• Pastrami-spiced pork ribs with potato salad and pickles

    These pork ribs are marinated and slow-cooked in advance, and the potato salad only improves after a day in the fridge.  All that's left to do on the day is glaze and heat the ribs.
  • Milko meringue ice-cream sandwiches

    Milk ice-cream and meringue sandwiches mimic the ultra-milky taste and chew of Milkos, a milk-bar classic. Swap in your favourite vanilla ice-cream for a quicker result.
  • Potato scallops

    "A classic Australian snack. Potato scallops (also known as potato cakes in many states) are usually made with beer batter, but we use a tapioca flour batter, which is gluten-free and helps them stay crisp, even when coated with sauce," says Mat Lindsay. "These particular scallops taste just like salt and vinegar chips."
  • How to make ricotta

    Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch – the result is fresh curds for days.

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Pastrami-spiced pork ribs with potato salad and pickles

These pork ribs are marinated and slow-cooked in advance, and the potato salad only improves after a day in the fridge.  All that's left to do on the day is glaze and heat the ribs.

Recipe Search

Milko meringue ice-cream sandwiches

Milk ice-cream and meringue sandwiches mimic the ultra-milky taste and chew of Milkos, a milk-bar classic. Swap in your favourite vanilla ice-cream for a quicker result.

Recipe Search

Potato scallops

"A classic Australian snack. Potato scallops (also known as potato cakes in many states) are usually made with beer batter, but we use a tapioca flour batter, which is gluten-free and helps them stay crisp, even when coated with sauce," says Mat Lindsay. "These particular scallops taste just like salt and vinegar chips."

How-to

How to make ricotta

Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch – the result is fresh curds for days.

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