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Hervey Bay scallops with kingfish tiraditoHervey Bay scallops with kingfish...
It is extremely important that the seafood used for this dish is as fresh as possible, as it is a sashimi-style dish. Tiradito means to “throw” or to “place” which refers to the plating of this dish....
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Steamed corn cakes (humitas)Steamed corn cakes (humitas)
Known as “the bread of the Incas”, humitas is a traditional food enjoyed throughout South America and a delicacy that dates back to pre-Hispanic times. Traditionally, in the central Andes region of...
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Smoky sautéed beef and vegetables (lomo saltado)Smoky sautéed beef and...
Sautéing over very high heat and flaming the meat gives this dish its characteristic smoky flavour; saltado means “to sauté”. It is important to have all the ingredients prepared before you start this...
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Huanta-style roasted alpaca shoulderHuanta-style roasted alpaca shoulder
While alpaca meat is not yet available commercially in Australia, it is much sought after by chefs. Prized for its delicate flavour, alpaca meat offers a great alternative to lamb. Standing time: 4...
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Peruvian caramel and liqueur meringue (suspiro de limeña)Peruvian caramel and...
Translating to “sigh of a woman” and dating back to the 1800s, this is one of the best-loved traditional Peruvian desserts. The very slow cooking process results in a golden, silky smooth caramel-like...
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Bulghur kofteBulghur kofte
Bulghur is a type of cereal made from wheat, not too dissimilar to couscous. It is used in the Middle Eastern dish, tabouleh. Here it is used to make a crust for lamb kofte, which are sausage-shaped...
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Cypriot Easter bread (flaounes)Cypriot Easter bread (flaounes)
This recipe involves two hours of preparation, but you can lighten the workload by asking friends or family to help. There’s enough for 50 pieces — more than enough to go around! Resting time: 1 hour...
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Semolina cake with lemon syrup (kalo prama)Semolina cake with lemon syrup...
Semolina is a wheat product often used in Cypriot cooking. Here it is used to make a kalo prama, which translates to mean “good thing”. Level of difficulty: easy Season: All year round
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Slow-cooked oven-baked lamb (kleftiko)Slow-cooked oven-baked lamb (kleftiko)
In keeping with the laid-back nature of cooking outdoors in a fourno, there are no specific quantities in this recipe, meaning you can very easily make it for as many or as few as you need. Work on one...
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Stuffed grape leaves (koupepia)Stuffed grape leaves (koupepia)
Ifigenia uses the same filling she makes here to stuff pumpkin flowers, which she cooks on top of the koupepia and serves together with Cypriot bread to mop up the juices. Level of difficulty: medium...
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Cypriot sausages (sheftalia)Cypriot sausages (sheftalia)
Sheftelia is usually served a mezze. Top with parsley, red onion and a generous squeeze of lemon juice and serve with grilled oiled pita bread. Level of difficulty: medium Season: All year round
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Sticky chicken (chicken adobo)Sticky chicken (chicken adobo)
The key ingredients in authentic Filipino chicken adobo are vinegar and soy sauce. The word “adobo” is derived from the Spanish word meaning “sauce” or “marinade”, and the word has been used to refer...
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Halo-haloHalo-halo
This popular Filipino dessert is created with shaved ice and evaporated milk, plus a variety of other ingredients according to taste. Macapuno is a type of coconut with no water, as it is completely...
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Oxtail stew (kare kare)Oxtail stew (kare kare)
Annatto powder is derived from plant seeds and is used to add flavour and vibrant yellow-orange colour to all sorts of dishes. Take care when handling, as it can stain skin and fabrics. Level of...
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Rice noodles with prawns (pancit palabok)Rice noodles with prawns (pancit...
Filipino tsitsaron comes from the country’s Spanish influence, where fried pork rinds are very popular. Filipino recipes for tsitsaron often use chicken or beef to make other versions of crispy fried...
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Mixed vegetables (pinakbet)Mixed vegetables (pinakbet)
Kabocha is also known as Japanese pumpkin. It is a winter vegetable and tastes quite sweet. It is used in soups, stews, tempura and desserts. Level of difficulty: medium Season: Winter
View ArticleMaple nut "cheese" cake
This is my favourite dessert at the moment and I wonder if I will ever tire of it. The soaking liquid from the nuts is full of nutrients so don’t throw it away. Either drink it yourself or give your...
View ArticleBouillabaisse
This is definitely one of my favourite dishes. It’s light and tasty and it’s also one of the few times I cook with tomatoes. Feel free to add other seafood such as scallops or calamari rings. For an...
View ArticleMalay tempeh noodles
There are a few steps to this dish, but once you have all the components prepared, it’s just a matter of tossing it all together — like a stir-fry. It’s worth the little bit of effort it takes for a...
View ArticleAlmond and banana pancakes
I have used three different flours in this recipe, but you can use only one or two if you like — just have the final quantity equal 2 cups. The fruit provides sweetness, but add ¼ cup grated coconut...
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