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Love your grains

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Chinese

Wholegrain fried rice with corn

This is a great way to used up leftover wholegrains (and makes for a super-fast mid-week meal). A mixture of different types of grains will add chewy texture to...
Vietnamese

Rainbow slaw, pearled barley and grilled beef

This salad is a mix of fresh vegetables and salted (for extra crunch) - but you can skip the salting step use all fresh veg if you prefer.
Italian

Pistachio-honey polenta cake

This not-too-sweet gluten-free cake is a marvel: the cake stays moist even after a couple of days, thanks to the healthy oils from the pistachios, and the the...
Middle Eastern

Pearled barley, blistered cauliflower and chickpeas

Caramelised roasted vegetables brightened with fresh wilted spinach, combined with hearty pearled barley, makes this comfort in a bowl.
Modern Australian

Rhubarb and oat cookie bars

Think of this as muesli bar meets fruit crumble. The tangy roasted rhubarb keeps the cookie deliciously moist, while the coconut sugar adds a lovely caramel note.
Swedish

Grain and seed rye crackers

These crackers are inspired by the Swedish rye crispbread called knäckerbröd. We've made ours into one large rectangle but feel free to cut into lunchbox-sized...
Japanese

Katsu sando

We've given the classic Japanese schnitzel sandwich a makeover - we've used shredded chicken as the filling for a lighter version.
Mexican

Chipotle roasted tomato soup with grilled cheese fingers

This soup is layered with flavours, from the charred tomatoes and the caramelised garlic to the fruity heat of chipotle chilli. Grilled cheese soldiers for...
Modern Australian

Croque Hawaiian

For lovers of the ham -and-pineapple combination, this takes the bistro classic, croque madame, to the next level with the addition of a slice of fresh tangy...
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