December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
    Read more…

  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
    Read more…

  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
    Read more…

May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
    Read more…

August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
    Read more…

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
    Read more…

  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
    Read more…

  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
    Read more…

  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
    Read more…

  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
    Read more…

October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
    Read more…

  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
    Read more…

  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
    Read more…

  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
    Read more…

  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
    Read more…

  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

10 vegetarian recipes that aren’t boring (and not a vegie burger in sight)

Hannah Koelmeyer
07 November, 2014

Are you tired of mushroom risottos, eggplant stacks and the dreaded, ubiquitous vegie burger? There is absolutely no reason for vegetarian food to be boring, and here are 10 incredible recipes to prove our point.

This Mexican breakfast salad is everything you could want in a breakfast

Let’s begin with breakfast, shall we? This Mexican breakfast salad from David Frenkiel and Luise Andersen has it all – rich, spiced beans; punchy jalapeños; creamy avocado; lashings of plucky coriander and some mango to add a touch of sweetness – then topped with a fried egg. Perfect breakfast.

A savoury tart full of winning flavours

Beetroot and goat’s cheese is a no-brainer winning combination. Dale Pinnock’s Beetroot, red onion and goat’s cheese tart makes a perfect lunch or light dinner. The sprinkling of fresh thyme brings out the earthiness of the beetroot and adds a lovely touch of green to contrast the vivid deep purple­–red – making it an extremely pretty dish to bring along to a picnic or barbeque.

Luke Nguyen has all the exciting vegetables

Have you ever stared at those unusual sculptural vegetables in your local Asian grocer, wanted to buy them but had no idea how to cook with them? Let Luke Nguyen show you the way. Luke’s Market vegetables cooked in a clay pot uses kohlrabi and bitter melon as well as straw mushrooms and tofu puffs, all culminating in a riot of seriously exciting textures and flavours. 

Greg & Lucy Malouf make fried cheese classy

Zucchini flowers are seriously elegant and always impressive. The salty haloumi combined with the crunchy olive-y crumb make these Zucchini blossoms with haloumi in olive brioche crumbs from Greg and Lucy Malouf a pretty posh beer snack (not to mention really classy way to get away with eating deep-fried cheese).

Egyptian falafel is the best kind of falafel

Taameya is the Egyptian version of falafel, which uses broad beans as the base instead of chickpeas. Suzanne Zeidy’s taameya are full of fresh herbs so will already go a long way to getting that party in your mouth started, but combined with this gorgeous garden salad platter of radish, pomegranate, feta, more fresh herbs and tangy dressing, this dish is basically the salad equivalent of Spring Break.

No one puts tofu in the corner

Tofu is often described as being a great vessel for flavour, which means that all too often the mild, nutty flavor of the tofu itself is overlooked and overpowered. Silken tofu in particular has an extraordinarily delicate flavour and velvety texture that lends itself beautifully to light, fresh flavours. Martin Boetz’s  recipe uses pickled ginger (for tangy heat) and cooling cucumber and mint, all of which serve to enhance the subtle flavours of the tofu. Added bonus: also vegan.

Izy Hossack’s pies are easy as … well, pie

The smell of onions caramelising is pretty transcendental. Izy Hossack’s Caramelised onion, thyme and bean pot pies use sweet, slow-cooked onions for a rich, depth of flavour – she even adds in some leeks to bump up that intensely sweet oniony goodness. Plus, this dish is a breeze to put together.

Give sprouts a chance

Brussels sprouts have a completely undeserved bad rap. Like all vegetables (especially leafy greens) they don’t respond well to overcooking, but that’s no reason to write them off. In their Brussels sprout and cranberry holiday salad, David Frenkiel and Luise Andersen shred the sprouts and blanch for less than a minute, ensuring no hint of bitterness and a fantastic firm texture. This salad also contains citrus, kale, pecans and cranberries, so it packs a pretty serious nutritional punch.

This eggplant is hot and numbing and it will enthrall you

If you’ve never tried Sichuan food, proceed with caution, Antony Suvalko and Leanne Kitchen’s Hot and numbing eggplant is not messing around! The Sichuanese appear to be addicted to chilli, and we think it may have something to with the mild anaesthetic affect of Sichuan peppercorns. Trust us, there is NOTHING mundane about this eggplant recipe.

Don’t hate us …

Okay, okay ­– we lied! We’ve included a vegie burger. But not just any vegie burger. Raph Rashid’s burger truck, Beatbox Kitchen is legendary, and his Shroom burger well and truly holds its own against its beefy counterparts. There’s no stodgy lentil patty here – just a big, meaty, earthy portobello mushroom topped with gouda and Raph’s famous tangy mayo. This is the vegie burger to redefine vegie burgers. 

Sign up for a Cooked 30 day free trial and enjoy thousands more vegetarian recipes from published authors and top chefs.

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again