From sausage rolls, to spritzers, chips and dips – this is the ultimate game day collection. And don’t forget the ultimate accompaniment to this year’s series – the 40 Years of State of Origin magazine. Featuring Origin’s greatest characters and most defining moments, this commemorative publication is the ultimate tribute to rugby league’s showpiece event. Pick up a copy from participating newsagents and supermarkets from Saturday, October 3 for $4.95 with any local News Corp Australia newspaper in NSW, Queensland or Victoria.
An enigmatic cheese, Taleggio makes its presence known with a pungent, meaty aroma while it actually has a pleasantly mild, buttery and elegant flavour.
Get ready to take nacho Friday up a notch with this new and improved recipe.
The Aussie classic is making a comeback.
“The relish can be stored in a sealed container in the fridge for up to a month” - Colin Fassnidge.
Make it a fish and chips kind of night. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out October 25.
This summer, pick Australian grown corn with grassy green husks for a fresh addition to your BBQ.
You can reduce the pear juice by 30ml, and use tonic instead of soda water for a more boozy-tasting version.
Winter entertaining has never been tastier, with this pimped up garlic bread and homemade dip.
"Vanilla, black pepper and lemon are three flavors that both ripe strawberries and whisky love. Here they provide a bridge between the two in the long vibrant version of a whisky sour," says Matt Preston.
Sticky, salty and perfect to nibble on.
Pork and fennel play nicely together in this homemade favourite.
It doesn't get any more Aussie than this.
This is one recipe that's bound to impress the guests at your next party.
The easiest way to impress guests is with a homemade dip. Especially when it's as good as this one...
It doesn't get more Aussie than kangaroo mince sausage rolls.
A perfect ‘schnitty’ is the best dinner. Panko crumbs guarantee a crisp crust but you can use rough sourdough crumbs, says Matt Moran. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out October 25.
