http://cuisine.com.au/recipe-finder/vegetarian Tofu, lentils, chickpeas and a mix of beans will add substance and flavour to these great vegetarian recipes. en-au http://cuisine.com.au/recipe/Broccoli_with_Home_Made_Linguine Traditionally made with the small ear-shaped pasta known as oriecchette. However, the flavours are just as delicious when made with home-made thin strands of linguine. http://cuisine.com.au/recipe/Salmorejo-cordobes-tomato-and-bread-soup Andy, the bar manager, describes this classic cold soup as "the beach cricket of Spain - it screams summer". For me, it's a celebration of the tomato at its vine-ripened best. Home gardeners with a surplus of tomatoes and a loaf of two-day-old bread will find this a pleasing solution to their oversupply. But follow the recipe - deviations may cause a flavour imbalance. http://cuisine.com.au/recipe/roast_vegetable_and_nut_salad Nut oils add wonderful depth to dressings and marinades. Hazelnut and walnut are my preference. Only buy small amounts at a time and store in cool dark places to prolong their relatively short shelf life. http://cuisine.com.au/recipe/Damiens-cauliflower-salad At a recent lunch at one of my very favourite restaurants, Bistro Moncur in Sydney, I ate a superb salad of cauliflower, celery and toasted almonds. Here, chef Damien Pignolet is famous for his composed salads and this was an excellent example. The recipe follows at right. http://cuisine.com.au/recipe/tomato-pasta-sauce It was my mum who first told me I wasn't cooking onions for long enough. I was aged about 11. This truism was compounded during my training, predominantly at Rockpool. As an apprentice on the larder, I would often ask the qualified chefs for their secrets to making delicious and incredible sauces. It would invariably come back to the humble onion working its magic. Even this most simple of recipes reflects just that. http://cuisine.com.au/recipe/choy_sum_stir_fry A tasty dish to make when you feel like something quick, easy and spicy. http://cuisine.com.au/recipe/grilled-summer-vegetable-packets Christoforos Peskias, 48 The Restaurant, Athens. http://cuisine.com.au/recipe/Corn_rocket_and_fennel_salad_with_red_capsicum_vinaigrette When buying corn, select fresh-looking ears with green husks and some visible glistening silk; avoid any with dried husks. Use corn as soon as possible after harvesting, as the sweet flavour deteriorates when the natural sugars begin to convert to starch. Store with the husk on, wrapped in a damp paper towel and refrigerated until ready to use. http://cuisine.com.au/recipe/curried-pea-custard-with-aviyal I ate an exquisite pea custard years ago when my friend Stephanie Alexander had her restaurant in Hawthorn. It was intense and sweet and from that experience this pea custard, with hints of curry spices, was born. http://cuisine.com.au/recipe/rajasthani-watermelon-curry Inspired by Camellia Panjabi's 50 Great Curries of India.