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Brown chicken stockBrown chicken stock
Heston: "Stock is the hidden hero in hundreds of recipes, so it's vital that it's packed with flavour. One way to boost the deep meaty flavours is to add milk powder to the chicken wings before cooking...
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Chicken and ham pieChicken and ham pie
Heston: "A great technique for thickening sauces and pie fillings is to use a tablespoon of agar agar flakes instead of starch. Agar agar is a setting agent derived from seaweed and it ensures a really...
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Chicken consomméChicken consommé
Heston: "Consommé is a beautifully clear rich soup but it can be a real hassle to make. However, I’ve found a way to make it at home that’s as good as you’d find in any Michelin starred restaurant....
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Roast chickenRoast chicken
Heston: "A firm family favourite made extra juicy by brining the chicken before roasting it then cooking it for a long time at a gentle temperature. Brining is a fantastic technique for keeping...
View ArticleRabbit with garlic mint and white wine
Many families in Sicily keep rabbits to fatten up and eat, and I guess that prior to that they were hunted. This dish would have been developed like many Sicilian recipes by what was around and...
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Corn mishmash (khichdi)Corn mishmash (khichdi)
Sydney chef Milan Mehta began his career working in five-star hotels in Ahmedabad, in the western Indian state of Gujarat. Here, he presents recipes which reveal the surprising, unique flavours of...
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Herb and olive crusted barramundi with giardiniera saladHerb and olive...
A great episode of L'Italia in Cucina, the Italian section of the Kitchen Conversations program, in which chef Carmine Carranante of Melbourne's Scugnizzo restaurant proposes a very intriguing recipe...
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Pappardelle alla GenovesePappardelle alla Genovese
Chef Carmine Carannante, from Melbourne's Scugnizzo restaurant, uses a traditional recipe from Campania in which basil is used to make the pasta dough with a ragù Genovese finish.
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BomboloniBomboloni
These mini doughnuts are a great accompaniment for your morning coffee. Bomboloni are traditional sweets widely available all over Italy, in different versions and with different fillings. Jade Amenta...
View ArticleMoroccan baked fish
Sydney-based Moroccan chef Hassan M’Souli, from Out of Africa restaurant, tells us there are so many ways to bake a fish. Hassan's own recipe here looks and tastes exotic, combining Moroccan spices...
View ArticleFried mussels
Sydney chef Somer Sivrioglu, from Efendy Restaurant, introduces us to the food culture of Istanbul and discusses the dining options in this cosmopolitan city. Here he shares a recipe for fried beer...
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Pumpkin and rice piePumpkin and rice pie
Healthy, hearty and highlighting fresh ingredients, this traditional Maltese pie is a delight to cook. Author of 11 Maltese cookbooks, Karmen Tedesco talks us through how to make pumpkin and rice pie.
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Venezuelan arepasVenezuelan arepas
Arepas are eaten in Venezuela everywhere. They are a kind of bread made with cornmeal. They were originally made by the indigenous inhabitants of Venezuela, but now they are one of the most...
View ArticleBeetroot dip
This is an exotic and popular dish inspired by the Moroccan beetroot salad. Sydney-based Moroccan chef Hassan M’Souli, from Out of Africa restaurant, recommends using fresh baby beetroot to make the...
View ArticleSweet cucumber salad
This is a very simple but delicate dish. In Morocco, it is a side dish or tapas. When the cucumber is finely grated it becomes a sherbet to clean the palate. Sydney-based Moroccan chef Hassan M’Souli,...
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Poached nectarines with mavrodaphne (komposta me nektarinia)Poached...
Author and cook Maria Benardis shares a recipe for poaching nectarines using a Greek wine called mavrodaphne, which is a sweet fortified wine, great for cooking savoury or sweet dishes. The nectarine...
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Butter bean dipButter bean dip
High in protein, vitamins and minerals, beans are nutritious and easy to prepare. Author and chef Maria Benardis of Greekalicious, shows us how to prepare this light and refreshing dip made from butter...
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Pumpkin frittersPumpkin fritters
Author and chef Maria Benardis of Greekalicious, loves the vibrant colour and sweet flavour of pumpkin. Now in season, she recommends you rush out, buy some pumpkin and start cooking. The pumpkin is...
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Ancient Greek pancakes (tiganites)Ancient Greek pancakes (tiganites)
Pancakes have been a popular breakfast dish in Greece since the 6th century BC (over 2,500 years). In Ancient Greece they were garnished with honey and sesame seeds, or honey, fruits and nuts. Author...
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Steamed fish stuffed with beef and vegetables (eosun)Steamed fish stuffed...
When fish meets beef – this royal Korean cuisine is called “eosun” which means “steamed fish with beef and assorted vegetables rolled in an egg wrap”. It is a healthy, colourful and delicious dish for...
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