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Braised chicken (pollo in potacchio)
Image By Paola Bacchia Abstract To make a traditional pollo in potacchio, the chicken must be cooked with very little sauce – the wine, tomatoes and chicken juices make the charred skin very tasty,...
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Livia’s apple strudel (strudel di mele di Livia)
Image By Paola Bacchia Abstract This strudel is best eaten cold, several hours after it is made when the pastry has softened and wrapped itself around the silky apple purée. It is even better the next...
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Passatelli in fish broth (passatelli in brodo di pesce)
Image By Paola Bacchia Abstract If you don’t like fish, you could enjoy the passatelli with chicken or vegetable broth instead.Fish shops often have a lot of spare fish heads and spines, as they are...
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Cabbage risotto (risi e verza)
Image By Paola Bacchia Abstract You can use vegetable stock to make this dish vegetarian, but I like the depth of flavour you get from using homemade chicken stock. I generally use everyday green...
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Chocolate, raspberry & buttermilk cake
Image By Nadine Ingram Abstract This is the fudgiest of all the chocolate cakes I know and it’s perfect even without the raspberries on top. The lightness of the crumb makes it difficult to stop at...
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Pear, ginger & hazelnut cake
Image By Nadine Ingram Abstract This cake began as a humble ginger tea cake but, with the addition of poached pears and toasted nuts, it has morphed into a comforting upside-down cake that’s perfect...
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Wholesome carrot cake with cream cheese frosting
Image By Nadine Ingram Abstract Everyone knows carrot cake is just a vehicle for cream cheese frosting. I am in no way trying to be misleading when I say this cake is wholesome – it does have spelt in...
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Diamond shell clams in XO sauce
Image By Victor Liong Abstract Named after a brand of XO Cognac (extra-old), to denote luxuriousness, this Chinese condiment adds a punch of flavour that makes it well worth the extra effort it takes...
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Wakame furikake
Image By Masaaki Koyama Abstract This Japanese seaweed topping is a seasoning staple for sprinkling over freshly steamed rice. Food Safari Water
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Sardinas en escabeche (Marinated sardines)
Image By Frank Camorra Abstract This easy version of escabeche pickles the sardine fillets gently in a flavoured vinegar. Food Safari Water
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Spaghetti alla bottarga
Image By Giovanni Pilu Abstract Known by many as the “gold of the sea”, this simple pasta dish is one of the best ways to showcase the unique concentrated seafood flavour that bottarga adds. Food...
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Bengali cottage cheese dessert (Peray)
Image By Peter Kuruvita Abstract Really sweet and typically Asian, this is a great never-fail recipe. It makes a lovely one-off desert, or another addition to your subcontinental high tea. It is...
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Bhutanese red rice, goji berry & hazelnut salad
Image By Peter Kuruvita Abstract It is hard to find salads from regions that are high, cold and remote, and in Bhutan red rice is eaten for breakfast, lunch and dinner in many guises. This salad...
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Mumbai frankie
Image By Peter Kuruvita Abstract Originally a simple man’s food to help get through the day, this quick and filling dish hails from Mumbai, as the name would suggest. It is an amazing snack for those...
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Fish vindaloo
Image By Jack Stein Abstract I've used silver cobbler, a freshwater catfish, in this recipe but the curry works well with any firm-fleshed white fish. This makes more curry paste than you need, but it...
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Gubinge jam with scones and cream
Image By Jack Stein Abstract Gubinge, also known as Kakadu plum, is packed with nutrition, it's delicious and I loved learning about something I'd never seen before.
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Tiger prawn skin, jamon dashi, cucumber and kinome
Image By Martin Benn Abstract To make this dish you’ll need a few pieces of professional equipment such as a dehydrator, liquid nitrogen and a sous vide machine. Food Safari Water
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Pork and pippies (Carne de porco à alentejana)
Image By Diogo Ferreira Abstract Allow your meat to marinate for a few hours so you can get the complete flavour experience. With an extra splash of wine and some fried spuds, add in your pippies and...
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Veal tenderloin with tuna mayonnaise (Vitello tonnato)
Image By Giuseppe Fuzio Abstract The tuna mayonnaise may sound odd as an accompaniment to veal, but adds a body to the condiment that echoes the classic combo of surf and turf. Food Safari Water
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Sugarcane prawns (Chaọ tôm)
Image By Dai Duong Abstract Prawn on the barbie, Vietnamese-style. Expect your pork and prawn mixture to have a similar bouncy texture to that of a fish cake before wrapping it around your sugarcane...
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