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Silken tofu with oolong teaSilken tofu with oolong tea
Inspired by the flavours of different teas, Varuni uses oolong tea to make tofu from scratch. The fragrance of the tea helps to create a balance of flavours created in her tea inspired bento box.Using...
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WA marrons with pear-and-parsley sauce, snow peas, pickled mushrooms and...
Using subtle beautiful flavours, head chef Mark Adler shares the stages involved in cooking a masterpiece for the stars.Wine match William Downie Pinot Noir 2010, Yarra Valley, VicNormally, you might...
View ArticleVeal kidney ragout with cress
Offal is not awful! That’s the message from chef Geert Elzinga, from Essen restaurant, who explains that there are many internal organs of animals that make fantastic ingredients, but they are often...
View ArticleYoghurt with speculaas cake
Chef Geert Elzinga, from Essen restaurant in Sydney, goes back to the rich trading history of the Netherlands for the base of this cake. Speculaas is made from all the spices the Dutch traders brought...
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BoconottiBoconotti
Emma D'Alessandro, head chef of Donovan's in Melbourne, shares this recipe for an Italian sweet. Boconotti, meaning "mouthful" or "bites", is said to have been invented around the late 1700s, when...
View ArticleCrispy lamb loin
A special dish for a delicate palette, this lamb recipe highlights two ways to prepare lamb, making a lamb "bacon", and preparing a lamb fillet with a rich sauce.
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Greek fisherman's soup (kakavia)Greek fisherman's soup (kakavia)
This fisherman’s soup is traditionally made by fisherman using small fish that were too small to sell at the markets, such as comber (hanos) scorpion fish (scorpions) and flying fish (helidonopsaro)....
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Baked taleggio eggs with preserved lemon and parsleyBaked taleggio eggs with...
This is inspired by the French dish “oeufs en cocotte”, which derives its name from the terracotta dishes in which the eggs are cooked. There are many variations, but Jay’s version is influenced by his...
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Baked chicken with haloumiBaked chicken with haloumi
Haloumi cheese has its origins in Cyprus and they began making it during the Byzantine period. It then received popularity in the Middle East and was also made there. It is traditionally made from a...
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Pumpkin piePumpkin pie
The pumpkin is said to have originated in North America, in particularly Mexico. It is believed that the word pumpkin originates from the word “pepon”, which is Greek for “large melon.” The French...
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Beef burgers (mpiftekia)Beef burgers (mpiftekia)
Mpiftekia are Greek burgers. They are larger than a meatball or “keftedes” and are often shaped into hamburger shapes and grilled, barbecued or baked. Sometimes the meat is placed around a souvlaki...
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Baked fetta parcelsBaked fetta parcels
When meat is baked in parcels it is referred to as “kleftiko”. This dish is sometimes referred to as fetta kleftiko. In Greek, kleftiko means to steal. It is said that when Greeks were fighting to gain...
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Slow-cooked lamb shoulderSlow-cooked lamb shoulder
If you are not in a rush and want to prepare a very special dish, this is it. There’s no doubting slow-cooking requires patience, but the result will be worth it. All the cooking is done in one oven...
View ArticleLocro
Locro is a hearty thick stew popular all over South America, and is a classic Ecuadorian dish. This is also a dish in Peruvian cuisine, which at one point held the centre of the Inca Empire. It is also...
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Spanish potato omeletteSpanish potato omelette
The Spanish potato omelette is known in Spain as "tortilla". It can be served by itself as a snack in a cocktail, or warm with a salad for dinner. It is one of the Spanish classics. It is healthy,...
View ArticleCheese fondue
Latin American and Spanish wines are a great combination for cheese fondue. You can prepare the fondue at home, and try the variety of wines that are now arriving to Australia from America. Learn how...
View ArticleRagu' di vitello
A typical Sunday lunch dish, this is usually made in large proportions given the time consuming cooking process and in order to have some delicious sauce ready to be used during the following days for...
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Napoli sauceNapoli sauce
In summer tomatoes are in abundance so they are preserved uncooked in bottles or jars so they can be cooked in the winter. Tomatoes are the base for most Sicilian dishes. The following recipe is my...
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Nonna's cicerchiataNonna's cicerchiata
Coming from the word “cicerchie”, which are grass peas (chickpea-like legumes); these little pastries are eaten around the time of carnival in February. The pastry has ancient origins from the Umbria...
View ArticleTomato salsa
Is salsa a salad, a sauce or something in between? This tomato salsa highlights the freshest ingredients and gives you a citrus kick with a lemony taste. It can be used as a topping or a side dish....
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