Showcasing local and sustainably sourced WA produce is what The Humble Onion, is all about. Chris Howard, chef and co-owner, prides himself on celebrating simple ingredients through comfort food that is both fun and heart-warming.
Caroline Taylor’s recipe for braised eggplant bao buns celebrates the beautiful silkiness of the eggplant and is packed with flavours the whole family will enjoy.
MasterChef Alumni Brendan Pang focuses on championing WA’s fresh local produce at his Freo-based kitchen, Bumplings. Here he shares his recipe for Pan-Fried Spicy Beef Dumplings.
Grilled veggie skewers is an easy side or entrée for entertaining, and this cheesy indulgence of queso kicks it up a notch with jalapeno.
This quick, easy and healthy salmon recipe delivers deliciously smoky flavour on a bed of bok choy.
Bringing the kids into the kitchen is about more than just licking the cake beaters – it’s also a chance to grow their knowledge through STEM learning.
Try out Brendan Pang’s pan-fried lamb chops with rosemary and garlic marinade. It’s a classic pairing for reason. It’s Brendan’s take on his favourite Sunday meal.
Caroline Taylor was brought up in the Swan Valley and is now Executive Chef at Taylor’s Art and Coffee house. Try your hand at a recipe she’s shared with us.
This classic Aussie summer dessert is an celebration of delicate crust, light filling, fresh curd and berries.
As Executive Chef of Taylor’s Art and Coffee House, Caroline is Swan Valley-born and bred and rightly proud of the region in which she grew up.
Young George’s Melissa Palinkas, shares her perfect pairs recipe for pork jowl and plums. It might be an unusual combo, but it’s harmony on the plate.
This easy chocolate bark recipe uses four ingredients that can be substituted for whatever’s in your pantry – the perfect weekend treat or last-minute gift!
There’s nothing tastier than freshly caught fish on the barbecue. And when the fish and fishing is good, you want to make sure the eating is good too.
Smoking your meat is a sure-fire way to reach new levels of flavour, tenderness and aroma. These basic tips will get you on your way to becoming a smoking master.
There’s no need for fancy techniques and gourmet ingredients while we’re camping, but a few go to recipes and a great view is something to look forward to.
Paul Iskov from Fervor highlights native Western Australian ingredients in a simple but deliciously light and tasty dessert. Enjoy at home or on the road!
Celebrate the flavours of the Mediterranean with tender lamb, in-season grilled peaches and halloumi for easy, no-fuss summer entertaining.
Young George executive chef and co-owner, Melissa Palinkas, has been praised by food reviewers for her ‘inventive, fun, smart and original’ food. And there’s good reason: her ‘zero waste’ approach means every part of her ingredients adds flavour.
Purslane is a weed – but it’s also great to eat and contains more omega-3 fatty acids than any other leafy vegetable. This recipe keeps things super-simple and lets the deliciousness of fresh, firm tomatoes shine through.
Here’s a scary fact for you: more than five million tonnes of food ends up in landfill in Australia each year. Zero waste eating is a growing trend in homes and restaurants, but how easy is it to go waste-free in the kitchen?