Dinner
Warm grain bowl with roasted roots and labne, done properly
A warm grain bowl with roasted roots, egg and labne that actually fills you up. Proper technique, real Australian ingredients,...
Read moreDetailsBarramundi with fennel and orange, done properly
Dave Forsythe's barramundi with fennel and orange: crisp skin, roasted fennel, a proper citrus pan glaze. A balanced dinner worth...
Read moreDetailsMoroccan vegetable tagine, done properly
A proper Moroccan vegetable tagine with chickpeas and pumpkin, spiced from scratch and simmered low. Chef Dave Forsythe's Sunday method,...
Read moreDetailsHerb-crusted snapper with crushed peas, done properly
Dave Forsythe's herb-crusted snapper recipe: a crisp golden crumb, sweet crushed peas, proper technique, no shortcuts. Serves 4, on the...
Read moreDetailsMussels in tomato and basil broth, done the way they should be
Dave Forsythe's mussels in tomato broth recipe: a proper Australian seafood supper, ready in 30 minutes, made with real technique...
Read moreDetailsSpiced chickpea and pumpkin stew, done properly
A proper spiced chickpea and pumpkin stew recipe, built on toasted spices and a hot pan. Vegetable-forward, cheap to make,...
Read moreDetailsOcean trout with ginger and coriander, done properly
Dave Forsythe's ocean trout with ginger and coriander is simple, fast and forgiving if you get the pan properly hot...
Read moreDetailsKingfish ceviche with lime and chilli, done properly
Dave Forsythe's kingfish ceviche recipe: fresh Hunter-region kingfish, lime, chilli, no shortcuts. Simple Australian seafood, done properly.
Read moreDetailsMiso-glazed salmon with greens: a proper Tuesday dinner
Dave Forsythe's miso-glazed salmon with greens: crisp skin, a proper glaze, no shortcuts. A vegetable-forward Australian dinner that actually delivers.
Read moreDetailsTuna poke bowl with brown rice, done properly
A proper tuna poke bowl with brown rice, done Dave Forsythe's way. Sashimi-grade fish, a hot pan for nothing, and...
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