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Achara
Image By Peter Kuruvita Abstract This quick pickle of finely shredded green papaya, carrot and daikon is like the Filipino version of a green salad. It goes with just about anything and adds a burst...
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Curd and treacle
Image By Peter Kuruvita Abstract In Sri Lanka, this dessert is traditionally made using buffalo milk curd which is thick, rich and creamy, but good quality Greek-style yoghurt makes a good substitute.
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Leek and hazelnut soup
Image By Matthew Evans Abstract I like the delicacy of leek in soup and matched with nuts you can’t go wrong. Just remember that a soup without salt is like autumn without an apple. Always taste the...
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Golden spoon bread with black-eyed beans
Image By Matthew Evans Abstract I snaffled the black-eyed beans recipe from my local corner store when I lived in Sydney. Delicious as it is, it’s even better with warm golden spoon bread to soak up...
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Disaronno Sour
Image By SBS Food Abstract Tart and refreshing, this drink relies on only two ingredients, so make them count. Use freshly squeezed lemon juice (opt for sweet Meyer lemons or lemonade fruit, when in...
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Versailles Experience
Image By Sven Almenning Abstract This one is for the bohemians out there. We serve this at Eau de Vie in an absinthe fountain that dispenses the drink on tap. Gin, absinthe, lemon juice, pear purée,...
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Watermelon soju punch
Image By Anson Tsang Abstract At Ho Lee Fook, we serve this as a drink for one in baby hollowed-out watermelons. Here, we’ve scaled up the recipe to serve for a large gathering. We prefer to use...
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Steamed banana puddings (khanom gluay)
Image By Amy Chanta Abstract Thai desserts, such as these subtly sweet and bite-size puddings, offer a welcome respite to cloying Western desserts.
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Fino Bellini
Image By Tim Philips Abstract The Fino Bellini is a great contemporary version of the Venetian classic. Yellow nectarine combines with nutty dry Sherry, and the spoonful of Campari adds richness,...
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Southern Frontier
Image By Ryan Lane Abstract Juleps have long been a great refreshing drink for the warmer climates, and a great tipple for bringing people together. You only need to look to The Kentucky Derby, with...
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Rice with peas (risi e bidi)
Image By Phoebe Wood Abstract This soupy risotto is traditionally offered to the ruler of Venice on St Mark’s feast day.
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Wholewheat spaghetti in white wine and anchovy sauce (bigoli in salsa)
Image By Phoebe Wood Abstract This dish is a Venetian classic; however, pasta is not a staple in Venice. Instead, polenta and rice generally take pride of place.
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Jap chai with smoked duck
Image By David Thompson Abstract This simple soup of braised Chinese vegetables with smoked duck is even better the day after making, but it’s worth the wait. Jap chai is Thai and Chinese for "what’s...
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Prawns roasted with vermicelli noodles (gung op wun sen)
Image By David Thompson Abstract You’ll see this dish all over Bangkok’s Chinatown, where it is made with large prawns and cooked in metal pots that can withstand the constant and heated demands of...
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Stir-fried minced beef and holy basil (neua pat bai grapao)
Image By David Thompson Abstract This is one of my favourite dishes. It’s my comfort food and so easy to put together. The success of this dish lies in a good, hot wok and getting all your ingredients...
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Nut croissants (nussgipfel)
Image By Birgit Koller Abstract Wherever you go in Switzerland you’ll see these croissants. They’re almost like a baklava, but instead of filo pastry, we use a basic frozen puff pastry. Quite often in...
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Honey-roasted quinces
Image By Matthew Evans Abstract This base recipe is used to make my honey, quince and walnut pound cake. You can also use the syrup in the classic cocktail, pink bee’s knees.
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Honey, quince and walnut pound cake with salty honeyed walnuts
Image By Matthew Evans Abstract This is a terrifically good cake; the hole serves to catch stray walnuts that fall off the top.
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Rogani kumbh
Image By Kirsten Jenkins Abstract Hailing from northern India, where fresh produce grows in abundance and vegetarian fare features heavily, this mushroom tomato curry takes its name rogani (meaning...
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Coconut chicken curry (kozhi vartha kozhambu)
Image By Sethuraman Abstract This rich and comforting curry, with just a hint of spice, is a much-loved dish in Tamil Nadu in the south of India.
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