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Duck with pomegranateDuck with pomegranate
We continue our journey through the city of Istanbul with Somer Sivrioglu from Sydney’s Efendy Restaurant. Somer tells us how to find the best food in the city, and speaks about the local fish...
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Summer pasta saladSummer pasta salad
While it looks like rice, orzo, risoni or "kritharaki" in Greek, (meaning little barley) is a form of pasta in the shape of large grains of rice. Here Greek cook and author Maria Benardis shares a...
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BouillabaisseBouillabaisse
Bergerac restaurant is an authentic French restaurant in Melbourne’s CBD, operating under the same chef and owner since 1985. Chef Jean-François Enconniere was born in Bergerac, a charming provincial...
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Masticha bread (psomi me masticha)Masticha bread (psomi me masticha)
Bread making was passed on to Greece from the Egyptians and then the Greeks taught the Romans how to make bread. The Ancient Greeks considered bread making an early mark of civilisation that lifted...
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Ali Nazik kebabAli Nazik kebab
When you say “kebab” most Australians think of a doner kebab, shaved meat wrapped in flat bread with additions of salad and sauce. Here we discover what a traditional Turkish kebab is, originating from...
View ArticleVegetable fritters (ukoy)
Oliver Cardona from Sydney’s Sizzling Fillo Restaurant serves up modern Filipino food every day, guided by his passion for Filipino cuisine. Here he talks to Yasmin Newman about how to make a favourite...
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Dutch pea soup (snert)Dutch pea soup (snert)
This thick pea soup with smoked sausage is best made a day ahead, so that the flavours intensify. Soak the peas overnight, changing the water about every 4 hours.
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Open rye sandwiches (smorrebrod)Open rye sandwiches (smorrebrod)
To make egg sandwich, mash eggs with chopped butter and 1 tbsp mayonnaise, and season with salt and pepper. Spread 4 slices of pumpernickel with the remaining 2 tbsp mayonnaise. Top each with egg salad...
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Meat-filled pastries (burek)Meat-filled pastries (burek)
In Bosnia, pita is the broad term for this pastry which is made with sweet and savoury fillings. Burek is the meat version, but it is also sometimes filled with soft white cheese.
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Lamb pilaf (plov)Lamb pilaf (plov)
Host nation Azerbaijan is sure to introduce lots of visitors to their national dish of saffron rice topped with meltingly tender lamb.
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Poppy seed sweet bread (potica)Poppy seed sweet bread (potica)
For best results, it is important that the kitchen space and all the ingredients are warm when preparing the dough.
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Queen of puddingsQueen of puddings
Preheat oven to 160°C. Place milk and butter in a saucepan over medium heat. Cook for 6 minutes or until butter melts. Combine breadcrumbs, 60g sugar and lemon zest in a bowl. Pour over milk mixture...
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Garlic soup (sopa de ajo)Garlic soup (sopa de ajo)
“My family would travel by car from Zaragoza to Madrid for Christmas. On the way, we would stop in Medinaceli to eat a bowl of this garlic soup. Temperatures drop at that time of year, so a hot bowl of...
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Fish plaki (psari plaki)Fish plaki (psari plaki)
The word plaki comes from the word plak, which means “flat”. Plak was the name of the Ancient Greek griddle stone that worked like a flat oven for food to be cooked on. From this we derive the English...
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Mussels saganakiMussels saganaki
You cannot think of Greece and not have images of seafood and shots of ouzo by the seaside. Mainland Greece and its islands are fortunate to be surrounded by sea and an abundance of wonderful seafood....
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Rice with saffron and pomegranateRice with saffron and pomegranate
The word rice derives from the Greek word ὄρυζα (oruza). Rice originated in Asia and migrated across the continents. It is said that it was brought to Greece about 300 BC by the armies of Alexander the...
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Roast potatoesRoast potatoes
Heston: "This recipe makes roast potatoes just the way I like them – with a crisp, glass-like crust and a fluffy interior. The key is to cut the potatoes so they have lots of sharp edges then to cook...
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Perfect mashPerfect mash
Heston: "The technique here, i.e. cooking waxy potatoes at a very specific temperature, is designed to hold on to the starch in the potatoes and prevent it from leaking out and turning the potato...
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Exploding potato donutsExploding potato donuts
Heston: "Donuts are normally made with flour but substituting some of the flour with potato flesh gives a lighter, springier donut which can then be coated in crystallised potato and dipped in potato...
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Triple cooked chipsTriple cooked chips
Heston: "These chips are one of my proudest legacies! You see them on menus up and down the country now but the original recipe came out of endless experimenting at home long before I even opened the...
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