Chocolate mousse with cocoa nibs
This chocolate mousse is for any serious chocaholic. The silky-smooth feel from the pastry cream together with the melted dark chocolate gives an extra-rich flavour.
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Chocolate soufflé with hazelnut ganacheChocolate soufflé with hazelnut ganache
Named after the French word souffler, meaning to puff or blow, soufflés came about in the late 1700s in France when chefs began experimenting with meringue. The first published recipes started emerging...
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Beef short rib and meatball soup (dafina)Beef short rib and meatball soup...
The names and variations of this classic Jewish dish are infinite, although it is most commonly known as cholent (Yiddish) or hamin (Hebrew). Given the restrictions of the Sabbath, this is often eaten...
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Sticky clove bourbon hamSticky clove bourbon ham
Glazed ham studded with cloves is a traditional favourite recipe. The addition of bourbon to the classic Christmas ham adds another level of flavour. It's a great dish to cook at any time, so why wait...
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Clove, rose and mutton biryaniClove, rose and mutton biryani
You should be able to find dried rose petals in Middle Eastern stores or online, but if you can't, just leave them out. It is nice to finish this dish with fresh rose petals or other edible flowers,...
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Cheese, pistachio and prune cakeCheese, pistachio and prune cake
Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic. They are super-simple to make...
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Grapefruit and pepper meringue tartletsGrapefruit and pepper meringue tartlets
I like to add some freshly-ground black pepper to my meringue. It may sound odd, but the little spicy kick works really well with the acidity of the grapefruit curd.
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Snapper with white wine, green olives and parsleySnapper with white wine,...
Chef Giovanni Pilu says fish is traditionally cooked whole in Sardinia as this results in a more flavoursome and moist dish. Snapper is a good fish to cook whole as there aren’t too many small bones...
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Dutch harlinger apple cakeDutch harlinger apple cake
While this 5-layer apple cake takes a few hours to prepare it will impress even the most discerning cake lover. Stacking shortcrust, sponge, semolina cream, custard, apples and almonds there is...
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Slow-roasted chicken with mushroom sauceSlow-roasted chicken with mushroom sauce
Chef Geert Elzinga shares his modern take on a popular Dutch classic. Tender and moist with an earthy mushroom sauce, the long slow roasting ensures the meat just falls away from the bone.
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Filipino sweet sticky rice cakes (suman sa lihiya)Filipino sweet sticky rice...
Sticky rice cakes abound throughout South East Asia. In the Philippines, eating the local variation, known as suman, is a national pastime. Serve with latik sauce or a simple mixture of sugar and...
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Polish apple cake (szarlotka)Polish apple cake (szarlotka)
This delicate and buttery shortcrust is filled with spiced shredded apple then baked to golden perfection. Drain the apples of the excess liquid but don’t press down as this will compact the mixture...
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Chorizo and seafood paellaChorizo and seafood paella
Originating in Valencia, paella is one of the most traditional dishes in Spain. Recipes and flavours have been adapted over time to suit different regions and ingredients. This classic version teams...
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Korean sweet pancake with persimmon punch (hotteok with sujeonggwa)Korean...
Hotteok is a popular Korean street food eaten during the winter months. The yeasted dough is filled with sugar, cinnamon and nuts, flattened and cooked until crisp. Sujeonggwa is a traditional, cold...
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Chocolate, pear and rum mousse cakeChocolate, pear and rum mousse cake
A cake for the chocolate lover in all of us, this Dutch layer cake recipe sees rum poached pears sandwiched between chocolate sponge and a decadent chocolate mousse
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Carrot kheerCarrot kheer
A common fasting dish from the Indian province of Gujarat, carrot kheer is a sweetened milk dessert that is equally delicious served warm or cold. Be patient when reducing the milk as the simmering...
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Chicken congee (arroz caldo)Chicken congee (arroz caldo)
Filipino food is heavily influenced by Chinese cuisine yet all Filos consider arroz caldo part of the national food culture. The cumquats in this version add a new dimension to an often delicately...
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Three milks cakes (torta de tres leches)Three milks cakes (torta de tres leches)
Layering sponge, custard and meringue to absolute perfection, torta de tres leches is arguably one of South Americas greatest sweet exports. From Venezuela to Argentina, family recipes are passed down...
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Pigeon pea curry (toor dal)Pigeon pea curry (toor dal)
This recipe for a hearty pea curry infused with fresh spices comes from the rural villages in Gujarat. Since pigeon peas grow in the winter months it is typically a winter dish but in Australia pigeon...
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Imperial tofu soup (Pingqiao tofu)Imperial tofu soup (Pingqiao tofu)
The dish “imperial tofu soup”, also known as “Pingqiao tofu”, was served to the famous Qing emperor Qianlong during his royal visit to the town of Pingqiao in the eighteenth century. The silkiness of...
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