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Shakarkandi ki kheer (sweet potato pudding with rice flour and spices)
Image By Sumayya Usmani Abstract Thick, creamy and subtle, this kheer made with grated sweet potato and rice flour is total comfort food. Cold Lahori winter trips would include a freshly made bowl of...
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Saffron and cashew bal mithai (caramelised cashew sweets with sugar nibs)
Image By Sumayya Usmani Abstract I always found this sweet the most attractive in bakeries – rectangular toffee coloured sweets covered in sugar nibs. Traditionally, khoya (essentially, thickened...
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Badami zafran halva ladoo (ground almond and saffron balls)
Image By Sumayya Usmani Abstract You can’t escape ladoos of any kind in Pakistan, be it semolina, chickpea flour or wheat. Many bakeries in Pakistan have a mithai (sweetmeat) corner as Pakistanis and...
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Karachi halva with pumpkin seeds and cashews
Image By Sumayya Usmani Abstract This Turkish delight-like sweet was invented in my home town. As a child I would pass by mithai (sweetmeat) shops and look longingly at the many vibrant, colourful...
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Saltbush and mountain pepper squid
Image By Mark Olive Abstract This is my spin on the classic Chinese salt and pepper squid. I've used native Australian ingredients dried saltbush flakes for their herbaceous saltiness, mountain pepper...
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Whole snapper steamed with black beans, lemon and chilli
Video Image By Frank Shek Abstract This is a restaurant-style dish that's so easy to make at home. I make a simple black bean paste by briefly frying preserved black beans with garlic, which adds...
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Tea-smoked duck with tamarind and plum sauce
Image By Frank Shek Abstract Smoking food at home can be done. I made this in a shoe-box Hong Kong apartment without the fire department investigating so give it a go. Just open windows and turn on...
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Tea-smoked duck with Chinese pancakes and cherry sauce
Image By Noby Leong Abstract This is my version of Peking duck pancakes but I'm cooking duck breasts (instead of a whole duck) that have been rubbed in a fennel salt and smoked over jasmine tea...
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Crab and prawn sesame toast with sweet chilli
Image By Frank Shek Abstract This is a take on an old yum cha staple, prawn toast. Pick through the crabmeat first to ensure it is free of shell fragments.
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Alaskan king crab with black pepper, chilli and lime
Video Alaskan king crab with black pepper, chilli & lime Image By Frank Shek Abstract I use Alaskan king crab legs in this dish. They’ve got loads of flavour and are easy eating as you don’t have...
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Dolmades with tzatziki (stuffed vine leaves)
Video Dolmades with tzatziki Image By Maria Humphreys Abstract A smaller dolmade is better, or safer as there is less chance of the filling exploding. These are very easy to make, but set aside time...
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Fig, honey and sage tart
Image By Anneka Manning Abstract The combination of fig, honey and almonds is a well-loved one. I’ve added the gentle pungency of fresh sage to this and the result is sublime. This tart is something...
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Persimmon and coconut muffins
Image By Anneka Manning Abstract Persimmons are a little mysterious – often one of those fruits that you’re not really sure if you should even take home with you, let alone bake with. These muffins...
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Pomegranate and rosewater baked custard
Image By Anneka Manning Abstract Pomegranates really don’t need much fanfare or support. This baked custard is a wonderful example of this – silky custard subtly flavoured with rosewater and topped...
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Quince and lemon myrtle syrup cake
Image By Anneka Manning Abstract Dense with lemon myrtle-scented quince and soaked with the poaching syrup, this cake is just as wonderful served warm as a dessert or for afternoon tea. It's made with...
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Sweet sage shortcrust pastry
Image By Anneka Manning Abstract Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. Here, I've given lots of tips and direction about how to use and...
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Twice-cooked octopus with macaroni kofto
Video Greek twice-cooked octopus with marcaroni Image By Peter Conistis Abstract This dish was inspired by a classic Lenten dish of tomato-braised octopus with pasta, served throughout Greece. At...
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The Aloha Way poké bowl
Image By Love Poké Abstract Hailing from Hawaii via Japan, poké champions fresh raw fish finished with tasty toppings, seasonings and extras. This one by Sydney institution Love Poké is so simple to...
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Spanakopita pies with tomato fennel and chilli sauce
Image By Pete Dingey Abstract The filling is the traditional combination of English spinach and cheese - I use three types: a sharp, salty kefalograviera, a crumbly feta and a creamy ricotta. The...
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Slow-roasted lamb ribs with thyme honey and ouzo glaze
Image By Peter Conistis Abstract The thyme honey ouzo makes these ribs moreish and this is a recipe I created with my mother, Eleni.
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