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Peruvian hamPeruvian ham

February 15, 2012, 9:46 pm
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Clik here to view. Peruvian hamMorena is a new restaurant in Sydney serving Peruvian cuisine. Chef Alejandro Saravia explains how to prepare Peruvian ham. “Jamón del País” is a traditional dish from the north of Peru, and is a good example of Spanish influence. Pork was introduced to Peru by the Spanish conquerors, and the “Jamón del País” was born from the union of both cultures.
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Grilled octopus salad with saffron dressingGrilled octopus salad with saffron dressing

February 15, 2012, 10:26 pm
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Clik here to view. Grilled octopus salad with saffron dressingThis cold and hot salad with an interesting and simple dressing is ideal for summer. Choose only octopus that is fresh, the colour should be blue and white (not pink) and the flesh should be tough. The saffron dressing makes a delicious and colourful addition to the freshly cooked octopus.
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Pumpkin chips with tangy breadcrumbsPumpkin chips with tangy breadcrumbs

February 20, 2012, 6:34 pm
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Clik here to view. Pumpkin chips with tangy breadcrumbsPumpkin was traditionally very common among rural communities throughout Italy, where it would be made into pasta dishes, soups, stews, risottos, gnocchi or simply sautéed. Here I have given it a modern twist and transformed it into chips topped with a tangy breadcrumb topping, though you could simply sprinkle it with some salt, black pepper, some chopped rosemary or even chilli powder if you prefer. It is great as a side dish, as a snack for children or even served at parties.
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The True Neapolitan PizzaThe True Neapolitan Pizza

February 20, 2012, 6:45 pm
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Clik here to view. The True Neapolitan PizzaDuring our trip to Italy, we visited one of the oldest pizzerias in Naples, Sorbillo, where people queue around the block to sample their classic pizza margherita. You get so many varieties of pizzas these days, and there are so many bad versions out there, that I know why some Italians want to make it DOC, like wine...
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Grilled fig and bastourma bruschetta

February 21, 2012, 3:05 pm
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Spicy and exotic, this easy recipe is a way to add extra flavour to bruschetta. This Moroccan variation to bruschetta blends Middle Eastern and North African tastes.

Bastourma is beef coated with special spices, originally from Armenia. If you don't have access to bastourma, you can use prosciutto instead. Chef Hassan M'Souli, from Out of Africa restaurant recommends using ciabatta bread for the perfect thick bruschetta texture.
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Seafood breakfast tagine

February 21, 2012, 3:05 pm
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We don't normally associate seafood or tagine dishes with breakfast or brunch but Moroccan chef Hassan M'Souli says this recipe is perfect to start the day, served alongside eggs. In this podcast he also shares tips on buying the best quality mussels.
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Chicken tagine

February 21, 2012, 3:05 pm
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This is a traditional Moroccan dish, designed to be prepared in a tagine, a special earthenware pot shaped with a wide but shallow base and a conical lid. If you don't have a tagine an ordinary pot will do. In this tagine we use classic Moroccan ingredients of olives and preserved lemon.
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Sausages baked in bread

February 21, 2012, 3:05 pm
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Making your own bread must count as one of the most satisfying things to do on a rainy day. This recipe makes beautiful bread for wrapping around a homemade sausage to impress your friends. Chef Geert Elzinga talks to Anneke Mackay-Smith.
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Potted salmon

February 21, 2012, 3:05 pm
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Sydney chef Geert Elzinga, from Essen restaurant shows us the Dutch way to make potted salmon and homemade mayonnaise.

Potted salmon is a wonderful starter to any meal. The salmon can be substituted by trout if the cooking of a 3 kilogram salmon proves too much for your kitchen.
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Moroccan oysters

February 21, 2012, 3:05 pm
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These light and fresh appetisers are perfect as a starter, or to accompany a cold drink in summer. A classic, simple recipe of few ingredients, it balances the natural flavour of the oysters, with a little kick of spices.
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Smoked turkey hutspot salad

February 21, 2012, 3:05 pm
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There’s no slaving over a hot stove this Christmas with this modern take on a traditional Christmas lunch. Sydney chef Geert Elzinga from Essen restaurant shows us how to prepare an easy turkey hutspot salad.
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Spiced glazed onion and goat's cheese bruschetta

February 21, 2012, 3:05 pm
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Bruschetta is an Italian entrée, usually topped with tomato, garlic and basil. But Moroccan chef Hassan M'Souli gives us an alternative recipe which can be served as a light meal using Moroccan spices, sweet onions and creamy goat’s cheese.
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Classic cheese fondue

February 21, 2012, 5:11 pm
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Sandra Bernard has had a passion for food and cooking since a young age. In 2005 she left her native country, Switzerland, and moved to Australia.

Rather than opening a restaurant she decided to give cooking lessons, in particular French cooking classes.

In this podcast, she talks about her experience and shares with us the recipe of cheese fondue, a specialty from the Swiss and French Alps.
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Traditional Maltese Christmas honey rings

February 21, 2012, 5:11 pm
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Author Karmen Tedesco talks to Rita O’Dwyer from SBS Radio Maltese program about how to make a classic recipe for Christmas honey rings. This recipe which has been passed on from generation to generation is also mentioned in one of the oldest Maltese Christmas carols, “Ninu, Ninu tal-Milied”. However, originally these rings were made with chestnut filling instead of treacle and semolina.
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Herring in beetroot

February 21, 2012, 5:11 pm
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Sydney chef Geert Elzinga from Essen restaurant shows us how to prepare herring in beetroot.
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Goat’s cheese, date and fig salad

February 21, 2012, 5:11 pm
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Chef Hassan M’Souli gets inspired from the Mediterranean for this summer salad combining classic flavours of dates, figs and goat’s cheese.
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Uruguayan fruit salad

February 21, 2012, 7:32 pm
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In summer everybody wants to eat healthy, but also enjoy good food. This is one of those desserts you should always have ready in the fridge. It is easy to prepare; can stay a week in the fridge; is low in calories; and is delicious. To learn how to prepare it, we talked with a nutritionist from Uruguay, Laura Madero.
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Quinoa risotto

February 21, 2012, 7:32 pm
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Quinoa is a cereal with great properties. It is known as the cereal of the Incas, as it was the main food source (Peru and the region) for centuries. This cereal has now been rediscovered and all kinds of new recipes are appearing in restaurants. Chef Mauro Colagreco makes a beautiful dish of this ancient cereal, similar to the Italian risotto. You can find quinoa in health shops in Australia. Enjoy trying it!
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Chilean chicken soup

February 21, 2012, 7:32 pm
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This Chilean chicken soup can be eaten by the whole family, including toddlers who need mashed dishes. The healthy, filling and nutritive ingredients make this a complete meal. Even though it is a soup, its richness makes it a main dish.
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Lobster stew

February 21, 2012, 7:32 pm
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King Juan Carlos of Spain goes on holidays to the beach every year. There, he finds his favourite dish: "Caldereta de langosta", a kind of lobster stew. Today, Spanish chef Antonia Herrero López will teach us how to prepare the king´s favourite dish.
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