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RecipeTin Eats x Good Food: Thai red curry fried rice

RecipeTin Eats x Good Food: Thai red curry fried rice

Why is fried rice always touted as a side dish? Buried at the back of menus alongside plain steamed rice, it’s often the last thing people order – “oh yeah, and some fried rice too, thanks”. Pffft. Fried rice should be front and centre, at 

Meat, chicken or fish? A dietitian’s guide on how to balance your proteins

Meat, chicken or fish? A dietitian’s guide on how to balance your proteins

Gone are the days of Australian families eating the same meat-and-veg dishes on repeat night after night. Now, the typical weekly line-up often stars a variety of international flavours that includes a range of different proteins, including plant-based meals and pre-made options. As a dietitian, rather than plan 

How to start a kitchen garden, plus 10 top edible plants anyone can grow

How to start a kitchen garden, plus 10 top edible plants anyone can grow

It might seem obvious, but if there’s one thing aspiring gardeners should grow when they’re starting a kitchen garden, it’s something they would actually eat, says Sydney nursery owner Jordan Sly. “Concentrate on simple things that you’re going to use a lot of,” he says. 

Seven foods you should always keep in the freezer

Seven foods you should always keep in the freezer

In our busy lives, a well-stocked freezer can be our best friend. Whether it is to keep meals on hand when you don’t have time to cook or a supply of vegies so you are never caught short there are many ways to utilise a freezer to help 

RecipeTin Eats x Good Food: Crispy smashed roast potatoes

RecipeTin Eats x Good Food: Crispy smashed roast potatoes

Love buttery roast potatoes? Well, wait until you’ve had them SMASHED! Riddled with crispy little bits you’ll never get with ordinary roasted spuds, they’re crunchy on the outside, fluffy on the inside and wonderfully buttery. Try to resist the temptation to munch them straight off 

Karen Martini’s tomato salad with buffalo mozzarella, pickled onions and guindilla peppers

Karen Martini’s tomato salad with buffalo mozzarella, pickled onions and guindilla peppers

When the warmer weather ushers tomatoes into the market, I start to make almost endless versions of simple salads that celebrate the glory of that most amazing of fruits. This is the newest of them. It is entirely pointless – and a waste of the 

Hetty McKinnon’s spicy tomato and coconut braised peas

Hetty McKinnon’s spicy tomato and coconut braised peas

You will always find frozen peas in my freezer. They are a staple for everyday meals like fried rice or curries. In this dish, frozen peas become a showstopper, gently cooked in a spicy, garlicky tomato and coconut broth that is almost curry-like. This braise 

Roasted mushrooms with buckwheat pilaf and parmesan

Roasted mushrooms with buckwheat pilaf and parmesan

You could substitute the buckwheat for any firm grain – barley would also work a treat – something with a lovely nutty texture to complement the mushrooms. This one falls into minimum effort, maximum outcome for the meat-free win. Ingredients 2½ cups mixed mushrooms, left 

Spaghetti Lyonnaise

Spaghetti Lyonnaise

Salad Lyonnaise consists of fresh leaves with egg, bacon and croutons in a light mustardy dressing. This pasta version does the job when you want something a bit more substantial. Ingredients 500g dried spaghetti 50g butter, plus a little extra for frying eggs 200g thick 

Neil Perry’s slow-roasted lamb shoulder

Neil Perry’s slow-roasted lamb shoulder

The shoulder rack is particularly succulent and, therefore, very well suited to slow-roasting. The only accompaniment required here is about a kilo of Dutch cream or kipfler potatoes, peeled, sliced into 5mm-thick rounds and steamed until tender. Season them, add a drizzle of extra-virgin olive