Clik here to view.
Tomato chutney (thakkali chutney)
Image By Rajakkad Estate Abstract This simple tomato chutney is a staple in southern India where it is eaten as a condiment with most meals.
View ArticleClik here to view.
Pickled quince
Image By Matthew Evans Abstract Flavoured with a host of warming spices, these pickled quinces make a tart and peppery addition to a cheese or meat platter and balance the rich quail in this winter...
View ArticleClik here to view.
Grilled quail winter salad
Image By Matthew Evans Abstract These tiny birds are remarkably flavoursome and are great with the sourness of a pickle. In this case, it’s pickled quince.
View ArticleClik here to view.
Quince, hazelnut and oat crumble
Image By Matthew Evans Abstract A cast-iron frying pan makes the ideal dish to cook this crumble; its even heat cooks the quince nicely on the stove and then baking it in the oven makes the crumble...
View ArticleClik here to view.
Pink bee’s knees
Image By Matthew Evans Abstract The classic bee’s knees cocktail gets a bit of pink treatment with the addition of that wonderful elixir, quince syrup.
View ArticleClik here to view.
Grilled prawns with West Indian lime and Sichuan pepper
Image By Adam Liaw Abstract The West Indian limes are smaller than their Tahitian relatives and known for their stronger, tart flavour and thorny bushes. Also known as a key lime, they flourish in...
View ArticleClik here to view.
Grilled Coffin Bay baby octopus, zucchini flowers, soft herbs and spring onion
Image By Patrick Frisen Abstract This recipe from Papi Chulo uses beautiful baby octopus from Coffin Bay. It is grilled over iron bark on the restaurant’s wood-fired grill but you can use a home grill...
View ArticleClik here to view.
Roman-style artichokes (carciofi alla Romana)
Image By Guy Grossi Abstract Globe artichokes are a variety of thistle originally from North Africa, where they still grow wild. They made their way to Australia with the First Fleet, but only grew...
View ArticleClik here to view.
Warm goat’s cheese custards with heirloom tomato salad and sauce vierge
Image By Alla Wolf-Tasker Abstract Use the best quality goat’s cheese you can find for this recipe, such as Anne-Marie Monda and Carla Meurs’ Holy Goat goat’s cheese. The ladies have intertwined their...
View ArticleClik here to view.
Octopus and potato salad (polipo con patate)
Image By Silvia Colloca Abstract This seafood salad makes for a stunning antipasto or light lunch. Be sure to buy the freshest octopus possible to ensure its tender once cooked.
View ArticleClik here to view.
Confit of Petuna Ocean Trout
Image By Tetsuya Wakuda Abstract Touted as ‘the wagyu of the sea’, Petuna Ocean Trout thrives in the cool waters of the south-west coast of Tasmania. The nutrient-rich, tannin-stained fresh water from...
View ArticleClik here to view.
Killarnee lamb chops with fennel salad and salsa verde
Image By Teage Ezard Abstract Sourced from farms across Victoria and New South Wales, Killarnee Lamb has no added growth hormones and a Meat Standards Association (MSA) grading, which ensures the best...
View ArticleClik here to view.
Islak hamburger
Image By Somer Sivrioglu Abstract Also known as a wet burger, this popular Turkish late-night snack is dunked in a garlicky tomato sauce and then left to steam in a hamam-style glass box.
View ArticleClik here to view.
Chimi burger
Image By Phoebe Wood Abstract The chimi borrows its name from the Argentinian sauce, chimichurri, however the meaning behind its moniker is a long-standing mystery, as the two dishes draw no...
View ArticleClik here to view.
Xi’an burger (rou jia mo)
Image By Phoebe Wood Abstract These spicy burgers originated on the streets of Xi’an, a city in north-west China.They are stuffed full of slow-cooked lamb heavily spiced with cumin and an abundance of...
View ArticleClik here to view.
Aloha burger
Image By Phoebe Wood Abstract Juicy pineapple and Japanese ingredients come together in this burger, which speaks of Hawaii’s fascinating fusion cuisine.
View ArticleClik here to view.
Stir-fried fish dumplings with pak warn (luk chin plaa pat pak warn)
Image By David Thompson Abstract The leafy Asian green called pak warn translates loosely from Thai as ‘sweet leaves’ but you can use any green vegetable you like including choy sum or even asparagus....
View ArticleClik here to view.
Rugelach
Image By Phoebe Wood Abstract These Jewish favourites, of Eastern European origin, are filled with sweet apricot jam and walnuts.
View ArticleClik here to view.
Gai tod nahm prik pao
Image By Kirsten Jenkins Abstract Deep-fried chicken, or gai tod, is something of an obsession in Thailand. Sold from street carts, the chicken pieces – often wings or small drumsticks – are marinated...
View ArticleClik here to view.
Chicken 65
Image By Kirsten Jenkins Abstract Originating in Chennai, southern India, this spicy snack is now a mainstay on menus all over the country. There are countless theories that surround the number 65 in...
View Article