Main Dishes Category Archives

Leftover turkey banh mi sliders


Since having Max I have rediscovered a love for cream cheese. It just snuck up on me and now I see it in my shopping trolley every week. He loves it in a soft wholemeal sandwich, a bit squidged down so it’s nice and flat. I personally prefer it on a toasted everything bagel with some tomato, onion and cucumber. But each to their own. Anyway, …

Walnut and miso filled eggplant + a cookbook teaser


This has got to be one of my favourite Australian Women’s Weekly cookbooks to date! Almost Vegetarian is a book for the aspiring vego and hard-core vegan alike. With chapters such as Almost Vegetarian, which features recipes with lots of vegies and some white meat (plus easy tips on how to make the recipe completely vego if you are so inclined) to the Everyday Vegan …

Couscous and dill crusted snapper


Yay! Another Australian Women’s Weekly cookbook I worked on has been released and this one is a goodie! It’s called Express and all the recipes are fast, fresh and on the table in less than 40 minutes. What’s also cool about this book is that chapters are divided up into recipes for one person, two people or the whole family plus of course there are …

Miso bolognaise


On a rare baby-free outing the other weekend I made it to Cho Cho San for lunch and it was delicious! One of our favourite dishes was the Japanese bolognaise so I thought I would try and recreate it at home. My version is a tad healthier as I made it with chicken mince and lots of veges but it still retains the salty umami …

Sticky slow-cooked pomegranate lamb


Last autumn I was pregnant and off meat in a big way so I feel like I missed out on a whole year of slow-cooked goodness. Well I am making it up for it now, starting with this sticky shredded lamb flavoured with tangy pomegranate molasses. Have it with nutty cous cous and yoghurt, in a pita with salad, or as I am going to try …

Spicy lemon and spinach ricotta bake


This bake is one of my go-to vego mains because it’s simple, tasty and you can make it ahead of time. It has a sweet potato base (you could also use pumpkin or regular potato) which is spread with a sweet and savoury burst of caramelised onion. It’s then finished with a cheesy, spicy spinach and ricotta topping. The bake is also gluten free as an added …

Zucchini-wrapped haloumi burgers with chipotle aioli


This post is sponsored by Barbeques Galore. So summer might be over but in a glorious city like Sydney, that doesn’t mean barbecuing is done for the year. In our house we throw food on the grill all year round and my poor husband has even been known to stand out in the rain, cooking under an umbrella at times. Lucky for me it was a …

Cheesy lentil sausage rolls


These cheesy lentil sausage rolls are perfect for a meat-free Monday dinner or great to serve as finger food. The flavours are simple and punchy and even the heartiest carnivore won’t miss the meat. My husband didn’t believe me at first when I said they were vegetarian. Serve them up with a tomato chutney like this one, or heaven forbid, some barbecue sauce….