Brussels sprouts with hazelnuts
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. There’s something about the flavour of sprouts that goes well with rich...
View ArticleFrench peas (petits pois Française)
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. Tiny petits pois, baby peas, are available frozen and are absolutely delicious...
View ArticleSugar-fried sweet potatoes
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. This naughty but gorgeous way of preparing sweet potatoes makes them irresistible.
View ArticleGinger julep
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. The idea of combining tender mint sprigs chopped with sugar and lemon in a...
View ArticleSmoked salmon with dill sauce and rye
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. This is an easy dish to prepare as finger food or a starter. Keep the salmon,...
View ArticleBaby potato salad
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. With a summery Christmas, light salads are a perfect side dish for your special...
View ArticleMadeleines
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. These plump little cakes are immortalised in Marcel Proust’s In Search of Lost...
View ArticleGougères
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. These festive pastries can also be made ahead of time, by shaping them on a...
View ArticleFinnish beetroot salad
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. Creamy with a little horseradish bite, this incredibly bright salad is...
View ArticleVanilla bavarois with raspberry coulis
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. Bavarois, or Bavarian cream, is a timeless classic and is the perfect choice...
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Fried fish with tartare sauceFried fish with tartare sauce
A delectable dish of tiny fried fish, called goujons – crunchy and mouthwatering – especially with homemade tartare sauce.Level of difficulty: Easy Special equipment: Deep-fryer
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Beef bourguignonBeef bourguignon
This hearty classic dish requires little effort and makes the most of flavourful but less tender cuts of beef.Marinating time: 24 hoursDrying time: 12 hoursStanding time: 1 hourLevel of difficulty:...
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Blackcurrant vacherinBlackcurrant vacherin
There is quite a lot of effort involved in creating this dessert, but I promise you that the finished result is worth it! Your guests will be delighted and you can enjoy many compliments – as well as a...
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Fermented fish and pork terrineFermented fish and pork terrine
Remove and discard the bones from the fermented fish. Dice the flesh and place in a mixing bowl with the pork, garlic, pepper and sugar. Mix together well, then stir in the whole beaten egg. Spoon the...
View ArticleRoasted pork belly marinated with five spice and preserved bean curd
Briefly dip the skin of the pork belly into boiled hot water, taking care to keep the flesh out of the water. Clean the skin by scraping the surface with a knife to remove the outer layer; the skin...
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Caramelised fish in young coconut juiceCaramelised fish in young coconut juice
Combine the marinade ingredients in a mixing bowl and mix well. Add the fish and turn to coat in the marinade, then cover and marinate for 10 minutes. Drain off and reserve the marinade. Place a wok or...
View ArticleTilapia fish salad
Combine the sweet and sour tamarind dressing ingredients in a bowl and mix until the sugar has dissolved. Set aside. Heat a barbecue chargrill or chargrill pan to medium. Chargrill the fish over a...
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Warm mango and prawn saladWarm mango and prawn salad
Bring a saucepan of water to the boil. Add the snow peas and blanch for 1 minute. Drain, briefly refresh in cold water, and then drain again. Slice the snow peas lengthways and place in a mixing...
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Crisp netted rice paper filled with prawn and taroCrisp netted rice paper...
Place all the net wrap ingredients in a mixing bowl. Add 500ml of warm water and whisk together until smooth. Allow to rest for 2–3 hours. Combine all the filling ingredients in a mixing bowl. Knead...
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Mud fish smoked with cassia bark and star aniseMud fish smoked with cassia...
Pour the rock salt into a large clay pot. Arrange the star anise and cassia over the salt, and then sit the fish on top. Cover the pot and place over a medium–low heat. Cook for 20–25 minutes, or until...
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