Recipes

When silverbeet is going wild in the garden or crazy cheap at the market, we buy a few bunches and make a big batch of this delicious sautéed silverbeet. It’s lemony, spiced, and full of herbs.

It stores well in the fridge and can be used throughout the week as the base of different meals. Add some feta and turn it into a pie, serve it with grilled meats, or make an omelette or frittata. It’s also delicious on toast with avocado and toasted nuts.

If you haven’t baked fish or rice before, you don’t know what you’re missing! This impressive one-tray barramundi and coconut rice is surprisingly simple to make. The fish is lightly spiced, the rice is creamy, and the salsa is zesty and bright, making a perfectly balanced flavour sensation. Because everything cooks together in one tray in the oven, it feels really fuss-free. No pots, no frying, no massive clean-up.

And if we haven’t convinced you yet, nutritionally speaking, this meal makes a nicely balanced plate. Lean protein, omega 3’s, rice cooked in a healthy fat, plus a boost of vitamin C from the limes. We’ve used barramundi fillets in this version, but you can use any firm white fish that takes your fancy. And if the pineapple salsa isn’t your thing, try this with a simple cucumber salad or a spicy tomato salsa.

This sheet pan meal recipe is the epitome of a quick midweek dinner. It is all cooked on one sheet pan (yay for less washing up) and the addition of dukkah is what elevates it to tasting far more fancy than you would anticipate ever eating at home on a weeknight.

The dukkah crusted salmon is sitting on a little raft of purple and white sweet potato which cooks first and then when you add the salmon you also throw asparagus and lemon on the pan to bake – it couldn’t be easier.

This 5 ingredient baked dukkah salmon is the perfect dish when you’ve had a big day and don’t really feel like cooking – it is part of why it has made it into our regular repertoire of weeknight dishes.

Pasta with pesto, potatoes, and green beans is a simple dish from the Ligurian coast of Italy. Resourceful Italian cooks often stretched their pantry by pairing vegetables with pasta, creating seasonal meals that were economical but so delicious. Here, humble ingredients— potatoes, basil and green beans—are turned into a hearty but fresh pasta. It’s my go-to for a vegetarian dinner, perfect for busy weeknights and even quicker if you’ve prepared the pesto in advance!

Beef and broccoli is an excellent pairing for a quick, healthy dinner—packed with iron, protein and a big boost of vitamin C. The beef velveting technique, inspired by traditional Chinese methods, ensures melt-in-your-mouth tenderness.

Here we’ve used Chinese broccoli and broccolini, though a whole head of regular broccoli would work just as well. Cut the florets into long thin pieces, leaving the stems intact.

It’s a simple and quick dinner that comes together in just 30 minutes. Serve with steamed rice, a sprinkling of sesame seeds and go to bed knowing you’ve nourished your body well.

This simple beef stew is a nod to a Hungarian Goulash. Its deep, earthy red colour comes from a perfect combination of paprika, tomato paste, and slow-cooked capsicum. It’s savoury and hearty, with tender melt-in-your-mouth beef and velvety carrots. Eating this dish feels like wrapping yourself in cashmere.

Traditionally, goulash is served in bowls with crusty bread on the side, making it more like a soup than a casserole paired with mash. In this recipe, we top it off with lots of fresh dill and dollops of sour cream.

Its flavour is even better the next day, so add this recipe to your Sunday cooking list and nourish your soul later in the week.

Who doesn’t love a meatball? This is the dinner to make when you want to show someone how much you love them or when you know you need some self-care. Hearty, saucy, old-school nourishment that feels like it’s doing your soul good.

There are two tricks to making the best meatballs in town: to keep the meatballs fluffy and light, don’t over-mix when combining the ingredients, and to stop your meatballs from falling apart when frying, make sure you refrigerate them for at least 30 minutes beforehand. You could make them the day before if it’s easier.

These meatballs are bigger than usual, and rather than serve them with pasta, we suggest serving them with crusty bread, or a side of polenta or mash.

This recipe for Bolognese sauce is a family favorite and is great for making ahead and freezing for a quick and easy dinner. The dish is made by cooking a mixture of olive oil, finely chopped onion, crushed garlic, grated carrot, and sliced celery in a saucepan until the onion has softened. Then, pork and veal mince (or beef) is added and browned before tomato passata, water, and milk are mixed in. The sauce is brought to a boil and simmered, covered, for 30-45 minutes and then uncovered for an additional 10-15 minutes to thicken.