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Trout with almond and potato (forelle Müllerin Art mit mandeln und kartoffeln)
Image By Ulrike Barbara von Radichevich Abstract The trout is Germany’s best known fish, not only because of the composer Schubert’s famous song, but also through its availability in every corner of...
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Spicy potato salad (aaloo ko Achar)
Image By Nabin Tuladhar Abstract This spicy potato salad is one of the most common dishes in Nepal. Every Nepali person would have had this achar at least once in their lifetime. It's one of the...
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Biancomangiare
Image By Emiko Davies Abstract Hailing from Medieval times, this recipe derives its name from the colour of its main ingredients which are white, or bianco in Italian. The colour was thought to be a...
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Sweetcorn French toast with pancetta and avocado
Image By Paul Wilson Abstract Mexican food is considered one of the world’s first fusion cuisines. This traditional corn cake recipe is normally served cold and here has been adapted so it can be...
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Puffy tacos, Napa chicken salad and tomatillo verde
Image By Paul Wilson Abstract I’ve been very fortunate to represent Tourism Victoria at many events in the United States. One such trip to San Francisco was where I first encountered – what the...
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Black and blue corn tortilla soup with bacon and pumpkin
Image By Paul Wilson Abstract Black bean soup is a classic for a reason. It’s comforting, hearty and one of the most versatile soups you will ever come across. You can add your favourite vegetables...
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Black mole with duck, caramelised figs and farro and pistachio pilaf
Image By Paul Wilson Abstract A simplified version of the famed mole of Oaxaca, Mexico, this sauce is typically served with turkey as a celebration dish or on a fiesta like Day of the Dead. Mexicans...
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Black mole
Image By Paul Wilson Abstract The tall, dark and handsome mole. With rich coffee and chocolate overtones, describing this mole feels like describing a complex red wine. With its layered flavour...
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Salted caramel ice-cream churros tacos
Image By Paul Wilson Abstract For a new venture I introduced chef-inspired daily delicious ice-cream, made from all natural seasonal ingredients, available to take home from the restaurant. To promote...
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Red mole
Image By Paul Wilson Abstract Mole (pronounced mo-lay, and meaning sauce) is the unique culinary symbol of Mexico. It comes in various colours and flavours and is often spiced with exotic chillies,...
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Chocolate three milks cake (pastel de tres leches con chocolate)
Image By Phoebe Wood Abstract The origins of the traditional tres leches (three milks) cake are in debate, with natives of Mexico, Cuba and parts of Central and South America, all claiming ownership....
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Chocolate rice pudding (tsamporado)
Image By Phoebe Wood Abstract In the Philippines, chocolate for breakfast isn’t a treat, but a typical start to the day, with traditional chocolate rice pudding, tsamporado, eaten by kids and adults...
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Wedding stew (Asado de bodas)
Image By Phoebe Wood Abstract Similar to a Mexican mole, dark chocolate is added to this simple stew towards the end of the cooking process to add a rich flavour, dark colour and silky sheen to the...
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Sicilian chocolate lasagne (Lasagne siciliane al cioccolato)
Image By Phoebe Wood Abstract Chocolate has been a favourite addition to Sicilian dishes since the Spanish dominion brought the new ingredient to Modica, Sicily, at the end of the 16th century. Since...
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Korolevsky cake
Image By Phoebe Wood Abstract Meaning ‘king’s cake’ in Russian, korolevsky cake was traditionally made in the imperial cities of Russia, and eaten by the aristocracy. Its impressive stature featuring...
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Easter bread ring (Rosca de pascua)
Image By Alice Storey Abstract This ring-shaped bread, made during Semana Santa (Holy Week), symbolises eternal life.
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Chorizo and egg pie (hornazo)
Image By Alice Storey Abstract This meat pie comes in various guises across Spain, but almost always includes hard-boiled eggs to symbolise the resurrection of Christ, either as a filling with chorizo...
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Almond-glazed tall breads (kulich)
Image By Alice Storey Abstract Traditionally, this towering Russian bread is baked in disused coffee or fruit cans; the white icing symbolising snow atop a church dome. You’ll need 4 x 11cm-deep, 10cm...
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Cheese pies (flaounes)
Image By Alice Storey Abstract A Cypriot pastry enjoyed by the Greek Orthodox on Easter Sunday to mark the end of the Lenten fast, flaounes are traditionally made with a special flaouna cheese made...
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Raisin and chocolate rolled brioche (gubana)
Image By Alice Storey Abstract With its nutty, fruity, chocolate filling, this snail-shaped bread from north-east Italy bears similarities to the sweets of nearby Slovenia.
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