Here, classic ingredients are used simply to create a timeless dish you can share at any occasion.

HUMMUS, PUMPKIN, BEETROOT AND SEEDS WITH TURMERIC DRESSING

INGREDIENTS

• 1/2 butternut pumpkin, seeds removed, sliced into wedges
• 100ml extra virgin olive oil
• 1/2 tsp ground turmeric
• 1/2 tsp coriander seeds, crushed
• Finely grated zest and juice of 1 orange
• 2 tbs white wine vinegar
• 2 tsp caster sugar
• 2 each red and gold baby beetroots, peeled, thinly sliced using a mandoline
• 30g fresh turmeric, peeled, finely grated
• 3/4 cup (200g) thick Greek-style yoghurt
• 1 cup (260g) hummus
• 50g baby spinach leaves
• 1/3 cup (50g) pumpkin seeds (pepitas)
• 1/3 cup (55g) sunflower seeds
• 1/2 cup (80g) Sicilian or other green olives
• 200g feta, crumbled

• METHOD

  • 1
    Preheat the oven to 160ºC. Place the pumpkin on a baking paper-lined baking tray, toss with 1/4 cup (60ml) oil and sprinkle with ground turmeric, coriander seeds and orange zest. Bake for 1 hour 15 minutes or until tender and caramelised. Set aside to cool.
  • 2
    Meanwhile, combine vinegar, sugar and 1 tsp salt in a bowl. Place the beetroot in separate small bowls. Divide the vinegar among bowls. Set aside for 15 minutes to pickle, then drain.
  • 3
    To make the dressing, combine the orange juice, fresh turmeric, yoghurt, remaining 2 tbs olive oil and freshly ground black pepper in a bowl. Set aside.
  • 4
    Spread hummus over a shallow serving bowl. Arrange spinach, pumpkin, pickled beetroot, seeds, olives and feta over the top. Drizzle with dressing to serve.

EGYPTIAN RICE PUDDING

this old-fashioned rice pudding.

INGREDIENTS

• 2 cups (500ml) pure (thin) cream
• 2 cups (500ml) milk
• 1/2 cup (110g) caster sugar
• 1 cinnamon quill
• 1 vanilla bean, split, seeds scraped
• 4 eggs, plus two extra egg yolks
• 100g arborio rice
• 1/2 cup (75g) pistachios, toasted, chopped

Roasted Rhubarb

• 700g rhubarb, stalks cut into 7cm pieces
• 1 tbs ginger, finely grated
• Finely grated zest and juice of 1 orange
• Juice of 1/2 lemon
• 1/4 cup (55g) caster sugar

• METHOD

  • 1
    Preheat oven to 160°C. Combine cream, milk, sugar, cinnamon and vanilla pod and seeds in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Set aside for 15 minutes to infuse.
  • 2
    Grease a 2L (8-cup) ovenproof dish. Remove cinnamon and vanilla pod from milk mixture. Whisk in eggs and extra yolks, then stir through rice. Pour mixture into dish and place in a deep roasting pan. Pour in enough boiling water to come halfway up the sides. Bake for 15 minutes, then remove from oven and stir. Return to oven, bake for 15 minutes, then remove and stir again. Bake for 30 minutes or until rice is cooked, then increase oven to 220°C. Cook for a further 10 minutes or until golden. Remove from oven and set aside in waterbath for 15 minutes to rest.
  • 3
    Combine all rhubarb ingredients in an ovenproof dish. Bake for 15 minutes or until tender. Serve pudding topped with rhubarb, rhubarb juices and pistachio.

WATERMELON SPRITZ

Watermelon and vodka is a combination that always rings party bells for Matt Preston. Add mint, a little garnish of a feta and olive skewer and you've recreated the flavors a classic summer salad!

INGREDIENTS

• 1.5lt of freshly squeezed watermelon juice; from 3kg of watermelon
• 6 green limes, cut into quarters.
• 300ml chilled vodka
• 1lt soda
• 10 sprigs of mint
• 30 pitted olives
• 100g of fetta, cut into 20 cubes 
• Ice

• METHOD

  • 1
    Squeeze all the limes bar two quarters into a large jug. Top with the watermelon juice and give it a good stir. Place in the fridge until the guests arrive. Chill the glasses.
  • 2
    Just before the guests arrive, run the remaining lime quarters around the rim of each chilled glass Add the vodka to the watermelon juice and stir. Fill each glass with ice and the pour over the watermelon taking care to restrain the lime wedges from dropping into each glass. Using a sieve or a wooden spoon to help you achieve this. (Add the wedges if you want their green in the glass).
  • 3
    Garnish with a little plume of mint and a skewer of olives and two cubes of fetta.
• 
  

Street Food Lovers

KOREAN BRISKET AND KIMCHI BURGER

the humble burger. The result? A unique fusion of flavor.

INGREDIENTS

• 500g beef brisket, minced
• 125g speck, rind removed, minced
• 1/3 cup (80ml) light soy sauce
• Sunflower oil, to brush
• 6 spring onions, dark green part thinly sliced, pale part halved lengthways
• 2 green capsicums, quartered lengthways
• 6 brioche burger buns, split, brushed with oil, sprinkled with black sesame seeds
• Kewpie mayonnaise and gochujang (Korean chilli paste), to serve

Quick kimchi

• 1/4 cup (55g) salt
• 1/3 Chinese cabbage (wombok), sliced
• 4 garlic cloves, crushed
• 1/4 cup (55g) caster sugar
• 2 tbs fish sauce
• 1 tbs dried chilli flakes

• METHOD

  • 1
    Combine brisket, speck and 2 tbs soy. Form into 6 patties and flatten. Brush with remaining 2 tbs soy. Chill for 30 minutes.
  • 2
    For the kimchi, combine salt, cabbage and 2 cups (500ml) hot water in a bowl. Cover and set aside for 15 minutes. Rinse and drain. Stir through sliced dark spring onion and remaining kimchi ingredients.
  • 3
    Heat a chargrill pan over high heat and brush with oil. Cook capsicum and pale spring onion for 2-3 minutes until tender. Remove and set aside. Brush pan with a little oil. Cook patties for 2 minutes each side, then reduce heat to medium and cook for a further 3 minutes each side or until charred and cooked through.
  • 4
    Spread bun bases with mayonnaise. Top with capsicum, patties, chilli paste, spring onion, kimchi and bun lids to serve.

This posh pasta dish is the ideal foil for a summer menu dilemma.

HAND-CUT PASTA WITH PROSCIUTTO, ASPARAGUS AND BABY COS

INGREDIENTS

• 250g fresh lasagne sheets, cut into 2cm-wide strips
• 1 tbs extra virgin olive oil
• 2 garlic cloves, finely chopped
• 8 spring onions (with bulbs), white bulbs and green tops thinly sliced
• 1/2 cup (125ml) white wine
• 1/2 cup (125ml) chicken stock
• 20g unsalted butter
• 2 bunches asparagus, trimmed, cut on the diagonal
• 1 baby cos lettuce, leaves torn
• 5 prosciutto slices, torn
• Grated parmesan, to serve

• METHOD

  • 1
    Cook pasta in a large saucepan of boiling, salted water according to the packet instructions until al dente. Drain.
  • 2
    Meanwhile, heat oil in a deep frypan over medium heat. Add the garlic and cook for 1 minute. Add the white spring onion and cook gently for 3-4 minutes, stirring occasionally, until softened. Add the wine, increase the heat to high and bring to the boil. Reduce the heat to medium-low and simmer until reduced by half.
  • 3
    Add the chicken stock, butter and asparagus. Bring to a simmer and cook for 2-3 minutes, then toss through the drained pasta. Add lettuce and prosciutto, and season to taste. Toss gently until lettuce has wilted.
  • 4
    Divide among 4 serving bowls, then top with green spring onion and parmesan. Serve immediately.

PASTA SALAD WITH HEIRLOOM TOMATOES, BASIL OIL AND PECORINO

Try and find the best-quality heirloom tomatoes you can for this simple pasta.

INGREDIENTS

• 400g wholemeal rigatoni or other wholemeal short pasta
• 2 large handfuls basil leaves
• 1/3 cup (80ml) extra virgin olive oil
• 300g mixed heirloom tomatoes*, halved or cut into wedges
• Shaved pecorino*, to serve

• METHOD

  • 1
    Cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then rinse well under cold water.
  • 2
    Meanwhile, blanch basil in boiling water for 10 seconds, then rinse under cold water. Drain well, then squeeze out excess water. Place basil in a food processor with oil and pulse until basil is finely chopped.
  • 3
    Place the pasta and tomatoes in a large serving bowl. Season, then gently toss to combine. Drizzle with the basil oil, scatter with pecorino, then serve.

  • NOTES

    -

    * Heirloom tomatoes are from selected greengrocers and growers’ markets. Pecorino is a hard sheep’s milk cheese from delis; substitute parmesan.

PASTA HANDKERCHIEFS WITH MUSHROOM RAGU

Fresh pasta topped with buttery, herb-flecked mushroom ragu - serve this and your guests won't even know it's meat free.

INGREDIENTS

• 2 1/2 cups (400g) ‘00’ flour
• 4 eggs, lightly beaten
• Semolina, to dust
• 1/3 cup (80ml) extra virgin olive oil
• 2 eschalots, thinly sliced
• 1 garlic clove, finely chopped
• 1/2 bunch flat-leaf parsley, leaves picked, stalks finely chopped
• 1/2 tbs thyme leaves, finely chopped
• 600g mixed mushrooms (such as pine, portobello, king brown, chestnut or slippery jack), roughly chopped
• 1/2 cup (125ml) white wine
• 20g unsalted butter
• Finely grated zest of 1 lemon

• METHOD

  • 1
    To make the pasta, place the flour in a mound on a clean work surface and make a well in the centre. Pour in the eggs and 1/2 tsp salt, then, using your hands, gradually incorporate the eggs into the flour to form a soft dough. Knead for 5-8 minutes until smooth and elastic. Enclose dough in plastic wrap and chill for 30 minutes.
  • 2
    Divide the dough into 4 equal portions, then enclose 3 portions in plastic wrap and set aside. Starting on the thickest setting of your pasta machine, run the dough through 2-3 times, folding it in half each time, until smooth and elastic. Continue rolling the dough through the settings 2-3 times, reducing the thickness each time, until 2mm thick. Place pasta sheet on a semolina-dusted tray and cover with a clean tea towel while you roll remaining dough portions.
  • 3
    Dust each sheet of pasta with semolina, then, using a sharp knife, slice each sheet into rough triangular shapes that resemble handkerchiefs. Dust again with semolina and set aside.
  • 4
    To make the mushroom ragu, heat the oil in a large frypan over medium heat. Add the eschalot, garlic, parsley stalks and thyme, and cook, stirring, for 1 minute or until fragrant. Increase heat to high and add the mushrooms. Cook, stirring, for 2-3 minutes, then add the wine and simmer for 2-3 minutes until most of the liquid has evaporated.
  • 5
    Reduce heat to low, cover with a lid and cook for a further 4-6 minutes, then add the butter and stir to combine. Season and remove from the heat.
  • 6
    Cook pasta in a large saucepan of boiling salted water for 2 minutes or until al dente. Drain, reserving a little cooking water. Add pasta to the ragu and toss to combine. Return the pan to high heat and cook, tossing, for 1 minute or until heated through. Add a little cooking water, if necessary, to loosen.
  • 7
    Divide pasta among bowls and garnish with parsley leaves, lemon zest and freshly ground pepper to serve.