Serve as a starter with rice, on their own, or in mini breadrolls with some slaw as a delicious Asian fish burger.
By far, this is one of the easiest and most delicous salads you can prepare from leftover grilled salmon, or using those hot-smoked salmon packs.
The mussels are divine. With added flavour and veg from Anathoth's Tomato Relish. Together they worked a real treat!
Not all sandwiches were created equal: this fresh Vietnamese number is easy to make a super delicious!
Another delicious "plane food" inspired meal that's perfect for entertaining at home, or just a quiet supper.
Light, fluffy and fragrant with rosewater and honey, they may be small but these little donuts are full of exotic flavours. +WIN: a copy of Flavours of Melbourne
A sweet, spicy and rich combination of Chinese stir-frying techniques and wholesome Japanese noodles.
Perfect as a side to steak, grilled chicken or one of a few tapas if you are planning to carry a Spanish theme at your next dinner party.
Smoking meat lends it a wonderful, rich flavour and can be easily achieved at home. Try it with the side of thise Asian-inspired salad.
Duck rilletes is a flavourful corase pate-style dish which goes well as a sandwhich spread or served as part of a charcuterie board.
A 5 ingredient cheat's version of the classic, with some gorgeous South East Asian flavours.
You can't go wrong with the classic combination of beetroot and goat's cheese in this stunning risotto!
[Guillaume Brahimi's] amazing country style terrine from an amazing cookbook by an amazing man. Cone shaped of course!
Caramel and coffee cream Crunch-in-mouth is delicious, and assembling the Masterchef tower of terror is quite easy once you know how!
Neil Perry's Cafe de Paris butter is absolutely sensational and easy to make at home. Steak will never be the same!
For something as basic as bread, the aroma that fills the house when the focaccia is placed in the oven is indescribably amzing. As is the result: crusty, fluffy and wonderfully moreish.
Celebrating the release of Bakers Delight new pizza bases I'm making cheesesteak pizza. Read and vote to help me win the best pizza maker title + should I win the prize money I will donate at least half to a charity or community organisation in need!
If you are passionate about good, honest food and care about the welfare of the less fortunate in this world, I encourage you to pick up a copy of this lovely easy to use - even in the Western world, cookbook.
A deliciously creamy panna cotta with a hint of kaffir lime, topped with fresh strawberries and lime syrup. So unusual. So delicious. So moreish.
Sticky flat rice noodles with suculent beef strips and fragrant fresh basil leaves. A healthy version of a Thai favourite.
Crisp flaky filo pastry layered with sticky date pork and nut mixture all smothered in a mandarin-peel infused sugar syrup for that extra zing.
I've always wondered how restaurants prepare pork belly so quickly from the moment it's ordered. Now you don't have to.
I was on the search for perfection. The wafer-thin skin was so light and crisp it was more like eating light layers of duck cracking. No fatty bits whatsoever. The meat itself was beautifully moist and tender and flavorful. Perfect!
Completely natural and additive free, this chai latte recipe is easy to make both at home and at the office. It can be made using your favourite tea or herbal infusion and you can adjust the level of sweetness to your own tastes as well.
I just couldn't resist the next bite of mouthwatering chunk of fragrant lemongrass mince!
Lemony almond, polenta and coconut cakes are one of my favourite cafe treats. Moist, zesty and topped with a thick drop of lemon icing - who wouldn't want to be best friends with such tasty little things?
In order to make "pulled" beef (or pork), the meat is cooked over an extended period of time at low temperature to make it meltingly soft and irresistibly moist. The dish is hearty, but not heavy - doesn't leave the belly feeling stuffed.
A simple recipe to transform a boring old sashimi into a tasty salad or an impressive h'ordeurve.
The secret to a well cooked octopus lies in the cooking time itself. It either has to be flash fried for literally a minute or two, or poached for at least an hour in order to achieve a soft, non-rubbery texture. The effect? Juicy, soft octopus perfectly matched with a crunchy vegetable salad. Bellissimo!
Melt in your mouth eclair perfection that's quick and easy to make at home. The whipped cream filling is light and the donut-style icing glossy with a crisp shell on the outside, soft and gooey underneath. Puffs are great for filling with savoury creams and mousses as well!
The secret to this dish lies in the texture of the prawns - they should still be slightly translucent and not overcooked. They will 'pop' with flavours from the outside and juiciness from the inside.
There is no better way to explore a culture and get to know the people than through sharing a meal at their table. The following recipe is my interpretation of what Spanish food is quintessentially about: seafood, cured pork sausages, olives and smoky peppers.
April 27, 2012
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