Parsnips don’t get a lot of love and are often overlooked. We think they’re underrated and deserve a second chance. They have a sweet, earthy, unique flavour and like their root vegetable friends, roast really well.
Alana’s recipe for Parmesan Crusted Parsnip chips adds a little bit of crunch and the basil aioli is a moreish dip that will keep you coming back for more.
There a few potato sides that are fancier than the hasselback potato. Not only do they look great but all of those slices allow the seasoning and buttery goodness to soak into the whole potato. They’re definitely worth the extra effort.
These bacon buttered greens are as good as they sound… but then again what wouldn’t taste good with bacon on it?
The slightly bitter acidity of the pea, brussel sprout and fennel salad offsets the richness of a nicely barbecued steak or slow cooked roast.
In the photo, we’ve served the salad alongside our Red Wine & Garlic Eye Fillets and a rich creamy mash.
Alana’s Middle Eastern Roasted Carrots are a flavour packed version of the humble roasted carrot.
The honey and spices take them to the next level and the herby yoghurt compliments the roasted carrots to a T.
Our quick and easy tomato & mint salsa adds the hit of freshness that lamb roasts need. It has just the right balance of salt and acidity to offset the richness of the roasted or barbecued lamb.
Crispy potatoes take time. They can’t be rushed. Our recipe for smashed olive oil potatoes takes a little pre-planning but you’ll be rewarded with wonderful crunchy potatoes to go with your meal.
Salsa verde is a versatile sauce that adds instant flavour to almost any dish.
The tangy, herb flavour cuts through the richness of many meats, especially steaks, lamb and beef roasts. Drizzle it over your bacon and eggs, roast veges or seafood.
A classic creamy mashed potato that is the perfect side to almost everything. Try it with your favourite roast chook and gravy, red wine and garlic lamb shanks or red wine and garlic eye fillets (pictured).