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Grilled clams with spring onion oil
Image By Luke Nguyen Abstract You can use this fragrant scallion oil on any protein - fish, chicken, or a perfectly grilled steak!
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Mud crab in tamarind and chilli sauce
Image By Luke Nguyen Abstract Crab - the only dinner showstopper you can cook in 30 minutes or less!
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Vegetable tiffin with pilaf and tomato salad
Image By Gary Mehigan Abstract Every day, some 200,000 tiffins – little stacked cans full of lunch – are delivered with military precision across the city of Mumbai. The tiffin kitchen I visited in...
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Rice pilaf with cashews and pistachios
Image By Gary Mehigan Abstract This fragrant rice, studded with nuts and sultanas, is perfect with curry, or as part of a tiffin. Serve this as part of Gary's vegetable curry tiffin.
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Slow cooker lentil-beef stew
Image By Tia Mowry Abstract How do I balance a hectic schedule as a full-time mother and working actress? Recipes like this slow cooker stew help make it possible.
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Almond butter brownies
Image By Tia Mowry Abstract Using prune puree keeps these moist and cuts the amount of sugar used, while almond butter adds flavour and protein.
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Focaccia Bari-style (focaccia Barese)
Image By Paola Bacchia Abstract This focaccia makes the perfect entertaining snack, with its crisp outer, moist inner, and topping of sweet tomatoes and salty olives. I ate this focaccia for the first...
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Fried mozzarella balls (mozzarella fritta)
Image By Paola Bacchia Abstract Fried little balls of cheese are simple perfection. Be sure to drain the bocconcini well, for the perfect crumbed crust.
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Cocoa cannoli with ricotta (cannoli al cacao con ricotta)
Image By Paola Bacchia Abstract Cannoli are one of the most popular sweet Sicilian street foods. This unique version adds cinnamon, cocoa and coffee to the pastry. The pastry is traditionally made...
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Flat bread with greens (cassone verde)
Image By Paola Bacchia Abstract Cut these ancient Italian flatbreads in half and serve with a crisp white wine. Cassone Romagnolo (or Piadina Romagnola) dates back hundreds of years, some say even to...
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Banh xeo with Alaskan King crab
Image By Luke Nguyen Abstract The turmeric dyes the crepes a brilliant yellow, while the pork belly and Alaskan king crab make for the best kind of surf and turf!
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Rich lamb curry
Image By Gary Mehigan Abstract I love big-flavoured northern Indian curries like this: complex, interesting and spicy, with a rich red gravy.
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Naan bread
Image By Gary Mehigan Abstract Flatbreads are simple to make, but delicious.
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Sticky beef short ribs with bourbon-laced barbecue sauce
Image By Oscar Smith Abstract Slow roasted for 2.5 hours then basted and barbecued, sticky and tender ribs take time, but pay dividends - big time.
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Crispy skin salmon with fennel and celery remoulade
Image By Oscar Smith Abstract Nothing crisps salmon like a good run on the barbie. Serve alongside the remoulade to give this Aussie favourite a tangy French flair.
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Mint & garlic lamb kebabs with quinoa tabouli
Image By Oscar Smith Abstract Juicy lamb threaded between chargrilled zucchini and cocktail onion that are great for when the crew are over for a BBQ. Top it off with a fresh tabouli and flatbread.
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Louisiana prawn po’boy
Image By Oscar Smith Abstract Calling on the best of Southern USA's food heritage, crispy French bread houses grilled prawns coated in a flavour-loaded Southern marinade.
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Whole flounder with burnt butter, capers and sage
Image By Oscar Smith Abstract Less is more when it comes to BBQ fish. This flounder packs rich flavours of burnt butter and capers that pair perfectly with the soft, white flesh.
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