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Raw summer Pad Thai
Image By Jodi Moreno Abstract I have been dying to make raw Pad Thai ever since we moved away from my favourite raw food restaurant in New York, and I am no longer able to order it on the regular....
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Zucchini, corn and sweet potato fritters with pita
Image By Jodi Moreno Abstract I am one of those people who loves to make things from scratch, but there's a huge stipulation attached to that statement. I am someone who loves to make things at home...
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Coconut rice pudding with roasted cherries
Image By Jodi Moreno Abstract My mum always made the classic rice pudding that consisted of milk, cinnamon and raisins. It was so darn good, and perfect. She recently had tweaked it for me and started...
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Chewy chocolate chip cookies
Image By Mitch Suchowacki Abstract This may very well be the perfect cookie. They’re crunchy on the outside, yet soft and chewy on the inside. Our secret is to cream the butter and sugar for twice as...
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Easy Peking duck rolls
Image By Faraja Abstract I love duck and I love to keep it simple. To me, that’s what a picnic should be! I first made these one night when we were going to Symphony under the Stars in Sydney’s...
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Falafel scotch eggs
Image By Joel Kenny Abstract One of my chefs came to me with an idea for falafel scotch eggs and I loved it so much it’s going on the menu. This Middle Eastern, vegetarian twist on an old English...
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Carrot, hazelnut and beetroot loaf cake
Image By Jemma Whiteman Abstract This cake is super simple and pretty quick to knock up. We make a version of this at Pinbone on Sundays so I always manage to snaffle away the leftovers as they keep...
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Peruvian-style roasted chicken (pollo a la braza Peruano)
Image By Alejandro Saravia Abstract This is not your ordinary roast chicken and once you try it I guarantee you’ll be hooked. Marinating the chicken overnight will make all the difference, so try not...
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Stewed green beans with tomato, chilli and cinnamon
Image By Joel Valvasori Abstract When we go for a picnic we like to keep it pretty simple. We go ‘alla furlan’ with a block of cheese, a cacciatore salami, fresh tomato, a loaf of crusty bread and...
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Sweet potato latkes with Middle Eastern salad and hummus
Image By Karl Gibson Abstract Crisp sweet potato pancakes paired with hummus and a moreish salad of kale, cucumber, preserved lemon makes a perfect little entrée or light meal. It’s also pretty...
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Fried baby chicken with kimchi mayonnaise
Image By Dan Hong Abstract Who doesn’t love fried chicken? Even vegetarians like fried chicken. Baby chickens are quick to cook, which keeps everything tender. This is a simple dish, but really...
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Grilled king prawns with kombu butter
Image By Dan Hong Abstract Grilled seafood is an Australian birthright. This dish takes the classic grilled prawn and pimps the umami factor with kombu butter and shellfish oil.
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Mango pudding
Image By Dan Hong Abstract Every single Cantonese restaurant in the world has mango pudding on the menu. If white people order deep-fried ice cream, then Asians order mango pudding. For Mr Wong, I...
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Mini pork banh mi
Image By Dan Hong Abstract I love banh mi – it’s food from my heritage and I wanted to put it on the menu. We decided to make Ms G’s banh mi smaller so that diners could fit in other dishes as well....
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Chinese masterstock
Image By Dan Hong Abstract Stock is the basis for all cooking, and broths are really my ‘thing’. I just think a meal isn’t complete without a good stock or broth to sip on. A masterstock is the...
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Grilled seafood (thalassina sta karvouna)
Image By Feast magazine Abstract Seafood is a traditional component of Greek cooking and this combination of octopus, cuttlefish, prawns and mussels is simply grilled to showcase the flavour of the...
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Red curry of catfish (geng pet plaa duk)
Image By David Thompson Abstract Making your own fresh curry paste requires a bit of effort but it’s worth it and makes all the difference. Freshwater catfish are extremely popular in Thailand, but...
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Semolina custard pastry with syrup (galaktoboureko)
Image By Feast magazine Abstract Galaktoboureko is made a little differently from island to island in Greece. The thick and creamy custard sitting between two sheets of sugar-syrup-soaked filo is a...
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Mango and sticky rice (kao niaw mamuang)
Image By David Thompson Abstract This classic, much-loved Thai dessert is prepared at home and in restaurants around the country. If mangoes aren’t in season, try using sliced sugar bananas instead....
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Maltese Easter biscuits (figolli)
Image By Phoebe Wood Abstract These marzipan-filled biscuits have been made for centuries in Malta, traditionally eaten on Easter Sunday. The bunny shape is a popular modern touch, but you can use any...
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