Curried kangaroo sausages
Keen’s curry powder is a staple in many Australian homes. This classic curried sausage recipe gets a native Australian twist by using kangaroo sausages, a fantastic alternative to the more commonly...
View ArticleLe Carpeaux de Valenciennes
This is a favourite local dessert from the French city, Valenciennes, named after local artist Jean Baptiste Carpeaux. Le Carpeaux Valenciennes is a mouth-watering creation of meringue, nuts and cream...
View ArticleCamembert aux truffes
Fromage is no joking matter in the town of Camembert, and Guillaume is taking it to luxurious new heights with the addition of the “black diamond”, also known as the truffle.
View ArticleKorean tofu stew
The secret to this Korean tofu stew? Homemade anchovy stock. Simmer with kelp for a deep, savoury base that adds a depth of flavour to every mouthful.
View ArticleLentil soup with garlic yoghurt
This lentil soup comes with a story: it's inspired by the Greek dish 'fakes' (“lentil soup”) that food writer Ella Mittas’ father once ate in his youth. His version was so plain, he always kept a bowl...
View ArticleDumpling soup
Jean Kittson makes takeaway-style dumpling soup at home taste better – frozen dumplings add convenience and speed, while a homemade chicken stock flavoured with star anise and white peppercorns add...
View ArticleTripes à la mode de Caen
The French city Caen is known for its apple cider Calvados brandy and its tripe, and it is where this famous recipe originates from. For those who aren't a fan of offal, you may find yourself converted...
View ArticleRice cooker khao man gai
This clever rice cooker hack makes khao man gai, Thailand's popular chicken rice, easier than ever, with this version cutting down on effort and washing up but delivering plenty of flavour via a punchy...
View ArticleLazy rice
Claypot rice vibes, but without the claypot? We’re in! This 'lazy' lap cheong-infused rice delivers the comforting Cantonese flavours of a claypot rice made all in the rice cooker. This variant adds...
View ArticleVietnamese roasted chicken rice
All the flavour of Vietnamese roasted chicken rice – without the oven. Jillian Nguyễn's smart rice cooker hack starts with pan-frying marinated chicken that finishes cooking over the heat of the...
View Article23 delicious homemade condiments starring Indigenous Australian flavours
From bush tomato relish and desert-lime dressing to wattleseed rub, here are some easy ways to elevate standard sauces and rubs with local flavours.
View Article7 great rice cooker recipes that you can make a meal out of
Use your rice cooker for more than just cooking rice perfectly! From rice cooker chicken fried rice to 'lazy rice', these recipes are low-effort but high on taste.
View Article13 delicious recipes using bush tomato, the small but mighty flavour powerhouse
Here's what you need to know about this native Australian fruit – often also called a desert raisin – which lends itself to a wide variety of dishes with its deep, rich flavour.
View ArticleCaramel d’Isigny sur mer
Normandy is a region famous for its exceptional butter – an essential French ingredient. Guillaume’s recipe for these sweet, chewy caramels are made with this renowned butter, creating a uniquely...
View ArticleGrilled clams with pancetta and breadcrumbs
Top clams or other dishes with a drizzle of brown butter and a delicious breadcrumb, capsicum, pancetta and herb topping using this great recipe from Andrew Zimmern.
View ArticleCrêpes Suzette
The French region of Brittany is home to rugged coastlines, lush green pastures and high-quality butter – the ideal ingredient to showcase in this famous citrusy crêpe dessert.
View ArticleAncient ingredients, modern plates: the Bush foods telling Uluṛu's story
From aṉangu traditions to modern fine dining, this is how ancient food knowledge is shaping the Red Centre’s menus.
View ArticleSalmon, edamame and corn onigiri
Only got one salmon fillet to feed four? Adam Liaw has got you covered with these six-ingredient onigiri. Transport your guests to Japanese convenience stores without leaving the house, for a snack...
View ArticleEjjeh (Lebanese omelette)
Halfway between an omelette and a crêpe, this Lebanese egg dish is ideal for breakfast or brunch. Wrap up with Lebanese bread and tuck in a few cucumber slices, cos lettuce leaves, green olives and a...
View ArticleMozzarella in carrozza
Mozzarella in carrozza – a type of fried Italian cheese sandwich – isn’t your average cheese toastie. Ash London's version adds a punchy anchovy, rosemary, lemon zest and chilli paste to pair with the...
View ArticleFive ingredient slow-cooked beef ragu
Let the slow cooker do all the work with Vanessa Low's simple, five-ingredient beef ragu. With a base of crushed tomatoes, onion and garlic, time is your secret ingredient to unlocking the savoury,...
View ArticleTourte Mayennaise
The picturesque French town of Mayenne's residents are known as the Mayennaise people, and the region is known for its beef, apples and cheese. All three ingredients come together in harmony in this...
View ArticleRillette de porc
This French charcuteric classic is one that would be welcome on any Loire Valley (or Australian) picnic rug to share with friends. Don't forget the crusty bread on side – it's the ideal pairing with...
View ArticleChicken stew with herb dumplings
Clear out all the leftover herbs in the fridge crisper drawer with this cosy dish. Packed with carrots, celery, turnips and potatoes, this hearty chicken drumstick stew gets an upgrade with the...
View ArticleChicken tagine with potatoes, carrots and figs
Don’t own a tagine? No problem. You can still make this flavoursome Middle Eastern stew in a large, heavy-based saucepan. Add soaked figs to the sauce to add an irresistible sweetness, and pair with a...
View ArticlePopcorn chicken
Adam Liaw’s secret ingredient to ultra-crisp popcorn chicken? Taiwanese sweet potato flour. It helps create a coating that fries up impossibly light and crisp for results that will rival any Southern...
View ArticleKorean vegetable pancake
Trying to eat more veggies? Pingping Poh's Korean-style vegetable pancake is your new go-to: crispy, savoury and packed with zucchini, onion and carrot. Pan-fry until golden and serve with a soy sauce...
View ArticleTempura eggplant with honey and spices
The secret to perfect tempura? Cold, bubbly magic comes in the form of chilled sparkling water, which adds carbonation to the tempura batter. As chef Matias Cilloniz shows in this recipe, it creates...
View ArticleCalamari fritti
Is there any better way to eat squid, than fried? This crispy calamari from Adam Liaw gets an Aussie twist, adding a little sprinkling of dried lemon myrtle to the flour coating, creating a bright,...
View ArticlePavlova ice-cream cake
Pastry chef Terri Mercieca shares her technique for taking pavlova to the next level. This decadent version swaps fresh fruit for passionfruit curd, raspberry sorbet and a drizzle of passionfruit...
View ArticleClassic Aussie curried sausages
This is a recipe by Lauren Samuelsson for curried sausages inspired by a 1960 recipe from the Australian Women’s Weekly – with a few updates. Curried sausages is a classic Australian family dinner,...
View ArticleSpanish rice and beans
This one-pot plant-based rice and beans dish from Adam Liaw is hearty, rich in protein and fibre and inspired by the flavours of Spain. For the final special touch, add a handful of pimenton-stuffed...
View ArticleFoul medames (fava bean stew)
A hearty Middle Eastern breakfast staple, this version of foul medames from chef Tom Sarafian combines fava beans, chickpeas, cumin and soft boiled eggs for a nourishing start to the day. Serve with a...
View ArticleOven-roasted sumac chickpeas with toum
This is Tegan Higginbotham’s ultimate vegetarian dinner party starter. Crunchy and packed with flavour, this dish is best enjoyed messily. Load up lettuce cups with a dollop of toum and sumac-roasted...
View ArticleQuenelle of prawn
The Puy de Dôme region is well-known for an abundance of pike. Locals use this fish to make a popular type of poached dumpling called a 'quenelle'. Guillaume's version uses prawns for a more easily...
View ArticleTrout en papillote with smoked eel and seaweed butter
The ideal dish for lovers of camping and fishing, this recipe is perfect for freshly caught fish. Cooking en papillote produces moist and tender fish, and the smoked eel and seaweed butter pack a...
View ArticleCauliflower fritters with garlic aioli
This simple garden snack emerged from an extra large cauliflower on the verge of going to seed in chef Peter Gilmore's garden. Try the batter with different vegetables that you have on hand and don't...
View ArticleLemon verbena bees knees
This cocktail dates back to the Prohibition era, when honey and lemon juice were added to mask the flavour of poor-quality gin. This version from Kobi Ruzicka elevates the classic drink with the...
View Article11 great crêpe recipes that ran the gamut from simple to stunning
Discover delicious sweet and savoury crêpes from France and beyond. From sweet to savoury, from classic French to unique variations... you can't go wrong with these recipes.
View Article11 slow-cooker recipes that basically cook themselves
Let your slow cooker do all the heavy lifting work with these flavour-packed meals perfect for winter. From hearty meat recipes to vegetarian stars, these slow cooker recipes bring comfort with ease.
View ArticleSnapper dugléré
Want maximum flavour in a pinch? Try fish dugléré, a traditional French method of braising fish for succulent results, then turn the braising liquid into a luscious buttery velouté to spoon over the...
View ArticleSaucisse de Toulouse
Toulouse is a city famous for its pink terracotta brick architecture and its signature Toulouse pork sausages. Guillaume creates a hearty feast with this iconic ingredient, offering a rustic but deluxe...
View ArticlePan-seared mackerel with stone fruit salad
Impress your guests with a smoky burnt orange mustard dressing and a seasonal stone fruit salad with this recipe from chef Rosy Scatigna. Perfectly paired with pan-fried marinated mackerel fillets,...
View ArticleMassaman fish curry
Shake up the classic Thai curry with a fish-based Massaman curry, brimming with added colourful vegetables. Typically made with beef, lamb and potatoes, Paul Mercurio's version adds capsicum, snow...
View ArticleOyakodon
Chicken or egg, which came first? In this beloved Japanese classic, the answer is chicken, then egg! Oyakodon – literally “parent and child” rice bowl, combines tender chicken, soft egg and sweet...
View ArticleDurban kheer (rice pudding) with chilli pineapple
South Africa and South Asia come together in this Durban-style kheer (rice pudding). Scented with cardamom, cinnamon and saffron, the rice simmers in coconut milk and full cream milk until rich and...
View ArticleChicken and rice bowl with Pedro Ximénez
The humble chicken and rice bowl gets a native Australian twist with a sprinkle of dried sea parsley and saltbush. Pedro Ximénez sherry adds serious richness from its raisin caramelly sweetness, adding...
View ArticlePan-roasted hare with glazed beetroots and tayberries
Inspired by the flavours of late summer seasonal ingredients, this dish combines pan-roasted hare with honey glazed beetroots and tayberries. Tayberries, a hybrid fruit developed from raspberries and...
View ArticleThese tripe recipes will convert anyone!
A global roadmap through France, Italy, Lao, Portugual and beyond reveal how to cook tripe so it's tender and tasty – with slow braises, bright salads and robust stews.
View ArticleSuperfoods that are also super tasty
Eating well can be delicious too, as these recipes from Jamie Oliver (and other chefs) show. Here are 11 great ways to build an easy approach to superfood eating into your life – including a healthier...
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