This superfood seed is a quadruple threat, covering breakfast, lunch, dinner and dessert from healthy salads, to fudgy brownies and overnight buckwheat porridge.
“We are both big fans of broccoli. This salad is so textural you never get bored eating it and forget that, at the end of the day, the bulk of it is broccoli. Hot pickle the stems to prolong the life of broccoli.” - Matt Stone & Jo Barrett.
Fresh peaches, balls of mozzarella and juicy tomatoes are the perfect combination in this salad recipe.
Avocado and banana pancakes are the healthy way to start your day.
This meat-free meal is full of texture, crunch and fresh summer flavours.
Be sure to get a thick, even spread on your blini. Recipe by Analiese Gregory.
Breakfast bowls are the perfect way to get all the good stuff together into one glorious creation.
What's better than a hot cross bun? A hot cross mega-bun.
"I like incorporating buckwheat into cookies. It's really interesting when paired with cacao nibs because they're very similar in composition, but they taste completely different" - Thalia Ho.
A brunch dish best served with extra maple syrup and cream.
What better breakfast to whip up on Boxing Day than a throw-together, easy recipe with all the Christmas trimmings? Recipe by Jo Barrett, Alanna Sapwell, Thi Le and Lauren Eldridge.
“Scraping the seeds from 12 cardamom pods and crushing them might feel like a bit of a fiddle, just for 1/2 tsp, but it’s a few minutes well worth spending. Unleashing the fruity, floral and citrusy spice into the dish makes it really quite distinct. I like to eat this as it is for a quick lunch or light supper, or with some prawns or tofu stirred through just before serving. It also works well served alongside some pan-fried salmon or topped with a soft-boiled egg” - Yotam Ottolenghi. This is an edited extract from Ottolenghi SIMPLE (Penguin Random House, RRP $49.99). On sale now.
Samantha Coutts shows us how make a healthy on-the-go snack using buckwheat flour.
This chicken and buckwheat pasta stew is healthy and hearty stew to warm up winter dinners.
“These cookies are inspired by Tartine bakery in San Francisco. I love the combination of chocolate and buckwheat – earthy, nutty, bittersweet, slightly salty.” – Michael James
Do you want to chuck everything in a pot and let it cook itself? Then this is the dish for you. Curries are great to cook in bigger batches – they often taste better the next day when the flavours have married more, says Bettina. This recipe is extracted from Happy Food by Bettina Campolucci Bordi (Hardie Grant, hbk, $34.99).
