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A unique chilled carrot soup garnished with fresh grapefruit, olives, toasted hazelnuts, and aromatic hazelnut oil.
Pan-seared halibut with a hazelnut crust, served with wilted spring greens, fresh grapefruit, and a unique savory pork pie purée.
Sea bream fillets baked in a citrus-infused salt crust, served with pan-fried baby fennel and a bright grapefruit dressing.
Avocado and seafood combine to create a light refreshing take on cannelloni featuring crab meat and seared scallops.
A rich, aromatic, slow-cooked one-pot curry featuring tender oxtail served with a zesty pink grapefruit chutney and basmati rice.
Grilled mackerel fillets served with blanched asparagus, crab mayonnaise, and a zingy citrus dressing featuring grapefruit and pomelo.
Pan-fried trout fillets served with a citrus-infused hollandaise sauce and a warm, caramelised fennel and grapefruit salad.
Grilled spicy buttered mackerel served with a crisp, refreshing citrus and shaved fennel salad.
Impressive whole baked sea bass served with a zingy warm salsa of grapefruit, lime, ginger, and mango chutney.
Short ribs of beef are cooked low and slow in a sweet barbecue sauce for melt-in-your-mouth tender meat.
Handmade basil-infused crab tortellini served with a rich lemongrass and ginger crab sauce, garnished with grapefruit and cress.
Crispy five-spice duck legs served over a vibrant salad of segmented citrus fruits and fresh watercress with pan-juice dressing.
A refreshing salad featuring flaked salmon, citrus segments, and chickpeas tossed in a zesty tomato and grapefruit dressing.
A refreshing mix of seasonal and citrus fruits drizzled with a homemade lemongrass, lime, and ginger infused syrup.
Pan-seared sirloin steak served with wilted pak choi, citrus segments, crispy spring greens, and a homemade teriyaki sauce.
Grilled mussels topped with a buttery coconut brioche crumb, served with a zesty grapefruit and lychee salsa.
A fresh seafood tartare featuring salmon and avocado, served with king prawns, grapefruit segments, and a brandy-infused dressing.
Marinated salmon served with a zesty citrus dressing, creamy celeriac remoulade, vibrant mixed salad, and crunchy buttered bread crisps.
A brazen blush twist on the classic cocktail using pink grapefruit, pomegranate liqueur, sugar, and cachaça over crushed ice.