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Cornmeal biscuits (zaletti)
Image By Deborah Kaloper Abstract Made using polenta, this biscuit has a great gritty texture, complemented by bursts of sweet and sour from currants and grappa, Italian brandy.
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Walnut-filled biscuits (ma’amoul)
Image By Laura-Joe Roumanous Abstract These biscuits are popular across the Middle East and can be stuffed with a variety of fillings. You can use a ma’amoul mould for this recipe, available from...
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Skipjack tuna with Japanese marinade
Image By Nick Haddow Abstract Some species of tuna are better cooked than served as sashimi because they’re a bit stringy. Striped tuna, or skipjack, is one of those species. A couple of typical...
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Braised lamb with fennel and tomato
Image By Matthew Evans Abstract This dish was inspired by several things: Bernacchi’s famous presence on Maria Island: The fabulous lamb reared by the Dunbabins, who showed me around Maria, and our...
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Mussels with saffron
Image By Ross O’Meara Abstract A few years ago I cooked some mussels for the three of us in a wood-fired oven. Ever since then, when mussels are on the menu, I land the job of cooking them. Use the...
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Sea urchin chawan mushi
Image By Nick Haddow Abstract Translating literally as ‘tea cup steam’, these savoury Japanese custards are traditionally served as appetisers. The steam gives the custards their trademark silken...
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Stir-fried baby clams with saltbush and samphire
Image By Nick Haddow Abstract Australia has many edible coastal plants which impart dishes with texture and salty deliciousness. Most are succulents with leaves that are crunchy and don’t take much...
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Melted leek and ricotta tartine
Image By Ashley Rodriquez Abstract With such a basic recipe as this one, adaptations are welcomed and encouraged. Replace the leeks with fennel, greens, carrots or tomatoes. Add fresh herbs, spices or...
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Arroz con pollo with chanterelles
Image By Ashley Rodriquez Abstract Arroz con pollo sounds fancy and complicated, right? Well, not if you speak Spanish! It’s simply rice with chicken. However, this dish is much more than that. It’s...
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Chopped apple cake
Image By Ashley Rodriquez Abstract My great grandmother referred to this as apple bread. I love that about her. I also love that nearly ninety per cent of her recipes in her box are for baked goods....
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Large steamed meat and cabbage dumplings (pouzy)
Image By Sophia Boikov Abstract Pouzy, a large steamed dumpling comes from the Russian Cossack community of Sydney’s Kemps Creek. Filled with a mixture of minced meats and cabbage, these dumplings are...
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Home-style layer cake (mikada)
Image By Sophia Boikov Abstract This cake can also be finished with more elaborate toppings, such as berries, but this is a simpler, home-style version.
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Barramundi with clams and squid ink
Image By Phoebe Wood Abstract This recipe is a favourite at Harrisons Restaurant, where chef Spencer Patrick lets the quality of Mark Hober’s Daintree Salt Water Barramundi speak for itself. The...
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Custard apple and apple pie
Image By Phoebe Wood Abstract Classic apple pie goes tropical with the addition of creamy custard apple. This recipe was inspired by the wonderful tropical fruit at Cape Trib Exotic Fruit Farm.
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Black and white cookies
Image By Phoebe Wood Abstract These biscuits are a New York classic. They’re also popular in Germany, known there as Amerikaner cookies.
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Asparagus tart with walnuts and parmesan
Image By Ashley Rodriguez Abstract I blame Delancey for planting the seed that sprouted this tart. On one of our regular visits, I ordered a dish consisting of asparagus that was perfectly charred in...
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Tuna rice
Image By Poh Ling Yeow Abstract This is another old faithful I love to make on the days I refuse to leave the house. It's a dish I endearingly call one of my "binner" specials because it salvages any...
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Banana spring rolls with butterscotch sauce
Image By Poh Ling Yeow Abstract This reminds me very much of a Malaysian goreng pisang – a street snack of banana that's battered and deep-fried. Imagine the oozy sweetness of banana and butterscotch...
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Kunyit (turmeric) fried chicken
Image By Poh Ling Yeow Abstract This Malaysian favourite is ridiculously simple to put together. It's excellent as a casual starter or finger food and makes a superb beer snack. I must warn you to...
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Corn fritters
Image By Poh Ling Yeow Abstract My in-laws, Bec and Chris, cooked this for me and Jono while they were visiting from Perth and it’s one of the best brekkies I’ve had. Light and full of summer veggies...
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