Crudo is always a winner when you're looking for a light way to start a meal. This Guy Grossi number with a sorrel and cucumber dressing is no exception.

Using a mix of raw and roasted vegetables in salads is a simple way to add different textures and flavours to a dish. Beetroot works particularly well.

This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.

Inspired by pilaf recipes, where the grains are cooked in stock, this recipe combines fluffy barley with Swiss brown mushrooms enriched with Japanese flavours. It's a cultural mash-up of the best kind.

Slice your cauliflower lengthways and roast it until golden for a new way to enjoy this versatile vegetable.

A simple green salad is given a flavour boost thanks to an easy ginger-soy dressing.

Sausages braised with barley, currants, lemon and silverbeet recipe - Preheat oven to 170C. Heat oil in a casserole (or flameproof roasting pan) over medium heat, add sausages and fry, turning occasionally, until browned (2-3 minutes).

Como Shambhala shares their recipe for spiced chicken skewers, served with a grainy barley salad.

This is an impressive entrée to bring to the table. Crack open the crust at the table so your guests get the scent of pumpkin, then take it to the kitchen to finish the presentation.

Recipe for black barley, wild rice, candied almonds, barberry and marinated chèvre by Sean McConnell from Monster in Canberra.