Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.
Swapping flour for hazelnut meal adds a great nuttiness that complements the flavours in this dish nicely.
"The chicken and prawn wonton soup at Shobosho is the tastiest winter warmer. Would you print the recipe?" - Carol Carpenter, Kensington Park, SA REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Warm spices and sweet pumpkin give this creamy baked custard an unusual twist. The silky smooth texture is contrasted with the crunch of roasted pepitas and ginger snap biscuits. Brulee on top would add an extra toffee crunch.
Baked rice pudding is the simplest of desserts, but oh so satisfying. This version is subtly spiced with saffron, cinnamon and star anise, while sesame brittle adds crunch. It's lovely on its own, but for a hit of freshness, a simple salad of ruby grapefruit, tangelo and mandarin makes an excellent accompaniment. Serve any leftovers for breakfast - warm or chilled.
Classic macaroni and cheese is comfort food at its best. It's all about keeping it simple but using the best cheese you can get your hands on. We've used a mix of vintage cheddar with plenty of bite, a nutty Gruyere and a generous whack of parmesan. Smoky speck or bacon adds depth of flavour and complexity. A simple salad dressed with a piquant vinaigrette is an ideal side.
Serve this simple soup just with bread or toast or add a seafood element by placing thinly sliced sashimi-grade scallops or fish in the serving bowls before ladling in the hot soup - it should be just the right temperature to slightly cook the seafood.
These ricotta and spinach dumplings are surprisingly quick to make. We've laced them with dill, but marjoram also works well, as does some crumbled feta for a spanakopita-inspired twist.