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Mouttabal (smoky eggplant dip)
Image By Beit Sitti Abstract This classic Jordanian dip, made from roasted eggplant seasoned with tahini, garlic and lemon, is usually served as an appetiser with flatbread.
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The best tofu scramble
Image By Shannon Martinez Mo Wyse Abstract Forget what you know about tofu. Forget what you know about tofu scramble. Shannon’s scramble is award-winning. And what award is that, you say? It’s the one...
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Jalapeno and corn fritters
Image By Shannon Martinez Mo Wyse Abstract Moreish as. We serve these in quantities of three or six at the restaurant. People always, ALWAYS choose six. You’ll see why!
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Sopa seca
Image By Shannon Martinez Mo Wyse Abstract This amazing Peruvian pasta dish has been the most misunderstood item on the Smith & Daughters menu. The staff still beg us to bring it back. If you...
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Warm Spanish doughnuts
Image By Shannon Martinez Mo Wyse Abstract Shannon's got many a doughnut recipe up her sleeve, but these are everyone's favourite restaurant doughnuts.
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Chocolate pâté
Image By Shannon Martinez Abstract The origin of this dish comes from Shannon’s childhood and her grandad. Shannon has great memories of her Puppy, her father’s father, going to the Preston market and...
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Iced pistachio nougat with crisp tuille
Image By Sarah Todd Abstract The bright colours make this a great celebration dessert.
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Pony’s barbecued beef brisket
Image By Neil Nolan Abstract Brisket is a cut with lots and lots of flavour, and the long slow cooking makes this very tender. And it's flavour city in the barbecue sauce!
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Sunny’s orange coquito
Image By Sunny Anderson Abstract This Puerto Rican drink is full of Christmas cheer, and by cheer we mean rum and a bunch of "pumpkin pie" spices. Like a festive eggnog, it has a creamy character...
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White gazpacho, avocado lassi and pommes maxim
Image By Peter Kuruvita Abstract "So fresh and tasty with lots of flavour and texture, this is a great dish for a summer afternoon. The pommes maxim will be a challenge, but when you perfect it you...
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Sunny’s roasted fingerlings and mushrooms with a mustard cream sauce
Image By Sunny Anderson Abstract Fingerlings mightn't be a potato variety you cook on the regular, but these small, stubby fingers are wonderful when roasted. The addition of herbs, mushrooms and a...
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Sweet potato rum pie
Image By Eddie Jackson Abstract Why should pumpkin pie get all the glory? This sweet potato version carries a similar vibe with cinnamon, ginger and a good splash of rum. Coconut milk adds a wonderful...
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Grandma’s biscuits with molasses butter
Image By Katie Lee Abstract Made with buttermilk for a welcome tangy bite, Katie Lee’s golden brown biscuits are best served warm alongside the sweet molasses-laced butter.
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Risotto with guanciale, Brussels sprouts and Parmigiano
Image By Scott Conant Abstract Before you baulk at the cooking time, let us assure you this risotto is worth every second. To be honest, cooking the risotto itself is actually quite quick, it's the...
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Burghul balls (bulgurlu köfte)
Image By Pomme Larmoyer Abstract Köfte in the form of a vegetarian amuse-bouche. Very, very good!
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Turkish tabouleh (Hande’s kisir)
Image By Pomme Larmoyer Abstract Kisir is Turkish tabouleh, traditionally made from burghul, tomatoes, capsicums (peppers) and fresh herbs. Hande Bozdoğan, the lovely founder of the Istanbul Culinary...
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Cheese pastry (künefe)
Image By Pomme Larmoyer Abstract You can find this pastry, made from kadayif (angel hair pastry) and cheese, from the Middle East to Greece. The Turks use a desalted cheese; mozzarella does the job...
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Sautéed lamb with smoky eggplant (hünkar begendi)
Image By Pomme Larmoyer Abstract ‘The sovereign loved it.’ This is the translation of ‘hünkar begendi’, referring to its origin – at least according to the story that attests the dish was invented in...
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Swiss chocolate and almond spice cookies (basler brunsli)
Image By Anneka Manning Abstract Satisfyingly sweet, slightly chewy and subtly spiced, these addictive chocolate cookies are also gluten free. A specialty of Basel, in northern Switzerland, the German...
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