Salmon Bisteeya Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too, especially gorgeous pink salmon – and a seafood version is even quicker and easier to make as there’s no need to poach the fish before assembling the pie. Traditionally the egg is scrambled […]
Mini Bánh Mí Banh mi are a take-away mainstay. They’re a healthy quick lunch to grab on the run and fun to serve as finger food or a starter if you turn them into little open sandwiches on slices of baguette. Inspired by leftover bits and pieces from a few weeks recipe testing, I whipped […]
Hot & Sour Prawn Soup Hot and sour soups are a classic on Thai menus. Although the version containing prawns, dtom yam gung, is perhaps the best known in Australia, ‘dtom’ simply means to boil and ‘yam’ to mix or toss together and these soups can be as basic or as complex as you care […]
Bajan Corn Soup Get More Caribbean Inspiration Here! Hearty corn soup is popular in many parts of the Caribbean, including Jamaica, Trinidad and Barbados. This is my take on the Barbadian version inspired by a recipe Paul Carmichael gave me – I love the three different textures of corn. Bajan corn soup often contains pumpkin […]
Rasam Rasam is a spicy, tangy southern Indian soup that’s a great start to any meal, especially served with some crisp papadums; it’s also fun in shot glasses for a cocktail party. It’s traditionally served as a light meal over steamed rice, especially to people who are feeling poorly. Rasam means ‘juice’ or ‘essence’ in […]
Bánh Mí I love the way food travels around the world, weaving aspects of one culture into another. The French brought their crisp, fluffy baguettes to Vietnam in the mid-1800s and just over a century later, the Vietnamese brought them to Australia. Now banh mi are one of our take-away mainstays. While they’re a healthy […]
Quesadillas with Mexican Salsa Verde I love recipes that are so simple they’re hardly a recipe at all – where great produce and flavours shine and I don’t have to do too much. That’s what these simple fried cheese sandwiches are all about, especially served with vibrant green salsa verde. Salsa verde simply means ‘green […]
Guinea Fowl Bisteeya Variously written as bisteeya, bastilla, bestela, bastila, pastilla or pastila, this Moroccan pie has many variations but is traditionally an elaborately spiced preparation of pigeon, egg, almonds and warqa pastry, which is similar to Greek fillo pastry. It works well with almost any birds, including quail, chicken and guinea fowl, and is […]
Asian Warm Beef Salad I love Asian flavours, but don’t have a lot of patience for cooking elaborate Asian dishes. So I love this Asian warm beef salad. It’s easy to toss together, looks impressive and is full of flavour. It can be adapted to use whatever’s on hand (leftover roast beef or steak for […]
Guacamole & Pico de Gallo Guacamole is one of the quickest snacks to toss together and serve with drinks. It seems lime juice is not traditional – but it’s the best way I know to stop the avocado from browning, and I like the tang it adds (storing it with the avocado seed in the […]
