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Apple frittersApple fritters
A traditional Dutch New Year’s Eve celebratory snack, apple fritters are tasty and great to serve warm during a cold European winter. Chef Geert Elzinga, from Sydney’s Essen restaurant, recommends...
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Baked samosa with sprout fillingBaked samosa with sprout filling
Samosas, being deep-fried and filled with potatoes are often considered junk food. Here is a baked verion, filled with protein rich green gram sprouts and beaten rice (poha).
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Khasta kachoriKhasta kachori
The name of this dish says it all. The word khasta means flaky or broken and kachori is a stuffed and fried pie. It can be made with a variety of fillings. This snack can be stored in an airtight...
View ArticleBastourma and pomegranate salad
This is an exotic and salad, where Moroccan chef Hassan M'Souli introduces new produce like pomegranate molasses and bastourma.
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Filipino Spanish omeletteFilipino Spanish omelette
Scrambled eggs, soft onions and sweet tomatoes combine in this breakfast favourite known as Spanish omelette.
View ArticleColombian prawn ceviche
Ceviche is one of the most common seafood dishes in South America, but each country has its variation. The Colombian ceviche includes tomato sauce to achieve a tangy taste and, unlike the others, it...
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Argentinian meat pies (empanadas Argentinas)Argentinian meat pies (empanadas...
Some people will say that "empanadas" are meat pies but they are not. There is no gravy inside the pastry and it is not dry either. The pastry can be bought, but the secret is how to make the filling...
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Spinach and ricotta tortelliniSpinach and ricotta tortellini
Marco Donnini’s nonna is a native of Modena and has always made tortellini. In his family, eating tortellini is a very well respected tradition at every Easter and Christmas feast. He says this recipe...
View ArticleDuck tagine with cumquat confit and glazed turnip
With winter on its way, the citrus season is in full swing. Moroccan chef Hassan M’Souli, from Sydney’s Out of Africa Restaurant, offers a recipe with an interesting flavour combination, using the...
View ArticleKinilaw na isda
Kinilaw na isda, the Philippines’ version of ceviche, showcases the country’s expert use of fresh seafood and native vinegar and citrus.
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Parihuela soupParihuela soup
When Callao was the principal port of America, it was an important market to merchandise all kind of goods. The families of the fishermen took advantage of this and they started cooking a traditional...
View ArticleStuffed crabs
Chef Ana Patricia Barreda is from Tampico, Mexico, whose emblem is the crab. In fact, the local soccer team are called "brave crab," the city's port is called "crab port" and people born in Tampico are...
View ArticleRoast baby lamb with anchovies, rosemary and lemon
Preheat oven to 165°C.For the sauce, using a pestle and mortar, pound the garlic very well and add the anchovies. Pound some more, then add the rosemary and pound to a paste. Add the white wine,...
View ArticleLamb with broad beans
If using mutton, put the meat into a bowl with the lemon juice or vinegar, 3 tablespoons of the olive oil and a pinch of salt. Leave overnight in the fridge, then rinse under running water, pat dry,...
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Steamed five-spice pork with taro (fen zheng rou)Steamed five-spice pork with...
You will need to marinate the pork overnight.
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Lemongrass pork ribs (suon nuong xa)Lemongrass pork ribs (suon nuong xa)
For the best results, marinate the ribs overnight and cook them on an unlined oven tray; lining the tray creates a steaming effect so the ribs won’t be as glossy and sticky.
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Spiced fish (samke harra)Spiced fish (samke harra)
Preheat oven to 180°C. Pat fish dry with paper towel, place on a greased and lined oven tray and season skin with salt. Brush fish with extra oil and bake for 25 minutes or until just cooked. Set aside...
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Veal cannelloni (cannelloni di vitello)Veal cannelloni (cannelloni di vitello)
To make filling, heat oil in a saucepan over medium heat. Add onions, garlic and chilli, and cook for 3 minutes or until soft. Add veal and cook, breaking up lumps for 10 minutes or until browned. Add...
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Pizza all’AndreaPizza all’Andrea
There is some debate to the origins of this dish, but many claim it was created in honour of Genovese admiral Andrea Doria.
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