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Sweet and sour fish (mahi-e aflatuni)Sweet and sour fish (mahi-e aflatuni)
To make spice mix, using a mortar and pestle, grind rosebuds until coarsely ground. Combine with cinnamon, cardamom and cumin, and set aside.Preheat oven to 210°C. Melt 2 tbsp ghee in a saucepan over...
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Slow-roasted pork bellySlow-roasted pork belly
Level of difficulty easySeason WinterFeatured as part of our Cooks and their Books series.
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Vegetable and noodle soup (ash-e reshteh)Vegetable and noodle soup (ash-e...
To make fried mint and garlic, heat oil in a frying pan over medium heat. Cook onion and garlic for 4 minutes or until golden. Add turmeric and mint, and cook for 1 minute or until fragrant. Set...
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Semifreddo mascarpone (Semifreddo al mascarpone)Semifreddo mascarpone...
Level of difficulty mediumSeason All year roundCooling time Approx ten minutesFreezing time 6 hours or overnightFeatured as part of our Cooks and their Books series.
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Pork-stuffed sauerkraut rolls (arambasici)Pork-stuffed sauerkraut rolls...
At his restaurant, Ino uses mince made from beef and pork neck, which adds more flavour to the rolls. This is best made a day ahead.
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Rags to pesto (Stracci ai pesto)Rags to pesto (Stracci ai pesto)
Level of difficulty easySeason All year roundFeatured as part of our Cooks and their Books series.
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Scampi in garlic, tomato and white wine sugo (skampi na buzaru)Scampi in...
This is a typical fisherman’s recipe that’s simple but still very special. Traditionally, the scampi are eaten with your hands, so make sure you provide finger-dipping bowls. Alternatively, cut the...
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Panna cotta with gorgonzola and honeyPanna cotta with gorgonzola and honey
Level of difficulty mediumSeason All year roundCooling time 5-10 minutes Setting time 3-4 hoursFeatured as part of our Cooks and their Books series.
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Asparagus risotto (rizot od sparoga)Asparagus risotto (rizot od sparoga)
Croatia shares some similarities with Italian cuisine, and risotto is common around the coast.
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Potato doughnuts (fritule)Potato doughnuts (fritule)
Each village and town in Dubrovnik and Istria has its own fritule recipe, which claims to be the original and the best. This one is made with potatoes and it works really well. Serve fritule with dried...
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Dalmatian rabbitDalmatian rabbit
If using one 2 kg rabbit, marinate the meat overnight.
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Cardamom and orange cupcakesCardamom and orange cupcakes
You will need a 12-hole (125 ml) muffin pan and 12 patty cases for this recipe.
View ArticleFrench onion soup (soup l'oignon)
So simple, so perfect – this is a recipe that can make the world seem alright again. It originated as a hearty soup for Paris market workers who needed to warm themselves up on cold mornings. France...
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Greek baked beans (gigantes plaki)Greek baked beans (gigantes plaki)
Translating as ‘giant beans’ and traditionally served as part of a meze, gigantes plaki can also satisfy as a stand-alone main. Traditionally cooked in an earthenware pot, this recipe uses petimezi...
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Flounder with asparagusFlounder with asparagus
Flounder may be an unfamiliar fish for many Australians, but chef Geert Elzinga from Essen Restaurant says it's well worth a try. Fish is on the menu at least once a week in the Netherlands.Level of...
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Crumbed lamb cutletsCrumbed lamb cutlets
Cookbook author Maria Benardis cites Anogia, Crete, as the best slow-cooked lamb that she has ever tasted. This recipe is a great deal faster to prepare than that of Anogia, but it's equally as...
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Perfect pizza doughPerfect pizza dough
Pizza master Valerio Calabro uses fresh yeast and a long fermentation time to ensure a pizza dough that is full flavoured and extremely light. If you don’t have an electric mixer, try the traditional...
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Hazelnut cakeHazelnut cake
Every self-respecting Dutch baker has a version of this hazelnut cake. Chef Geert Elzinga from Sydney's Essen Restaurant shares his version of this classic dessert, which features a delicate hazelnut...
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Yellow pea and duck soupYellow pea and duck soup
In the Netherlands, soups are not only served as a starter but often as a main meal with bread. This upmarket soup uses yellow split peas, regarded as a luxury ingredient in the Dutch household, in...
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Marinated lambMarinated lamb
A dish that relies and succeeds on little more than the flavour of lamb and salt. The leg is brined for 24 hours before being slow roasted, making for a succulent and juicy Sunday roast. Be care not to...
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