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  • Saint Peter's salt and vinegar onion rings

    Salt and vinegar onion rings

    Saint Peter's Josh Niland recommends these deliciously crunchy beer-battered onion rings as a side dish to his seafood-focused restaurant's staple, fish and chips.

    Now to love|Apr 30, 2017

  • Chilled tomato soup

    Chilled tomato soup

    Full-flavoured summer tomatoes at their peak make this the perfect raw soup - we've added a little richness to the equation with just enough avocado to give a silky texture, but not enough to overpower the clean flavour of the tomatoes.

    Now to love|Mar 13, 2017

  • Classic cheeseburger

    Classic cheeseburger

    A patty of well-seasoned minced beef with melted cheese, sliced tomato, lettuce and onion on a soft bun - easy, right? There's plenty of room for variation - it's all about personal preference and big flavour.

    Now to love|Feb 21, 2017

  • Chicken Kiev balls with tarragon-garlic butter

    Chicken Kiev balls with tarragon-garlic butter

    There’s a lot to love about chicken Kiev – especially the garlic butter stuffed in the centre of the chook or beneath the skin. This bite-sized take has the garlic butter in the centre, with yet more for dipping. These little numbers are excellent for entertaining; they can be assembled ahead of time, then quickly cooked to order.

    Now to love|Dec 11, 2016

  • Charcoal-grilled octopus and tarama (Ahtapot izgara)

    Charcoal-grilled octopus and tarama

    "This twice-cooked octopus is one of our most popular dishes at Stanbuli," says Stanbuli chef Ibrahim Kasif. "In Istanbul's traditional meyhanes, the tarama is usually served split and loose, but this version is emulsified, thick and luscious."

    Now to love|Sep 14, 2016