches. I […]
