Pasta

Rustic Tomato & Basil Pasta

A simple weeknight classic made with garden-fresh tomatoes, fragrant basil, and a generous pour of olive oil.

Time25 min

Serves4

DifficultyEasy

Method

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While pasta cooks, warm olive oil in a large skillet over medium heat. Add garlic and cook for 1–2 minutes until fragrant and just golden.

Add cherry tomatoes and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until tomatoes burst and form a loose sauce.

Add drained pasta to the skillet with a splash of pasta water. Toss well to coat, adding more water as needed for a silky sauce.

Remove from heat, tear in basil leaves, and season generously. Serve with freshly grated Parmesan.

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Baking

Brown Butter Layer Cake

Nutty brown butter folded into a tender vanilla sponge, layered with silky cream cheese frosting.

Time1 hr 20 min

Serves10

DifficultyMedium

Method

Brown the butter: melt in a saucepan over medium heat, swirling often, until golden and nutty-smelling, about 6–8 minutes. Pour into a bowl and cool to room temperature.

Preheat oven to 175°C. Grease and line two 20cm round cake tins.

Whisk browned butter and sugar until combined. Beat in eggs one at a time, then stir in vanilla.

Fold in flour, baking powder, and salt alternately with the milk, beginning and ending with flour. Divide between tins.

Bake 28–32 minutes until a skewer comes out clean. Cool completely on a wire rack.

Beat cream cheese and icing sugar until smooth and fluffy. Spread between layers and over the top of the cooled cake.

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Salads

Warm Harvest Grain Salad

Roasted root vegetables, toasted pepitas, and a bright lemon-tahini dressing over hearty farro.

Time35 min

Serves4

DifficultyEasy

Method

Cook farro in salted boiling water for 25–30 minutes until tender but chewy. Drain and set aside.

Preheat oven to 200°C. Toss carrots and sweet potato with 2 tbsp olive oil, salt, and pepper. Roast 20–25 minutes until golden and caramelised.

Toast pepitas in a dry skillet over medium heat for 2–3 minutes until they start to pop. Set aside.

Whisk together tahini, lemon juice, honey, remaining olive oil, and 2–3 tbsp warm water until smooth and pourable.

Combine warm farro and roasted vegetables in a large bowl. Drizzle with dressing, scatter pepitas, and finish with fresh parsley.

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Soups

Roasted Tomato Soup

Deep, sweet roasted tomatoes blended into a velvety soup — best served with crusty bread and a drizzle of cream.

Time50 min

Serves4

DifficultyEasy

Method

Preheat oven to 200°C. Arrange tomatoes cut-side up on a large baking tray with onion quarters. Slice the top off the garlic head, drizzle with oil, wrap in foil, and add to the tray.

Drizzle everything with olive oil, season generously, and roast for 35–40 minutes until caramelised and slightly charred at the edges.

Squeeze roasted garlic cloves out of their skins into a blender. Add tomatoes, onion, and all the roasting juices.

Add stock and blend until completely smooth. Pour into a saucepan, add sugar, and simmer 5 minutes. Adjust seasoning.

Ladle into bowls, swirl with cream, and top with fresh basil leaves. Serve with crusty sourdough.

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Baking

Perfect Chocolate Chip Cookies

Crisp edges, chewy centres, and pools of melted chocolate — the only cookie recipe you'll ever need.

Time30 min

Serves24 cookies

DifficultyEasy

Method

Beat butter and both sugars together until pale and fluffy, about 3–4 minutes.

Add eggs one at a time, beating well after each. Mix in vanilla.

Fold in flour, bicarbonate of soda, and salt until just combined. Stir in chocolate chips.

Chill dough for at least 30 minutes (or overnight for deeper flavour). Preheat oven to 180°C.

Scoop tablespoon-sized balls onto lined baking sheets, spacing well apart. Bake 10–12 minutes until golden at the edges but still soft in the centre. Cool on the tray.

Rustic Tomato & Basil Pasta

Method

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Brown Butter Layer Cake

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