Clare Maguire

Chef and Home Economist

Clare is a classically trained chef. After working in some of London’s best restaurants, including Ottolenghi, and with several years of private cheffing in Europe under her belt, she moved into recipe writing and developing. After making the move to sunnier Sydney a few years ago, she regularly contributes to various publications and has worked on over 15 cookbooks. She loves exploring food markets wherever she goes and still heads to Europe for a few months each summer to private chef. She is passionate about cooking with fresh, vibrant and sustainable ingredients and takes inspiration for recipes from her travels. Clare is always up for a pastry crawl to find the best viennoiserie going.

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Prawn and tomato empanadas with picante sauce.

Recipes

Tomato and prawn empanadas with picante sauce

Our tip is to make a double batch of this picante — a smoother, more refined version of salsa — to serve at will.

Seafood platter recipe with barbecued prawns and seared scla

Mains

Prawns with basil verde and seared scallops seafood platter

A seafood platter of barbecued prawns and seared scallops that's primed for summer entertaining.

Aerial view of a barbecued coral trout wrapped partially in a banana leaf with grilled lemons and carrot escovitch.

Mains

Barbecued coral trout in banana leaves with baby carrot escovitch

More than just theatrics, the banana leaves encase this Jamaican-inspired coral trout to lock in moisture and flavour. The end result balances spice and smokiness with pickled carrots for bright, zingy acidity and a kick of chilli. Click here for more of our favourite barbecue recipes. Banana leaves are available from Asian greengrocers. To cook […]