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Soft tofu hotpotSoft tofu hotpot
Korean soft tofu hotpot is your ultimate comfort food, especially during cold winter months. Fresh tofu in pork, seafood and chilli broth bubbling away in a clay pot will become a regular player on...
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Oysters with gin, dill and cucumberOysters with gin, dill and cucumber
Using local gin and dill with fresh oysters from Tasmania, this is a great recipe using some of Tasmania’s best produce.
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Lamb filo pieLamb filo pie
Greek cook and author Maria Benardis, founder of Greekalicious, shares her recipe for lamb filo pie. Pies are a Greek tradition and food since ancient times. Filo is a Greek pastry and its name...
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Octopus stewOctopus stew
Octopus is a very popular ingredient with the Maltese people, not surprising as they are surrounded by the bounty of the Mediterranean. This stew is a great example of Maltese cooking; it’s fragrant...
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Crème bruléeCrème brulée
In 1971 Jacky Frenot moved from France to Australia as a young chef. Forty years later, his passion for food is still alive. After several great experiences, he decided in 2011 to open the restaurant A...
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DhoklaDhokla
Dhokla is a very common and staple food in Gujarati households. I have learnt this recipe from my mother. She has broken some rules and modified the recipe to enhance the texture and ease of making it....
View ArticleFried plantain with refried beans and sour cream
It might sound like a very heavy dish, especially for breakfast and accompanied by a hot chocolate drink. However, according to chef Lilian Funes, not only do Latin American people ask for this dish at...
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Duck with glazed appleDuck with glazed apple
The Dutch love their game meat. Hunting is permitted in the Netherlands, but a hunting examination is obligatory in order to obtain a hunting licence. The season for mallard (duck) runs from August to...
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Three milk cakeThree milk cake
This is one of those desserts that nobody forgets. You can use this 'three milk cake' as a base for a dessert and change it every time you make it with different garnishes. From fruits to chocolate,...
View ArticleLentil and vegetable soup
Lentils are widely used in Moroccan cooking, being a base of many soups and tagines. Not only do they provide iron, they give richness to soups when cooked down. This healthy soup is vegetarian, but...
View ArticleMoroccan preserved lemon
Moroccan preserved lemon is becoming more popular in Australia. It is a kind of pickle, used to marinate or add during the cooking process. Moroccan chef Hassan M'souli, from Out of Africa restaurant,...
View ArticleChermoula marinade
Chermoula is the main marinade used in Moroccan cooking. A complex and exotic mix of fragrant spices and herbs it adds an instant flavour kick to beef, chicken or seafood. Chef Hassan M’Souli, from Out...
View ArticleTuna balls
Rich in texture, these tuna balls will impress your guests or your family for their simplicity and for their great taste.
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Fish pieFish pie
Maltese author Karmen Tedesco shares this recipe for a healthy fish pie. It’s healthy because instead of a normal pastry casing, there is a light layer of cooked potatoes. It’s also packed with oily...
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Coconut rocksCoconut rocks
Here chef Geert Elzinga, from Sydney’s Essen Restaurant, takes us right back to his childhood with coconut rocks. Popular in the colder months, they are perfect to have with a hot coffee or tea. It’s a...
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Spinach pieSpinach pie
This Uruguayan and Argentinian spinach pie actually has its origins in Italy. There is a huge variety of ways of preparing it; here we discuss the basic recipe. You can then add the flavours you prefer...
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CarapulcraCarapulcra
Carapulcra is a combination of cara, meaning face and pulcra meaning very clean – referring to the messy face many diners get when eating this delicious Peruvian dish. Potatoes and pork are cooked...
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Tagliatelle verdi all'alfredo gratinateTagliatelle verdi all'alfredo gratinate
Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. This...
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Tagliolini with squid ink sauce and calamariTagliolini with squid ink sauce...
Leonardo Gelsomino, from Melbourne's Yak Bar, shows us this delicate but flavour packed dish. This is a dish that carries some strong Sicilian and Venetian influences and has also been featured in a...
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Hot and fragrant crab (hong jiau xiang la xie)Hot and fragrant crab (hong...
Clean and prepare crabs. Heat oil in a wok over medium heat. Add chillies, garlic, ginger and spring onions. Cook, stirring, for 1 minute or until fragrant. Add crabs and toss to coat in chilli...
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