Recipe – Persian Minced Tuna Kebabs

Persian Minced Tuna Kebabs Persians love all sorts of kebabs and these minced tuna kebabs are a great alternative to the lamb-based kabab koobideh so popular in Persian cuisine. Cooking time will depend on how thinly you roll the mince and on the heat of your grill; tuna dries out quickly, so better to undercook […]

Recipe – Lemon-cured Tuna with Herb Salad

Lemon-cured Tuna with Herb Salad One of my favourite Vietnamese dishes is bo tai chanh, a salad of beef cured in lemon juice, and the same method works just as well with tuna. Whatever protein you use, it’s a very quick dish to prepare once you have all the ingredients on hand, and it’s great […]

Recipe – Salmon with Fregola Salad

Salmon with Fregola Salad This baked salmon with fregola salad is a great dinner party dish as it’s both easy and impressive. The fregola salad was taught to me by chef Giovanni Pilu, from Pilu at Freshwater, who usually serves it with lamb (see video below). Fregola is a reminder of the Arabic influence in […]

Recipe – Swiss Salmon in Cream Sauce

Swiss Salmon in Cream Sauce Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! This delicious salmon in cream sauce recipe is inspired by a Swiss dish called voressen that’s usually made with lamb or chicken in the Emmental. Use sashimi-grade fish, which virtually all farmed salmon is, and […]

Recipe – Grilled Provençal Prawns with Ratatouille

Grilled Provençal Prawns with Ratatouille The biggest mistake home cooks make when preparing seafood is overcooking it. This is especially true with prawns which are tender, sweet and delicious when cooked properly, but too often end up rubbery and tasteless instead. My top tip for superb prawns is to butterfly them without peeling and cook […]

Recipe – Char-grilled Five Spice Prawns

Char-grilled Five Spice Prawns Char-grilled five spice prawns are a great filling for Vietnamese rice flour crepes, bánh xèo, or served simply with a platter of fresh herbs and leaves – such as perilla, Vietnamese mint, Thai basil, bean sprouts and lettuce – and steamed rice. They can be threaded onto skewers for a barbecue […]

Recipe – Coriander & Mint Sauce

Coriander & Mint Sauce This slightly spicy coriander & mint sauce is a riff on hari chutney, the traditional accompaniment to that colourful crunchy Indian street-side snack, chaat. My recipe is inspired by a sauce Ajoy Joshi serves at Nilgiri’s Indian Restaurant in Cremorne. I was tempted to call it a chutney, until I remembered […]

Recipe – Prawn Laksa Lemak

Prawn Laksa Lemak There are as many different versions of laksa as there are cooks, every Singaporean and Malaysian adds their own spin and there are distinct regional variations. Not all laksas contain coconut milk, but laksa lemak always does. Laksa lemak originated around the Straits of Malacca and lemak, meaning ‘creamy’ in Malay, indicates […]

Recipe – Garlic Squid

Garlic Squid Spaniards love meat or seafood cooked in oil and garlic: garlic prawns, garlic chicken and garlic squid. I use beautiful southern calamari for this simple tasty dish of calamares al ajillo as I love their delicate flesh, but you could use any squid, mussels, clams, even chunks of salmon, tuna or chicken; the […]

Recipe – Octopus Cooked Ossobuco-style

Octopus Cooked Ossobuco-style With its firm texture, octopus lends itself perfectly to the long slow braise that makes traditional ossobuco so delicious and fall apart tender. Large ‘hands’ of octopus tentacles can be cooked this way as well: cut them into large bite-sized pieces and bake for 2½ hours covered then 20 minutes uncovered. Octopus […]

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