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Recipe | Off the vine tomato pasta
This is quick, easy and fresh – straight out of the summer garden. Recipe by Jane & Jimmy Barnes.
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Articles—
Tomatoes
Recipe | Dumpling salad with the ultimate dumpling sauce
This fun little dish casts dumplings as the protein in a fresh salad, with the ultimate dumpling sauce and a cumin buttermilk ranch dressing.
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Recipe | Home-made loaded hashbrowns
A healthy version for a classic comfort food - Tracey Bennett shares her recipe for home-made loaded hashbrowns + her plant-based feta recipe that pairs perfectly as a topping to these hashbrowns.
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Recipe | Mixed heirloom tomato & labne salad
This tomato salad recipe by Ashia Ismail-Singer features Labne - a thick, creamy yoghurt from which the whey has been drained. A Middle Eastern staple that can be used in salads, or as a dip, drizzled with olive oil and dukkah.
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Recipe | Radhi Devlukia-Shetty’s Everything Packed Salad
Aptly named, this 'everything' salad recipe has everything you need to feel nourished in this crunchy, creamy, leafy, zippy, fresh, bright plant-based masterpiece.
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March Harvest | Garden-to-Table with Bri DiMattina’s Breakfast Danishes
16 March | What edibles to plant & harvest. Plus a delicious Breakfast Danish recipe to use up your end-of-season tomatoes by Bri DiMattina.
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Recipe | Tomato Sauce — by Bri DiMattina
Bri DiMattina’s great-grandmother’s tomato sauce recipe, from Napoli. It’s one of those sauces that gets better as it ages. A bottle of this is pure gold.
Recipe by Bri DiMattina, from Nostrana
Recipe | Roasted Red Capsicum, Smoked Paprika & Tomato Soup
Belinda Jeffery is a food writer, cookbook author and one of Australia’s most loved home cooks.
This delicious soup has the most wonderful rich colour and intense flavour, and you can feel it doing you good as you eat it.
Recipe from In Belinda’s Kitchen by Belinda Jeffery
Recipe | End-of-Summer Chow Chow — by Christall Lowe
This recipe is a great way to use up all the veges in an exploding garden, or veges that are cheap to buy at the end of summer. Anything goes, really, as long as you get the base right.
Recipe by Christall Lowe, from Kai
Recipe | Reveya: Peanut-stuffed baby aubergines
“I never liked aubergines at school. They were always dense, oily and tasteless, whereas at home my mother would stuff them with crushed peanuts, cumin and tomatoes to make these 'reveya' which I couldn’t eat fast enough.” Recipe & words by Urvashi Roe
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Recipe | Roast potatoes, cherry tomatoes & sprouting broccoli with caper pesto
A gorgeous recipe by Vanessa Clarkson that can be served either as a side or bulked up to make a whole meal. Perfect for summer, spring and autumn!
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Recipe | End of Season Red and Green Tomato Relish
This is the perfect recipe for using up the last of the tomatoes on your plants that won’t have enough time to ripen this late in the season.
Recipe by Jen Pomeroy, The Modern Mess
Recipe | Tomato pilaf w/ black lentils + caramelised onion
This delicious and nutritious almost-one-pan-meal was inspired by Turkish tomato pilaf and Mujadara, a tasty combination of rice, lentils and onions found throughout the Middle East.
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