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Swedish sandwich cake (Smörgåstårta)
Video Smörgåstårta (Swedish sandwich cake) Image By Adam Liaw Abstract A staple at Swedish celebrations, this savoury sandwich cake is simple to assemble but makes for a seriously impressive party...
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Deconstructed moussaka
Image By Pete Dingey Abstract Greek meets Australia in this version of moussaka. Instead of using minced lamb, I layer the eggplant with slices or rosemary-and-garlic-studded roasted lamb.
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Green ’n’ gold beer punch
Video Green and gold beer punch Image By Adam Liaw Abstract Are there any truly Australian cocktails? Some might say our laid-back Aussie culture sits at odds with the fussiness of cocktail making,...
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Toyug kebabs (Azeri sour chicken skewers)
Image By Adam Liaw Abstract Half the world loves a kebab, and the other half just hasn’t got around to knowing them yet. The secret to a delicious Azeri chicken skewer is the souring agent, such as...
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Macedonian cheese toast (przeni lepcinja)
Image By Adam Liaw Abstract Literally “fried bread slices”, these Macedonian favourites are a little bit like savoury a pain perdu (French toast) scattered with cheese. This version goes one step...
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Three-flavours bitterballen (Dutch croquettes)
Image By Adam Liaw Abstract These classic Dutch croquettes are usually made from slowly braised shredded beef, but these mince versions are delicious and will save you a lot of time. Accented with...
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Chocolate smørrebrød
Image By Adam Liaw Abstract A favourite Danish breakfast food is pålægschokolade - wafer-thin sheets of chocolate that are used for sandwiches. This recipe combines the iconic Danish open sandwich -...
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Chicken Kyiv nuggets
Video Chicken Kyiv nuggets Image By Adam Liaw Abstract The first time you had Chicken Kiev you might never have made the connection to the Ukrainian capital, now commonly spelled Kyiv. Regardless, the...
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Sausage platter with beer dipping mustard
Image By Adam Liaw Abstract Making your own mustard is a cinch, and it can produce some incredible results. For a party platter with big impact, simply buy some good-quality sausages and a few...
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Whole eggplant and lamb moussaka
Video The Chefs' Line S1 Ep29 - Greek Image By Peter Conistis Abstract This is my modern interpretation of moussaka. I take meltingly tender slow-braised lamb neck and use it to fill hollowed-out...
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Tuna tartare with rice pappadams
Image By Adam D'Sylva Abstract Served with crispy rice pappadams and grated wasabi, this sashimi starter fuses Japanese and Indian flavours.
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Butter chicken with mint yoghurt and pickled onions
Image By Shruti Kohli Abstract This recipe is passed down from my father. The curry sauce is pureed then sieved so it's silky smooth, with the addition of butter, cream and milk for richness.
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Paratha (wholemeal layered flatbread)
Image By Shruti Kohli Abstract This classic north Indian flatbread, called lachha paratha, is very simple and quick to make. It's made from wholemeal flour and ghee and is incredibly light and fluffy.
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Lau's family roast chicken with fried rice
Image By Gilbert Lau Abstract Most Sundays, my grandson, Teddy comes to my house and we cook roast chicken and vegetarian fried rice. In my younger days we had no Sundays off - every day was a...
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Mezze platter favourites
Image By Peter Manifis Abstract It feels like food has been an important part of my family for as long as I can remember. While most kids were in the backyard sandpit, I was more often than not on the...
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Greek lemon chicken soup (avgolemono)
Image By Peter Manifis Abstract There isn't much in the world that can beat a zesty bowl of homemade chicken soup.
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Baklawa
Image By Abla Amad Abstract A classic Lebanese sweet that never disappoints the syrup senses.
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Spinach pakoras with tamarind and mint chutneys
Video Spinach pakoras Image By Anjali Nambissan Abstract My mum taught me this pakora recipe. The chickpea dough is quite dry, not like a batter at all, so when they are fried, they get extra crisp on...
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Vegan butter chicken with lachha paratha (layered bread)
Image By Anjali Nambissan Abstract A vegan take on butter chicken - no butter, no chicken. It's made with soya nuggets and cashew nut cream. This is all about the sauce - the soya nuggets do a great...
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Ricotta gulab jamun with saffron syrup
Image By Adam D’Sylva Abstract These Indian doughnuts, known as gulab jamun, are soaked in a sugar syrup until they double in size. We make them with ricotta at Tonka, so they're light and fluffy.
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