delicious. Cookbooks

FOR US, THE FESTIVE season signals the time to stop, take stock and gather our favourite people for some well-earned celebrations. This year, we’re ready to indulge, connect and enjoy all the season has to offer, and, naturally, food is at the centre

MAKES 45 (APPROX.) 1 tbs extra virgin olive oil50g unsalted butter1 small onion, finely chopped300g arborio rice200ml dry white wine4 cups (1L) chicken stock, warmed2 tsp freshly ground black pepper125g Comté, grated1 cup (80g) finely grated pecorino

SERVES 4-6 1kg chat potatoes, halved or quartered, depending on size400g can chickpeas, drained, rinsed¼ cup (60ml) vegetable oil, plus extra to shallow fry1 tsp each cumin seeds, brown mustard seeds and crushed coriander seeds1 tsp ground turmericFi

SERVES 6 You can serve these baked tomatoes as a main, as part of a banquet or as a hearty side dish. 6 (1.5kg total) large heirloom tomatoes2 tbs ghee2 tsp yellow mustard seeds1 tsp nigella seeds½ tsp ground turmeric4 sprigs curry leaves1 onion, fin

SERVES 4 You will need a pasta machine for this recipe. 600g cherry tomatoes400g roma tomatoes, roughly chopped½ cup (125ml) extra virgin olive oil, plus 2 tbs extra2 garlic cloves, 1 skin on, bruised,1 crushed1 tbs dried oregano1 bunch fresh oregano

SERVES 4 You will need a jaffle maker for this recipe. 8 slices square white bread60g unsalted butter, softened300g thinly sliced leftover ham¼ small pineapple, thinly sliced1 cup (100g) grated mozzarella½ tsp dried oregano½ tsp chilli flakes, plus e

MAKES 1.2KG You will need 4 x 1-cup (250ml) sterilised jars and a sugar thermometer. 3 large (600g) Granny Smith apples, cored, roughly choppedJuice of 1 lemon4 x 250g punnets strawberries, halved3 x 125g punnets blueberries2 ½ cups (550g) caster sug

SERVES 4 ⅓ cup (80ml) dark soy sauce400g pork mince¼ cup (60ml) peanut oil2 garlic cloves, crushed2cm piece (10g) ginger, grated2 long green shallots, finely chopped¼ cup (70g) Chinese sesame seed paste (from Asian food shops) or tahini2 tbs chilli o

SUBSCRIBE NOW! VISIT MAGSONLINE.COM.AU/DIGITAL-DEL OFFER VALID UNTIL JUNE 30, 2023. PRICES ARE CURRENT AT THE TIME OF PRINTING. FOR THE LATEST PRICING VISIT MAGSONLINE.COM.AU. OUR APP IS AVAILABLE ON ALL APPLE IPAD AND IPHONE DEVICES WITH IOS10 OR GR

SERVES 10-12 Begin this recipe at least 8 hours ahead. You will need a kitchen blowtorch. ⅓ cup (100g) ginger preserve⅓ cup dulce de leche or thick caramel1.5L store-bought salted caramel ice cream, softened slightly 2 cups (300g) plain flour, sifted