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Coconut pancakes (pani pol)
Image By Peter Kuruvita Abstract These coconut pancakes take me straight back to Christmases of my childhood where the traditions of my Austrian born mother melded with the unique flavours of Sri...
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Lobster rolls
Image By Adam Liaw Abstract My family get a lobster every year for Christmas and it still feels special. The true magic of this dish is in the shellfish boil – an aromatic cooking liquid that adds...
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Slow-roasted lamb shoulder with flavours of shawarma
Image By Shane Delia Abstract There’s nothing worse than being stuck in the kitchen on Christmas day while all your guests are enjoying themselves outside, so this DIY lamb shawarma recipe is the...
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Steamed scallops with whisky, soy, glass noodles and ginger
Image By Luke Nguyen Abstract This dish was inspired by the beautiful massive local scallops I found in Scotland, their national tipple and the fact that in Australia, we love our seafood at...
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Jam doughnuts
Image By Phoebe Wood Abstract This recipe is inspired by the jam doughnuts available at the Queen Victoria Markets in Melbourne. The recipe calls for cake flour, which has a lower gluten content,...
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Caramelised onion and goat’s cheese flatbread
Image By Anneka Manning Abstract This flatbread is a real crowd pleaser. I often make the dough the night before and let it prove slowly in the fridge, rolling, topping and baking it just before...
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Dolmades
Image By Phoebe Wood Abstract This recipe for dolmades is inspired by Melbourne’s Queen Victoria Market, where a large proportion of traders are of Greek origin.
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Chicken and olive empanadas
Image By Anneka Manning Abstract Empanadas are the quintessential hand-pies. These ones are full of flavour with a hint of spicy heat for good measure.
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Fennel grissini sticks
Image By Anneka Manning Abstract Grissini sticks are the ultimate accompaniment to an antipasto or cheese plate. These more-ish ones are simply seasoned with fennel and sea salt, but feel free to...
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Aperol spritz with blood orange pop
Image By Alice Storey & Georgi Larby Abstract Aperol and blood orange are one of our favourite combinations. If blood oranges aren’t in season, you can substitute pink grapefruit. If you don’t...
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Spring in the Vines
Image By Simon Audas Abstract This is my party go-to drink because its freshness suits the hot Australian climate. It’s my version of white wine sangria, bolstered with gin. At home, Sunday afternoon...
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Hawaiian martini
Image By Luke Powell Abstract This cocktail is adapted from Roys restaurant on Waikiki beach in Honolulu. I had the pleasure of spending a 'bit' of time at their bar on a work trip when I worked with...
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Miang of river prawns and pomelo (miang som oo)
Image By David Thompson Abstract This popular Thai street snack is designed to be eaten in a single bite – the salty, sweet, sour and spicy flavours combining in one sublime hit. At its simplest,...
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Stir-fried scallops with Chinese broccoli and oyster sauce (kana pat hoi shell)
Image By David Thompson Abstract This very simple stir-fry uses ingredients easily found in any market throughout the world. You could also substitute the scallops with squid, prawns or pork. It’s...
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Stir-fried tilapia (fish) with shrimp paste and green beans (plaa nin pat...
Image By David Thompson Abstract Shrimp paste (gapi) is the true soul of Thai cooking, so don’t let the pungent aroma put you off and a little goes a very long way in adding real depth to the dish....
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Grilled squid (pla meuk yang)
Image By David Thompson Abstract This is a really simple dish that relies upon the freshest squid you can find. Thai people love their grilled seafood but for my taste, they tend to overcook it and...
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Kokoda with sweet potato and cassava chips
Image By Peter Kuruvita Abstract Like many countries around the world, Fiji has its own version of ceviche or ‘cooking’ fish in an acid such as citrus juice or vinegar. For this Kokoda recipe, I’ve...
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Whole barramundi baked in banana leaves
Image By Peter Kuruvita Abstract The large flexible leaves of the banana tree are used all throughout Asia to wrap food for steaming or baking. They keep the food moist and impart a mild flavour so...
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Perfect sambal
Image By Peter Kuruvita Abstract Sambal is such a versatile accompaniment and when you try this recipe, I’m sure you’ll never use a store-bought sambal again. It can be served hot or cold and is...
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Sambal bajak
Image By Peter Kuruvita Abstract This fiery chilli sambal is packed with all the flavours of Indonesia and makes a great accompaniment to seafood or meat. A good, heavy-duty mortar and pestle will...
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