http://cuisine.com.au/recipe-finder/side-dish-recipes Get recipes for simple creations through to something more unusual. en-au http://cuisine.com.au/recipe/Pickled-eggplant The Italian families that settled in alpine Victoria brought with them some marvellous customs. http://cuisine.com.au/recipe/Bubble-and-squeak There really isn't a precise recipe for bubble-and-squeak; it's just leftover potatoes and cabbage. But I am assuming that this time the cook is starting from scratch. A non-stick pan will ensure success. http://cuisine.com.au/recipe/Marias-zucchini-and-potato-stew It is important that the pot used has a heavy base and that the lid fits very tightly. This stew cooks mainly in its own juices and must not scorch. http://cuisine.com.au/recipe/Brioche-with-grapes-and-walnuts Makes eight individual buns, or use half the dough for buns and cook the rest in a small loaf tin. http://cuisine.com.au/recipe/Shortcrust-pastry This recipe comes from my friend Damien Pignolet. This quantity can be used to line a 22cm, 24cm or 26cm loose-bottomed flan tin, with varying amounts left over. I use it for both sweet and savoury tarts as I prefer it to sweet shortcrust pastries. http://cuisine.com.au/recipe/Raclette-on-potatoes-with-cornichons Traditionally, a cut wheel of raclette is pushed against the coals and the melted surface is quickly scraped over the potatoes. The cheese is replaced in front of the fire until the surface bubbles and melts again and one then scrapes it off for the next person. The following tamer method works very well. http://cuisine.com.au/recipe/Gratin-dauphinois This standard preparation is always popular.You could omit the onion, or substitute stock for half of the milk, or add grated cheese to the mix. If using cheese I prefer a variety that melts easily such as raclette, Tilsit or gruyere.The recipe can be doubled. My baking dish yields a gratin of about 8cm in depth. If your dish is much deeper and you have doubled the quantities it may be considerably longer before the potatoes are tender. The gratin will hold its heat for some time after being taken out of the oven. http://cuisine.com.au/recipe/Crepes At home, crepes can be stuffed with cooked apples and flamed with a bit of brandy, or even better Calvados; or spread with orange and Cointreau butter and sauteed for traditional crepe suzette - still a delicious dessert. Try it with blood orange segments alongside. http://cuisine.com.au/recipe/sweet-and-sour-onions One of the simplest ways to welcome guests for a spring or summer lunch party is to arrange simple, salady things with an eye to colour and texture, and encourage grazing while the barbecue is heating up. http://cuisine.com.au/recipe/asparagus-with-walnut-oil One of the simplest ways to welcome guests for a spring or summer lunch party is to arrange simple, salady things with an eye to colour and texture, and encourage grazing while the barbecue is heating up.