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Red grape granita with cold grapes and fennel cream
Image By O Tama Carey Abstract This is an excellent simple summer dessert. The sweet and icy granita keeps things cool and refreshing, giving way to the juicy pop of the fresh grapes. The fennel seed...
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Pork sausages roasted with grapes and verjuice
Image By O Tama Carey Abstract This is a simple sausage dinner made a little more exciting. Grapes are delicious roasted and have a beautiful savoury sweetness to them, while the addition of verjuice...
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Baked kibbeh (kibbeh bil sayneeye)
Image By Anneka Manning Abstract There are a number of variations when it comes to kibbeh, Lebanon’s national dish. This traditional baked version is a flavoursome layering of finely minced meat,...
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Baked falafel with tomato herb salad & tahini sauce
Image By Anneka Manning Abstract Traditionally deep-fried, this lighter version of the much-loved Middle Eastern falafel is baked. Teamed with a fresh herb and tomato salad and tasty tahini dressing,...
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Lebanese butter cookies (ghraybeh)
Image By Anneka Manning Abstract These simple shortbread-like biscuits, subtly scented with orange blossom water, are incredibly more-ish. They are just as good when flavoured with vanilla or...
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Sweet pastry fingers with ashta cream (znoud el sett)
Image By Anneka Manning Abstract These crisp golden pastries are filled with ashta cream – a clever Lebanese unsweetened faux clotted cream – and then drenched with a fragrant syrup. Znoud el sett...
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Sizzling coconut pancake with crab and barbecue pork (bánh xèo)
Video Sizzling coconut pancake with crab and barbecue pork Image By Geoff Lindsay Abstract Bánh xèo is a Saigon-style party pancake. It’s a festive dish, with lots of different fillings. The pancake...
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Prawn and mung bean sizzling pancakes (bánh xèo)
Image By Thanh Truong Abstract Making this Vietnamese coconut pancake can be tricky as you have to spread the mixture around the wok before it sets. Practice, but even if it doesn’t come out perfect...
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Chilli-tomato mud crab
Image By Geoff Lindsay Abstract This is my signature dish named Full Moon Crab because mud crabs are traditionally harvested on a full moon. Don't skimp on the herbs because they are the essence to...
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Steamed chicken and shredded vegetable salad
Image By Geoff Lindsay Abstract Executive chef from Melbourne's Dandelion restaurant serves up this clean, crisp salad tossed with fragrant herbs and spicy dressing, Vietnamese-style.
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Chicken and vegetable katsu
Image By Reiko Hashimoto Abstract Tonkatsu is a well-known and popular dish amongst Japanese and Western people. However, it is quite rich and at its heart is just deep-fried crumbed pork. As much as...
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Chakin tofu in ginger broth
Image By Reiko Hashimoto Abstract This is a dish for true tofu lovers. It’s worth obtaining high-quality tofu as it really makes a difference. A very virtuous bowl, I feel very clean and fresh eating...
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Sweet ginger meatballs
Image By Reiko Hashimoto Abstract Here is another traditional Japanese-Western dish. Meatballs may not sound Japanese but it’s all about the sauce. Try these for a different angle on meatballs.
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Green tea dorayaki pancakes
Image By Reiko Hashimoto Abstract Dorayaki makes a tasty teatime cake rather than after-dinner dessert. However, simply adding matcha to the cake batter – and serving with cream – gives you a...
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Mahamri (Swahili buns)
Image By Shukri Abdi Abstract Mahamri, also known as Swahili buns or doughnuts, are a sweet cardamom-spiced bread made with coconut milk powder, and are excellent for soaking up curries or just...
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Nit'r kibbeh (spiced ghee)
Image By Rahel Ogbaghiorghis Abstract This aromatic spiced ghee is traditionally used in Ethiopian and Eritrean cooking, but you can use it in any recipe as you would ghee.
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Peri peri chicken with boom chakalaka
Video Africola's peri peri chicken Image By Duncan Welgemoed Abstract Chakalaka is a South African vegetable relish, usually spicy, that's traditionally served with braised meat, pap and curries.
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Goat stew potjie with mushrooms
Image By Agnes Dube Abstract Potjie is a South African name for a type of stew cooked in a cast-iron three-legged pot. In Zimbabwe, which is where I am from, we use the same type of cast-iron pot,...
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Beef satay with peanut sauce
Image By Derrick Riches Sabrina Baksh Abstract Satay is the kebab of choice of Indonesia. This popular dish has spread throughout the world and can be made using any meat, so feel free to try this...
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Dutch West Indian kebabs (boka dushi)
Image By Derrick Riches Sabrina Baksh Abstract This is a Dutch West Indian, specifically Surinamese, version of chicken satay. Traditionally, it includes both South Asian and African elements in the...
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