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Onion

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Caramelised onion and Gruyère scrolls

Best served warm.

Now to love|Sep 25, 2020

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A classic lasagne
The ultimate in comfort food.
Now to love|Sep 14, 2020
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Falafel with yoghurt-tahini sauce
Egypt's favourite street food is crisp on the outside, fluffy inside, and delicious throughout.
Now to love|Sep 07, 2020
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Frank Camorra's dorada al fondo con patatas (marinated whole snapper baked on potatoes and peppers)
The roast fish dinner that's guaranteed to make a splash.
Now to love|Aug 20, 2020
Chefs' Recipes
San Telmo's beef and chorizo empanadas with chimichurri
The Argentinian eatery's recipe for those filled pastry crescents, with a vibrant green sauce to boot.
Now to love|Aug 20, 2020
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The Damien Pignolet method for better beef Bourguignon
So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.
Now to love|Aug 11, 2020
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Parwana Afghan Kitchen's morgh degee
The Adelaide restaurant shares the recipe for this celebratory dish of braised chicken with yoghurt and spices.
Now to love|Jun 19, 2020

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Explainers
Jacques Reymond's guide to caramelising onions
And how to use the sweet alliums in a French onion soup.
Now to love|Jun 09, 2020
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Two kilos of onions plus 100 grams of butter equals this French onion soup
Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.
Now to love|May 04, 2020
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Shepherd’s pie
Arguably one of the most comforting foods around, this simple but satisfying dish is a winner any day of the week.
Now to love|Apr 20, 2020
Chefs' Recipes
O Tama Carey's Sri Lankan crab curry
"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey.
Now to love|Apr 14, 2020
Chefs' Recipes
Napier Quarter's mussels dressed with spring-onion and verjuice vinaigrette
A fresh take on steamed mussels.
Now to love|Feb 21, 2020
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Chilled melon and cucumber soup
This no-cook recipe is just the ticket on a hot summer's day.
Now to love|Jan 28, 2020
Fast Recipes
Mike McEnearney's hash with a fried egg
Yesterday's roast becomes today's bubble and squeak.
Now to love|Jan 22, 2020