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 […]
Grilled Zucchini with Stracciatella Grilled zucchini with stracciatella is a simple dish that’s great as a starter or part of an antipasti. It’s inspired by a dish I had at Bert’s at Newport – the first time I ever tasted stracciatella. This wonderful southern Italian cheese is shredded mozzarella mixed with cream – it’s what’s […]
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 […]
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 […]
Churri Churri is the traditional accompaniment to Indian biryani and roasted meats, the fresh herbs and tangy yoghurt and buttermilk brighten up the slow-cooked meat and rich onion. Use a natural pot set yoghurt if possible, like the buffalo yoghurt from Vannella Cheese, and a natural buttermilk like Pepe Saya’s. Churri keeps well in the […]
Tuna Biryani Tuna biryani is my pescatarian take on the more traditional Indian classic, lamb biryani. Tuna has great flavour, but a tendency to dry out quickly, so it’s best cooked in large chunks. At the table, encourage diners to flake the tuna through their rice so they aren’t eating whole chunks of it, and […]
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 […]
Sharbat Sekanjabin Sharbat is Persian cordial, a syrup flavoured with fruits and/or flowers, usually with a sour touch, that’s then diluted with water and served over ice. The word is related to sherbet, sorbet, shrub (in the drinks sense) and syrup, via the Arabic šariba meaning ‘to drink’. Sharbat sekanjabin, made from honey, white wine […]
Some of the oldest American cocktails come out of the South, which makes them some of the oldest cocktails in the world given this style of beverage was at least popularised in the USA. Here are my favourite classic Southern cocktails, using some of my favourite Australian spirits (and a Kentucky bourbon). Each recipe serves […]
Orange, Almond & Date Salad Once you discover how easy it is to segment an orange (see video below), you’ll be making this simple dessert regularly. Use vivid Persian pistachio slivers instead of almonds if you like (no need to toast them) or add some pitted olives, chopped parsley, olive oil, salt and pepper for […]
