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Sticky bunsSticky buns
The origins of this treat are heavily debated. Some say the earliest cinnamon roll may have descended from a medieval fritter, while others believe the Swedes, with their slightly less-sweet cinnamon...
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Turkish stuffed eggplantsTurkish stuffed eggplants
At his restaurant, David Tsirekas drizzles the eggplants with a spiced yoghurt, which includes paprika, cumin, cinnamon and cloves.
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Chicken masala kebabsChicken masala kebabs
Draining the yoghurt overnight produces a drier spice paste. You will need 6 x 20cm wooden or metal skewers for this recipe.
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Duck and rosemary terrineDuck and rosemary terrine
In this audio segment, we meet Stéphane Langlois, owner of La Parisienne Pâtés, a French charcuterie in Carlton, north of Melbourne. At La Parisienne Pâtés you will find all the specialties of...
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Barbecued trevally with sambal bajak makassarBarbecued trevally with sambal...
To make the sambal bajak, place the tamarind paste in a heatproof bowl and pour over 150ml boiling water. Allow to cool, then combine well. Strain the mixture through a fine strainer, extracting as...
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Crispy dried fish, rice and sambal terasiCrispy dried fish, rice and sambal...
To reconstitute the dried fish, place it in a heatproof bowl and cover with boiling water. Stand until the water is cool, then drain, rinse and pat dry. Meanwhile, for the sambal, grind all the...
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Pan-roasted painted crayfish and fried anchoviesPan-roasted painted crayfish...
To kill the lobsters, place them in a large bucket of iced water and stand for 15 minutes, then drain and cut in half using a cleaver or large knife. Clean out the heads, but do not wash them in cold...
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Fausi’s tuna curryFausi’s tuna curry
For the paste, place all the ingredients except 125ml (½ cup) of the palm oil into a spice grinder or food processor and blend to a smooth paste. Heat the remaining palm oil in a wok over high heat....
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Coffee and pandan flanCoffee and pandan flan
To make the base, place all the ingredients in a saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then remove from the heat and divide among six 200ml capacity glasses....
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Coconut crab and seafood platterCoconut crab and seafood platter
To make the sauces, combine all the ingredients in separate bowls and set aside. Place the coconut crab in a large saucepan with the second extract of coconut milk, chillies, lime juice and a pinch of...
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Mango salsa and coconut heart saladMango salsa and coconut heart salad
To make the mango salad, peel and dice the mango into 1cm cubes. Add all the other ingredients, stir well to combine, and check for flavour and balance. The salsa should be sweet, sour and spicy.To...
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Barbecued island beef with organic salsa verdeBarbecued island beef with...
Pull the fat away from the fillet and remove the sinew from the sirloin, then cut away the fat and the tail end of the sirloin. Cut the sirloin into approximately six portions, season to taste and set...
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Seafood cakes, grilled banana and roasted breadfruitSeafood cakes, grilled...
Preheat the oven to 230°C and place a pizza stone or heavy-based oven tray inside to preheat. Cut the banana leaves into twelve 30cm squares and run under an open flame for 30 seconds to soften them....
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Tanna chickenTanna chicken
Preheat the oven to 250°C. Trim the chicken and ensure that the skin is covering the breasts. Grind the garlic, ginger, chilli and cloves in a mortar and pestle until a smooth paste forms. Rub the...
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Seared wahoo, snake beans and green papaya saladSeared wahoo, snake beans and...
To make the soubise, place the onions, cream, wine and a pinch of salt in a heavy-based saucepan and bring to the boil over high heat. Reduce the heat to medium, cover and cook for 20 minutes or until...
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Octopus with surf clams and udon noodle saladOctopus with surf clams and udon...
Place the octopus in a heavy-based pot and slowly heat until the moisture starts coming out. Cover with a lid and steam on medium heat for about 1 hour. Check occasionally and if the moisture...
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Raw trevally salad with pomegranateRaw trevally salad with pomegranate
For the dressing, place all the ingredients in a bowl, season to taste and combine well. Cut the fish into 5 x 15cm blocks, then thinly slice against the grain. Arrange the fish on a large serving...
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Home-brew battered wahoo and cherry guava saladHome-brew battered wahoo and...
To make the batter, place all the ingredients in a bowl and whisk until a smooth batter forms. It should have the consistency of thick pancake batter. Cover and refrigerate. To make the dressing, place...
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Roast rack of lamb with spring vegetables (carré d'agneau rôti aux légumes...
This lovely dinner party dish is made magic by the flavour of tarragon in the spring vegetables.
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French toasted brioche (brioche perdue)French toasted brioche (brioche perdue)
This French family classic was traditionally made with day-old bread but now it's often made with brioche as a breakfast treat. It's nice served with red fruits.
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