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Irresistibly delicious straight out of the oven, or perfect to pack for a picnic, these tasty scrolls can be made without mortadella for a vegetarian option.
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Get fresh this summer and pull together this quick, easy and juicy recipe from the Adelaide Central Market.
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With a little preparation a day ahead, David Swain's saffron rice dish will bring the scent of Spain to your kitchen.
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Embrace the start of the festive season in decadent style with these easy but impressive truffles for your next gathering - if you manage not to eat them all before the guests arrive.
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Is there anything more mouthwatering than a freshly-made eclair? Yes, there is: fresh eclairs topped with three delicious chocolate glazes. You'll just have to try one of each.
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This simple, satisfying soda bread can be made in a conventional oven, but – for an additional fun factor – get the camp oven going outdoors.
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South Australia’s artisan distillers make some of the most exciting gins on the market. There can be no better way to experience each one than in the perfect martini.
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High-quality chocolate is a uniquely epicurean treat, mix it with the savoury edge of liquorice and the sweet tang of raspberries and you'll be in dessert heaven.
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The crushed pretzels add a moreish salty crunch and a unique twist to this decadent million-dollar treat.
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Chef Jake Kellie puts a local spin on this traditional basque dessert, with the addition of buffalo curd.
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Go to a little extra effort to make your next mezze amazing with this spice-laden eggplant dish.
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Fill your kitchen with the scent of spices as you prepare these healthy homemade sausages, the perfect weekend lunch or family evening meal.
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The beauty of making this mouthwatering dessert the day before is that all you have to do on the day is serve and enjoy.
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Get in touch with your inner nomad by cooking on an open fire (or on a barbecue) and impress your guests with this colourful veggie side dish.
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Friends invited into Billie Justice Thomson's home for dinner know they're in for an informal evening of food, wine and laughter.
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Delicious decadence is the order of the day for the ultimate weekend brunch. And yes, you probably could substitute bought jam and ice cream...
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Tasty, quick and easy, Callum Hann's butter chicken is a midweek meal that will please the whole family – they might even help you cook it.
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Citrus segments add a juicy, zesty twist to the silky vanilla custard of this French bistro classic.
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A fresher, lighter iteration of the classic duck leg, white bean and sausage casserole, make this your "plat du jour" this weekend.
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Elevate the humble egg from breakfast to supper with these deliciously tasty and creative individual tarts.
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Elevate your roast chook this weekend with the simple step of brining, smokey charred flavours and a fresh green sauce.
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Hilary Mitchell's mouth-wateringly melty camp oven pumpkin is a plant-based food goal. And yes, you can use a conventional oven.
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If you're lighting up the fire pit this chilly weekend, don't waste all that lovely heat. Most of the work is done by the marinade in this recipe, so all you have to do is give the ribs a quick grill and enjoy.
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Comfort food, anyone? There's nothing more consoling than a big bowl of creamy rice pudding. You had me at "butterscotch"...
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Whether you're a pastry professional like Cheryse Zagler, or just a keen amateur, you'll be very glad you attempted this tastebud-tingling tart.
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There's an element of play-value when it comes to baking in a salt crust, but the results - with or without blue cheese - are meltingly delicious.
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The kids are on holiday, so it's their turn to cook dinner. These pulled chicken tostadas are fun and simple to make and irresistibly messy to eat.
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The crunchy crust makes all the difference to the fish, while the pea pesto adds a burst of freshness to this deliciously healthy dinner for all the family.
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Whether you're a dumpling master or just a beginner, there can be few more satisfying ways to spend time in the kitchen. The Salopian Inn's Karena Armstrong shares her personal recipe.
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The pickled grapes add little pops of tangy fruitiness to the roast duck, while the leftover rendered duck fat makes great roast potatoes the next day.
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