Welcome to our flavorful world of side dishes, where you’ll discover delightful accompaniments to elevate any meal! From perfectly roasted veggies to creamy, dreamy potatoes, and everything in between, our wide selection of recipes will have your taste buds singing in harmony with your main course.
Explore our diverse options, including rich and cheesy casseroles, zesty rice dishes, and savory salads. Enhance your culinary repertoire with these versatile recipes that perfectly complement any main dish. Whether you’re hosting a festive dinner party or enjoying a cozy weeknight meal, our side dish recipes will be your go-to resource for creating memorable and satisfying dining experiences.
One of my favourite foods in the world is cheese – soft cheeses, like brie or camembert, in particular. I can down one of these babies all on my own in one sitting. So, you can imagine that there was a very short photography session in this case with no-one else getting a look-in so … Read more
Growing up in a half Dutch household meant that we children got to sample a whole host of traditional Dutch dishes. One of the staple vegetable dishes was Spiced Red Cabbage, which was usually served alongside meatballs, potatoes and a generous dollop of home-made apple sauce. So… years later, and with the cold months creeping … Read more
I’ve never been much of a fan of chutneys and relishes to tell you the truth – I’ve always tended to leave them on the side of the plate untouched. I think it’s because they were never on the menu as I was growing up and so they’ve always felt a bit surplus to requirement. But then, … Read more
This Couscous Salad with Chickpeas, Beetroot and Pumpkin is a delightful vegetarian salad to have for lunch, or to serve alongside other dishes for a main meal. It would also be a super dish to take along to a pot-luck dinner. The recipe comes from NZ House & Garden magazine (March 2015, No. 247). I was drawn … Read more
I was watching Rick Stein’s marvellous series ‘From Venice to Istanbul’ on tele the other day and loved the look of this Pearl Barley, Pomegranate, Pistachio & Herb Salad that he created during his last stop in Istanbul. There’s something rather marvellous about the flavour combinations used in the Middle East and the Mediterranean – … Read more
I adore salmon and usually prefer it pan-fried with a crispy skin (yum!). However, I’m always up for a new culinary experience and rather liked the look of this recipe from Australian chef extraordinaire Maggie Beer, featured in Lifestyle Food.com.au. The salmon is poached gently in luke-warm olive oil – the end result being a … Read more
Duck is a fairly new culinary experience for me. I think the first time I ate it was in Melbourne a couple of years ago – a confited (con-feed) duck leg which was slow cooked in its own fat. I savoured every mouthful of that dish I can tell you! Since then, I’ve wanted to … Read more
For the February daring cooks challenge, Manal from Manal’s Bites invited us to celebrate the most important meal of the day Middle Eastern style! It’s always fun to try food from a very different culture from your own. And that’s what we were invited to do – to make any three or more components of … Read more
Given this tasty and ultra healthy Green Hummus was made specifically for a St Patrick’s Day work lunch, you can see how late my post is! Yes, a week, to be exact. But, tardiness aside, this is a wonderfully quick and easy dish to make, not just for St Patrick’s Day but for any time … Read more
I was never a salad eater until I discovered the joy of matching salad greens with fruit. Now, whenever I spot a salad recipe with fruit in it, I pounce on it. This particular recipe – Warm Roasted Pear, Fennel & Blue Cheese Salad – is from New Zealand’s Food magazine (Jun/Jul 201, Issue 71) and looked … Read more
I’ve said it before; I’ll say it again… The Italians know how to do ‘simple’ really well, i.e. they know when to stop. And, so it is with this Caprese Salad with Balsamic Reduction, with its Italian flag colours of red, white and green. While it only boasts three basic ingredients – tomatoes, basil leaves and … Read more
This Prosciutto and Rockmelon (or Prosciutto e Melone) is simplicity personified, in the way that all really great Italian food is. I remember the first time I sampled the combination of sweet, juicy rockmelon (otherwise known as cantaloupe) and salty, wafer-thin prosciutto. It was at the wonderful La Bella Italia cafe in Petone (near Wellington) … Read more