Recipes

An after-dinner grazing board built from WA chocolate, rocky road, raw honey and bursting salted caramel pearls — assembly only, twenty minutes.

Real cassoulet takes three days in Castelnaudary — ours takes forty minutes, one very good tin and a golden breadcrumb crust.

French charcuterie principles, Western Australian produce, fifteen minutes of assembly — the entertaining board that looks like far more effort than it was.

A golden, gently spiced turmeric latte made the paste-first way with Simara Blends — winter’s most comforting mug, no café required.

Torn burrata, ripe tomatoes and balsamic pearls that burst instead of bleed — the starter on every smart menu this year, assembled at home in ten minutes.

One jar of Keating & Co chunky chilli oil, two ten-minute dinners: glossy pantry noodles tonight, crispy-edged fried eggs on rice tomorrow.

A whole wheel of molten brie under two-minute homemade hot honey and sweet pickled jalapeños — fifteen minutes from fridge to feeding frenzy.

Restaurant duck confit at home in 45 minutes — crisp the tinned confit, roast the potatoes in the duck fat, pour a glass of red.

The easiest impressive canapé we know: smoked salmon, crème fraîche and bursting yuzu flavour pearls. No cooking, twenty minutes.

The classic French apéritif toast: cold foie gras on warm pain d’épices with fresh fig — assembled in fifteen minutes.