Hawaiian pork belly
PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 4
½ small (500g) sweet pineapple, sliced thinly
½ medium (100g) red capsicum, sliced thinly
½ small (50g) red onion, sliced thinly
1 cup fresh coriander leaves
½ cup fresh mint leaves
4-6 slices leftover roast pork belly,
PINEAPPLE DRESSING
½ cup (125ml) unsweetened pineapple juice
2 tablespoons (40ml) maple syrup
½ tablespoon soy sauce
½ tablespoon sesame oil
½ tablespoon finely grated ginger
1 tablespoon finely chopped lemongrass
1 Make pineapple dressing.
2 Place pineapple, capsicum, onion, coriander and mint in a medium bowl. Stir in the pineapple dressing and toss to combine; season to taste. Transfer salad to a serving platter.
3 To serve, arrange the pork slices on top of the salad. PINEAPPLE DRESSING Place all of the ingredients in a screw-top jar and shake until well combined.
Turkey cottage loaf
PREP + COOK TIME 30 MINUTES SERVES 8
6 medium zucchini (720g), sliced thinly lengthways
1 cup (240g) ricotta cheese
¼ cup finely chopped fresh flat-leaf parsley
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bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
