What’s not to love – fruit is colourful, juicy, great-tasting and good for you! Sweet or sour, as the star attraction or support act in savoury dishes or desserts, here are some of my favourite fruit recipes.
Armando’s Panettone with Berries Armando’s panettone with berries is a festive dessert made with Italy’s traditional Christmas cake, panettone. Chef Armando Percuoco created it to add a bit of moisture to this brioche-like bread, which some people find a bit too dry. We’ve used berries and mint for a red and green Christmas theme but […]
Spatchcock with Lemon, Garlic & Olives This baked spatchcock with lemon, garlic & olives is inspired by my Greek friend Janni’s classic slow-cooked lamb. The cooking isn’t as long and slow, but the same flavours – lemon, olives, oregano and garlic – are just as delicious with chicken as they are with lamb, and Janni’s […]
Apom Berkuah with Pengat Pisang Apom berkuah with pengat pisang is a popular Singaporean dessert. Apom comes from the word ‘appam’, a southern Indian fermented rice pancake popular in Kerala and Tamil Nadu, and berkuah (also written bokwa or bengkua) means to accompany a thick sauce or gravy, in this case the delicious banana-studded coconut […]
Mojo Octopus Octopus is great barbecued, especially after a bath in this delicious Cuban-inspired mojo marinade. Unlike most seafood, octopus (and its cephalopod cousins squid and cuttlefish) can be marinated overnight, though a few hours at room temperature will do if you’re short on time. Prawns work well with this versatile marinade too and are […]
Swordfish in Orange Sauce I find that meaty swordfish has quite an affinity with orange. This recipe was inspired by duck à l’orange, so you can call it poisson à l’orange if you want to be fancy. Swordfish has a tendency to dry out if overcooked, so I prefer to buy sashimi-grade fish and keep […]
Orangettes I started making chocolate-dipped candied orange peel for dinner parties in the 1980s without realizing they had a connection to Provençe. Candied citrus rind isn’t a new thing and I’m sure many people have had the idea of taking it to the next level with a chocolate coating. In France, it’s associated with Provence […]
Pedro Ximénez Sherry & Date Puddings These simple Sherry and date puddings are inspired by part of a far more elaborate recipe by Cheong Liew in his book My Food. He adds ginger for an extra dimension, so stir 2 teaspoons of ginger juice into the batter if you like ginger’s pepperiness (made by squeezing […]
Pomegranate Juice I’ve enjoyed ob’eh anar, freshly squeezed pomegranate juice, from street stalls all over Tehran; some are even open through the night, especially in summer, to refresh late night workers and people on their way home from an evening out. Pomegranates are native to Iran and steeped in symbolism, representing fertility, life and rebirth […]
Paloudeh Talebi (Rockmelon Slushie) Paloudeh talebi are rockmelon slushies sold by street vendors and made in homes throughout summer in Iran; paloudeh is a variation of the word faloodeh, Persia’s famous rose water, lime and noodle granita. These Persian rockmelon slushies can be simply fresh rockmelon chunks blitzed up with ice and a little sugar […]
Bottarga & Lemon Pappardelle I love pasta! I also love lemon and bottarga, so I created this simple recipe combining all three. It’s inspired by my friend and co-author, Giovanni Pilu who introduced me to the joys of bottarga along with many other Sardinian ingredients (you can order his Aussie-made bottarga online and scroll to […]
