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Spicy pulled pork rolls with coleslaw and barbecue sauceSpicy pulled pork...
Dry rubbed and slow roasted for 12 hours these pulled pork rolls are smoky, spicy and perfectly balanced by the accompanying coleslaw. Prepare the pork ahead of time then gently warm the shredded meat...
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Apple-and-fig cakeApple-and-fig cake
With no butter or sugar this gently spiced, Maltese apple cake allows the natural sweetness of the fruit shine through. A dollop of whipped cream is literally the icing in the cake.
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PanzerottiPanzerotti
Traditionally from Puglia, this dish is little known in Australia yet it’s a popular Italian snack. Filled with savoury or sweet combinations, panzerotti are deep fried until golden and ever so...
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Polish sourdough breadPolish sourdough bread
Sourdough bread is an integral part of Polish life. Polish towns are full of piekarnias (bakeries) as bread is eaten for breakfast and supper, as a snack or as a main meal. This recipe takes a delicate...
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Char siu pork bellyChar siu pork belly
Resting time 10 minutesMarinating time OvernightCombine soy sauce, rice vinegar, hoisin sauce, sugar, garlic and five-spice powder in a non-reactive bowl. Add pork belly, toss to coat, cover with...
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Îles flottantesÎles flottantes
Îles flottantes (floating islands) are the perfect finish to any rich meal. Make the crème anglaise in advance to save time, and have fun with your own choice of flavourings.
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Fish with lemon and brown butter sauceFish with lemon and brown butter sauce
I use lemon sole for my poisson meunière, but why not try Pacific halibut or even trout? The lemon and brown butter sauce makes a delicious accompaniment to the delicate fish flavours.
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Pistou soupPistou soup
A light, spicy twist on a traditional summer vegetable soup. French “pistou” is a distant relative of the Italian pesto, but my version reflects the Vietnamese influence on modern French food.
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Mini venison WellingtonMini venison Wellington
In this venison version of the traditional beef Wellington, I’ve found the Armagnac’s caramel flavours work beautifully with the natural sweetness in the onions.
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Horse and carriage punch a la Simon FordHorse and carriage punch a la Simon Ford
Dissolve the sugar in a punch bowl with the dry gin, triple sec, elderflower liqueur, lemon juice and cold tea, and stir to combine. Add ice and top with the sparkling wine before serving. Garnish with...
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Tours nougat cakeTours nougat cake
This speciality from the town of Tours is not actually nougat, but a cake filled with fruit and a type of almond meringue called macaronade (macaron mixture). You will need a 20 cm fluted tart pan with...
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Pain bagnatPain bagnat
My mother used to prepare this dish for us kids, wrapped in paper and tied with string, whenever we went fishing or mushroom hunting in the forest.
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Glutinous rice parcels with porkGlutinous rice parcels with pork
The tradition of eating zongzi (sticky rice parcels) during the Dragon Boat Festival is still very much alive. The festival is held to honour Qu Yuan, a patriotic poet who threw himself into a river...
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Choripan with chimichurriChoripan with chimichurri
Difficulty EasySeason All year roundTo make chimichurri, place all ingredients and ½ tsp salt in a bowl, stirring to combine. Set aside. Butterfly open chorizo, removing skin if necessary. Heat a...
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Coconut rocksCoconut rocks
Here chef Geert Elzinga, from Sydney’s Essen Restaurant, takes us right back to his childhood with coconut rocks. Popular in the colder months in the Netherlands, these little coconut meringues with a...
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Beef burgers (mpiftekia)Beef burgers (mpiftekia)
Mpiftekia can be shaped into patties, wrapped around a skewer or shaped into ovals and grilled, baked or fried. Serve with a simple salad, tzatziki and lemon, or pack into pita bread and eat like a...
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Baked chicken with haloumiBaked chicken with haloumi
Chicken marylands are inexpensive and ideal for roasting as the bone lends flavour during cooking. Haloumi is also excellent for roasting as it has a high melting point and develops a lovely, crisp...
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Korean chilli porkKorean chilli pork
Traditionally cooked at the table over a charcoal grill or gas hot plate, chilli pork is Korea’s answer to sang choi bau and is the perfect accompaniment to an ice-cold beer.
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Mussels saganakiMussels saganaki
Saganaki translates as "little frying pan" and also refers to many dishes cooked in Greece. In this recipe, mussels are bathed in a rich, ouzo-scented tomato sauce with fresh herbs and feta. These...
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