Dinner

Dave Forsythe's prawn and zucchini skewers: a properly hot chargrill, simple marinade, no soggy seafood. Aussie summer cooking done right.

Dave Forsythe's steamed snapper with lemongrass, ginger and chilli. A proper Australian seafood technique, no shortcuts, ready in half an...

Dave Forsythe's slow-braised lamb with white beans: lean shoulder, big veg, proper flavour. A Sunday cook worth the four hours.

Dave Forsythe's garlic and herb baked flathead recipe: simple technique, proper heat, ten minutes in the oven. An honest Aussie...

Dave Forsythe's ginger tofu stir-fry recipe: proper wok heat, Australian greens, lean protein, and a sauce that doesn't drown everything.

Dave Forsythe's barramundi with fennel and orange: crisp skin, a hot pan, and a simple veg-forward sauce that actually tastes...

Herb-crusted snapper with crushed peas: a fast, flavour-packed Australian dinner from Golden Door Living head chef Dave Forsythe. Ready in...

A satisfying warm grain bowl with roasted root vegetables, freekeh and labne. Big flavour, honest ingredients, easy enough for a...

Dave Forsythe's kingfish ceviche with lime and chilli — a quick, no-heat Australian seafood recipe that's sharp, clean and genuinely...

Dave Forsythe's simple Australian mussels in tomato and basil broth — fast, healthy, and genuinely delicious. Ready in under 30...