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Pistachio pesto (pesto di pistacchi)
Image By Valentina Solfrini Abstract Every year, my aunt holidays in Lampedusa, an islet just south of Sicily. And every year, she brings back local delicacies, such as fennel liqueur and fresh...
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Sicilian couscous salad (couscous alla Siciliana)
Image By Valentina Solfrini Abstract This salad is one of my favourites for dinner. It is a one-pot vegan meal with protein from legumes and nuts, and customisable, too. Grilling vegetables is also...
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Stuffed pizza pie with summer vegetables
Image By Valentina Solfrini Abstract Every year in August, swarms of tourists from northern Italy arrive in Romagna to celebrate Summer New Year, as the day is also called, at the beach. Kids throw...
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Strawberry yoghurt bavarese (bavarese alle fragole)
Image By Valentina Solfrini Abstract I used three kinds of roses to decorate this cake for the three people I dedicate it to: my mum, Peter and to the guy who left roses on my windshield. This is a...
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Beef hutspot
Image By Matthew Evans Abstract When the Dutch came sailing around the coast of what would later be called Australia, they brought with them spices, so in honour of them we cooked this traditional...
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Chargrilled octopus with Asian slaw
Image By Matthew Evans Abstract We were lucky enough to catch a really large octopus with the legendary Occy Rose on our journey. Here, I’ve just tried to harness the flavour of the seafood, add a...
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Five-spice quail
Image By Ross O'Meara Abstract A lot of people don’t like quail because they say it’s too fiddly with too many bones. To me, that is the beauty of it! Quail is the ultimate finger food and is meant to...
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Greek bean soup (fasolada)
Image By Phoebe Wood Abstract This traditional Greek soup is often referred to as the national dish of Greece and is made using a simple combination of vegetables, tomato paste and stock, with the...
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Pot-roasted quail with whisky wilted cabbage
Image By Matthew Evans Abstract We discovered an intensive quail farm on our journey, so Ross and I decided to grab some and see what we could cook. I was inspired by Edward Abbott’s English and...
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Roasted beetroot soup with raspberry and horseradish
Image By Frenchie To Go Abstract Inspired by the trendy Parisian foodie mecca, Rue du Nil, this earthy beetroot soup packs a punch with raspberry vinegar and fresh grated horseradish. Serve as is, or...
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Salmon with coffee and sweet potato rice
Image By Hippolyte Courty and L’arbre À Café Abstract Inspired by the restaurants and cafes found on the trendy Parisian foodie street, Rue du Nil, this dish sees bright and buttery salmon paired with...
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Osso buco with gremolata
Image By Matthew Evans Abstract Originating in Milan, this dish is now a savoured winter recipe worldwide. The name comes from ossbus, Milanese for ‘bone with a hole’ – a reference to the flavoursome...
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Beef shin daube
Image By Matthew Evans Abstract Beef shin is an excellent cut of meat for slow-cooking and this recipe from Matthew Evans showcases classic casserole flavours in carrot, celery, onion and red wine....
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Chicken thigh casserole with rosemary, garlic, tomato and anchovies
Image By Matthew Evans Abstract From the Matthew Evans depository of comfort food, comes this hearty and fragrant recipe for chicken thigh casserole with rosemary, garlic, tomato and anchovies. Serve...
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Lamb shank, barley and mushroom soup
Image By Matthew Evans Abstract There is something lovely about lamb shanks and barley. And barley and mushrooms. And mushrooms and lamb shanks. So here they are all combined in a delicious and...
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Twice-cooked spiced ham hocks
Image By Matthew Evans Abstract I’ve cooked this dish using ham hocks, because they are often easier to find, but you can do the same thing using fresh or pickled pork knuckles. Each has its own...
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Crispy Vietnamese pancakes (banh xeo)
Image By Phoebe Wood Abstract In Vietnamese, banh xeo means “sizzling cake” for the sound the pancake batter makes when added to the hot pan. Inspired by the Vietnamese community in the Sydney suburb...
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Baked pasta (pastitsio)
Image By Phoebe Wood Abstract The Greek answer to lasagne, variations of this dish are made throughout the Mediterranean. It has three key layers: the meat filling, the pasta and the béchamel sauce on...
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Cretan eggs with wild weeds (kaygana)
Image By Somer Sivrioglu and David Dale Abstract There’s a joke about a salad farmer who is having a tea in the village café. A neighbour comes in and says: "There’s a goat in your field." The farmer...
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Apricot and walnut dolmas
Image By Somer Sivrioglu and David Dale Abstract This traditional dish is from Erzurum, in eastern Anatolia, where they stuff it with walnuts. I’ve reduced the amount of syrup and boosted the stuffing...
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