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Risotto alla MilaneseRisotto alla Milanese
We served this traditional dish from Milan with vongole (clams) as they are widely found on the Ligurian coast.
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Fish with green beans, basil and pine nuts (merluzzo al basilica)Fish with...
Toss fish with half the lemon juice and white wine in a shallow bowl. Cover with plastic wrap and refrigerate for 20 minutes. Drain fish, reserving marinade. Transfer fish to a plate and place reserved...
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Russian fish soup (ukha)Russian fish soup (ukha)
This is believed to be Russia’s oldest recorded soup. Traditionally, several fish varieties are added to maximise flavour.
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Zabaglione with macerated raspberriesZabaglione with macerated raspberries
Macerate the raspberries a day ahead. This dessert can be served warm or cold. To serve it cold, continue whisking off the heat until it cools.
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Ribbon egg pasta with prawns and pesto (trenette al pesto)Ribbon egg pasta...
This dish is classically Ligurian, combining trenette pasta with pesto, which originated in Genoa, Liguria’s capital. While trenette (which is rectangular in shape instead of flat like linguine) is...
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Figs with labneh and basturmaFigs with labneh and basturma
Shane uses black Genoa figs when they are in season for their sweet, rich flavour; we’ve reconstituted dried ones. Shane also makes his own labneh (see recipe below), but for convenience, we’ve used...
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Cardamom-and-butter-poached salmon with vanilla...
Fasoulia is a bean dish that exists and varies across the Mediterranean and Middle East. Soak the beans overnight. You will need a sugar thermometer for this recipe. The salmon is cooked sous-vide,...
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Barramundi with crunchy chickpeas and prawns, and halva mayonnaiseBarramundi...
At the restaurant, Shane serves this dish with pumpkin and cumin purée. Soak the chickpeas overnight. Store leftover halva mayonnaise in an airtight container in the fridge for up to 1 week.
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Cherry clafoutisCherry clafoutis
You will need 4 x 12cm shallow ovenproof dishes. Alternatively, use a 1L shallow dish and bake for 25 minutes.
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RatatouilleRatatouille
From the south of France, ratatouille is a simple dish that sings with the flavours of summer vegetables – capsicum, tomato, zucchini and eggplant. Guillaume likes to cook the vegetables separately and...
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Coq au vinCoq au vin
Melbourne chef Jacques Reymond is from the Bresse region where the world’s best chickens are raised. Start this recipe a day ahead.
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Scallops with confit of leek and caviarScallops with confit of leek and caviar
Melt butter in a saucepan over low heat and add the leeks and ¼ tsp salt. Cook very gently for 1 hour or until completely soft, without allowing the leek to colour. Drain off any excess butter and...
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Lemon madeleinesLemon madeleines
You will need a 12-shell madeleine mould. Alternatively, use mini muffin pans.
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BorschBorsch
Place pork ribs, halved onion, bay leaves, peppercorns, 1 tsp salt and 3L water in saucepan over high heat. Bring to the boil, then skim any scum from the surface. Reduce heat to low, cover and cook,...
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Stuffed pork cutlets and sour cream sauceStuffed pork cutlets and sour cream...
This dish that marries classic Ukrainian ingredients is one of Ukrainian-Australian Sonja Bernyk’s family recipes. The leftover pork bones may be used to make stock, and will keep, refrigerated, for up...
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Farm-cheese cake with cherry compote (syrnyk)Farm-cheese cake with cherry...
To make compote, combine sugar, lemon juice and 250ml water in a saucepan over medium heat and cook, stirring, until the sugar dissolves. Increase heat to high, add cherries and bring to the boil. Cook...
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Custard apple smoothie (sinh to mang cau)Custard apple smoothie (sinh to mang...
Heat sugar and 200ml water in a small saucepan over medium heat. Stir until sugar dissolves, then increase heat to high and cook for 3 minutes or until slightly reduced. Allow syrup to cool completely....
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Warm custard apple salad with salt and pepper squidWarm custard apple salad...
Lay squid tubes on a chopping board and run a knife from top to bottom to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice into 1cm-wide strips. Place in a bowl....
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Fried chicken stewed in sweet soy sauce (semur ajam)Fried chicken stewed in...
Joint the chicken into 8 pieces and pat dry with paper towel. Heat the oil in a heavy-based pan (or enough to cover the chicken halfway) and place over high heat. When oil is hot, add chicken in 2...
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KimchiKimchi
There are hundreds of different types of kimchi (a traditional fermented Korean dish). And like sushi, you're supposed to have years of experience and skills to make "good kimchi". However, this is a...
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