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Barbecued red emperor with finger lime, ginger and lemongrass
Image By Andy Allen Abstract This simple BBQ recipe lets the delicate flavours of the beautiful red emperor snapper fish speak for themselves, with fresh and zingy enhancements from kaffir lime,...
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Chilli mud crab with green mango, coconut and herb salad
Image By Andy Allen Abstract Prepare to get your hands dirty when making this finger-licking mud crab dish. Building on classic Asian ingredients including fresh herbs, citrus, sugar and fish sauce,...
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Wood-roasted honey, mustard and ginger glazed pork neck
Image By Andy Allen Abstract The key to ensuring this pork neck caramelises beautifully is to continue basting it while it cooks. And don't worry if you don't have a wood fired oven on hand - a...
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Lamb ribs with orange, sweet soy and star anise
Image By Andy Allen Abstract Here’s another pretty simple recipe for you. Trust me, it’s worth it - my mates still beg for me to make these at every dinner party.
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Beer-infused mustard
Image By Andy Allen Abstract This makes a jar of whole grain mustard but if you blitz it up in a blender, you’ve got yourself a jar of Dijon mustard.
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Breakfast tacos with avocado, scrambled eggs, corn salsa and hot sauce
Image By Andy Allen Abstract Shake up your first meal of the day with these tasty Mexican-inspired egg tacos. Filled with lashings of charred corn salsa and creamy avocado puree - they'll leave your...
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Charred carrot salad with sorrel, macadamia and herb vinaigrette
Image By Andy Allen Abstract Chargrilling carrots this way releases their natural sweetness. Once tossed with the nuts and dates in the zingy mustard dressing, it is sure to become your go-to side.
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Roasted wallaby with horseradish creme fraiche, potato and broad bean salad
Image By Andy Allen Abstract The key to cooking game such as wallaby fillets is to cook it quickly or slowly to avoid drying it out. The horseradish creme fraiche is able to cut through the meaty...
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Dad's beer battered flathead with tartare sauce
Image By Andy Allen Abstract Nothing screams summer quite like battered fish and chips. Andy Allen shares his dad's recipe for the Australian classic, complete with a punchy homemade tartare sauce.
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Crispy-skinned butterfish with quandong jam
Image By Andy Allen Abstract Quandongs are an Indigenous Australian fruit, prized for their high vitamin C content (twice that of an orange). Originally used for medicinal purposes, their slightly...
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Raspberry vanilla pudding pie with peanut butter crust
Image By Cody Vasquez Abstract This rich and comforting dessert by 12-year-old baking whizz-kid Cody Vasquez sees the American favourite of peanut butter and jelly sandwiches recreated in pie form.
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Roasted vegie bowl with herbed labneh
Image By Andy Allen Abstract This hearty bowl is brought to life with a mix of roasted and fermented vegies and fresh labneh, a tasty strained yoghurt cheese. It makes a delicious side or a knockout...
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Roadside quick pickled vegies
Image By Andy Allen Abstract This is a killer accompaniment to roasts, sandwiches - you name it. It will keep for up to a year before opening, and one month in the fridge afterwards.
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Beer and maple-glazed pork belly
Image By Andy Allen Abstract This takes the Canadian classic of maple bacon a step further, exalting pork belly to flavour-jammed, finger-licking territory. The citrus slaw expertly cuts through the...
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Goldband snapper sashimi with soy, rice wine vinegar & finger limes
Image By Andy Allen Abstract Produce is king in this sashimi recipe, so invest in the best piece of fish you can. The finger limes add extra pop and punch, giving the Japanese classic an Australian spin.
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Tom Kerridge’s perfect pulled pork
Image By Tom Kerridge Abstract The rub and the chicken stock are the secrets to fall-apart tender pulled pock that's packed with flavour. "A dry rub gives it a little more depth, because you can get...
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Tom Kerridge’s ale pulled pork sandwich
Image By Tom Kerridge Abstract You can do this as a superb toasted sandwich, or just pile the flavour-packed pork onto a bun with the fixings.
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Cheat’s preserved lemons (or limes, or oranges …)
Image By Catherine Phipps Abstract This is an instant version of preserved lemons I discovered in Anna Hansen’s The Modern Pantry cookbook and it’s a brilliant way of getting that potent, salty burst...
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Lemon-mandarin kosho
Image By Catherine Phipps Abstract Yuzukosho is a Japanese condiment made from very finely chopped yuzu zest and chilli. It’s hot, salty, very sour but with floral notes coming through that really...
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Marinated chicken with charred limes, saffron butter and soft flatbreads
Image By Catherine Phipps Abstract Sally Butcher and her husband Jamshid kindly talked me through this recipe, which is a Middle Eastern classic. Poussin are skinned, cut up and left to sit in a bath...
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