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Indian fudge (burfi)
Image By Tanvi Srivastava Abstract Burfi or barfi is a sweet, fudgy Indian confectionary. Quite like its Western counterpart, it is made with loads of sugar and milk, but here it is flavoured with...
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Bara
Image By Roshilla Singh & Avanti Young Abstract A deep-fried lentil dumpling that will keep your guests salivating for more, bara is a popular canape served at weddings, Hindu festivals, and...
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Coconut and nut pastries (mava gujiya)
Image By Tanvi Srivastava Abstract Holi was one of the busiest times in my grandma’s house. I remember how lunch and sometimes dinner was cooked early so that the latter part of the day could be spent...
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South African gulab jamboos
Image By Roshilla Singh & Avanti Young Abstract A dry variation of the syrup-drenched Indian gulab jamun, this sweet dumpling is a favourite dessert among South African Indians. There’s no doubt...
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Nut and seed brittle (mewa chikki)
Image By Tanvi Srivastava Abstract Studded with lots of nuts, seeds and edible gum resin, not only does chikki taste great, this gluten- and grain-free snack is good for you, too. Feel free to use any...
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Chana magaj
Image By Roshilla Singh & Avanti Young Abstract A buttery, biscuit-like slice often served at Hindu festivals, chana magaj is sweet, spiced, and textured, the perfect accompaniment with a cup of...
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Chicken rice pilaf (kao mok gai)
Image By David Thompson Abstract This is one of the classic dishes in the Muslim repertoire. Originally from India, it probably came up through southern Thailand and reached Bangkok in the 19th...
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Spicy pork with crunchy rice cakes on betel leaves (kao tort name sot)
Image By David Thompson Abstract I love this dish – it’s hot, succulent, salty and tart. It’s perfect for sharing with friends. Place the dish in the middle of the table with a pile of betel leaves...
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Grilled prawns with lemon myrtle and vanilla hollandaise
Image By Martyna Angell Abstract Prawns are a great Aussie Christmas tradition. This fine dining-inspired recipe for prawns comes with a velvety smooth hollandaise sauce, which also goes well with...
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Cherry ripe bites
Image By Martyna Angell Abstract These cherry chocolate bites taste exactly like the bars you get from the shops! Made with only five ingredients, they contain no added sugar – only fresh fruit.
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Stir-fried rice noodles with chicken, squid and Asian celery (gwi tio kua gai)
Image By David Thompson Abstract This simple street dish is one of my favourites. The technique I use to cook the noodles is called ‘kua’ or dry frying. While I do add a little oil to the wok to begin...
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Crab stir-fried rice (kao pat bpuu)
Image By David Thompson Abstract This simple dish makes me happy that in Bangkok, I can live and eat on the same street. You can of course use almost anything you like instead of the crab – try cooked...
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Cabbage rolls (niños envueltos)
Image By Mauro Callegari Abstract These cabbage rolls are filled with rice and minced meat. The mix is wrapped in cabbage leaves and slowly cooked in tomato sauce. It's a delicious and healthy dish...
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Soup of minced pork and prawns with Asian greens (geng jeut gung nahm man)
Image By David Thompson Abstract This old-fashioned broth sings with flavour. Start with fresh ingredients and make your own stock and you can’t go wrong. In Thai, this soup translates literally as...
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Spicy whelk salad
Image By Heather Jeong Abstract Spicy whelk (or sea snail) salad is a famous chilli hot salad that accompanies drinks, namely soju or beer. Spicy but moreish, it is a delicious shared appetiser that...
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Bread dumplings with chicory (canederli)
Image By Riccardo Messora Abstract Embrace the edgy bitterness of chicory in this rich and warming dish from the Italian northern region of South Tyrol.
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Marble cake (marmorkuchen)
Image By Ulrike Barbara von Radichevich Abstract Who doesn’t love a good marble cake? There is something so appealing and festive about the beautifully marbled swirl that appears when you cut off a...
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Cuban pork
Image By Pedro Monzón Abstract Pedro Monzón is the Cuban Ambassador in Australia. When he was 13 years old, he lived in the mountains of Sierra Maestra, the cradle of the Cuban Revolution. He says...
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Baby octopus soup (zuppa di moscardini)
Image By Emiko Davies Abstract This recipe is an easy alternative to the signature dish of Tuscan port city Livorno, the cacciucco or fish stew. Be sure to buy your baby octopus already cleaned to cut...
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Hakka stir-fry with pork and squid
Image By Jo Chiang Abstract Here is a traditional Taiwanese Hakka-style stir-fry combining pork belly and squid. It's easy to make and requires the ingredients to be cut thinly before cooking.
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