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Chess pie
Image By Lance Rosen Abstract Chess pie is sweet but not sickeningly so. It is essentially a pantry “chest” pie, in that all the ingredients needed are those usually found lying around the pantry. I...
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Blueberry ripple damper
Image By Anneka Manning Abstract This damper was inspired by the memory of an overnight camp on a friend’s property when we were 16. Finding wild blackberries growing along the banks of the creek we...
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Asian-Aussie meat pies
Image By Anneka Manning Abstract The addition of allspice, shiitake mushrooms, ginger and oyster sauce give these good old Aussie pies a subtle, but truly delicious, Chinese twist.
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Mango ripple vanilla slice
Image By Anneka Manning Abstract A well-baked and deep golden pastry is the key to a good vanilla slice — sandwiching it between two large oven trays means that the pastry isn’t allowed to ‘puff’...
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Tropical coconut pavlova roll
Image By Anneka Manning Abstract A cousin to the traditional pavlova, a pavlova roll takes a fraction of the time to bake, is less sweet and lighter in texture… so perhaps a distant cousin! Feel free...
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Macadamia Anzac and honeycomb ice-cream sandwiches
Image By Anneka Manning Abstract A blissful combination of truly Aussie flavours — Anzac biscuits, macadamias and honeycomb — these ice-cream sandwiches are the ultimate summer indulgence.
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M’smen
Image By Jessamyn Waldman Rodriguez Abstract I first tasted m’smen traveling in Morocco. I bought a piece of the tender, buttery, flaky bread drizzled with honey from a street vendor. It was an...
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Albanian cheese triangles
Image By Jessamyn Waldman Rodriguez Abstract Ela, a native of Albania, taught us how to make byrek, an Albanian filled pastry. It is made with several layers of a simple dough rolled thinly by hand...
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Nan-e barbari
Image By Jessamyn Waldman Rodriguez Abstract One of our most dramatic-looking breads is nan-e barbari, a 35 cm oblong. A defining characteristic of the barbari, apart from its shape, is that its...
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Monkey bread
Image By Jessamyn Waldman Rodriguez Abstract This is a cinnamony, sweet pull-apart bread that we make to use up extra challah dough. Prepare to be swarmed by children and neighbours.
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VoVo cakes
Image By Anneka Manning Abstract I debated about what to call these — a combination of the much-loved Arnott’s iced VoVo biscuits and the iconic lamington. Such a visual treat. I hope you love these...
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Stuffed jalapeno with chorizo crumbs
Image By Cle-ann Stampolidis Abstract If you like food that has a little kick, you'll love these stuffed jalapeno. The chorizo crumb adds an extra dash of smokiness, and a little goes a long way. This...
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Cucumber pickle salad
Image By Cle-ann Stampolidis Abstract This salad goes beautifully with grilled meat, including ribs, or a cheese dish, such as mac ‘n’ cheese. Making the cucumber pickle is easy and Meyer lemon juice...
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Polenta and sumac-crusted chicken with minted yoghurt
Image By Cle-ann Stampolidis Abstract I love sumac for its tangy, lemony flavour and the powerful kick it gives when paired with chicken. For contrast, I also add sweetness from grape molasses and...
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Apricot-stuffed lamb backstrap with tomato and almond salad
Image By Cle-ann Stampolidis Abstract Two lamb backstraps are incredibly generous for two people, but once you taste this dish you will thank me (as well as for leftovers) – it's one super sexy...
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Kansas City BBQ sauce
Image By Lance Rosen Abstract This is where brown sugar and ketchup, or tomato sauce, find true love - BBQ sauce love. Kansas City BBQ sauce is the style of sauce that is most commonly associated with...
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Onion rings
Image By Lance Rosen Abstract If you're dreaming of an American BBQ, onion rings are the perfect addition to Kansas City-style ribs. Freshly cut onions will give you the best product and the thicker...
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Sweet iced tea
Image By Lance Rosen Abstract Iced tea is the drink of the South. It’s everywhere and it’s totally addictive. Typically, the iced tea made in the South is served so sweet that it could liquefy your...
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Ultimate Kansas City ribs
Image By Lance Rosen Abstract Kansas City ribs are my favourite style of pork rib – dry rubbed, big flavoured, sweet and sticky. Hickory is my wood of choice for smoking, with apple a close second.
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Pickled eggplant (melanzane)
Image By Tom Di Chiera Abstract Di Chiera Brothers made its own melanzane until 2008 when, to quote the store’s current co-owner Tom, he had to pay people “mining prices” for their time. Melanzane was...
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