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Roasted red capsicum dipRoasted red capsicum dip
Roasted red capsicums are a staple of the Greek kitchen. Served with crusty bread, this dip works well as a snack or as part of a mezze platter. Level of difficulty: easy Season: All year round
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Seafood scialatelli (scialatielli ai frutti di mare)Seafood scialatelli...
Simmering the prawns shells in water for 30 minutes will make a rich stock that adds depth to the basil scented pasta. Translating as “fruits of the sea”, scialatielli ai frutti di mare traditionally...
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Dongpo porkDongpo pork
Originating in the Huangzhou province in China, Dongpo pork is rumoured to have been invented by the Chinese poet and scholar Su Dongpo while in exile. This modern version sees the pork steamed in a...
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Korean-style stir-fried squid (ojingeo bokkeum)Korean-style stir-fried squid...
A popular dish in Korea, this vibrant and spicy stir-fry derives it heat from Korean chilli powder known as kochugaru. Adjust the chilli to suit your own taste. Level of difficulty: easySeason: All...
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Stuffed red capsicumsStuffed red capsicums
These vegetarian capsicums are stuffed with rice, herbs and baharat, an aromatic spice blend used in Middle Eastern cuisine. Other commonly used stuffing ingredients include pine nuts, chickpeas, sumac...
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Ham steaks with peppered pineappleHam steaks with peppered pineapple
I am not a fan of ham and pineapple, on a pizza or anywhere else, unless the combination has been given some spice or sharpness. In this I do both, using vinegar and pepper to create a yin–yang effect...
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Baked beans with black puddingBaked beans with black pudding
I make baked beans all kinds of ways, but this one is a really rich, indulgent version, very much dependent on the quality of your pud.Soaking time: 8 hours Level of difficulty: easy Season: WinterYou...
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Big black pudding fry-upBig black pudding fry-up
I grew up with the occasional fry-up and still love it. Give me a plate of fat bacon, sausages, and black pudding, with a well-browned piece of fried bread, and I’m in heaven. Just don’t make me move...
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Ploughman’s lunch platterPloughman’s lunch platter
I spent many a lunch in the UK looking for a ploughman’s lunch that would satisfy a teenage boy with a penchant for exercise. Most were small and ordinary. A real ploughman’s should have meat, cheese...
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Minestrone with lardoMinestrone with lardo
A good minestrone is one that has the feel of the season. In spring it may have peas and asparagus. In winter, cabbage and more beans. I like to add a paste of lardo and herbs, a cross between a...
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CiccioliCiccioli
Yum. You know that gorgeous flavour of crackling from good roast pork? Well, when you render down fat to get pure lard, you end up with small crunchy bits that the Italians call ciccioli (pronounced...
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Pan-fried kassler with colcannonPan-fried kassler with colcannon
A bit of cross-cultural liberty has been taken with the cured smoked loin. I love the flavour of potato with kale or cabbage, known in Ireland as colcannon, and a little browning in the pan adds a...
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Roast pork with homemade apple sauceRoast pork with homemade apple sauce
Good roast pork is a matter of starting well with good meat. In my view, older breeds that can free range have more inherent flavour — and better flavour. Then it’s a matter of treating the meat with...
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Hristina’s sour cherry strudelHristina’s sour cherry strudel
This stunningly easy recipe comes from a wonderful cook and friend, Hristina, who lives in Hobart and harvests and pits her own cherries in the Huon Valley every January. If you’re using frozen...
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Pasta griciaPasta gricia
If you thought pasta needed a sauce, then you probably haven’t been using the best cured meats, the best pasta and the best cheese. A secret is in using some of the cooking water to moisten the pasta...
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Roast chickenRoast chicken
One of the best ways to keep a roast chicken moist, especially the breast, is to wet-roast it, so part of the time the breast is lying down. Some of our chickens are so rangy, with such long legs and...
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Maria’s mushroom sauceMaria’s mushroom sauce
Maria was taught to cook by her father using a commercial wood-burning 3 metre stove. He used Escoffier’s Ma Cuisine cookbook to teach her the classic way to build a sauce to be used for steaks “a la...
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Ross’s pulled porkRoss’s pulled pork
This recipe was given to my family when we lived in America, by neighbours from South Carolina. It’s a part of the American-style barbecue that’s best slow-smoked for 12 hours, but this recipe has been...
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Newlands sauce (Sadie’s great-grandma’s tomato sauce)Newlands sauce (Sadie’s...
My partner Sadie’s family comes from a property called Newlands in western Victoria. Her great-grandma, Annie Macmeikan, passed her recipe down through the family. It’s still being made by Sadie’s dad,...
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Nick’s grandpa Steve’s tomato sauceNick’s grandpa Steve’s tomato sauce
Celebrating Australia’s love of rhyming slang, Nick’s family only ever calls this sauce “dead horse”. Nick inherited his grandparents’ handwritten cookbook and in it was this recipe, dated 1933 and...
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