Sugar-free Protein Clinkers (July 2021 – Issue 4)

Let your imagination colour your clinkers – we used leftover beetroot, pistachios, frozen berries and a nub of turmeric lurking in the fridge.

Meathead’s Memphis Dust Dry Rub (July 2021 – Issue 4)

We are all familiar with ribs that are based in delicious BBQ sauce throughout the cooking process and just prior to serving. Memphis ribs on the other hand are dressed by Pitmasters with nothing more than a flavourful spice blend, commonly known as Dry Rub. As to which one is better, you be the judge!

Keto Carrot Taco Shells (July 2021 – Issue 4)

Carrot taco shells are low-carb healthy baked taco shells made of 5 ingredients.

Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting (June 2021 – Issue 3)

Topped with fluffy meringues and edible flowers, this pretty-in-pink raspberry velvet cake is about as springy as it gets.

Indonesian Nasi Goreng (Fried Rice) (June 2021 – Issue 3)

The traditional Indonesian Nasi Goreng is a popular recipe that has many variants in today’s cooking culture. A classic dish, the Indonesian Fried Rice incorporates the flavors and ingredients of ‘sambal goreng’ with fried rice.

Mexican Chicken Stuffed Peppers (June 2021 – Issue 3)

These protein-packed Mexican chicken stuffed peppers are a great paleo substitute for Taco Tuesday.

Mini Strawberry-Rhubarb Galettes (May 2021 – Issue 2)

Nothing looks more elegant than these beautiful galettes, made with fresh strawberries and best served warm with a scoop of ice cream. These delicious treats taste like the flavours of spring.

Slow-cooked Pork, Cider & Sage Hotpot (May 2021 – Issue 2)

A glorious hotpot for cold nights with slow-cooked pork cooked in cider and sage. It’s topped with a crispy layer of potatoes.

Portuguese Butterflied Chicken (May 2021 – Issue 2)

Butterflying the chicken is a great way to cook it on the barbecue. It ensures that the chicken is cooked through.

Hot Cross Bun Bread and Butter Pudding (April 2021 – Issue 1)

If you’re stuck with less than fresh hot cross buns, soak them in
gorgeouseggy custard for an Easter Monday bread and butter pudding.

Want to get the latest issue hot off the press?

Subscribe here to receive a complimentary copy of our magazine every month direct to your inbox!