A cheesy Mexican beef, but make it low and slow. Usually, this chilli-style dish turns around quickly for the midweek, but we've put the breaks on for a deeply savoury delight that is eye-rollingly good. It might take more time, but it requires no more effort and the results are, well, just you wait...

Slow-Cooked Mexican Beef and Bechamel Bake

Alert! These aren't your weeknight tacos. They could be, though, if you have a few hours to spare in the day. But otherwise, these beautifully, slow-braised pockets of pork are here for your entertaining or special days fare. Or maybe even just days indoors that demand a little something extra for dinner. These tacos are deeply impressive, but truth be told, you don't need to do a lot. It's time that goes to work here.

Everyone's favourite curry – well, at least in the top five – the beautifully rich massaman has a long history of being adored and adapted. It's perhaps one of the original examples of fusion, taking influences from the Subcontinent, Persia and Southeast Asia. Time in the pot is where it's at for harnessing that rich, unctuous flavour of tender beef, coconut milk and spice. Our version uses a ready-to-go curry paste, for a sit back and relaxkind of cook up.

Get your Nyonya on with this beautifully, coconutty braised chicken curry. A culinary culmination of Chinese, Malay and Indonesian flavours, Nyonya-style cooking is beloved for its wonderful fragrance and layered spice. Trust us on this one, your kitchen will take on the aroma of a Singaporean hawker market when you get this dish slowly going about its business. It may take two hours, but your input is only required for a small portion, making it the very definition of a winner, winner chicken dinner.

Transform your kitchen into a Tuscan farmhouse while this slow-and-steady braise fills it with a transporting aroma. Rustic and saucy, this is the chicken of your Italian dreams which asks very little of you. A bit of chopping, browning and a whisk of polenta, but otherwise, just sit, sip wine and wait.

Braised Chicken Cacciatore with Parmesan Polenta

We are going to take our time with this saucy pasta dish. This slow-cooked beef stew is all about rich flavours with the risoni tossed in at the end to soak up all that goodness. A bit of oregano and a side of garlicky, lemony kale lends a Greek lean to things. May we suggest a loaf of crusty bread for mopping up every last morsel?

Slow-Cooker Greek Beef Stew with Lemon, Garlic and Kale

We're working our way into the warmest corners of your heart with this soy-braised pork dish that has its origins in the Japanese 'sukiyaki'. Traditionally served in a cast iron pot and simmered at the table, we've taken the hands-free route here by slow-cooking in the oven. Its deeply sweet, slowly-slowly flavour is all kinds of delicious.

Slow-Cooked Soy and Mushroom Pork with Sesame Rice

Take your hands (almost) off the wheel and let time steer you toward this classic, rib-sticking braise. Lean in for the secret here: cooking meat, such lamb shanks, slowly on the bone is a one-way ticket to flavour town thanks to the bone keeping things tender and imparting big flavour. The destination is a fall-apart, deeply delicious dish that is cool weather fare at its finest.

Slow-Cooked Lamb Shanks with Parmesan Carrot Mash

It's a curry, but it's not in any kind of hurry. These low and slow lamb shanks take their time to beautifully fall-apart under your fork. Cooked in the oven with a gently spiced pumpkin dahl, this dish plays the long game for the win. A cooling cucumber and mango raita supplies the freshness and curled-up pappadams bring the crunch.

Slow-Cooked Indian Lamb Shanks with Pumpkin Dahl

Lamb shanks and shepherd’s pie come together for this slow-cooked dish that heaps on the cosy feelings. Give it the gift of time and the lamb will magic itself into a decadent, richly flavoured feast. Crowned with creamy peaks of potato, it's the ultimate mash-up.

Like a warm embrace followed by a gentle shoulder rub, this creamy pork ragu has soothing and calming powers. Creamy and perked up with the pleasing tang of mustard, it all gets tossed with cavolo nero and topped with a golden parsley crumb. Bowls will be offered for seconds, so making extra is highly encouraged

Slow-Cooked Creamy Mustard and Kale Pork Ragu Pasta

This chill-busting chilli will get you there. We've put the breaks on this classic dish that's typically made with mince and, instead, subbed in slow-cooked lamb shanks. As they gently simmer away to tender perfection, we throw in a touch of smokiness, a scattering of beans and some delicious sweet potato.

This deeply warming Hungarian classic is so rich and rib-sticking it did a thorough job of keeping shepherds toasty back in the 10th century. Do as they did and brown off the meat before chucking everything in the pot. From there, you just let the hours pass as the meat becomes meltingly tender. The shepherds probably checked their sheep while they waited, but you can probably just relax.

Slow-Cooked Beef Goulash with Parsley Mash

This warming braise may take three hours to develop its richly layered and delicious flavours, yet it only requires 30 minutes of your effort to prep. Once that’s done, the rest of the cooking time is hands-free, so you can relax while the house fills with an irresistible aroma and the promise of good things to come.

Slow-Cooked Beef, Porcini and Tomato Ragu

It's a curry, but it's not in any kind of hurry. These low and slow lamb shanks take their time to beautifully fall-apart under your fork. Cooked in the oven with a gently spiced pumpkin dahl, this dish plays the long game for the win. A cooling cucumber and mango raita supplies the freshness and curled-up pappadams bring the crunch

Yes, you can make these tender lamb shanks that don't even try to resist your fork. All you need to do is make time your friend with benefits and put it to work coaxing out deliciousness in this Moroccan-inspired dish. With minimal input upfront from you, this is hands-off cooking that pays big dividends.

Slow-Cooked Pomegranate Lamb Tagine with Herby Couscous

You know the person who makes their own homemade pies? That's you, you're that person. With this recipe for golden-topped, rich beef pie you'll be serving up bowls of slow-simmered goodness so layered with lusciousness you'll need to pinch yourself to believe your own mastery.

This warming braise may take four hours to develop its richly layered and delicious flavours, yet it only requires 30 minutes of your effort to prep. Once that’s done, the rest of the cooking time is hands-free, so you can relax while the house fills with an irresistible aroma and the promise of good things to come.

Slow-Cooker Pomegranate Lamb Tagine with Herby Couscous

Oh yeah, we're locking in for cosy times with this slow-cooked chicken. Looking not unlike the Spanish flag with a rich red sauce filled with capsicum and a creamy-yellow, corn-studded polenta, this deeply flavoured braise will collect you plenty of praise. Spoons at the ready – and perhaps a bottle of tempranillo, too?

Slow-Cooked Braised Spanish Chicken with Creamy Corn Polenta

With those sweet leeks, fragrant rosemary and succulent chicken, this dish is going to work it all out by itself once you pop it in the oven. You need only put in a bit of effort up top to make it happen, so don't rush the browning. Take your time to get the skin crisp and golden to release all those savouryflavours that will nudge this dish into the comfort zone.

Braised Rosemary and Leek Chicken with Greens

With the power to transport you to a snow-dusted mountain top in Japan's Niseko, this beef curry is rich and unctuous with the fall-apart tenderness only time can bestow. It's slow-crafted deliciousness at its best. Oishii!

Braised Japanese Beef and Sweet Potato Curry

Slow-Cooked Greek Beef Stew with Lemon, Garlic and Kale

This Mexican beef barbacoa is a saucy number that brings vibrancy to your slow-cook repertoire. While it gets going in the oven, you're getting on with whipping up a quick pickle, then taking it nice and easy until it's time to shred the oh-so tender meat and warm the tortillas.

Slow-Cooked Beef Barbacoa Tacos with Pickled Red Cabbage

Everyone's favourite curry – well, at least in the top five – the beautifully rich massaman has a long history of being adored and adapted. It's perhaps one of the original examples of fusion, taking influences from the Subcontinent, Persia and Southeast Asia. Time in the pot is where it's at for harnessing that rich, unctuous flavour of tender beef, coconut milk and spice. Our version uses a ready-to-go curry paste, for a sit back and relax kind of cook up.

Slow-Cooker Beef Barbacoa Tacos with Pickled Red Cabbage

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Maybe you’ve noticed we’ve been getting right into roo lately? We now have some super-nice recipes in rotation using this unique and incredibly delicious source of native protein. How lucky we are in Australia to have an abundant, sustainable, local and healthy meat that’s basically just bouncing from the back paddock to the barbecue.

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We're creating kitchen alchemy by colliding two cool weather faves into this one wintry classic. Lamb shanks and shepherd’s pie come together for this slow-cooked dish that heaps on the cosy feelings. Give it the gift of time and the lamb will magic itself into a decadent, richly flavoured feast. Crowned with creamy peaks of potato, it's the ultimate mash-up.

Slow-Cooked Lamb Shank Shepherd’s Pie with Slow-Cooker Instructions

Our pantries are lined with an arsenal of condiments, ready to be deployed to drop flavour bombs onto any finished dish.


We know all too well that there are dark corners of the pantry we dare not delve into. We know they’re there, collections of jars, tins and spices, quietly deteriorating months, or even years, beyond their expiry dates. Somehow, we manage to studiously avoid them until such a time as we are forced to confront what’s lurking in the depths.

With the advancement of spring comes the chance to relish new harvests, but make sure you know what’s in season and how to make the most of it.

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For nights that require classic comfort food, a chicken noodle soup is everything wholesome and warm. Whether you're feeding someone who is convalescing, trying to stave off the cold, or you simply feel like a bit of tender loving care, a chicken noodle soup is the ultimate cure-all. Below you'll find a collection of our favourite chicken noodle soup recipes, from a coconut Thai number to an easy and restorative bowl of ramen. 

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Usually, our recipes don’t throw you off the deep-end with uncommon ingredients that raise a quizzical brow. But, having said that, on occasion, part of what we quite like to do is gently nudge you out of your culinary comfort zone.

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How to Get Primed for Dinnertime Success in 2023

When you know, you know. Or, perhaps, you don’t? Sometimes we fling about cooking terminology willy-nilly and everyone’s so used to hearing it, we all assume we know precisely what these things mean. But what if you’ve been labouring under a misinterpretation of the instructions and have been doing it wrong this whole time?! Gulp.

The beauty of this recipe is that you can assemble it in whatever vessel you have. A mixing bowl, a large loaf tin or even a saucepan will work perfectly. Just make sure it fits in your freezer.

Christmas Dessert Hacks #6: Peach Melba Ice-Cream Cake

Fresh and fruity, this three-step treat is perfect for those last-minute requests to bring a dessert.

Christmas Dessert Hacks #5: Tropical Fruit Pavlova with Passionfruit Cream

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Christmas Dessert Hacks #3: Pina Colada Coconut Trifle

Christmas Dessert Hacks #2: Gingerbread Affogatos

Christmas Dessert Hacks #1: Fruit Mince Pie Ice-Cream Sandwiches

Why is my risotto dry? And other common cooking catastrophes. Volume One.

Santa slays Christmas, gift ideas for your food-obsessed friends

The social platform has a lot of love to give, but there are times when well-meaning content face-plants into weirdness – and that’s when you should scroll on by.

We all know food wastage is a gripping issue, but understanding why and finding small, everyday solutions is the first step to solving the problem.

Wasting away: why food wastage is a big deal 

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