Tahini and pine nut cookies
In a mixer, beat the butter and sugar for 5 minutes or until light and creamy. Reduce the speed of the mixer and add vanilla, mixed spice, salt, orange zest and tahini. Slowly mix into a smooth...
View ArticleChristmas pudding
Sift together the flour, mixed spice and ground nutmeg.In a large bowl, combine the sultanas, raisins, currants, mixed peel, glace cherries, brown sugar, breadcrumbs, apple, ground almonds and the...
View ArticleWafer halva cake
Place the milk in a saucepan over high heat and bring to the boil. Reduce heat to low, add the chocolate, stirring constantly, for 3 to 5 minutes or until smooth. Gradually add the halva, stirring...
View ArticleGingerbread house
Gingerbread doughWhisk together the dry ingredients (flour, ginger and spices) in a large bowl, set aside. Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well...
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Stir-fried eggplant (yu xiang eggplant)Stir-fried eggplant (yu xiang eggplant)
Stir-fried eggplant is cooked here with chilli, garlic and ginger with hot, salty and sweet results.
View ArticleRed braised pork
The key to this dish, says chef Yichun Chen, is to keep the skin on the pork pieces, which adds flavour. The pork meat is matched well with the sweet sugar and dark soy sauce, giving the dish fabulous...
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Stir-fried pork with sweet pasteStir-fried pork with sweet paste
This stellar favourite among Chinese eaters is renowned for its sweet flavour and smooth texture.
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Swordfish involtiniSwordfish involtini
Chef and author Dominique Rizzo shares her recipe for swordish involtini with SBS Radio’s Matteo Rubbettino.This recipe is a rendition of the sarde beccafico, stuffed baked sardines, although this is...
View ArticleChicken and pork adobo (adobong manok at baboy)
One of the Philippines’ most treasured dishes is also its best known overseas. Adobong manok at baboy, chicken and pork adobo, combines favourite flavours of mixed meat, native vinegar and soy sauce,...
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John Dory fillet with fennel, orange and herb saladJohn Dory fillet with...
Melbourne chef Mirco Speri shares this recipe for John Dory fillets, which is heavily influenced by the Sicilian use of swordfish and blood orange salads.
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Broad bean pesto on crostiniBroad bean pesto on crostini
Lucio Galetto owner of Sydney’s Lucio restaurant show us how to prepare an Italian dish which highlights fresh produce – broad bean pesto on crostini, or salsa marò. This dish can only be done with...
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Roast stuffed chicken (rellenong manok)Roast stuffed chicken (rellenong manok)
Come Christmas, the Filipino table is laden with special dishes. Taking pride of place is rellenong manok – an indulgent preparation of roast chicken stuffed with ground pork, chorizo, olive and more.
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Christmas log (bûche de Nöel)Christmas log (bûche de Nöel)
Pastry chef Marc Frissard moved to Australia 10 years ago. In 2010, he opened his own French patisserie called Gateaux by MF in Melbourne.In his pastry, which is also a little French cafe, you can...
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BuffwadaBuffwada
Sydney chef Milan Mehta began his career working in five-star hotels in Ahmedabad in the western Indian state of Gujarat. Here, he presents recipes which reveal the surprising, unique flavours of...
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Ricotta and black cabbage gnocchi with quail raguRicotta and black cabbage...
This is a recipe that exalts some of the best ingredients largely available in Tuscany.
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Strozzapreti with wild boar and mushroom sauceStrozzapreti with wild boar and...
Chef Michele Usci and restaurant owner Tony Nicolini from Melbourne’s D.O.C Italian restaurant give us insider tips on how to prepare strozzapreti with wild boar sausages and mushroom sauce. This is an...
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Lotus root, yam and bitter gourd curryLotus root, yam and bitter gourd curry
To make the bitter gourd curry, soak the gourd in salt and extra turmeric for a few minutes. Squeeze out the water and set aside the gourd.Sautee the onion and mustard seeds until the seeds splatter....
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GazpachoGazpacho
It looks like a soup, it tastes like a soup, but Spanish people have it as a drink. It is very fresh, healthy, and is an explosion of flavours. It's Spanish gazpacho and it's very easy to prepare....
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Onion-fish soup (encebollado de pescado)Onion-fish soup (encebollado de pescado)
Onion-fish soup is the Ecuadorian hangover cure. To learn how to prepare it at home, we talk to Maribel Lara.
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Risotto with crab and asparagusRisotto with crab and asparagus
Chef Mirco Speri introduces us to a typical recipe from Veneto, specifically from the area nearby Verona, with some little "innovations".
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