Recipes

Chef Luca Ciano's baked cod parcels with potatoes, olives and tomatoes, served with stracciatella, prosciutto and a black garlic cream.

A classic Aussie cob loaf dip with creamed corn, bacon and cheese, baked on a double burner griddle or tray.

A quick side dish from Swiss Diamond ambassador chef Luca Ciano: grilled asparagus and speck with a rosemary, garlic and balsamic dressing, served over creamy stracciatella.

Stovetop zucchini boats stuffed with sausage, bacon and mozzarella, cooked in a Swiss Diamond grill pan and sauté pan. A quick, low-carb summer meal with no oven needed.

Turkey and spinach meatballs baked on the XD Double Burner Griddle and served with pasta and vodka sauce. Ready in under 30 minutes.

A 20-minute vegan pasta with a nut-free tahini sauce, sun-dried tomatoes, garlic and lemon.

Lemon blueberry scones with fresh blueberries, lemon zest and a sweet glaze, ready in about 30 minutes.

Homemade tamales with masa dough, shredded chicken and red sauce, wrapped in corn husks and steamed in a Swiss Diamond stock pot. Includes freezing tips.

A festive twist on the Moscow mule with cranberry, lime, vodka and spiced rum.