It was a year of mastering the basics, with GT readers keeping our how-to recipes on high rotation: you made crumpets, ricotta, pasta and béchamel from scratch, and conquered the perfect meat pie, courtesy of Bourke Street Bakery.
The dips that wouldn’t quit included that popular tonnato recipe, and our spring-ready pea and mint dip; and if there was a shortcut to making a spinach and ricotta ravioli, you took it.
Winter was a time for warmth and comfort, like those nostalgia-inducing golden syrup dumplings, curries and beef rendang. Plus, those classic soups can never be beaten, with the pea and ham soup taking home the most-clicked crown. It’s time to give these popular recipes an encore.
Roasted cauliflower salad with yoghurt dressing and almonds
Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese
Eight-hour lamb shoulder with Israeli couscous and labne
Bourke Street Bakery’s guide to making the perfect meat pie
Golden syrup dumplings with ginger and spice
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Chicken and egg noodle soup with ginger and chilli
How to make béchamel with Jacques Reymond
Pinbone’s lamb shoulder ragù with gnocchetti
Honey, polenta and buttermilk-ricotta pudding
Roasted cauliflower curry with lime and coriander
Pea and mint dip with labne and radishes
Ricotta-polenta cake with lemon-rosemary syrup
Snapper curry with green beans and coriander
A cheat’s recipe for spinach and ricotta ravioli
