Healthy, delicious and crispy Southern Bliss Apples from R&R Smith together with toasted walnuts give this classic Waldorf Salad a fresh Tassie touch.
Chef Kirsten Bacon has created a creamy, easy recipe that is perfect for lunch, picnics, barbecues – or a quick and simple dinner side dish that pairs perfectly with Roast Chicken, Pork or Stuffed Mushrooms.
Chef Rhys Hannah talks you through how roasting a whole chicken might be one of the most underrated kitchen power moves. For the cost of a single bird, you can feed yourself (or your family) for days—with delicious variety, minimal effort, and serious savings. Whether you’re cooking for one or trying to streamline weekday dinners, here’s how to make one roasted chicken work smarter, not harder.
One of the best things about roast chicken is how well it takes on flavour: here are a few seasoning blends you can use before roasting—or mix into your shredded chicken after cooking.
Once cooled, shred or slice the meat and divide it into portions—about 2 to 3 cups of shredded chicken total.
Storage tips:
This recipe was created by Rhys Hannan as part AgriCULTURED 2025 and presented at the Healthy Eating on a Budget Workshop in partnership with St Lukes and Eat Well Tasmania.
Pangrattato is a tasty way to enjoy stale bread–simply put, it’s fried or toasted breadcrumbs in garlic oil. Sprinkle it over pasta dishes as you would parmesan cheese. You can use pangrattato in pasta dishes— below is one of our favourites.
Dips are the perfect hiding place for old bread. Tom usually makes this dip with cooked and cooled potato, but recommends stale bread as a great substitute for this go-to thick and creamy dip.
Use this recipe as a guide. If you have more or less stale bread than this recipe suggests, that’s okay—have a play, you can’t mess this one up!
Stuffing isn’t just for the Christmas chicken—It’s also a great side for when you have stale bread on hand.
These are all great for sprinkling over delicious salads and soups, they keep in your pantry for weeks and are the easiest way to save your stale bread from the bin.
One recipe, endless options.
Breadcrumbs are delicious as a topping on bakes, gratins, casseroles plus you can use them to crumb meats and vegies. Try them tossed over salads and sprinkled over pretty much everything.
Recipe by Hmong Community and Megan Quill from the Migrant Resource Centre Kitchen.
An easy, tasty, and satisfying cool-weather meal in a bowl—making the most of winter brassicas and fresh herbs, plus everybody loves potatoes!
