Japanese prawn & ginger cabbage pancake — by Jessica on

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Literally translating as “fried stuff you like”, okonomiyaki   is just another reason why I'm in love with Japanese food. ...

Beetroot, mozzarella & white anchovy salad — by Jessica on

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As a food editor, I am often asked where do you get your inspiration for recipes ? The answer is easy - I'm inspired by what I s...

Coconut Miso Chicken Karaage — by Jessica on

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--> Why Coconut, Miso Karaage? Karaage is the Japanese answer to Kentucky Fried Chicken. JFC (Japanese fried chicken) wh...

Rice, Spinach and Fetta Pie — by Jessica on

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A vegetarian pie that will have any carnivore coming back from more. Rice, spinach, fetta, lemon and pistachio encased in a free form puff...

Prawn Linguini with Zucchini and Chilli — by Jessica on

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The best thing about an Australian Summer is big bowls full of freshly cooked prawns with lemon wedges, homemade a...

Scallop tacos with cucumber & apple salsa — by Jessica on

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Ingredients 1/4 cup olive oil 3 garlic cloves, thinly sliced 1 Spanish onion, thinly sliced 1 teaspoon ground cumin ½ teaspoon cayen...

Slow cooked Fennel and Marinated Feta Pasta — by Jessica on

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Why Fennel and Marinated Feta Pasta? I don't often cook pasta for myself as I tend to get carried away and end up with enough pasta f...

The Best Sausage Rolls — by Jessica on

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Not to be confused with the luke warm, dry and bland versions you pick up from convenience stores, these sausage rolls are packed with flav...

Feta Banista — by Jessica on

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I love salty crumbly feta, I love greek creamy yogurt, I love flaky buttery pastry and above all I love trying and cooking something new...

Asian Wild Rice and Salmon Salad — by Jessica on

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Why Wild Rice and Salmon Salad? As a child I hated rice – overcooked and gluggy, under seasoned and too plain boring. Unless it was in a sti...

Make Your Own... Cheats Pizza — by Jessica on

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With our every increasingly busy lives it is important not to forget about the important things in life – good food. At the end of a long da...

Gado Gado — by Jessica on

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Why Gado Gado? Gado Gado is a popular dish from Indonesia. It translates as “mix mix”, simply being a mixture of cooked vegetables, serve...

This week's recipe: Carrot and Cumin Fritters with Spiced Yoghurt — by Jessica on

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Why Carrot fritters? Unlike a classic fritter - where vegetables seem to get lost amongst the batter - these carrot fritters are all about ...

This Week's Recipe: The Ultimate Work Day Sandwich (antipasto stuffed bread) — by Jessica on

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Why Antipasto stuffed bread? Having recently started working in an office – I have up until this time worked either for myself in the pleasu...

This Week's Recipe: Onion Bread — by Jessica on

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Why Onion Bread? Baking bread at home is not as tricky as most think. People relish in the art of baking cakes, cup cakes, slices and biscui...

This Week's Recipe: Moroccan Apricot and Almond Couscous — by Jessica on

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Why Apricot and Almond Couscous? My first memories of couscous were not promising. However it is these memories that made me realise that co...

Make Your Own... Potato Rösti — by Jessica on

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Made from grated potato that is formed into rounds and fried, potato röstis are the Swiss version of the hash brown. Traditionally eaten for...

This Week's Recipe: Panzanella (Bread Salad) — by Jessica on

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Why Bread Salad? An old tradition of using up stale bread in a salad of sweet tomatoes and tangy dressings. Although this tradition is far ...

Make Your Own... Reuben Sandwich — by Jessica on

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The Reuben is a famous hearty New York sandwich made with corned beef, sauerkraut, swiss cheese with a Russian dressing served o...

Make Your Own…Traditional Meatloaf — by Jessica on

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Although not as fashionable as it was circa 1970, traditional meatloaf is still a valuable recipe to have. Containing hard boiled eggs,...