Peter Kuruvita’s fish cutlets
Peter’s version of these delicious and flavour-packed morsels filled with fish and potato inside a crispy shell.
Blog.
Sri Lanka: A chef’s tour
A nation of diverse cultures, landscapes and cuisines, we asked Sri Lankan-born chef Peter Kuruvita for a chef’s tour of this tropical paradise.
Fennel laced porchetta
Our take on this classic is a rolled pork belly, laced with roasted fennel seeds, herbs and garlic.
Herby grilled octopus
Here we pay homage to a classic Greek chargrilled octopus, replacing fresh herbs with a lively herby oil and grounding with the earthy flavours of a walnut and bread pâté.
Cut the cost of business
Everyone is feeling the pinch at present. The cost of living crisis is biting hard into Australians’ wallets.
Spiced lentil and tofu dip
Smooth, fresh and creamy, with a rich, earthy depth, finished with a buttery spicy crunch.
Sunny side up brekky bowl
Who says you can’t have hollandaise with your brekky bowl? Take a walk on the wild side. For those who are addicted to the ‘more is more’ approach to life, who need variety, who want to taste it all – to the maximalists, this one’s for you.
The new eggs bene
When is a classic not a classic? When it’s new and improved. When it’s everything you love, plus some. Dial up the high notes of the sweetheart of the breakfast scene – take the crispy, umami, creamy and a little salty, then work in a few surprises and you’re onto a winner.
Our top schnitty serving suggestions
It is not too strong a statement to say that everyone loves a good schnitty! The humble chicken schnitzel has transcended its European origins to become an Aussie classic – one that has won hearts and palates across the country.