Sweet, smoky, and full of flavour, these Grilled Capsicum Stuffed with Goat Cheese are a simple yet impressive way to showcase fresh, vibrant produce. Perfect as a starter, side, or light meal, this recipe combines the natural sweetness of roasted capsicum with creamy, tangy goat cheese for a dish that’s as visually appealing as it is delicious.

Shortbread in a salad might sound surprising, but these buttery biscuits add a delicate crunch that perfectly balances the smoky trout and peppery watercress. A fresh twist with flavour and texture in every bite.

Crispy on the outside, tender in the middle, and packed with flavour, these fritters are a golden delight you’ll want to make again and again. Made with local potatoes and just a handful of pantry staples, they’re naturally gluten-free, dairy-free, vegan, and nut-free—perfect for sharing. Dress them up with your favourite toppings or enjoy them straight from the pan for a satisfying snack or side.

Satisfy your hunger with this golden and crispy Potato and Baby Spinach Rosti, packed with the goodness of nutrient-rich spinach and flavour

The Pickled Wife Dukkah Roast Potatoes Gluten free | Dairy free Serves 6 Ingredients 1.5kg Genuinely Southern Forests potatoes (e.g. Royal Blue) 2-3 heaped tablespoons The Pickled Wife Dukkah 200gm duck fat Extra virgin olive oil Salt Method 1. Pre-heat oven to 200°C. 2. Peel and cut potatoes into good size chunks (3-4cm) and place into a large saucepan of salted cold water and bring to the boil. Cook for a further 10-12 minutes or until just tender. 3. Drain potatoes in