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Korean mushroom and glass noodle stir-fry (japchae)
Image By Brett Sargent Abstract Sweet potato noodles, also known as glass or cellophane noodles, have a deliciously chewy, jelly-like texture when cooked. Gochugaru is a fruity, medium-hot red chilli...
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Vietnamese-style vegetable curry with peanuts
Image By Brett Sargent Abstract Inspired by Vietnam’s ca ri ga (chicken curry), this vegetarian version is moderately spicy with just a hint of sweetness. If time is tight, or you don’t feel like...
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Maple-brined and smoked fried chicken
Image By Brooke Bass Abstract I love the flavour combination that comes from smoke and maple, so I brine the chicken in a maple-salt brine before smoking. Not only does this infuse the chicken with a...
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Southern baked cheese grits
Image By Brooke Bass Abstract Before I left my home in New Orleans for college, my mum handed me a beautiful blue-and-white book filled with old family recipes and dishes we’d cooked together...
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Bourbon butterscotch puddings
Image By Brooke Bass Abstract It’d been a while since I’d indulged in something sweet, so I figured I’d do a little self-spoiling with a dessert – silky smooth bourbon-butterscotch puddings topped...
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New Orleans almond and sour cream wedding cake
Image By Brooke Bass Abstract I’m not sure where my mum developed this fun little idiosyncrasy, but she is completely obsessed with having the perfect birthday cake. She doesn’t need fancy dinners or...
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Pan-fried pork and chilli dumplings with chilli infused red vinegar
Image By the food dept. Abstract These make great party nibbles. Serve them on a platter with the dipping sauce or serve them individually on ceramic Chinese soup spoons, drizzle each with a little...
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Fish tacos
Image By Raph Rashid Abstract “Any firm white fish will work for these tacos, but I particularly like snapper or flathead. A tortilla press is a really handy tool to make even thin tortillas, but you...
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Torn figs with mascarpone and blue cheese cream
Image By Matt Wilkinson Abstract “Matt Wilkinson, chef and cookery author, has a passion for growing, sourcing and presenting the best tasting produce he can. Here he showcases figs freshly plucked...
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Antipasto platter with baked brie
Image By Rachel Khoo Abstract “This dish was inspired by all the gorgeous fresh produce I found at the Collingwood Children’s farm – a not-for-profit farmers’ market just five minutes from Melbourne’s...
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Cider-glazed ham hocks
Image By Rachel Khoo Abstract “Cider isn’t just great for drinking, it’s also perfect for cooking. Unsmoked ham hocks are not often used for cooking but trust me, it’s worth giving them a try. You...
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Beer-barbecued lamb ribs
Image By Rachel Khoo Abstract “Nothing beats inviting some friends around for a flame-grilled feast. I love barbecuing lamb ribs because they’ve got a lovely layer of fat which melts as they cook,...
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Sichuan twice-cooked pork (hui guo rou)
Image By Tony Tan Abstract “The authentic cut for this dish is belly pork with the skin on. Traditionally, the recipe calls for tender Chinese leeks, but I also enjoy the dish with green and red...
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Moussaka with cauliflower béchamel
Image By Jo Anderson Abstract This recipe went down like a treat in our house. I love béchamel sauce, but who wants the unnecessary white flour needed to make it? I came across this recipe for creamy...
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Butternut and apple soup with salt and vinegar kale chips
Image By Jo Anderson Abstract Last weekend was rainy and I jumped at the opportunity to make a delicious, rustic butternut and apple soup that was just perfect for a wet and windy day snuggled up...
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Tomato freekeh risotto with labneh
Image By Jo Anderson Abstract I made this just so I could say to everyone at the dinner table: “Lets get Freeeeakay!” Freekeh is an ancient Eastern Mediterranean grain, made from roasted green wheat....
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Italian buckwheat salad
Image By Jo Anderson Abstract Buckwheat is thought by many to be a grain, but would you know it’s actually a fruit, closely related to rhubarb? It’s naturally gluten-free, has a low GI and is alkaline...
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Spelt crust nectarine tart
Image By Rachel Khoo Abstract “This not-too-sweet tart is the perfect way to celebrate nectarines when they're in season. You could easily use peaches, apricots or plums instead, however, you’ll need...
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Pepper paste (biber salçası)
Image By Leanne Kitchen Abstract By Turkish standards, this yields a modest amount, so feel free to double or even triple the quantities. The time the paste takes to reduce and thicken will depend on...
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Pull-apart loaf
Image By Leanne Kitchen Abstract Here’s a fun idea for a picnic or Sunday lunch - a loaf you don't need to slice! Simply pull sections apart to serve. The secret is in the way the uncooked dough is...
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