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Candied citrus zest
Image By Catherine Phipps Abstract This is a very quick way of preserving zest – the process is sped up because you are using just the pared zest, not the pith. It is one of those things you will not...
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Lime-pickled red onions
Image By Catherine Phipps Abstract These are unbelievably quick and easy and keep in the refrigerator for several weeks.
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Caramel tiffin with fruits and flowers
Image By Adam Liaw Abstract "Inspiration for this dish came from a number of sources: the traditional tiffin carriers come from Peranakan culture; the caramel mousse is an ode to my favourite sweet...
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Ondeh ondeh
Image By Maggie Loh Abstract "Kuehs are common snacks of the Hokkien, Teochew and Peranakan cuisine. The terminology is actually a general description for bite-size nibbles. These traditional delights...
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Raffles' Singapore Sling
Image By Raffles Hotel Singapore Abstract "The Singapore Sling has always been synonymous with Raffles Hotel in Singapore. Made of gin, cherry brandy and Bénédictine with a dash of bitters and...
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Sweet potato cakes
Image By Reza Mahammad Abstract There's no shortage of snack recipes in Indian cuisine, as grazing is a big part of life in this part of the world. These flavour-packed morsels are easy to make and to...
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Crab and coconut samosas
Image By Reza Mahammad Abstract This is a luxurious spin on the much loved spiced potato pastry. You can use frozen crab meat, so long as your coconut is fresh, to give these samosas their signature...
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Cardamom chicken curry
Image By Reza Mahammad Abstract Inspired by the roadside cafes of Rajasthan, this cardamon and tomato based curry is wonderfully fresh and fragrant, not to mention lighter than most. The chicken is...
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Sweet vermicelli (seviyan)
Image By Reza Mahammad Abstract This tasty dessert showcases a little-known side to vermicelli and is enjoyed throughout South Asia during celebrations including Diwali and Eid al-Fitr. It features...
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Amritsari chana masala
Image By Anjum Anand Abstract When the name of a dish means something to a non-native speaker, you know it is special. Although chickpea curries abound in many regions across India, this famous...
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Spiced potato-stuffed Amritsari kulcha bread
Image By Anjum Anand Abstract Amritsar has a particular flaky, tandoor-cooked bread stuffed with potatoes or paneer, onions and spices. It is one of the dishes I sought out in Amritsar and, when you...
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Savoury zucchini, seed and curry leaf cake (handvo)
Image By Anjum Anand Abstract This Gujarati favourite – handvo– has crispy edges and a soft, vegetable-laden interior. It is normally made from lentils and rice, ground into a paste and fermented...
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Rajasthani chickpea dumpling curry
Image By Anjum Anand Abstract Once I got married, my mother-in-law made me her, proper Rajasthani, version of a dish my own mother’s family had been cooking for years. Rajasthan is a desert, so you...
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Malayali egg roast
Image By Anjum Anand Abstract One of my father’s cousins owned a chicken farm in Delhi and every few years we were invited for a big family reunion. We always asked our cousins to take us to see the...
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Pineapple acharu
Image By O Tama Carey Abstract Acharu is a traditional Sri Lankan pickle of vegetables, typically carrot and onion. This is my take on acharu – it’s a very simple version using only pineapple. The...
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Caramelised pineapple upside-down cake
Image By O Tama Carey Abstract This is a great afternoon-tea type of cake and, while it looks fairly dense, is actually light and delightfully moist - and it happens to be gluten-free. The pineapple...
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Pineapple fritters with pepperberry sugar
Image By O Tama Carey Abstract There is much debate about the merits of hot pineapple but I remain firmly in the positive camp. These are a grown-up version of pineapple fritters that I used to eat on...
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Roasted Piña Colada
Image By O Tama Carey Abstract This is my version of a classic cocktail which, in my mind, is the ultimate tropical island drink. It conjures up beach-side lounging, with a daggy soundtrack playing in...
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Barramundi coconut curry
Image By Dan Churchill Hayden Quinn Abstract Making your own curry paste from scratch isn't as tough as it sounds, and goes a long way in the flavour stakes. With a good hit of ginger and turmeric,...
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Butterflied saltbush chook with charred veg
Image By Dan Churchill Abstract This salty, herby native Australian green adds wonderful flavour to meat dishes; call it the Aussie bay leaf, if you will. They are extra tasty when deep-fried, giving...
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