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If you're looking for a tasty treat that packs a healthy punch, try these protein balls from chef Kane Pollard.
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Craving for noodles? These sticky pork noodles are quick and easy - perfect for a mid-week meal.
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You can't go past a quick pasta and this orecchiette with broccolini, ricotta and brown butter has minimal steps, but a whole lot of flavour.
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Plan ahead with this perfect mid-week dish that will be on your dinner table in no time.
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Sparkling with hues of green reminiscent of emeralds, this little gem of a dessert is packed with flavours that will transport you to a glamorous world, where a little bit of luxury is just enough…
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A great snack for yourself, or a delicious starter when friends pop by, this herb-filled hummus delivers flavour and crunch.
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South Australia’s wine story includes many well-worn tales of adventures into the unknown, maddening enterprise and celebrated family sagas. But then there are the more secret histories, which live on today in wines that reflect their colourful stories. Here, we explore the lesser-known side to South Australia’s iconic wine industry.
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Enjoy the perfect pairing of ripe tomatoes with sardines with this beautifully fresh starter for your next dinner party.
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Nearly 30 years after publishing his first cookbook, which is still on the shelves of today's top chefs, culinary pioneer Cheong Liew is set to release his second ever book which promises to unlock the secrets behind 100 of his most extraordinary dishes.
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With the cooler autumnal weather upon us, warm things up with this hearty beef short rib recipe from Sam Worrall-Thompson and his team at Bar Lune.
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Chicken katsu is always a winner - why not try it with a fresh, crunchy green slaw?
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To celebrate SALIFE’s 20th birthday, we invited some well-known South Australians to luncheon at perhaps one of the state’s most iconic locations, enjoying a very parochial afternoon.
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Need a last minute Mother's Day gift? Quick - whip up these rich beetroot brownies for Mum.
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Add a little something special to this sweetcorn risotto, with a shaving of truffle for a touch of decadence.
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This is one for the next dinner party - prawn mousseline-stuffed pasta in a rich prawn bisque.
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The much-loved food and drinks festival offers countless opportunities for discovery. Among them is a program of drinks Masterclasses – including champagne – that gets the blend of entertainment and education perfectly right.
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For Rosa Matto, cooking seafood is not just about tasty nourishment, it’s about the inspiration that comes from a place of origin. These Goolwa pipis are quintessentially South Australian and packed with delicious flavours.
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With Easter celebrations now in full swing, Paul Wood ventures out across Adelaide to find South Australian chocolatiers who are literally breaking the mould and creating good chocolate with the right ingredients and dollops of pure imagination.
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Tuck into these delicious springtime chicken dishes that offer up all the freshness, crispness and deliciousness that this blossoming season affords.
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This weekend, grill some garfish - or use tommy ruffs - with a Sicilian-style stuffing full of flavour.
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In 1873, a humble ale brewed in Macclesfield was shipped from the Adelaide Hills all the way to London where it was judged the best beer in the world. Now, 150 years later, a family history buff and a home brewer have recreated the gold medal beer, which once elevated a young colony on to the international stage.
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Get a little creative this weekend and try this octopus terrine, served with a flavoursome romesco sauce.
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Tuck into this delicious soup with a lightness and freshness that is perfect, even for the warmer weather.
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Fijian-born chef Raj Kumar is making his mark as the new head chef at SkyCity’s Sol Rooftop, leading the restaurant through a major transition from fine dining to approachable, yet high-quality, modern Australian cuisine.
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As the inaugural inductee into wine legend James Halliday’s Hall of Fame, it’s been quite a ride for Prue Henschke, from a childhood entrenched in nature, to tending to some of the most-prized vines in the world.
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These tiny but mighty sponge cakes deliver a few bites of extravagance, full of the luxury of the essence of violet.
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The next couple of years for Magill Estate chef Scott Huggins are going to be huge. He’s working on a redevelopment at the restaurant and a project closer to home that will offer a luxury experience to his guests.
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To celebrate Lunar New Year, Le Cordon Bleu alumni, chef Simon Ming of French and Spanish restaurant ODE in North Adelaide shares is family's slow-cooked beef shank recipe.
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Clouds of meringue float on this rich fruit cake, combining for a few spoonfuls of dessert decadence.
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Rozelle's is the Italian-inspired diner inside Carrick Hill’s new $7 million pavilion. Created by the hospo family behind Chianti and Bar Torino, the relaxed daytime venue offers share plates, thin and crispy Roman pizza and of course, the chef's authentic family recipe of British scones with clotted cream.
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There's no better excuse to spend an afternoon in the kitchen than by making these scrumptious sticky date and tahini buns, which put a new twist on an old favourite.
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