‘Fast Ed’ Halmagyi is one of Australia’s best-loved TV chefs and cookery authors who believes in the principle of ‘good food, made easy’. To Ed, it’s all about keeping delicious food accessible, affordable and achievable.
Ed mans the stoves in Australia’s number one lifestyle show ‘Better Homes and Gardens’ each week, presenting his uniquely quick take on some of our favourite dishes. He can also be found as the host of the travel show ‘Discover Tasmania’. His magazine ‘Better Basics’ has been a runaway success, as were his books Nove Cucina (2004) and Dinner In 10 (2009) and An Hour’s The Limit (2010).
Penne with smoked salmon and asparagus
Easy mid week meal and full of flavour.
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Pork and orange rosemary skewers
Try these barbecued aromatic skewers - no bamboo or metal utensils required!
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Sage, mushroom and potato tortilla
Make use of sage when it suddenly sprouts in Spring with this delicious, layered tortilla.
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Pumpkin soup
Fast Ed shares his three simple rules for cooking the perfect pumpkin soup.
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Corn fritters
Here is a fool-proof recipe for a dish which has become a staple breakfast dish in cafés across the country.
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Pulled pork rolls
Shredded slow-roasted pork shoulder mixed with a spicy salsa between crisp buns - a Texan favourite.
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Braised chicken with two olives
Like all Italian recipes - this is about quality ingredients speaking for themselves. Unfussy and delicious.
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Turkey nachos
Fast Ed's take on nachos - a dish that he avoided cooking for decades...
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Egg and chorizo migas
A simple Spanish breakfast - fry some chorizo, day-old bread and onions with beans and a little sherry.
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Iranian chicken and walnut stew
Try this Iranian classic. It's remarkable, inspiring and unforgettably delicious. Just what great food is supposed to be.
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Ricotta hotcakes with creamed honey mascarpone and tropical salsa
As opposed to it's cousins the pancake and the flapjack, the hotcake is light and fluffy. An irresistible breakfast.
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Heirloom carrot and turnip salad
A rather handsome, colourful and healthy salad with a zingy dressing.
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Strawberry jellies
Fruit jellies are kind of like the fruit pastilles you may have had when you were in short pants and a school hat, but more grown up.
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Homemade crumpets
The crumpet is remarkably simple to cook once its secrets are unveiled. With just fours ingredients, the real trick in cooking them is to get the heat nice and low.
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Devil’s food cake
Developed in the early 20th century as a counterpart to the more traditional Angel Food cake, Devil’s Food cake is rich, moist and has a slightly dense crumb.
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Christmas pudding
Remember to start your xmas pud early - the precess takes at least a week as the fruits have to marinate and steep.
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Salmon and potato chowder
Chowder is a fish stew, often thickened with milk or cream.
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Classic roast chicken with perfect stuffing
Fast Ed's roast chook is trussed so as to retain moisture in the breast, which tends to cook faster than the thigh.
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Spaghetti carbonara
Carbonara is only 60 years old but it's such a staple it's as familiar as our beloved Bolognese.
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Braised veal breast with pistachios
Pistachios are an excellent match for veal. This dish must simmer for 4 hours so allow plenty of time to prepare.
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Homemade nut-free muesli bars
A perfect on-the-go snack you can make easily at home. Will keep for four weeks.
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Raspberry-ripple mocktail
This deliciously fruity, fresh mocktail is wonderful guilt-free summer treat.
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Chicken curry
An easy to follow recipe for those intimidated by the idea of making a complicated curry.
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Pissaladiere
Today the signature dish of the Avignon region is ‘pissaladiere’ – an onion- and olive-themed pizza with a heavy dosing of anchovies.
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Lamingtons
Warning: this classic Australian cake will not last long in your kitchen.
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Seared scallops with salsa verde and beetroot
Seared lightly, and dressed with a lightly aromatic herb sauce, this scallop dish is the essence of the sea.
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Sustainable seafood stew
The suggested seafood ingredients come from fish farms, relieving pressure on our wild fish stocks.
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Satay kajang with light peanut sauce
Tasty Malaysian style chicken satay - yum.
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Pan-fried kingfish with creamy mashed potatoes
Whether a Friday night dinner party, or Sunday afternoon barbie – Kingfish is the go.
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Roast Chinese chicken with baby corn
A no-fuss roast chook baked in a casserole dish.
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Gluten-free apple and nut cake
Of all the recent food fads to emerge, none has turned cookery on its head quite like the surge of gluten-free foods. Try this one for yourself.
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Braised ox cheek with parsley mash
This dish requires overnight marinating and long, slow cooking.
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Leek and tomato tarts
This recipe is easy and versatile, suitable for both dinner parties and casual meals.
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Kipfler potatoes meuniere
Pommes meuniere – spuds cooked with parsley, lemon and garlic. Deliciously simple, and simply delicious.
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French onion soup
We take onions for granted so much of the time, considering them to be a building block of recipes, never valuable in their own right. Conceptually, the French onion soup is a remarkably simple recipe.
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Mushroom and tomato omelette
The perfect breakfast omelette. Makes a delicious lunch too.
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Barbecued pork ribs with spicy sauce
The real trick to a great plate for ribs is taking it slow...
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Wagyu scotch fillet with eggplant jungle curry
This dish will make many eggplant-averse diners change their mind!
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Classic chocolate mousse with grand marnier and boca negra
Made in the classical French style, chocolate mousse requires only five simple ingredients – eggs, sugar, chocolate, liqueur and cream.
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Linguine with Blue Swimmer crab and lime
Sweet and delicious, Blue Swimmer crabs should be steamed (never boiled) for approximately 10 minutes.
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Villars chocolate torte
A crunchy, nutty, chocolate delight. Flourless except for the pastry.
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Steamed snapper with asparagus and ginger
A wonderfully fresh and healthy dinner, very quickly prepared.
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Hungarian poppyseed and walnut cake
This traditional poppyseed scroll cake is one of the high points of Central European cooking.
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Pavlova roll with summer fruit
It’s the pav you know and love, but with twist (and a nutty crunch).
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Portuguese custard tarts
While you can’t exactly replicate their methods at home, there are a few tricks that will give you an almost-perfect homemade Portuguese custard tart.
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Vanilla yoghurt crème brûlée with summer fruits
You'll need a kitchen blowtorch or a grill in your oven to get that crunchy caramelised top to your crème brûlée.
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Upside-down apple cake
You’ll probably have all the ingredients already, this cake’s delicious and easy to put together.
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Swiss rolls
There is no shortage of choices when it comes to fillings: rapsberry jam, vanilla cream, or even a decadent chocolate ganache.
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