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Cinnamon is more than a topping for smoothies – get to know its savoury side...
Image By Sarina Kamini Abstract Cinnamon is my spice pantry trickster: strength masquerading as sweet. Use its wooded high notes to harmonise sweet and creamy paneer.Culinary ubiquity has done little...
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Chia pizza with Sichuan pineapple and tomato
Image By Jack Stein Abstract Pineapple is my absolute favourite pizza topping! Here, I've boosted the base by adding chia seeds. And since there's no yeast, these are a quick way to DIY.
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Egg curry with coconut sambol
Image By Jack Stein Abstract This vegetarian curry is packed full of flavour.
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Rum baba with vanilla custard
Image By Jack Stein Abstract This adults-only dessert was inspired by a visit to a distillery during my travels in the Kimberley. Steeped in rum syrup, these are brilliant with creme anglais, a light...
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Fish laksa
Image By Jack Stein Abstract This rich laksa was inspired by my fishing trip with local Brian Lee to Cape Leveque, surely one of the best fishing spots in the world.
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Zucchini, chilli & gruyère buns
Image By Nadine Ingram Abstract These buns have a cult following amongst our morning customers. Toasted with butter and a sprinkle of sea salt is the way they roll.
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Smoked rainbow trout with wild fennel and mushrooms
Image By Anthony Simone Abstract Don't be deterred from smoking your fish whole. Stuffed with fennel and mushies, wrap your trout in baking paper to shield it from the smoke. Food Safari Water
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Russian beetroot salad with smoked eel
Image By Alla Wolf-Tasker Abstract Eels are something that not everyone has close contact with. Alla Wolf Tasker shares a piece of her Russian heritage where smoked seafood is a staple and like most...
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Grilled Murray cod rice paper rolls with mam nem dressing
Image By Jerry Mai Abstract Really hot chillies, garlic, sea salt and oil - before you pop the fish skin side down on the grill - watch the fish immediately crisp up. Take your fresh rice paper, pop...
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Yabbies with buckwheat pikelets
Image By Peter Gilmore Abstract The best way to cook your yabby according to chef Peter Gilmore is boiled in salted water for three minutes and this recipe sees after-school pikelets all grown-up....
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Unagi no kabayaki (Japanese grilled eel)
Image By Masaaki Koyama Abstract 'Unagi' is the Japanese word for 'eel', and this particular one-bowl donburi dish tops servings of white rice with fillets of freshly grilled eel, all seasoned with a...
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Smoked eel sandwich
Image By Rodney Dunn Abstract Leave the skin on when you cook your eel because in under the skin is a beautiful layer of fat that will render it and give it an almost bacon-flavour. Teamed with a...
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Easy banoffee pie
Image By Jack Stein Abstract This classic American dessert combines banana, caramel, cream and chocolate in an easy make-ahead dessert. Make sure you it's chilled properly so the caramel filling can set.
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Goan quinoa with star anise carrots
Image By Jack Stein Abstract Quinoa gets brightened with a homemade aromatic Indian curry paste, with coconut milk to balance the heat. This is a hearty vegetarian meal or can easily be a side.
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Chai-spiced custard tarts
Image By Hannah Scott Abstract Portuguese custard tarts are one of those pastries that I just can’t go past and I love their rustic beauty. This recipe is inspired by the classic Portuguese pastry,...
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All-butter puff pastry
Image By Anneka Manning Abstract You can't go past the flavour of homemade all-butter puff pastry.Also known as mille feuilles (meaning a ‘thousand layers’) in French, you’ll find that most...
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This aloo parathas recipe teaches you everything you need to know about salt
Image By Sarina Kamini Abstract This spicy potato-stuffed Indian flatbread shows you how salt is the key to unlocking different flavours in your food.Salt is the power player in my spice cupboard. It...
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Barbecued scallops with sake butter
Image By Justine Schofield Abstract Shiso has a wonderful herbaceous flavour - it's slightly lemony which will go fantastically with the scallops and its buttery soy sauce.
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Shandong roast chicken
Image By Adam Liaw Abstract It's basically a crispy skin chicken that has been twice-cooked (boiled then deep-fried) and then served with the classic Shandong sauce of black vinegar, soy, sugar,...
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