We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.
Go wholegrain with brown rice in a bibimbap-inspired bowl of seaweed, amaranth and pickled shiitake mushrooms, serve it with Chinese roast duck, or simply fry it up Southern-style.
These four desserts have one thing in common – Anzac biscuits.
No gluten? No worries. No deliciousness was sacrificed in the making of these gluten-free sweets.
"I use a hand-rolled pastry by Basak Pastry that I buy from a Middle Eastern grocer for these Moroccan-style parcels," says Brigitte Hafner. "It's thicker than normal filo and comes in round sheets, and has an excellent texture - quite crunchy - when baked or deep-fried. Use filo if you can't find it." This recipe makes around 18 pastries.
Note Yufka pastry is available from Turkish and Middle Eastern grocers. If it's unavailable substitute 5 sheets of filo.
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