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Spring pavlovaSpring pavlova
The secret of a pavlova is in the cooking. The oven must not be too hot or too low – you want the pav to be crunchy on the outside without being too browned. Beginners may have to practise a couple of...
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Strawberry sorbet with vanillaStrawberry sorbet with vanilla
Make this tantalising sorbet when the fruits are at their best, meaning when you smell their sweet fragrance as soon as you enter the greengrocer's. The sorbet is best eaten freshly made, but keeps...
View ArticleChicken and rice casserole with pine nuts
Heat oil in a non-stick saucepan and stir-fry onion and bacon for 1 minute. Add chicken pieces and stir-fry for 3 minutes before adding the peas, rice and stock. Season with salt and pepper and stir...
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Spring suckling lamb with rosemary polentaSpring suckling lamb with rosemary...
"Abbacchio", Italian for suckling lamb, is a typical dish from Lazio, and often prepared for Sunday lunches with the whole family.
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Barbecued Mexican meatBarbecued Mexican meat
Margarita Domínguez comes from the north of Mexico, where the meat barbecued the Mexican way reigns. This is also the favourite dish of the current President of Mexico, Felipe Calderón.The sauce and...
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Couscous, asparagus and chickpea saladCouscous, asparagus and chickpea salad
This recipe is a summer dish that's healthy and easy to prepare. Chef Hassan M'Souli from Sydney's Out of Africa restaurant shares his recipe for a salad of couscous, asparagus and chickpeas.
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Beetroot-marinated kingfish carpaccioBeetroot-marinated kingfish carpaccio
Chef Nathan Morphett and Franceso Ravanelli from Melbourne’s Il Solito Posto share their recipe for beetroot-marinated kingfish carpaccio. Although it takes a day to prepare, this seasonal Italian...
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Stuffed chillies in walnut sauceStuffed chillies in walnut sauce
Neri López shares this Mexican classic: poblano chillies in walnut sauce. The large chillies are cooked, stuffed, and cooked again, then finally served in a sumptuous walnut sauce.
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Minted lamb and mushroom kebabsMinted lamb and mushroom kebabs
Chef Hassan M’Souli from Sydney's Out of Africa introduces this recipe for Moroccan minted lamb and mushroom kebabs. This is a great example of a Middle Eastern salad that's easy to prepare (it can be...
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Spiced tunaSpiced tuna
Chef Hassan M’Souli from Out of Africa explains the key to cooking with tuna is to keep the cooking time short, don’t overcook the tender flesh of the fish. This inventive take uses a powerful mix of...
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Smoked eel parcelSmoked eel parcel
No wonder the Dutch love their eel – it's one of the most versatile fish. When smoked, it's meaty and delicate at the same time. Here, it is served a hot surprise parcel. Chef Geert Elzinga takes...
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Green beans with fetta dressingGreen beans with fetta dressing
Traditionally, green beans feature in various casseroles with meat, poultry, potatoes and lots of tomatoes.Green beans, along with other varieties, have being consumed in Greece since Ancient...
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Pumpkin tortelliniPumpkin tortellini
Head chef Nathan Morphett and Franceso Ravanelli from Melbourne’s Il Solito Posto shares a recipe for pumpkin tortellini. Nathan describes making the pasta from scratch as "a labour of love" that,...
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Mrs Maria's stuffed tomatoesMrs Maria's stuffed tomatoes
Mrs Maria is a dear friend of my aunt Stavroula. She gave me this recipe to include in my cookbook, My Greek Family Table.Mrs Maria was born in Kos, one of the islands in the Dodecanese. Kos is the...
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Fetta-and-yoghurt dipFetta-and-yoghurt dip
Place the fetta and spring onions in a mortar and pestle, or blender. Pound or pulse until smooth. Add the olive oil and yoghurt, and mix well.Transfer to a bowl. Drizzle with the remaining olive oil....
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Zucchini-and-haloumi frittersZucchini-and-haloumi fritters
The zucchini, or squash as it is also referred to, is native to the Americas. Christopher Columbus originally brought seeds to the Mediterranean region and Africa. The Italians cultivated many...
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Fried crumbed tomatoesFried crumbed tomatoes
Tomatoes are extremely versatile and there are hundreds of varieties: green, yellow, orange, tiny to huge, spherical to irregular, juicy or not, acid or sweet or balanced, strongly flavoured or not......
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Tomato, fetta and basil saladTomato, fetta and basil salad
One of the main ingredients in this salad is basil – the crowning herb in Greek cuisine. Basil is one of the most sacred symbols of Christianity and it is used in the Greek Orthodox Church to bless its...
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Summer chickpea saladSummer chickpea salad
The chickpea is said to have first grown in Ancient Egypt. In classical Greece, they were called “erébinthos” and eaten as a staple, a dessert or consumed raw when young. Nowadays, in Greece, chickpeas...
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