A list of our most read and best-loved recipes from 2024.
Our most-read and best-loved recipes from 2024!
From comforting bakes to vibrant salads and inventive ways to use seasonal produce, these are the top 10 recipes that captured our hearts (and taste buds) in the last year.
Whether you’re looking to make the most of late-season tomatoes, whip up a nourishing one-pan meal, or indulge in a citrusy sweet treat, this list has a bunch of recipes that are packed with flavour.
Scroll down to discover the full list of 2024’s reader-favourite recipes!
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End of Season Red & Green Tomato Relish
— Jen Pomeroy, The Modern Mess
This is the perfect recipe for using up the last of the tomatoes on your plants that won’t have enough time to ripen this late in the season.
Feijoa Ice Cream
— Christall Lowe, Kai
During the height of feijoa season in autumn, feijoa ice cream is a delicious way to use up some of the fruit!
Spinach, Leek, Zucchini & Feta Bake
— Belinda Jeffery, Belinda’s Kitchen: Essential Recipes
This is one of those lovely mix-and-match dishes where you can use up all sorts of vegetables, herbs and odds and ends of cheese that happen to be lurking in the fridge.
Radhi Devlukia-Shetty’s Everything Packed Salad
— Radha Devlukia-Shetty, JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly
Aptly named, this ‘everything’ salad recipe has everything you need to feel nourished in this crunchy, creamy, leafy, zippy, fresh, bright plant-based masterpiece.
See the full recipe here.
End-of-Summer Chow Chow
— Christall Lowe, Kai
This recipe is a great way to use up all the veges in an exploding garden, or veges that are cheap to buy at the end of summer. Anything goes, really, as long as you get the base right.
Polenta & Corn Fritters
— Bri Dimattina, Nostrana
This corn fritter recipe has been one of Bri DiMattina’s family’s favourites for years. It is easy to sub in any other vegetables. Once fried, the ‘crust’ tastes a lot like popcorn, and then it’s just full of goodness.
Lemon Coconut Loaf
— Bri Dimattina, Nostrana
This is an incredibly simple loaf recipe, and is delicious with any type of citrus.
Pretty Slaw with Pomegranate & Beetroot
— Angie Redford, RIPE: Thought for Food.
This slaw makes a regular appearance on our catering menu and is a nice easy slaw to whip up for a large gathering or a festive feast.
Cauliflower Caponata
— Anna Jones, Easy Wins
Caponata is a masterclass in balancing sweet, sour and salty. This version, by Anna Jones, has the texture of a stew and can be eaten warm as an antipasto, as is most common in Italy, or on toast or tossed through pasta.
Harissa carrots, whipped feta + herb carrot top oil
— Two Raw Sisters, MORE SALAD
Harissa spiced carrots, from the Two Raw Sisters’ book: More Salad. The perfect dish to be served as a side dish with fish, chicken or on its own.
Plus, as a bonus, an all time favourites . . .
Homemade Herbal Tea from Herbs, Spices, Flowers + Other Everyday Things
— Emma Galloway, Every Day
To make herbal tea, select your spices, herbs or flowers, and place into a tea pot. Cover with boiling water and allow to brew for 5 minutes, before drinking warm or at room temperature. For a rough guide, use 1 teaspoon herbs/spices/flowers per 250ml (1 cup) boiling water.
