salads and light meals

Andrew McConnell The success of a salad is, of course, dependent on the selection of flavours and quality of the ingredients. But consideration of the various textures must be given equal importance. The ingredients’ individual flavours should complement and at...

Andrew McConnell This chopped broccoli and freekah salad is a simple and honest dish we serve at the pub. The salad’s uncomplicated simplicity is its attraction. It is healthy and has a wonderful texture. It successfully accompanies most dishes on the menu and is...

David Moyle Jerusalem artichokes are certainly not the most glamorous of vegetables. This tuber sits way down the pecking order, along with the turnip, mostly as a result of a particular side effect from its consumption. There is absolutely no...

Andrew McConnell I’ve got basil in the garden at the moment, and with a glut made pesto for the first time in maybe 15 years. I’d forgotten how simple it is to make. More than that, though, I was surprised to find it was one of the best pastas I had eaten in...

David Moyle Fungi are a fascinating food product. In recent years some incredible varieties have begun flooding the Australian market, but even so we are really only skimming the surface of their potential. We have gone from just using generic button or...

Andrew McConnell Size is everything when it comes to zucchinis, and for once the smaller the better. Large zucchinis, while good for pickles or chutneys, just don’t cut it for me. The small finger-width zucchinis available at this time of year are what I’...

Andrew McConnell I grew up eating sweet and sour Chinese pork. Then I went to live in Hong Kong and I never ate it in the three years I was there. I had lemon chicken once while I was there, but that’s outside the scope of this recipe. Sweet and sour is...

Andrew McConnell I’m often asked where I look for inspiration for my cooking. To fuel development I turn to books and am constantly researching. In the kitchen, bizarre experiments also keep me motivated.  Sometimes, though, dishes and inspiration arise...

Andrew McConnell For a lot of people, artichokes are probably one of the more intimidating vegetables to cook. But once you’ve given them a crack, it does get easier. A mistake people make is thinking an artichoke can itself be a meal. It really is an...