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Paneer gulab jamun with rosewater and saffron syrup
Image By Shruti Kohli Abstract Paneer (or chenna) is a fresh cheese that is very easy to make. The paneer goes into the dough for the gulab jamuns – or Indian doughnuts. They're filled with a sliver...
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Bengali goat curry with fried puffed bread (kosha mangsho with luchi)
Image By Shruti Kohli Abstract The secret to this curry is toasting and grinding the spices, essentially making garam masala from scratch with bay leaves, cinnamon, green and black cardamoms,...
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Bengali fried puffed bread (luchi)
Image By Shruti Kohli Abstract This is a traditional Indian bread made with flour and ghee that is deep-fried. As soon as it hits the oil, it should puff up.
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Bengali barramundi curry
Image By Adam D’Sylva Abstract This is an Australian-influenced Bengali curry. I'm showcasing our great seafood, using barramundi, prawns and mussels.
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Tonka's carrot halwa (gajar ka halwa)
Image By Kay-Lene Tan Abstract Gajar ka halwa is a traditional Indian dessert meaning “pudding of carrot”. In Northern India, Bangladesh and Pakistan, it’s eaten mainly during festival celebrations...
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Coconut semolina balls (rava ladoo)
Image By Anjali Nambissan Abstract This is a popular South Indian sweet dish from Kerala – the land of coconuts. It's rolled out for festivals such as Onam, Vishu and Deepavali. I learned to make it...
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Sambal fish (sambal ikan)
Image By Leanne Kitchen Abstract Simple and spicy, there’s nothing not to love about this Malaysian classic. If you prefer, you could use an oily fish, say mackerel or even tuna steaks. You don’t...
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Sumatran egg curry with green sambal (gulai telur)
Image By Leanne Kitchen Abstract Curries from the western Indonesia island of Sumatra are believed to derive from Indian curries and they’re known for their yellow hue, which comes from turmeric. And...
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Javanese beef ribs (iga penyet)
Image By Leanne Kitchen Abstract If it sounds like a palaver to twice-cook these ribs, fear not. They taste sensational and are totally worth the effort. In East Java, when they serve these they...
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Honey-sambal chicken wings
Image By Leanne Kitchen Abstract If you love chicken wings, you’re going to LOVE these. And they’re so, so easy. Simply grab a jar of sambal oelek from the supermarket and you’re set. The baking...
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South Indian rice pudding (soy milk payasam)
Image By Anjali Nambissan Abstract Paal payasam (milk pudding) is a popular South Indian sweet dish that is traditionally made with full-fat cow’s milk and an indigenous variety of Asian rice, similar...
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Lamb shawarma with tahini and lemon
Image By Mary Jekki Abstract For my shawarma, I use lamb fillet marinated in red wine and vinegar, which pack a flavour punch, and I like to make my own soft and fluffy bread to wrap it all up in.
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Baklava with custard filling
Image By Lyn Gazal Abstract This version of the classic Lebanese pastry combines my two loves - custard and baklava, all wrapped up in filo and finished with fennel-spiced walnuts.
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Baklava with cashew nut ice-cream
Image By Roy Ner Abstract I've interpreted the traditional flavours and components of baklava in a modern way. Here crisp cinnamon-sugared filo shards are served with cashew nut ice-cream and toasted...
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Fattoush salad with purslane, radish and homemade flatbread
Image By Mary Jekki Abstract This classic Lebanese salad, known as peasant's salad, is made with fresh vegetables and herbs with the addition of fried crispy day-old bread. I'm using my grandmother's...
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Spiced heirloom beetroots with Persian feta and nigella seeds crisps
Image By Roy Ner Abstract This is a very modern take on fattoush, serving beetroot three ways with a Persian feta mousse. One of the beetroots are dressed with olive oil infused with cumin seeds,...
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Snapper sayadieh with leek
Image By Roy Ner Abstract This is a traditional Lebanese fish and rice dish. One of the key elements of this dish is the rice, which needs to be cooked in an aromatic stock – saffron and cumin are the...
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Barramundi, cumin and coriander sayadieh
Image By Mary Jekki Abstract The best parts about sayadieh, the classic Lebanese fish and rice dish, are the caramelised onions and aromatic fish stock used to cook the rice.
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Sambusak (Middle Eastern pastry turnovers)
Image By Roy Ner Abstract Sambusak is a traditional stuffed pie or turnover popular in the Middle East. It can be filled with any kind of meats, vegetables and/or cheese.At Nour we stuff ours with...
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Chicken and prawn pad Thai
Image By Jarrod Hudson Abstract The secret to our version of this Thai classic is the extra layers of fresh flavours - the chicken is marinated in fresh turmeric and we make our chilli oil from scratch.
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