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Vegetable wrapsVegetable wraps
Heat the peanut oil in a wok over high heat. Add the garlic and sauté until fragrant.Add the bean sprouts, daikon, carrot, bamboo shoots and cabbage. Stir-fry for 2 minutes. Season with light soy...
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King prawn and tomato curryKing prawn and tomato curry
Place the prawns in a bowl. Add the turmeric, salt and fish sauce. Set aside to marinate for 10 minutes. In a mortar and pestle, pound the shallots, garlic, ginger and chilli to a fine paste. Heat...
View ArticleWhole baked labna barramundi with dukkah
The unusual combination of labna and fish will surprise you with its delicious flavour. Labna is strained yoghurt, traditionally eaten for breakfast in Lebanese cuisine. Dukkah is a Moroccan spice and...
View ArticleGreen harissa
Have you ever thought of green harissa? Why does harissa have to be red, while we have green chillies? Out of Africa's Hassan M'Souli shares this green harissa recipe, which he says can be served as a...
View ArticleRicotta
Jade Amenta from Melbourne’s Solarino restaurant shares this traditional recipe for making ricotta, handed down to her by her nonno. This can be prepared either with sheep or cow's milk. Traditionally,...
View ArticlePiadina with vitello tonne
Marco Donnini from Donnini's in Melbourne was introduced to piadina many years ago while he was travelling in Modena (Emilia-Romagna region) to discover his roots. His uncle Gianni gave him a piadina...
View ArticleBaked and roasted eggplant (bhadathu)
Sydney chef Milan Mehta began his career working in five-star hotels in Ahmedabad, in the western Indian state of Gujarat. Here, he presents recipes which reveal the surprising, unique flavours of...
View ArticleVegetarian spelt risotto
Chef Geert Elzinga from Sydney’s Essen restaurant says old-fashioned grains and pulses are making a comeback, and this spelt risotto is an easy way to enjoy spelt.
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Chickpea tofu soupChickpea tofu soup
In a large bowl, combine the chickpea powder and water. Mix well. Set aside for 2 hours.Transfer the top half of the liquid to a pot over low heat, stirring for 15 minutes.Add a few tablespoons of the...
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Crispy spring onion fritterCrispy spring onion fritter
To prepare the tamarind dipping sauce, in a bowl, combine all the ingredients and mix well. Set aside.Place the spring onion, tomato, shallot, paprika, salt, ginger and garlic in a bowl. Add the flours...
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Green tomato saladGreen tomato salad
In a bowl, combine the tomatoes, shallots, coriander, black sesame powder, peanuts, chilli flakes, garlic oil and salt. Mix well. Garnish with the fried garlic, sliced red chilli and extra coriander to...
View ArticleBaked spaghetti with ricotta
This easy way to use leftover spaghetti or pasta becomes a tasty main meal, where the pasta is baked and topped with a layer of cheese.
View ArticleLemongrass, saffron and rose cream brulee
Enjoy this fragrant, beautiful, almost therapeutic version of crème brulee from Out of Africa restaurant owner and author Hassan M’Souli. Lemongrass, saffron and rose are strongly flavoured so a little...
View ArticleChicken soup with vori vori balls
Vorí vorí is the favourite dish of the president of Paraguay, Fernando Lugo. It is a thick soup made with little balls of cheese and cornflour. It is very rich in calories and one of the most popular...
View ArticleLamb stuffed eggplant (karniyarik)
In this podcast, Sydney chef Somer Sivrioglu, from Efendy restaurant, explains how Turkish cuisine embraces eggplant, their “adopted vegetable” in a variety of dishes. This recipe titled karnıyarık...
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Heston's perfect steakHeston's perfect steak
Heston: "By flipping the meat every 15-20 seconds, the steak will develop a crisp flavoursome exterior without being overcooked in the centre. After cooking, it is important to remove the old oil from...
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Beef burgersBeef burgers
Heston: "The secret to a really tender burger is all in the way the meat is ground or more specifically, how it is treated after grinding. By ensuring the individual strands of meat face in the same...
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Oxtail and kidney puddingOxtail and kidney pudding
Heston: "This is my take on the traditional steak and kidney pudding, using oxtail instead of steak. Oxtail is a tricky cut, full of connective tissue and fat, but when it is cooked in the right way,...
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Chilli con carne with cornbread muffinsChilli con carne with cornbread muffins
Heston: "The spiced butter used in this recipe is great for perking up any stew or mince dish. It’s really easy to make and can be kept in the freezer for up to a month. If you find it difficult to...
View ArticleWatermelon and fetta salad
Author and cook Maria Benadis, founder of Greekalicious, shares a recipe for watermelon and fetta salad. One cannot think of summer in Greece without watermelon. Most restaurants will serve you a few...
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