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Mixed paellaMixed paella
You will need a 30cm round paella pan or deep frying pan for this recipe.
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Beetroot couscous with dukkah-crusted perchBeetroot couscous with...
Argan oil is a nutty-flavoured oil that is produced from the kernels of the argan tree, native to Morocco. Substitute hazelnut or walnut oil. Roasting the beetroot over rock salt helps to retain its...
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Ural pelmeniUral pelmeni
To make meat filling, place all ingredients in a bowl. Add ¼ tsp each salt and black pepper, and mix until smooth. Cover and refrigerate until needed. To make pelmeni dough, using an electric mixer,...
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Artichoke and olive blini pan piesArtichoke and olive blini pan pies
I love the fact that these pies are so very nearly instant, yet look remarkably sophisticated. You get a lovely rounded finish to the pie that will make people wonder how you did it. It helps if you...
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Sumac and zaatar encrusted snapper with roasted chickpea saladSumac and...
Enjoying the range of fresh Australian seafood, and eager to explore delicious ways of presenting it, I use snapper here and cook it in a Middle Eastern style with classic flavours and traditional...
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Sweet chicken currySweet chicken curry
Serve this curry with plain rice, accompanied by a mixed salad with a lemon and thyme vinaigrette dressing.
View ArticleChallah
This recipe was given to me by Rebbetzin Chanie Wolff at the Central Synagogue in Sydney.
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French toast challah with maple syrup and blueberriesFrench toast challah...
Whisk together eggs, cinnamon, milk and icing sugar in a bowl until well combined. Soak the challah on both sides in the egg mixture. Heat the butter and oil in a frying pan over medium heat. Add the...
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Mallorcan scrolls (pan de Mallorca)Mallorcan scrolls (pan de Mallorca)
One of the most common items found in Puerto Rican bakeries, this sweet and fluffy bread is named after the Spanish island of Mallorca and is perfect with a café con leche (coffee with milk). Go heavy...
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Baked chicken and rice (arroz con pollo)Baked chicken and rice (arroz con pollo)
To make adobo marinade, combine all the ingredients with ½ tsp salt in a large bowl. Add chicken and toss to coat well. Cover with plastic wrap and refrigerate for 3 hours or overnight. Drain chicken,...
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Spinach and fetta cheese omelette (omeleta me spanaki kai feta)Spinach and...
It is said that the omelette originated in ancient times somewhere in the east. The word omelette is a French word. We find many references in Ancient Greek texts for the omelette. For example,...
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Gnocchi alla SorrentinaGnocchi alla Sorrentina
This recipe comes from Salerno on the Amalfi coast, where mozzarella is plentiful and ox heart tomatoes are eaten fresh for their meaty, yet delicate sweetness. Here, Leonardo Gelsomino from...
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AborrajadosAborrajados
Aborrajados are a unique dessert that packs a sweet and savoury punch. Some people say that aborrajados come from African tradition and they were introduced in America through the slaves in the 19th...
View ArticleAtjar tjampoer
A Dutch version of a classic Indonesian side dish, this is a perfect fresh accompaniment to any meat dish, which may be on the heavy/greasy side in flavour. Easy to make in large batches, the mix...
View ArticleBabi panggang
Indonesia’s spice-rich cuisine has heavily influenced Dutch cooking, not surprising given the close historical ties of the two countries. Here chef Geert Elzinga, from Sydney’s Essen restaurant,...
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Buttermilk puddingButtermilk pudding
Buttermilk is a commonly used ingredient in Dutch cooking, renowned for its good bacteria and creamy taste. Chef Geert Elzinga, from Sydney’s Essen restaurant, explains how to prepare a sweet...
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Cavolo croquettesCavolo croquettes
Peel and boil the potatoes until cooked and soft. Ensure you drain all the liquid so they are dry. At the same time steam the cavolo nero leaves for a few minutes until soft, then drain. In a medium...
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Turbot and spinachTurbot and spinach
Here chef Geert Elzinga, from Sydney’s Essen restaurant, shows us how to cook turbot with potato and spinach.
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Herring in white breadHerring in white bread
White bread with herring will resonate in every Dutch child who learned from the history books about the liberation of the town of Leyden. The Spaniards had laid siege to the city of Leyden and when,...
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Prawns in melonPrawns in melon
This is a quick and easy prawn appetiser that delivers a tasty burst of sweet melon and prawn flesh in a smooth sauce. Chef Geert Elzinga, from Sydney’s Essen restaurant, talks us through this very...
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