Golden nuggets, butternut, jap and the mighty Queensland blues… we’ve got the whole mellow yellow team in play. Use pumpkin flowers, flesh and even seeds in dishes ranging from soups and salads to pies and pasta, curries and cakes.
From the crunchy shell to the spiced stuffing, this vegetarian version of kibbeh is one to have in your repertoire and enjoyed all year round.
These cheesy, spiced pumpkin rolls are a genius alternative to meaty lasagnes. If you want to serve as part of a vegetarian banquet, just ditch the bacon.
Steamed pumpkin lends a subtle sweetness and a brilliant orange colour to these donuts. Serve these warm, tossed with our very own take on pumpkin spice.
Dial up your love of cake and spice with this family favourite that calls on preserved pumpkin and lime zest to seal the deal.
Cappellacci means 'little hats' and rolling pasta to create these delicious little mouthfuls of flavour takes some practice but the results are magnificent.
An abundance of herbs makes this vegetable green curry really sing.
Most pumpkin recipes and sweets are served warm, but these are almost like ice-cream bars, which makes a nice contrast to the warm and sweet spices.
Put a warm glow in your belly and set you up for the day with this grain-free bowl.
From a classic tomato and basil combo to pumpkin, marsala and sage, who knew soft, pillowy potatoes could be a thing of great beauty.
This hearty bowl is brought to life with a mix of roasted and fermented vegies and fresh labneh, a tasty strained yoghurt cheese. It makes a delicious side or a...
"Pork neck is perfect to spit roast, if it has skin even better. Ensure the neck is well attached to the skewer; a piece of coat hanger works well. This way of...
Caramelised roasted vegetables brightened with fresh wilted spinach, combined with hearty pearled barley, makes this comfort in a bowl.
While fat udon noodles topped with a curry sauce can be found all over Japan its thinner sibling soup-curry udon is more commonly served in Hokkaido – Japan’s...