Brent Savage, chef at Sydney’s trailblazing vegetarian fine-diner Yellow, lets us in on his secret ingredients that make whipping up vegetarian dishes a breeze.
Beetroot tops often fall by the wayside, but they have so much flavour that it’s a shame to waste them. Here we've turned them into the basis of a quick vegetarian stir-fry.
"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."
Artichokes with Taleggio sauce recipe - For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth
These ricotta and spinach dumplings are surprisingly quick to make. We've laced them with dill, but marjoram also works well, as does some crumbled feta for a spanakopita-inspired twist.
Fusilli with greens, fennel and feta recipe - Preheat oven to 180C and lightly oil four 15cm-diameter baking dishes (or a large baking dish if you prefer).
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