The Garden Clinic

Strawberry and rhubarb jam

21 July, 2024 | Tammy Huynh

Rhubarb and strawberries are perfect partners – in pies, crumbles, and in this jam. Here, Robin Powell shares her strawberry and rhubarb jam recipe with us.

Sweet potato and chickpea curry

21 July, 2024 | Tammy Huynh

Comfort food of the first order – warming, satisfying and dead-simple.

Whole Baked Cauliflower in Sultana & Maple Syrup Sauce

11 March, 2024 | Maria and Eva Konecsny

Kindred by Maria and Eva Konecsny, published by Plum.

Nut meringue layer cake with banana & passionfruit

29 November, 2023 | Stephanie Alexander

Recipe from Home by Stephanie Alexander.

Zucchini Galette

07 September, 2023 | Dr Catherine Itsiopoulos & Vivienne Koutsis Read More

Cauliflower Cheese Steaks

13 April, 2023 | Nagi Maehashi A fabulously quick and easy way to turn cauliflower into a satisfying, delicious dinner. Those crunchy golden crumbs really make it! Read More

Fig & ginger jam

16 January, 2023 | Recipe: Karen Martini

If you have a fig tree, you’ll need to know how to make fig jam, which is devilishly simple. Fig and ginger are so complementary, with the ginger sharpening the flavours and pegging back the sweetness.

Pomodora imbottiti al forno

25 August, 2022 | RECIPE: SILVIA COLLOCA

Tomatoes and Italian cooking go hand-in-hand. That’s why we’re excited to share this beautiful but simple ‘Pomodori imbottiti al forno’ (baked stuffed tomatoes) by Australia’s favourite Italian home cook, Silvia Colloca. It’s part of her latest book, The Italian Home Cook, published by Plum.

Beetroot, Zucchini and Tomato Galette

02 June, 2022 | RECIPE: MIGUEL MAESTRE | IMAGE: JEREMY SIMONS

Here’s a delicious recipe we think you’ll love! This beetroot, zucchini and tomato galette by popular chef and co-host of The Living Room, Miguel Maestre is bound to become a ‘family favourite’! He’s included it in his latest book, Feast, published by Plum.

Apple & Marmalade Tart

09 March, 2022 | RECIPE: STEPHANIE ALEXANDER

Stephanie Alexander loves apple tart! She has included this delicious version of Tart Tatin, made with eating apples (not Granny Smith) and marmalade in her new book, Home, published by Macmillan Australia.

Warrigal greens with fettuccine

23 November, 2021 | RECIPE: SARAH GLOVER Make this fresh green sauce ahead of time for quick summer dinners. It will keep for a week in the fridge. Read More

Warrigal Greens

23 November, 2021 | Words: Linda Ross Top chefs are going wild for this antioxidant-rich native spinach that grows like a weed. Read More

Fennel and asparagus salad

21 October, 2021 | Recipe: Chris Arkadieff The combination of zingy herbs, aniseedy fennel and citrus tang is a flavour explosion. This salad is delicious served as a starter or as a fresh accompaniment to a rich main meal. Read More

Anchovy & chilli dressing

18 March, 2021 | Linda Ross (Source: River Cottage)

This recipe from River Cottage is a great sauce for broccoli, cauliflower or kale.

Apples: 3 ways

18 March, 2021 | Robin Powell

More recipes for your apple harvest.

Asparagus: 3 ways

18 March, 2021 | Robin Powell

Asparagus growing like wild fire? Then you'll need some tasty ideas. Here are 3 of our favourites.

Baked apples with blueberry compote

18 March, 2021 | Gabriel Gate

Gabriel Gate says he was raised in a family that loved eating fruit - there were more than 20 fruit trees in the garden around his house. No surprise then, that he prefers a fruit dessert like these delicious baked apples to a rich cake or pudding at the end of a special-occasion meal.

Barbecued sweetcorn with chilli butter

18 March, 2021 | Robin Powell

Fire up the barbie for this simple way to make the most of the natural sweetness of just-picked sweetcorn.

Best-ever roast potatoes

18 March, 2021 | Robin Powell

Want the best-ever roast potatoes? Simple, delicious and deeply comforting the humble roast spud is a must-have in the cook’s bag of tricks. Here are a few of our favourite versions.

Broad bean custard

18 March, 2021 | Robin Powell

The broad bean’s short and sweet season is celebrated by Italian home cooks, chefs and us! In this recipe Sydney restaurateur, Lucio Galletto turns the humble bean into something really special. It’s from his new book ‘Lucio’s Ligurian Kitchen’.

Broad Beans: 3 ways

18 March, 2021 | Robin Powell

Some more recipes for your broad bean harvest.

Brussels sprouts: 3 ways

18 March, 2021 | Robin Powell

More recipes for Brussels sprouts.

Caramel pineapple upside-down cake

18 March, 2021 | Robin Powell

Sweet pineapple and toasty coconut are always a happy combination and they make this cake mouth-wateringly delicious.

Cauliflower soup

18 March, 2021 | Robin Powell

Warm up with this wintery soup.

Chinese style Brussels sprouts

18 March, 2021 | Robin Powell

The European sprout gets an Asian makeover in this tasty stir fry.

Crepes Suzette

18 March, 2021 | Robin Powell

Light crepes bathed in a warm, sweet orange sauce heady with liqueur, served on a dramatically flaming dish: no wonder this is such a famous dessert!

Delicious: Carrot, fennel and thyme salad

18 March, 2021 | Robin Powell

Yes, it’s thyme for a salad!

Delicious: Garden pea risotto

18 March, 2021 | Robin Powell, Recipe: Marian Somes Photos: Sue Stubbs

One of my favourite gardens in Victoria is Picardy, a romantic French provincial style garden in the picturesque hills of Neerim. Marian and Bryce Somes had always been Francophiles - mad for French food, in love with the language - but it was a trip to France to celebrate a significant birthday year in 1986 that confirmed a passion for French style.

Delicious: How to roast a duck

18 March, 2021 | Annie Smithers

When travellers on the Ross Garden Tours Victoria tour sat at Annie Smithers’ table and ate her roast duck salad there were two big questions: how did you do that; and can you do it for us again tomorrow! Here she reveals her secrets.

Delicious: Lentil’s summer breakfast bowl

18 March, 2021 | Lentil Purbrick

Breakfast eggs get a super-fresh makeover in this dish from ‘The Village’ by Matt and Lentil from Grown and Gathered.

Delicious: Lime Posset

18 March, 2021 | Robin Powell

This ancient British dessert is a marvel of alchemy. With just four ingredients and no skill required, it sets to a sweet and tart silky softness.

Delicious: Strawberry and rhubarb jam

18 March, 2021 | Robin Powell

Rhubarb and strawberries are perfect partners – in pies, crumbles, and in this jam. Here Robin Powell shares her Strawberry and rhubarb jam recipe with us.

Delicious: Sweet potato and chickpea curry

18 March, 2021 | Robin Powell

Sweet potato and chickpea curry is comfort food of the first order - warming, satisfying and dead-simple.

Delicious: Warrigal greens with fettuccine

18 March, 2021 | Robin Powell and Sarah Glover

Make this fresh green sauce ahead of time for quick summer dinners. It will keep for a week in the fridge.

Delicous: brownie

18 March, 2021 | Robin Powell

Not as heavy as a traditional brownie, but with a satisfying double-choc hit and bonus health food scores from its secret (almost indetectable) vegetable content, this is a great, year-round treat. In summer serve chilled, straight from the fridge.

Edibles everywhere

18 March, 2021 | Robin Powell Delicious ideas seen on our travels this year Read More

Eggplant salad with chilli and mint

18 March, 2021 | Bill Granger

Bill Granger says that grilled food with salad is still his favourite way with eating despite his father having had less than chefly barbecuing skills. “My dad had a bright orange barbecue that consistently worked miracles – every single item that came out of it was charred black on the outside but remained basically raw on the inside.”

Eggplant: 3 ways

18 March, 2021 | Robin Powell Read More

Fennel and asparagus salad

18 March, 2021 | Chris Arkadieff

This salad is a fresh, crunchy starter or a refreshing follow-up to a rich and hearty main meal. The combination of zingy herbs, aniseedy fennel and citrus tang offers an explosion of flavour.

Fettucine of Gete Okosomin Squash Brown Butter and Fennel Pollen

18 March, 2021 | Peter Gilmore

Peter Gilmore’s delicious ‘fettuccini’ uses golden squash as both noodle and sauce in a dish that’s much easier than it looks.

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