We invited our staff to test out recipes from our top 10 cookbooks of the year for an office Christmas lunch. Here’s what ended up on the menu…

The Zen Kitchen by Adam Liaw

We made…

An adaption of ‘Chilled Tofu with Tomato and Ponzu’ (pg. 198)
‘“Spring Rain” Noodle Salad with Spinach and Shiitake’ (pg. 116)
‘Fruit Jellies’ (pg. 211)

Here’s our review…

The tofu was perfectly flavoured and its soft, silken texture made it easy and enjoyable to eat. A noodle salad is always popular, and this dish was no exception – it was gobbled up within minutes of being put out. The fruit jellies attracted the most attention. They looked spectacular, almost other-worldly, and tasted (in the words of one staff member) like ‘a little slice of summer itself’.

Salads and Vegetables by Karen Martini

We made…

‘Corn & Cheddar Muffins’ (pg. 54)
‘Silverbeet and Haloumi Pies’ (pg. 28)

Here’s our review…

The muffins and pies were both huge hits – healthy, hearty, easy to hold and handle (an important consideration for picnics or any occasion when balancing food on your lap). And, of course, they were yummy to eat as well. Savoury baked goods offer the best of both worlds – the comfort of baking, but without the guilt of consuming a sugary treat. The haloumi in the little pies made it that extra bit special, and the muffins were simply scrumptious.

Neighbourhood by Hetty McKinnon

We made…

‘Spiced Eggplant and Tomato Relish with Roasted Butternut Pumpkin and Chickpeas’ (pg. 177)
‘Beetroom, Zuchinni, Carrot and Apple Slaw with Labneh’ (pg. 136)

Here’s our review…

These two salads were utterly delightful. The eggplant and pumpkin salad was filling – an ideal vegetarian dish to satisfy vegos and meat eaters alike. The beetroot and zucchini salad was layer after layer of fresh, zesty surprises, and the apple was an excellent addition.

Sirocco by Sabrina Ghayour

We made…

‘Wholegrain Bastmati Rice Greek-style Salad’ (pg. 131)

Here’s our review…

A Greek Salad is a necessary addition to any array of salads, and this recipe is an absolute winner. The addition of rice makes it a meal in itself, rather than just a side, and the vibrant, minty flavours were positively bursting out of this dish.

Lamingtons And Lemon Tart by Darren Purchese

We made…

‘Jamaican Ginger Cake ’ (pg. 17)
‘Raspberry Brioche’ (pg. 124)
‘Gin and Tonic Tarts’ (pg. 84)

Here’s our review…

This trio of deserts were all top-notch. In fact, they were divine. The raspberry brioche may have actually changed lives; it was so spot-on, the ginger cake (which was served with ice-cream) had people returning for slice after slice, and the gin and tonic tarts offered a delicious indulgence with a difference.