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Glazed carrots salad Glazed carrots salad
Moroccan chef Hassan M'Souli from Sydney's Out of Africa restaurant is happy to share this dish with us, traditionally from the Moroccan town of Fez. Glazed carrots salad is a spring dish and has a...
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Chicken with Dutch curry and pineappleChicken with Dutch curry and pineapple
Geert Elzinga from Sydney’s Essen restaurant gives us a quick and easy chicken dish with a Dutch twist, serving as a testimony to Dutch travels through the ages. This dish combines sweet curry from...
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Dutch apple turnovers Dutch apple turnovers
Dutch apple turnovers with typical Dutch spices are quick and easy to make and can be eaten warm or cold on the same day. Geert Elzinga from Sydney’s Essen restaurant recommends that sweet rather than...
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Watercress salad with pear and dried cherryWatercress salad with pear and...
Watercress is native to Asia Minor and the Mediterranean region. Watercress grows wild in Greece and has been popular since ancient times. It is said to have health-boosting properties and the Greek...
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Moroccan sardinesMoroccan sardines
Fresh sardines are tasty, high in protein fish that have become popular in Australia. Moroccan chef Hassan M'Souli's Moroccan sardines are filled with coriander, cumin, ginger and saffron and served as...
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Sweet couscous seffa Sweet couscous seffa
Sweet couscous seffa is a healthy, delicious dessert or breakfast. The couscous is mixed with dried fruits, yoghurt and orange blossom. Morrocan chef Hassan M’Souli from Sydney’s Out of Africa...
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Mackerel tartare Mackerel tartare
Fish is often eaten raw in the Netherlands. This dish is ideal for party canapes or a light summer lunch. Geert Elzinga from Sydney's Essen restaurant shows us his version of mackerel tartare.
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Spicy meatballs (keftedes)Spicy meatballs (keftedes)
It is believed that fritters or keftedes have their origins in Ancient Greece. Greek loukoumades or doughnuts was the first type of fritter to be created in Ancient times. These were sweet fritters...
View ArticleSand whiting fillets with pineapple chutney
To make pineapple chutney, heat vegetable oil in a saucepan over medium heat. Toast cumin seeds for 1 minute or until fragrant. Stir in pineapple and tomato, and cook for 2 minutes or until tomato...
View ArticleBilly-can bun
Billy-can bun is a great alternative to Christmas pudding. Buy billy cans from camping stores and present this delicious sweet bread in them for an edible gift.
View ArticleSichuan dry-fried snake beans
Place pork, 1 tbs soy sauce, ½ tbs rice wine and cornflour in a bowl and stir to combine. Cover with plastic wrap and refrigerate until needed. Trim beans and cut into 5cm lengths. If damp, dry well...
View ArticlePot-au-feu
The allure of this French dish is the flavourful soup. Use a variety of beef cuts and bones with lots of marrow. Don’t be tempted to cook it quickly; it is the slow-cooking method that extracts the...
View ArticleSeafood and bone marrow dumplings
Xiao long bao is usually filled with pork and aspic (meat stock set to jelly). When it cooks, the aspic melts, forming a ‘soup’ within the dumpling. Here, the soup comes from the melted bone marrow.
View ArticleGujarati dhal
I do $10 yoga and dhal nights at my yoga school in Leichhardt, Sydney. I take the group through a 70-minute yoga class and then they enjoy a complimentary bowl of my version of my grandmother’s...
View ArticleHaemul Pajeon
Originating from the city of Busan in south-east Korea where it is eaten warm as a snack, often with makgeolli (Korean rice wine), haemul pajeon is a seafood and spring onion pancake. ‘Haemul’ means...
View ArticlePrasorizo
Leeks are a member of the lily family and share the Allium genus with garlic and various onions. They are especially plentiful in winter. In ancient Greece, there were leek-growing competitions and the...
View ArticleFugazzeta
With more than half the population believed to be of Italian descent, it should come as no surprise that Argentines have their own style of pizza. The fugazzeta – derived from the word ‘focaccia’ – was...
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Broad bean and pea saladBroad bean and pea salad
This is a favourite dish in Greece and broad beans are often teamed up with artichokes.It is believed that along with peas, broad beans became part of the eastern Mediterranean diet in around 6000 BC...
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Lamb cutlets with fennel and cumin seedsLamb cutlets with fennel and cumin seeds
Archestratus was one of my favourite Ancient Greek chefs. He believed that quality foods were a pleasure and only need to be seasoned with salt, olive oil and sometimes a touch of cumin. This...
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Mountain cheese risottoMountain cheese risotto
French-born Patrice Repellin comes from Annecy in the French Alps. He is the owner and chef of "Koots Salle à Manger", a modern French restaurant located in Kooyong, south-east Melbourne. Repellin has...
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