Diet & Fitness

Fashion & Beauty



Quail with cherries

Quail with cherries

Here's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then very quickly realised that the situation is similar with "chickens".

by Trish Gallagher Mar 17th, 2015


Lamb backstrap with tomato, basil and parmesan sauce

Lamb backstrap with tomato, basil and parmesan sauce

1 punnet cocktail truss tomatoes, halved 1 cup basil leaves, roughly torn 1 teaspoon finely chopped oregano leaves 3 tablespoons grated parmesan cheese 2-3 tablespoons olive oil 350g lamb backstrap 1 tablespoon olive oil juice of lemon 175g green beans, ends trimmed, to serve Suggested wine match pinot noir or shiraz viognier

by My Food Bag 6 hours ago
Zoe Bingley-Pullin's lamb and vegetable samosa pie with sweet potato and lentil top

Zoe Bingley-Pullin's lamb and vegetable samosa pie

Sweet potato and lentil pie top 3 sweet potato, peeled and cut into 3-4cm cubes 1 tablespoon olive oil 1 can brown lentils, drained and rinsed Pie filling 1 tablespoon olive oil 2 cloves garlic, minced 1 onion, finely chopped 2 teaspoons ground cumin (optional, adults) ½ teaspoon grated ginger 3 teaspoons Bombay curry powder (optional, adults) 500g lamb mince 200g green beans, ends trimmed and cut into 1cm pieces 1 carrot, grated 1 can tomatoes 1 egg, whisked Salad 1 sweet gem lettuce, broken into leaves 1 Lebanese cucumber, diced salad dressing of your choice

by Zoe Bingley-Pullin 6 hours ago
Ten vegetable minestrone

Ten vegetable minestrone

1 onion, medium, finely diced 2 celery sticks, finely diced 3 flat leaf parsley stalks, leaves only 1-2 tablespoons olive oil 1 potato, medium, peeled, 1 cm cubes 2 tomatoes, peeled, seeded and diced 1 zucchini, small, cubed 50g peas, fresh 50g green beans, fresh, cut into 2 cm lengths 1.5 litres vegetable stock 50g borlotti beans, canned 4 stalks silverbeet, chopped, leaves only 140g cooked rigatoni salt and freshly ground pepper to taste 4 tablespoons ricotta pesto (see recipe below) extra ricotta for crumbling over soup Pesto 1 bunch basil 1 garlic clove ½ tablespoon pine nuts 1 tablespoon parmesan 50g ricotta 50ml olive oil

by Emma D'Alessandro and Adam Draper 6 hours ago
Colin Magee's barbecued swordfish skewers

Colin Magee's barbecued swordfish skewers

800g-1kg swordfish, skin removed and cut into 10 chunks 1 red onion, quartered 10 fresh bay leaves 10 slices prosciutto 2 lemons, halved Herb dressing juice of 1 lemon ½ bunch parsley, chopped ½ bunch chives, chopped ½ bunch dill, chopped olive oil

by Colin Magee 6 hours ago


Kid-free, bite-sized breaks for the Easter long weekend

Feasting on chocolate and foraging for eggs is all very well, but what if you want to spend the long weekend with someone your own age? To help make the most of Easter this year and plan a last-minute getaway, we’ve handpicked romantic retreats that allow you to escape for a few days without spending half your holiday behind the wheel of a car.

by Helen Alexander | Presented by McCafé 6 hours ago