Baked snapper with chermoula
Previously, Out of Africa chef Hassan M’Souli revealed how to prepare the classic Moroccan dishes of chermoula and tomato salsa. Here, they're both used in a quick-and-tasty fish recipe.
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Autumn abaliniAutumn abalini
Kate Sumner, of Kangaroo Island Source, is known as the island’s most produce-driven chef. In this recipe, she uses the island’s baby abalone (also known as abalini), pan-fried in butter and Kangaroo...
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Baked fish (pesce al forno)Baked fish (pesce al forno)
John Picone takes inspiration from his Sicilian parents for this dish. He likes simple, uncomplicated food and this dish reflects the food he grew up with.Wine match Brash Higgins 'NDV' Nero d'Avola...
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Chilli-glazed lamb hamChilli-glazed lamb ham
Christmas lunch in Australia is often a riotous mix of summer seafood and unseasonal European favourites. The first time I tried lamb ham I was overwhelmed with the idea that this could be the answer...
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Rolled Burrawong farm rabbit with smoky bacon, creamed spinach and roasted...
The inspiration for this dish comes from a head chef I used to work for in Brisbane. We are still good friends and hope to work together again one day. I wanted to utilise the great rabbits available...
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Smoky paprika tripeSmoky paprika tripe
The Tripe Club in Fremantle, WA have been meeting for their monthly tripe lunches since 1986. Chef Ashley Ryan, of Clancy’s Fish Pub in Fremantle, has cooked many of their tripe lunches and is a firm...
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Pig’s head terrine with brains, yabbies, shallots and parsleyPig’s head...
The inspiration for this dish comes first with my absolute love for anything pork and also the depth of flavour and textures the head of the pig gives you. The first time I ever tasted pig’s head was...
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Autumn abaloneAutumn abalone
Kate Sumner, of Kangaroo Island Source, is known as the island’s most produce-driven chef. In this recipe, she uses the island’s baby abalone (also known as abalini), pan-fried in butter and Kangaroo...
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Homemade filo pastry with cheese and spinach filling (kloropita)Homemade filo...
The dough may be frozen at the end of step 3 for up to 2 months. At the restaurant David serves this dish with a spiced yoghurt and roasted capsicum and tomato sauce. For best results, start this...
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Baked meatballs in tomato sauce (souzoukakia)Baked meatballs in tomato sauce...
At the restaurant, David serves the baked meatballs in individual dishes.
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Turkish stuffed eggplants (imam bayldi)Turkish stuffed eggplants (imam bayldi)
At the restaurant, David drizzles the eggplants with a spiced yoghurt, which includes paprika, cumin, cinnamon and cloves.
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Herbed skordalia croquettesHerbed skordalia croquettes
At the restaurant, David serves these croquettes with ouzo-spiked mayonnaise.
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Caramel baklava ice-creamCaramel baklava ice-cream
For best results, start this recipe a day ahead.
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Bamboo and yanang soup (keng no mai sai yanang)Bamboo and yanang soup (keng...
Using a mortar and pestle, grind eschalots and lemongrass to a smooth paste. Place bamboo shoots, yanang leaf extract and chicken stock in a large saucepan. Bring to the boil, then reduce heat to low...
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Barley and yoghurt soup (tanabour)Barley and yoghurt soup (tanabour)
You will need to soak the pearl barley overnight.
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Fish soup (moqueca baiana)Fish soup (moqueca baiana)
Place fish in a large non-reactive shallow dish and toss well with juice of 1 lime and 1 tsp salt. Refrigerate for 30 minutes. Meanwhile, heat olive oil in a large heavy-based saucepan over medium...
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Meatball soup (giouvarlakia)Meatball soup (giouvarlakia)
Place beef, onion, 1 egg, rice, herbs, 1 tbsp olive oil, 1 tsp salt and 1 tsp pepper in a large bowl. Knead mixture until smooth. Using damp hands, form mixture into 30 meatballs, place on a large tray...
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Kale and potato soup with chorizo (caldo verde)Kale and potato soup with...
Heat olive oil in a large saucepan over medium heat. Cook chorizo for 2 minutes or until golden. Transfer to a plate. Add onion and garlic to the same pan and cook for 3 minutes or until onion softens....
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Deep-fried whole fishDeep-fried whole fish
To make the paste, using a mortar and pestle, grind all ingredients until smooth. Rinse fish inside and out under running water. Pat dry inside and out with paper towel. Using the tip of a sharp knife,...
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Portuguese custard tartsPortuguese custard tarts
These are best eaten on the day they are made. You will need a 12-hole (80ml/⅓ cup) muffin pan.
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