The A-List: Amazing Autumn Recipes

The A-List: Amazing Autumn Recipes

Ahh, autumn. Many lament the end of summer and when we look to reasons to stay optimistic, food is definitely one way to keep our dampening spirits up.

As the weather turns you will need warming up and this kind of comfort food can’t be beaten. Think apples, pears, persimmons and passionfruit.

In terms of veges, turn your mind to brussel sprouts, green beans and leeks. Is it just us, or do all these veges pair exceptionally well with butter and bacon?

Read on for some easy seasonally-inspired recipes that can be prepared in a snap, even for the most sulky of us who refuse to let summer go…


Irresistible Brussel Sprouts



  • A bag of brussel sprouts or around 1kg
  • 2T olive oil
  • 2T butter
  • 2-3 shallots
  • 6 slices of streaky bacon
  • 1/2C chicken stock
  • 1/4C your favourite white wine – Chardonnay works well
  • 1T each of Dijon mustard and Wholegrain mustard
  • Chopped parsley for garnish

Make It:

Cut your sprouts in half and lay flat on a baking tray lined with baking paper, drizzle with olive oil, salt and pepper and roast until brown, usually 10-15 minutes.

While your sprouts roast, cook shallots and bacon in the butter, then add wine and chicken stock until the liquid has reduced by about half.

Add mustard and then mix all ingredients together in a bowl, garnish with parsley and serve.



Chicken and Leek Pie

Holy heck this is darn good comfort food and very easy to make!


  • 8 boneless chicken thighs
  • 300ml chicken stock
  • 200ml cream
  • 50g butter
  • 2 leeks, white part only
  • Small handful button mushrooms
  • 3T plain white flour
  • 1T wholegrain mustard
  • Juice and zest of one lemon (Meyer is best)
  • 350g puff pastry
  • Egg wash to glaze

Make It:

Pop the thighs in with the cream in a saucepan and let simmer for 10 mins. Put chicken in a bowl and keep the poaching liquid aside for the next step.

In a new pan heat butter and pan fry leeks until soft, add flour and stir in for two minutes before adding the cream from the chicken poaching liquid. Cook for around five minutes.

Shred your chicken with a couple of forks – you want it nice and chunky, not too fine. Add mustard, mushrooms, lemon zest and juice and the leek mixture to the chicken, and add salt and pepper to taste.

Roll out your pastry to cover your baking dish as a lid, then pop the filling in a pie dish and put the pastry on top. Egg or milk wash and bake for 30 mins.



Jocelyn Street Apple Crumble


  • 3 apples, cored and peeled
  • 2 pears, cored and peeled
  • Rhubarb – bunch cut into 1.5cms cubes
  • 1/2C maple syrup
  • 30g butter
  • 1.5t cinnamon
  • 2/3C plain flour
  • 2/3C almond meal
  • 1/2C brown sugar
  • 1/4C flaked almonds
  • 60g more of butter

Make It:

Preheat oven to 180C and grease a baking dish

In a saucepan eat butter, maple syrup til butter is melted and stir in cinnamon. Remove from heat and mix with chopped fruit in a bowl and place in baking dish. Bake for 20 mins.

While the fruit is baking make your topping. Combine your remaining ingredients in a bowl and mix with hands until it resembles a crumbly texture. Once the fruit comes out, sprinkle the crumble over the top and pop back in the over for another 15-20 minutes until golden brown.


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