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Lemon verbena sabayon
Image By Natasha MacAller Abstract This sabayon is made with lemon verbena, but you can use the same technique for infusing cream with all sorts of spices and herbs.
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California girl prawn curry with sambals
Image By Natasha MacAller Abstract Growing up on the ‘So Cal’ coast, it was normal for us to have enchiladas, sukiyaki or ‘authentically British’ fish and chips for dinner, but a curry? Sally-Mom would...
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Garam masala bastilla
Image By Natasha MacAller Abstract This rich and vegetarian take on a medieval ‘greyte pye’ includes an unorthodox garam masala that is really more like a medieval spice blend. In this modern version,...
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Simplified Hainanese chicken rice
Image By Liow Tong Thong Abstract “Widely considered to be the national dish of Singapore, Hainanese chicken rice has played a significant part in Adam Liaw’s upbringing. He says, “It’s not just about...
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Beef satay (satay daging)
Image By Adam Liaw Abstract “Satay are found all over South-East Asia. In Singapore, these little flame-seared morsels are a popular and affordable street snack enjoyed at all hours of the day and...
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Singapore chilli crab
Image By Adam Liaw Abstract “The king of all crab dishes, this popular dish is served with the shell on, and is typically eaten with one’s hands. Make sure you have plenty of napkins handy – it’s...
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Chicken curry puffs
Image By Tham Niap Tong Abstract “Passed on to him by a Hainanese sailor he met when he was a young man, Uncle Tham’s curry puffs are a hugely popular snack in Singapore. All handmade and bursting...
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Chilli sauce
Image By Adam Liaw Abstract "This versatile sauce is a perfect accompaniment to all kinds of chicken dishes. It will keep in an airtight jar in the fridge for months, always at the ready to be served...
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Kombucha
Image By Sarah Wilson Abstract A fizzy-drink addict? Loved a sugar-laced iced tea in your past life? Let me introduce you to The ’Bucha. You might have seen kombucha-crazed kids parodied about town...
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Seared whiting with smashed corn and shiitake broth
Video Seared whiting with smashed corn and shiitake broth Image By Peter Kuruvita Abstract "Fresh, light and so sweet, this dish is a combination of great flavours. There are many varieties of...
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Sauteed calf's liver with honey raspberry vinegar
Video Sauteed calf's liver with honey raspberry vinegar Image By Peter Kuruvita Abstract "Ahh the good old days! I remember this dish for so many reasons, but mainly for the amazing culinary lessons I...
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Smoked ocean trout with Asian salad and nam jim
Video Smoked ocean trout with Asian salad and nam jim Image By Peter Kuruvita Abstract "I first made this in Mexico, using river trout, but Tasmanian Petuna ocean trout takes it to another level. The...
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Neapolitan holiday cookies
Image By Valerie Bertinelli Abstract These tri-coloured cookies just scream 'festive'! Moist and deliciously nutty, they are part cookie and part slice, and will add cheer to any spread.
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Vasilopita (Greek New Year’s cake)
Image By Efrosini Costa Abstract A vasilopita is a traditional Greek cake or bread prepared and enjoyed to celebrate the New Year. Hidden inside the cake is a gold coin wrapped in foil and the family...
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New potato and chorizo tortilla
Image By Raymond Blanc Abstract Many countries have their own version of an open omelette. The Italians have frittata, the Spanish tortilla. In France it is Spanish omelette. Traditionally it wouldn’t...
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Spring pea risotto
Image By Raymond Blanc Abstract Fresh, sweet peas combined with luxurious fat grains of rice makes for an exceptional spring dish, with just enough heartiness if the weather isn’t yet that warm. For...
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Rhubarb and custard
Image By Raymond Blanc Abstract This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert...
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Grilled asparagus with vegetable crumble
Image By Raymond Blanc Abstract Asparagus served in the classic way is delicious, but I wanted to mix the flavours of the spring with the warmer flavours and textures of the summer. I’ve spiced things...
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Bresse chicken with crispy polenta
Image By Guy Martin Abstract “Generously flavoured with winter truffles, this decadent French dish uses a breed of chicken from the province of Bresse. It cannot legally be imported into Australia,...
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Black chicken rice
Image By Adam Liaw Abstract “Admittedly, this dish is quite confronting to look at but once you get past the dramatic colouring, you will discover a rather wonderful piece of poultry. In Australia you...
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