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Lentil and bulgar salad
Image By Anantara Resorts Abstract Bulgar, also known as burghul, is a cracked wheat common in Middle Eastern cuisine. For our lentil and bulgar salad, we mix the bulgar with lentils and various herbs...
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Doughnuts in saffron and cardamom syrup (lgeimat)
Image By Anantara Resorts Abstract Lgeimat are small fritters, or doughnuts, coated in saffron-infused syrup. They are a popular Emirati dessert, especially during Ramadan.
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Sambal belachan
Image By Poh Ling Yeow Abstract "Sarmbal belachan is a much loved condiment of Malaysian households. It’s very useful to have around because you can create a huge amount of instant flavour by adding...
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Spiced rice with chicken (dajaj machbous)
Image By Anantara Resorts Abstract Dajaj, meaning ‘chicken’ in Arabic, and machbous, denoting spiced rice is a popular Middle Eastern dish. It is similar to the Indian dish biryani in that the rice is...
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Baba ganoush
Image By Mijana Restaurant Abstract The much-loved smoky eggplant dip, baba ganoush, is a favourite on many tables across the Middle East and beyond. This recipe, from Mijana Restaurant in Abu Dhabi,...
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Biscuit of the month: Almond cookies (banh hanh nhan)
Image By Kirsten Jenkins Abstract Almond cookies are made throughout Asia, including in Vietnam, where this recipe is a favourite. Simple to make but delicious, these cookies are buttery and short,...
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Biscuit of the month: Mexican chocolate icebox cookie
Image By Phoebe Wood Abstract This variation on the classic ‘icebox’ cookie – where the dough is refrigerated before baking – was popularised by American pastry chef and cookbook author Maida Heatter,...
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Chicken and lemongrass salad (yum gai)
Image By Sujet Saenkham Abstract Another super-healthy salad, this is light in both texture and flavour. Be sure to use the freshest herbs you can find, and not to overcook the chicken so it stays...
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Stir-fried vermicelli with bean curd (pad mee)
Image By Sujet Saenkham Abstract This noodle dish is traditionally served at large functions. The person who cooks it must be skilful, as they need to know when the noodles are cooked properly and not...
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Lentil, courgette and mint salad
Image By Ella Woodward Abstract I taught this salad in my cooking classes last summer and everyone loved it. It’s so fresh and summery with a delicious array of simple flavours. The thin strips of...
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Mexican quinoa bowl
Image By Ella Woodward Abstract This is one of my favourite recipes – it’s so incredibly delicious and I have to admit that I often get cravings for it! It is super quick and easy to make while the...
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Baked apples with coconut cream
Image By Ella Woodward Abstract These baked apples might well be my favourite. Baking the apples with cinnamon, raisins, coconut sugar and pecans means the apple flesh really absorbs all the...
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Classic carrot cake with caramel frosting
Image By Ella Woodward Abstract This double-layered carrot cake with a creamy caramel-like icing is pretty special. One of the really nice things about it is that the sponge is very light so you feel...
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Prawns with tamarind sauce (goong ma kham)
Image By Sujet Saenkham Abstract Most Thai households have all the seasoning ingredients for this in their kitchen, so they just need to go to the markets and pick up some fresh prawns. The...
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Chocolate pots
Image By Poh Ling Yeow Abstract "I’m sure there isn’t a single person on the planet who doesn’t love breaking through the lightest of cake crusts into a warm, gooey pot of chocolate. This is my...
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Lamb tagine with stewed apricots and prunes (mrouzia)
Image By Hassan M'souli Abstract A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed...
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Chicken tagine (tajini bedjaj)
Image By Hassan M'souli Abstract Chermoula, a traditional North African spice paste is a key player in this flavoursome Moroccan tagine, along with preserved lemons, which add a salty and acidic kick.
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Lamb stew with couscous (couscous bidaoui belghanmi)
Image By Hassan M’Souli Abstract In Morocco, couscous is cooked in a ‘couscoussier’, a traditional Moroccan two-level pot that cooks the lamb and steams the couscous at the same time. In lieu of a...
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Chicken, coconut and galangal soup (tom kha gai)
Image By Sujet Saenkham Abstract Tom kha gai is the coconut-based soup common in the central part of Thailand. Simply made with coconut milk, herbs, chilli and fish sauce, some areas do not add lime...
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Goat's cheese tarts with beetroot salad
Image By Leanne Kitchen Abstract Inspired by the fresh produce available at the Adelaide Central Markets, these tarts have a lovely rich filling and, offset by an earthy, sweet and acidic beetroot salad.
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