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Almond flatbread
Image By Naomi Devlin Abstract More closely resembling naan than a true flatbread, this has a pillowy, soft texture, thanks to the beaten egg white and baking powder. It’s great for mopping up juices...
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Rose and pistachio cake
Image By Naomi Devlin Abstract A few teaspoonfuls of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to something exotically redolent of a...
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Chocolate and chestnut fondant
Image By Naomi Devlin Abstract Fondants were one of the first desserts I mastered after going gluten free. Oh my goodness, the joy of sinking a spoon into something that was both cake and sauce!...
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Broccoli “sauce”
Image By China Squirrel Abstract This recipe is incredibly versatile – use it to top pasta, pizza or crostini. The long cooking melds everything together and the resulting “sauce” tastes rich, mellow...
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Kale, ricotta and anchovy calzone
Image By Leanne Kitchen Abstract You can use cavalo nero, cima di rapa or silverbeet instead of the kale here, being sure to cook with the stems of the vegetable as well as the leaves. This dough...
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Squid braised with anchovies, saffron and peas
Image By Leanne Kitchen Abstract There are two ways to cook fresh squid - for a very short time or long and slow. This recipe opts to go the latter route, delivering deep flavours and extremely tender...
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Roast cauliflower and anchovy fritters
Image By Leanne Kitchen Abstract Deep-frying isn’t as terrifying as it may sound and if the thought of cooking in so much vegetable oil freaks you out, do it with olive oil instead. Using a...
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The cake that cures everything
Image By Ruth Reichl Abstract In times of stress, only excess will do: this is an enormous cake. But it keeps very well and there is no such thing as too much chocolate cake.
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Broccoli rabe bruschetta
Image By Ruth Reichl Abstract Thunder rumbling. Bitter broccoli rabe: sweetened with garlic, softened in olive oil, heaped on crisped bread. Just right.
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Tea eggs
Image By Betty Liu Abstract Whenever we travel to China, there is one thing I always get for a snack: cha ye dan, or marbled tea eggs. Tea eggs are incredibly easy and fun to make – simply cook the...
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Steamed spring onion flower buns (xiang cong hua juan)
Image By Betty Liu Abstract It’s in the single digits here in Boston, and I am freezing. During times like these, I crave comfort food. I’m not talking about mac and cheese or lasagne, I mean Chinese...
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Suzhou small wonton soup
Image By Betty Liu Abstract When my husband and I visited Suzhou in China, we made sure to grab two bowls of steaming hot, fragrant, mini wontons. These wontons are stuffed with a tiny bit of pork...
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Sweet potato mochi cakes with red bean filling
Image By Betty Liu Abstract Lunar New Year is one of my favourite times of the year because everywhere I turn I see my favourite things: noodles, dumplings, rice cakes, red bean that and matcha this....
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Japanese pancake with chicken and mushroom
Image By Chrissy Freer Abstract Filled with shredded vegetables, minced lean chicken and protein-packed eggs, this version of a Japanese pancake makes a nutritious and filling lunch or light dinner....
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Adzuki bean, brown rice and edamame sushi salad with poached egg
Image By Chrissy Freer Abstract This salad is a sort of free-form vegetarian nori roll with all the goodness of adzuki beans and brown rice, topped off with a poached egg. Grains and legumes are made...
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Buckwheat, chicken and grape salad with hazelnuts
Image By Chrissy Freer Abstract Buckwheat, a pseudo-grain like quinoa and amaranth, is gluten free and has a delicious earthy taste that teams well with sweet grapes and nutty hazelnuts. Toasting the...
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Hazelnut and raspberry cake
Image By Chrissy Freer Abstract Life is definitely too short not to eat cake! The trick to good health is to eat something you really enjoy, eat only a small piece, and eat it occasionally, not every...
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Double choc bean brownies
Image By Chrissy Freer Abstract Adzuki beans add richness and body as well as a good dose of dietary fibre and protein to these brownies. Adding beans means you don’t need to use as much oil or...
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Saag tofu with kombu
Image By Joe Yonan Abstract This rice dish calls for firm tofu and creamy spinach. The kombu adds the perfect earthy touch and is a delicious way to incoporate seaweed into your meal.
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Cauliflower and cheese waffles
Image By Danielle Newman Abstract These are ideal for a quick supper, unexpected lunch guests and even a cocktail party nibble (cut into small portions). Top with anything you like, including creamed...
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