Summer charred corn & chickpea salad with smokey miso vinaigrette
Huge thanks to Tassie’s own Meru Miso for sharing this seasonal summer salad with us, complete with their delicious smokey miso dressing.
Easy Passata by Open Table
Passata is an essential recipe for using up a glut of tomatoes, or taking advantage of cheap, seasonal summer produce. And it’s easy to do!
Rainbow Lasagne by Open Table
Use whatever veggies you have on hand to make a delicious and colourful lasagne! It’s a dream for minimising waste, maximising taste.
Mallum – Sri Lankan kale and coconut salad
Huge thanks to Island Home for sharing this Sri Lankan kale and coconut salad with us!
Quick and Easy Home Made Ricotta
Fresh ricotta takes less than 45 minutes to make and is a beautiful process to undertake; while watching the curds separate from the whey you’ll wonder ‘am I a kitchen magician?’ the answer is yes – you’ll never have to buy tubbed ricotta again.
Simple, delicious chutney from Open Table
Chutney is a great way to use up fruit or vegetables you may have a lot of. Plus a jar of home made chutney makes an amazing gift!
