Gabriella’s Table

21/10/2026

Let’s feed your favourite people.

20/10/2026

https://gabriellastable.substack.com/p/a-whole-cauliflower-and-very-little?r=e8w2p&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

Whole roasted cauliflower with lemon tahini

20/10/2026

MIDWEEK DINNERS 🤍 Soy & honey roast chicken with wombok.

For the nights you have time to let the oven work. Ginger, garlic, honey and lime over the chicken, with cabbage tucked around it to catch the juices. Serve with rice and spoon those juices over everything.

Follow along for more midweek dinners. Let’s feed our favourite people.

Serves 4–6

• 1 whole chicken, about 1.8–2kg
• ½ wombok, cut into thick wedges
• 2 tsp olive oil, for the wombok
• Spring onions and cooked rice, to serve

Marinade:
• ¼ cup salt-reduced soy sauce
• 2 tbsp honey
• 1 tbsp grated ginger
• 4 garlic cloves, crushed
• Juice of 1 lime
• 1 tbsp olive oil

1. Heat oven to 180°C fan. Mix the marinade and brush over the chicken in a roasting dish. Pour any remaining marinade around it with 100ml water.
2. Roast for 45 minutes. Lightly oil the wombok and tuck it around the chicken.
3. Roast another 35–50 minutes, until the chicken reaches 75°C in the thickest breast and thigh, away from bone. Cover loosely with foil if browning too quickly; add a splash of water if the pan starts drying out.
4. Rest for 15 minutes, leaving the cabbage in the oven if it needs longer. Finish with spring onions and cooked pan juices. Serve with rice.

12/10/2026

Let’s feed our favourite people ❤️

Lamb backstrap with garlic & anchovy butter + balsamic roasted carrots.

The anchovies melt into the butter and give the lamb a really yummy savoury flavour

For the lamb:
2 lamb backstraps
3 cloves garlic, finely chopped
4 anchovies, finely chopped
1½ tbsp butter
Olive oil
Salt + black pepper

Season the lamb well. Heat a little olive oil in a hot pan and sear the lamb on all sides until nicely browned. Add the butter, garlic and anchovies, then baste until cooked to your liking. Rest before slicing.

For the carrots:
3 large carrots
Olive oil
Salt
Caramelised balsamic
Fresh coriander

Roast the carrots with olive oil and salt until tender and caramelised. Finish with caramelised balsamic and coriander.

I cooked the lamb in my Okura Hand-Hammered
Titanium Pan. I really like the weight of it and the sear it gives meat, and it’s PFAS-free and uncoated.

10% off Okura with code GABRIELLA10
Affiliate link in bio: okuracookware.com/GABRIELLA10

Affiliate partnership with

08/10/2026

🤍🤍🤍

07/10/2026

Let’s feed your favourite people. Recipe 👇

Salmon Niçoise, tray-bake style. Roast the kipfler potatoes first so they actually get crispy, then add the rest. Finish with an anchovy, caper and Dijon dressing that’s worth keeping for other dinners too.

SALMON NIÇOISE TRAY BAKE
Serves 4

4 salmon fillets
400g kipfler potatoes, halved lengthways
250g green beans, trimmed
250g cherry tomatoes
1 red onion, sliced
⅓ cup black olives
2 tbsp olive oil
Salt and pepper

Dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp red w**e vinegar
2 tsp Dijon mustard
1 tbsp capers, chopped
2 anchovy fillets, finely chopped
1 small garlic clove, finely grated

1. Heat oven to 220°C fan-forced. Toss potatoes with half the oil, salt and pepper. Arrange cut-side down on a large metal tray and roast for 25–30 minutes, until golden and nearly tender.
2. Add onion and tomatoes with the remaining oil. Roast for another 5 minutes.
3. Reduce to 200°C. Add salmongreen beans and Season and roast for 10–14 minutes, depending on the thickness of the salmon, until cooked through.
4. Whisk the dressing together and spoon over the finished tray. Top with black olives and Taste before adding extra salt.

Save this for your next salmon dinner.

29/09/2026

Let’s feed our favourite people ❤️

Butter chicken with oven-baked thighs, no frying in batches, plenty of sauce for dipping, kind of simple.

Serves 4-5

CHICKEN
1 kg chicken thighs, cut into pieces
½ cup Greek yoghurt
3 garlic cloves, crushed
1 tbsp each grated ginger and lemon juice
2 tsp garam masala
1 tsp each cumin, ground coriander and sweet paprika
½ tsp turmeric
1¼ tsp salt

SAUCE
40 g butter
1 large onion, chopped
3 garlic cloves, crushed
1 tbsp grated ginger
2 tbsp tomato paste
2 tsp garam masala
1 tsp each cumin and sweet paprika
400 g passata
½ cup chicken stock
¾ cup thickened cream
Optional: 1 tsp dried fenugreek leaves
Salt and fresh coriander

1. Mix chicken with marinade ingredients. Refrigerate for 30 minutes or overnight. Spread on a lined tray and bake at 180°C for 40 minutes, until cooked through.
2. Soften onion in half the butter for 6–8 minutes. Add garlic, ginger, tomato paste and sauce spices; cook for 1 minute.
3. Add passata and stock; simmer for 10 minutes. Blend if you prefer a smooth sauce.
4. Stir in cream and remaining butter. Add baked chicken and heat through. Season and finish with coriander.

Serve with greens and naan or papadums. Save for dinner this week.

26/09/2026

Let’s feed our favourite people ❤️

Slow Cook Sunday is lamb shoulder with dates, garlic and pomegranate. A little prep and the oven does the rest

Serves 4-5

• 2.2- 2.5kg bone-in lamb shoulder
• 2 onions, sliced
• 12 peeled garlic cloves
• 10 Medjool dates, pitted and halved
• 2 tbsp each pomegranate molasses and olive oil
• 1 tbsp honey
• 2 tsp each ground cumin and sweet paprika
• 1 tsp ground coriander
• 500ml chicken/ beef stock
• Salt & pepper
• Pomegranate seeds and parsley, to serve

1. Heat oven to 120°C fan. Put onions, garlic and dates in a deep roasting pan/ dish
2. Mix molasses, oil, honey, spices, salt and pepper. Rub over lamb and place on top. Pour stock around it.
3. Cover tightly with baking paper and foil. Roast 6 hours, or until the lamb pulls apart easily.
4. Rest for 20 minutes. Spoon over the dates, garlic and pan juices. Top with pomegranate and parsley.

Save for your next Slow cook Sunday