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Poached eggsPoached eggs
Heston: "There are many different approaches to poaching eggs – creating a whirlpool in the water, adding vinegar etc. – but my approach is very simple. It relies on using only the freshest egg. The...
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Pork medallions in mustard saucePork medallions in mustard sauce
Pork is a favourite meat for Poles and they like to experiment with it. And that is what Piotr did, when he found the recipe for pork medallions in mustard sauce in an old magazine. He changed it to...
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Garlic and chilli sauceGarlic and chilli sauce
Everybody has sauces in the fridge which add some spice. Most people buy them ready-made. Others make them at home getting the best of all the flavours out of the natural ingredients. Mexican chef Omar...
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Peruvian cevichePeruvian ceviche
Ceviche is one of the most known Peruvian foods, especially on the coast where seafood is fresh. Ceviche combines the best tradition of the Incas with the new ingredients introduced by the Spanish to...
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Eggplant and cheese bake (pseftomousakas)Eggplant and cheese bake...
I sometimes refer to this dish as “fake moussaka” because it has no meat and it is missing the potatoes, zucchini and mincemeat. Moussaka was traditionally made with grated Greek cheeses, or a thin...
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Plakous with prawns, caramelised onion and kasseri cheesePlakous with prawns,...
The Ancient Egyptians taught the Ancient Greeks bread making, including pita bread and other flat breads. They taught these breads many years later to the Ancient Romans who used the Greek flat bread...
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Deboned roast quail stuffed with foie grasDeboned roast quail stuffed with...
In this audio segment, we take you behind the scene of The Hotel Windsor, one of the most respectable places in Melbourne. French chef of The Hotel Windsor restaurant, Jérôme Trémoulet, shares with us...
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Warm buffalo-skin saladWarm buffalo-skin salad
In a saucepan, boil the buffalo skin for 1 hour or until soft. Strain and set aside.In another saucepan, boil the banana blossom for 15 minutes, strain and finely slice. Set aside.Heat the peanut oil...
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Young bamboo shoots stuffed with pork and ginger leafYoung bamboo shoots...
Place the pork, green and red chilli, garlic and salt on a large chopping board. With 2 sharp knives or cleavers, mince the ingredients. Transfer to a bowl and mix to combine.Place 1 young bamboo shoot...
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Stir-fried aromatic smoked beefStir-fried aromatic smoked beef
Boil the smoked beef for 1 hour or until softened. Strain and reserve the cooking liquid. Once the beef has cooled, finely slice and set aside.Heat the oil in a frypan or wok over high heat. Add the...
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Chargrilled octopusChargrilled octopus
We ate this dish at the taverna on Karathona beach. The menu declared that the octopus was out of season, thus frozen. However, since freezing actually tenderises the octopus, I wasn’t concerned. This...
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Filo rolls with manouri, walnuts, raisins, figs and mintFilo rolls with...
I am using many of the ingredients we saw in Kalamata market in a modern but nonetheless Greek way.
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Exploding chocolate gateauExploding chocolate gateau
Heston: "Don't tell your guests about the popping candy in this simple chocolate ganache gateau. Instead, sit back and watch the surprise on their faces as the base starts exploding in their mouths....
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Iced chocolate wineIced chocolate wine
Heston: "This unusual sounding drink is based on a historical recipe for a restorative elixir from the eighteenth century. It may sound like a strange combination but it is completely delicious."
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Hot chocolateHot chocolate
Heston: "For me, the best hot chocolate is made with dark chocolate but how to cut through the bitterness of dark chocolate without making it too sweet? Add a pinch of salt! This unexpected magic...
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TiramisuTiramisu
Heston: "Tiramisù is a classic Italian desert but there is nothing classic about my version which is served in clean flower pots and topped with edible soil and chocolate herbs. The soil is delicious...
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Chocolate trufflesChocolate truffles
Heston: "At the heart of a good chocolate truffle is the ganache. It sounds poncy but really it’s just 50:50 cream and chocolate and it’s really easy to make. Once you have mastered the basic recipe,...
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Folded fruit tart with mascarponeFolded fruit tart with mascarpone
I first learned to make folded piecrusts long ago from a Paula Wolfert cookbook. On a baking tray, you spread the crust, pile the filling in the middle, and then loosely flap the edges toward the...
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Giusi's raguGiusi's ragu
Slow and easy – long-simmered ragù is the quintessential Tuscan soul food. There are as many ways with ragù as there are cooks. This is ours, learned originally from Giusi, who’s made it a thousand...
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12-hour roasted lamb with pistachio and green olive tabbouleh12-hour roasted...
At the restaurant, Shane marinates the lamb for three days to increase flavour and tenderise the meat. If you don’t have the time, marinate the lamb overnight.
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