Ruecker Group

Balsamic roasted sweet potato and Taleggio risotto
"The other secret to making risotto is called mantecatura, and it refers to the steps taken when the rice has reached a perfect al dente texture. The heat is turned off, then parmesan cheese, butter and a little extra stock are added.

Matt Preston's golden almond, pear and raspberry cake
Warm, this cake is a decadent, but it stays moist for ages, making it equally as tasty cold.

Ultimate cheese toastie
Just when you thought you didn’t need another reason to make a cheese toastie, Billie McKay goes and raises the bar.

Smoked pork, bean and sauerkraut soup
"I love sauerkraut, and I particularly love how it works in the pork-and-bean soup. It adds a beautiful acidity that cuts the richness," says Joel Valvasori-Pereza.

Chickpea and pea falafel
“The frozen pea is not a traditional addition to falafel, but these are delicious. Crunchy and green, they’ll disappear as soon as they hit the table. The beauty of falafels are that you use chickpeas that are soaked but not cooked, making things much quicker."