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      Salmon with creamy avocado sauce and asparagusSalmon with creamy avocado sauce and asparagus

      Creamy avocado sauce

      1 avocado, flesh roughly chopped 1 clove garlic, minced juice of ½ a lemon 1 tablespoon olive oil 1 tablespoon natural yoghurt 1 tablespoon honey

      Salmon

      300g salmon (skin on), cut into two fillets 2 teaspoons olive oil 2 teaspoons lemon juice

      To serve

      1 bunch asparagus, ends trimmed 1 tablespoon torn continental parsley leaves

      Suggested wine match

      Unoaked chardonnay or pinot grigio
      The best pop-up dining in AustraliaThe best pop-up dining in AustraliaTaking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve with our guide to April 2015's tastiest temporary events. Middle Eastern lamb dumplings (chiche barak)Middle Eastern lamb dumplings (chiche barak)500g lamb mince 1 small brown onion 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon mixed spice (Middle Eastern 7 spice mix or baharat) 2 cups vegetable oil 2 cups plain flour pinch of salt

      Sauce

      2 tablespoons olive oil 1 cup Basmati rice 1kg natural yoghurt 2 tablespoons cornflour, dissolved in half cup water 1 clove garlic, crushed 3 tablespoons fresh mint, chopped 1 teaspoon vegetable oil
      Hayden Quinn's stir-fried beef with Asian greensHayden Quinn's stir-fried beef with Asian greens450g packet fresh hokkien thin noodles 80ml (⅓ cup) peanut oil 1 red onion, cut into wedges 2 cloves garlic, thinly sliced 2cm piece ginger, peeled, grated finely 200g small shiitake mushrooms, trimmed 60ml (¼ cup) Chinese rice wine (shaoxing) 2 bunches baby buk choy, trimmed, quartered lengthwise 2 bunches baby pak choy, trimmed, quartered lengthwise 1 punnet baby corn, halved lengthwise 50g (⅓ cup) roasted cashews sliced chillies and coriander leaves, to serve

      Beef marinade

      60ml (¼ cup) tablespoons soy sauce 60ml (¼ cup) sweet soy (kecap manis) sauce 60ml (¼ cup) satay paste 1½ teaspoons sesame oil 2 teaspoons corn flour 650g beef rump steak, thinly sliced
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