This delicious fruit crumble from Sam Parish is quick, easy and freezer friendly – an ideal warming winter dessert.
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Liquid gold chicken laksa
Chef, cookbook author, food TV producer, podcaster, food stylist and writer Sam Parish brings her internationally inspired flavours along with the mantra of “MOFMOF” or “minimum of fuss” recipes to abode. Watch this space for more of Sam’s simple, fuss-free recipes that respect the ingredients to carry the flavour for everyday foodies at home.
Freekeh broccoli salad
Fresh, filling and loaded with colours and textures, this is the perfect salad for work lunches or entertaining. Unlike most grains, freekeh is packed full of flavour, taking on a delicious smoky flavour. If you don’t have freekeh, use any other grain you have at home. Serve this with your choice of protein.
Anzac and strawberry dessert salad
Two Raw Sisters, Margo and Rosa Flanagan, love making salads fun and exciting to eat. In this delicious sweet salad, the ‘grain’ component is the Anzac cookies, the ‘dressing’ is the burnt caramel yoghurt and the ‘fruit and vegetable’ element is the roasted strawberries with fresh mint. Just like a savoury salad, it’s perfect for sharing.
From concept to completion
There are many things to consider when planning a new kitchen. Award-winning kitchen designer Larissa Breukelaar from Modern Age Kitchens and Joinery shows us how to go from inspiration to dream kitchen without the overwhelm in between.
Creamy green pasta with asparagus, peas and pine nuts
The creamy, green sauce in this delicious pasta dish is packed full of flavours. Imagine hints of garlic, lemon zest, miso and buttery pine nuts, all in one mouthful. This fresh, light pasta is sure to impress anyone and tastes great hot or cold! For some extra colourful flavour, add some smoked salmon and juicy sweet blistered cherry tomatoes at the last minute before serving.
Coconut carrot ginger soup
This Two Raw Sisters soup is amazing during the colder months of the year. Roasted kumara and carrots are delicious with the fragrant fresh ginger and turmeric, curry powder and miso. Add a dollop of creamy coconut yoghurt to tie everything together.
Passionfruit slice
Passionfruit and honey are a match made in heaven. This Two Raw Sisters recipe is a life hack for anyone who doesn’t have a high-speed blender. Rather than using raw cashews and being left with a gritty texture, use cashew butter. All the tough blending is done for you, and no matter what type of equipment you have, the filling will always be super smooth and creamy.
Walnut and date baked pears with dulce de leche
Margo and Rosa of Two Raw Sisters enjoyed this recipe on cold autumn nights during lockdown, when their whole family loved the delectable combination of baked pears and dulce de leche. It’s so delicious that you may want to make double (or triple) the amount of the dulce de leche which goes well with almost any dessert.
Polar pies
A classic childhood favourite from Two Raw Sisters, these Eskimo Pies are so simple and fun to make. You don’t have to use vanilla ice cream, just go with your favourite flavours. Margo and Rose love using mint chocolate chip ice cream for an after-dinner mint vibe.
Paprika spring carrots and garlic mint yoghurt
Two Raw Sisters bring tastebuds to life with this delicious combination of carrots, chickpeas and spices, drizzled in an irresistible creamy garlic mint yoghurt dressing. The dressing will last in your fridge for one to two weeks and makes a great addition to many meals. You can also change the recipe up with any other vegetable such as eggplant.
Cinnamon roasted pumpkin with sriracha yoghurt and herbs
Two Raw Sisters share this delicious recipe from their second cookbook, All Eaters Welcome. Margo and Rosa take the humble pumpkin and turn it into a beautiful salad with rich colours, flavours, and textures. Soft, bright orange pumpkin, smooth and spicy sriracha yoghurt, chunky zesty herb dressing and crunchy pumpkin seeds.
Coconut turmeric dhal
You won’t find this comforting dahl recipe from Two Raw Sisters in either of their cookbooks, it’s an Abode magazine exclusive. Margo and Rosa’s favourite winter warmer is filled with delicious spices, red lentils, coconut cream, garlic and ginger, and it’s a great one for the freezer.
Spicy citrus and harissa carrot soup
This nourishing carrot soup is quick and easy to make for a tasty meal on the go. You can spice it up or keep it simple. Just add your favourite bread and enjoy this warming classic.
Roasted sumac pumpkin, walnuts and coconut herb tahini dressing
Healthy, plant-based living doesn’t have to be all-confining. This summer salad has plenty of zing, with a herb tahini dressing, walnuts and pomegranate seeds to accompany the classic roasted pumpkin.
’tis the season
It’s time to celebrate and, whether you’re serving the drinks indoors or al fresco, Total Food Equipment have just the thing to take the smash out of your bash.
Rum Baba with Mascarpone, Raspberries and Rum Syrup
A rum baba is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream. I have literally tipped it on its side and added mascarpone and raspberries for richness and freshness to cut through the sweet, buttery rum breads.
Presenting food with panache
The longer days and warmer nights have begun and that's got the team at Total Food Equipment thinking about entertaining.
Plastic fantastic
Take the party outdoors with premium Italian acrylic serveware from Total Food Equipment.
Recipe: Beetroot and macadamia ricotta salad
Inspired by the concoctions created in Megan May’s award-winning cafe, Little Bird Goodness offers delicious and nutritious plant-based recipes to feel good from the inside out.