The creamy tuna sauce is usually spooned over thinly sliced veal in the classic Italian dish vitello tonnato, but it also makes a great dip in its own right.
Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.
This salad was inspired by a love for Simon Bryant’s range of lentils, grown in South Australia and Victoria. Add a poached egg to turn it into a breakfast salad.
Prosciutto and parmesan cappellacci with brown butter and asparagus recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
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