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Nanna’s herd pie
Image By Daniel Brooks Abstract Like shepherd's pie? You'll love Nanna's herd pie, using goat mince instead of traditional lamb, but still with that cheesy golden potato topping.
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Slow-roasted goat shoulder
Image By Sam Burke Abstract Few dishes are as simple and as satisfying as a shoulder of meat marinated in aromatic spices then whacked in the oven for a few hours until temptingly tender. Give goat a go.
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Goat tandoori
Image By Palam Preet Singh Manes Abstract This recipe proves authentic tandoori flavours work a treat with goat – no kidding!
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Matcha-avocado popsicles
Image By Leanne Kitchen Abstract These icy poles freeze to be quite solid, and melt rather slowly, so they're surprisingly transportable (and picnic-friendly). You couldn't exactly cross the Nullarbor...
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Green tea and egg rice (ochazuke)
Image By Leanne Kitchen Abstract Using matcha is a departure from the traditional way of making this uber-simple Japanese dish - generally, tea brewed using regular green tea leaves is used. It's a...
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Matcha and coconut meringues
Image By Leanne Kitchen Abstract Not all commercial mascarpone cheese is born equal – this filling requires a soft, smooth, pale one (some brands are decidedly thick and yellow). You can just as...
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Matcha and almond layer cake
Image By Leanne Kitchen Abstract Here’s a show-stopper of a cake that you can easily make ahead of time. The cake layers will freeze, so you could thaw and slice them before assembling the whole thing...
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Aquafaba meringues
Image By Leanne Kitchen Abstract You know that liquid that comes with canned chickpeas? It turns into an emulisfier and foaming agent when whipped for long enough, making it an excellent egg white...
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Baklava cookies
Image By China Squirrel Abstract If cookies were a currency, these would be gold. These baklava-inspired pucks are weighty with nuts (walnuts, pistachios and almonds), all bound up with honey and...
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Chorizo and goat's cheese frittata
Image By China Squirrel Abstract You say potato, we say frittata. You say chorizo, we say frittata. You say cheese. We say, smile — we've just put breafast on the table.
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Three milks cake (pastel de tres leches)
Image By Anneka Manning Abstract Immensely well-loved in Latin America, a recipe for this wonderfully milky cake appeared on the label of Nestle’s sweetened condensed milk cans in the 1940s, possible...
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Peach meringue cake (el postre chaja)
Image By Anneka Manning Abstract This blissful combination of sponge cake, cream, meringue, dulce de leche and peaches takes its name from a native Uruguayan bird – apparently the meringues resemble...
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Sweet Mexican corn cake (pastel de elote)
Image By Anneka Manning Abstract Don’t get this corn cake mixed up with the more common American cornbread – Mexico's pastel de elote is loaded with fresh corn and sweetened with condensed milk. The...
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Colombian black cake (torta negra Colombiana)
Image By Anneka Manning Abstract This is Colombia’s version of a rich fruit cake. Dense with prunes, raisins and figs, generously spiked with both rum and port, and cleverly flavoured with aromatic...
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Coconut cream cake (bien me sabe)
Image By Anneka Manning Abstract The Spanish name of this Venezuelan cake, bien me sabe, simply translates to ‘tastes good to me’. A delightful combination of rum-soaked buttercake, coconut custard...
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Chicken souvlaki with chopped salad
Image By Leanne Kitchen Abstract Greece’s best-known food, the souvlaki, might date back to ancient times, but shops specialising in meat cooked on sticks and gyros didn't appear in the country until...
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Pork skewers with chilli-garlic sauce (pinchos morunos with mojo picon)
Image By Leanne Kitchen Abstract Variations of these Moorish-inspired, grilled skewers abound throughout Spain, where they are served as a hot tapa. Some versions use saffron and a whole raft of other...
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Fenugreek and tamarind fish skewers
Image By Leanne Kitchen Abstract Cuisine from the Persian Gulf and Arabian Peninsula is full of exotic influences. Trade between Arabs and Indians resulted in ingredients like turmeric, fenugreek,...
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Persian ‘sour’ goat kebabs (kebab torsh)
Image By Leanne Kitchen Abstract Pomegranate molasses is the sour element here, lending a depth and richness that you’ll not get from anything else – it’s easily sourced from Middle Eastern, and some...
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Beef and peanut satays with cabbage salad (suya)
Image By Leanne Kitchen Abstract This is a simplified version of the Nigerian street food. The original uses a powder made from roasted, ground peanuts that have had excess oil extracted, along with a...
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