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Chargrilled calamariChargrilled calamari
Pull away the squid’s head, slice it open and remove the guts, cartilage and ink sac. Pat both sides dry with kitchen paper or tea towel. Pound the chillies in a mortar and pestle. Mix the salt and...
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Fine noodles with green prawnsFine noodles with green prawns
In a small saucepan, add the oil and garlic chives and bring to a simmer. Stir and then take off the heat and transfer the garlic chive oil to a bowl. Thread each prawn onto the skewer and chargrill...
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Chicken satay (sate orob)Chicken satay (sate orob)
This is a popular satay that is often sold at night markets around Bali. The distinct flavour and subtle aroma of the marinade is particularly delicious — especially if you let the chicken marinate...
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Green fried rice (nasi goreng hijau)Green fried rice (nasi goreng hijau)
Nasi goreng is enjoying a curious renaissance, appearing in all shapes and sizes across the archipelago in oh-so creative combinations of meats, herbs and garnishes. If you wander through the food...
View ArticleCoconut panna cottas
Elegant, ivory white and melt in the mouth, this sublime treat is a blend of coconut and pandan — Asia’s classic dessert duo — tinged with the seductive surprise of orange. There is just enough...
View ArticleSalade Lyonnaise
A simple everyday salad straight from my native county, Franche Comté. Most of you would not know it, as my English friends speed up from Paris to the south of France and in doing so, bypassing one of...
View ArticleBresse chicken with red wine vinegar
A little jewel of family cuisine. Again the success of this dish depends very much on the quality of the ingredients. Try to choose free-range or organic chicken and also a good red wine vinegar, the...
View ArticleChocolate crumble tart
A different way to make a lovely chocolate tart or crumble. Freezing time: 30 minutes Chilling time: 2 hours Level of difficulty: Medium Special equipment: 18cm tart ring Planning ahead: This dessert...
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Stir-fried salt bush leaves with biodynamic garlic and organic...
I just love Outback Pride founders Mike and Gayle Quarmby’s salt bush leaves (pictured). Mike spent 12 years alongside the CSIRO developing a special strain of salt bush for the gourmet food industry...
View ArticlePreserved roast tomatoes
Choose tomatoes that are grown and ripened in dirt, that have never been refrigerated and are more fleshy than juicy, in other words, egg or Roma-style tomatoes. We partially dry them, which means they...
View ArticleRoss’s ricotta tart
Ross kindly gave up his ricotta tart recipe. It’s almost like a shortcake mixture sandwiching lightly sweetened ricotta.
View ArticleLamb and pine nut kibbeh
It is important to use a good-quality burghal when making kibbeh. Use an unbleached fine grain and soak it in cold water until it is fully reconstituted so it won’t absorb the lamb juices and dry out...
View ArticleTurkish delight filled doughnuts with rosewater honey
If you have ever had the pleasure of strolling through Melbourne’s Queen Victoria Market on a busy Sunday afternoon, you will understand the magnetic drawing power of the hot jam doughnut van. The...
View ArticleFilipino sour soup (seafood sinigang)
This is a traditional Filipino stew containing seafood and vegetables, with a strong tamarind flavour. When I first came across this dish, I immediately fell in love with it. I probably do not add...
View ArticleJaffna banana split
I arrived in Jaffna in Sri Lanka just after the end of the civil war, things were still tense there and we were the first film crew allowed to enter the region and film in the past thirty years. During...
View ArticleOnion tart
This dish is a tribute to the magnificent region of France where I come from, and one day you must make it part of one of your dinner parties! Chilling time: 1 hour Resting time: 10 minutes Level of...
View ArticlePork chop ‘maman blanc’
This is the best meat in the world, cooked the way my mother would do it. These great women cooks understood an important, basic technique: pan-frying meat in such a way that you can create the most...
View ArticleRum baba
A classic dessert of small yeasted cakes soaked in a vanilla kirsch syrup. Proving time: 1 hour Level of difficulty: Medium Special equipment: Electric mixer with paddle attachment; 20 x 5.5cm round...
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Marron, cured beef and wild sea floraMarron, cured beef and wild sea flora
Marron are one of the largest freshwater crayfish in the world and are native to Western Australia. Extreme care must be taken with live marron if they are being prepared outside of WA. The live trade...
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Pork chop "maman blanc"Pork chop "maman blanc"
This is the best meat in the world, cooked the way my mother would do it. These great women cooks understood an important, basic technique: pan-frying meat in such a way that you can create the most...
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