A vego twist on an Italian favourite; a hearty panful for those opting out of the moo/baa/oink variety.

Ingredients

1kg jap pumpkin, peeled, cut into 1cm-thick slices 1½ tablespoons olive oil 1 medium brown onion, finely chopped 2 garlic cloves, crushed 1 medium red capsicum, chopped 2 medium zucchini, halved, sliced 200g button mushrooms, thickly sliced 400g can diced tomatoes 1 teaspoon mixed herbs 100g baby spinach 30g butter 2 tablespoons plain flour 2 cups milk 250 g grated mozzarella cheese 125g dried lasagna pasta sheets

Method

1. Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Arrange pumpkin, in a single layer, on tray. Drizzle with 2 teaspoons oil. Bake for 20 minutes or until tender. Set aside. 2. Heat remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, capsicum, zucchini and mushroom. Cook, stirring, for 10 minutes or until vegetables are just tender. Stir in tomato and

Winter a drag? This is a chill-killer. How could anyone feel cold with roast chicken and hazelnuts in the tum?

Ingredients

2 red onions, thickly sliced 1 tablespoon sea salt, or to taste 4 cloves garlic, sliced ½ teaspoon black peppercorns 1 tablespoon olive oil ½ bunch flat-leaf parsley, leaves picked and chopped 50g hazelnuts, toasted and coarsely chopped 100g butter, softened 1.6kg free-range chicken sea salt and freshly ground black pepper 1 lemon, sliced

Method

Placing herbs and nuts under the chicken’s skin gives this dish its wonderful flavour and crispy texture. Preheat the oven to 200°C (fan-forced). Line a baking dish or cast-iron dish with onion slices (the dish should be just large enough to hold the chicken). Gently pound the salt, garlic, peppercorns and olive oil in a mortar and pestle. Gradually add the parsley and hazelnuts and pound to a rough paste. Spoon the mixture into a bowl and stir in the butter.

Just 60km northeast of Adelaide, the Barossa Valley is one of Australia's oldest wine regions. Warm and dry, it is renowned for producing the distinctive Barossa Shiraz, a full-bodied red with notes of chocolate and spice. The valleys and sloping hills create several temperature ranges. But in summer, take it from us: it's just plain hot.

The soils range from clay and loam in the cooler areas to the classically South Australian sand and red-brown loam in the valleys. Irrigation is often required, but with water supply an increasing problem, many growers are practicing dryland farming, relying on what falls from the sky and clings from night fog. Couple this with the number of very old vines in the region (which produce limited quantities of grapes), and the result is fruit with deeply concentrated flavour which quickly ripen. A great foundation for some of the world's most acclaimed reds.

History