Recipe – Orange, Almond & Date Salad

Once you discover how easy it is to segment an orange, 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 a delicious savoury version. This orange salad is […]

Recipe – Red Rice & Herb Cake

Every rice-centred cuisine has a version of fried rice to use up leftover cooked rice. I created this dish inspired by the Vietnamese tomato rice, cơm đỏ, which Mark Jensen introduced me to. It’s a great way to not only use up excess steamed rice but also any sprigs of Asian herbs you have on […]

Recipe – Vietnamese Chicken Rice Soup

Every culture seems to have a chicken soup that’s the universal panacea, and in Vietnam it’s cháo gà. Similar to Chinese congee, it’s generally a breakfast dish – often served with omelette. It can be quite bland, if that’s what you want, and it’s traditionally served to anyone who’s feeling poorly, especially with a cold […]

Recipe – Bánh Mi

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 bánh mi are one of our take-away mainstays. While they’re a healthy quick lunch […]

Recipe – Roberta’s Tabbouleh

You know I’m a fan of traditional recipes … but every now and then I prefer to do something my way. So this is my version of the popular Lebanese parsley salad tabbouleh (also written tabbouli, tabouli and tabouleh), using far more cracked wheat than any Lebanese cook ever would. This recipe makes a big […]

Recipe – Kolokithokeftedes (Greek Zucchini Fritters)

These fritters (keftedes in Greek) are typically served as part of a mezedes, the array of snacks eaten at the start of a meal or at any time when drinking ouzo. Add some dolmades, spanakopita, olives and tzatziki to create your own mezedes, or serve them as an entrée with Greek yoghurt on the side. […]

Recipe – Poussin with Preserved Lemon Salata

Poussins, French for chicks, are young chickens, sometimes called spatchcocks. They’re a good size to serve whole or halved, but you can also make this dish with a regular-size chicken and just increase the cooking time. Use a good organic bird, like the ones from Eugowra Game Birds, and a good naturally thick yoghurt, such […]

Recipe – Frozen Christmas Pudding

Ice Cream Christmas Pudding We all love a bit of tradition at Christmas time, but reinterpreting recipes created for a snowy winter wonderland to suit a sunny Aussie Christmas Day is the challenge. Here’s my easy solution, for the pudding course at least. Buy the best quality ice cream you can – or make your […]

Recipe – Chopped Salad

Of course we all love to cook – but occasionally, there just isn’t time. That’s when I whip up a big bowl of this delicious chopped salad which keeps well for days in the fridge. Found all over the Middle East, it makes an interesting alternative to a leafy green salad (which doesn’t keep well […]

Recipe – Spiced Orange Ice Cream Sandwich

I created these spiced orange ice cream sandwiches a few years ago for Good Friday, using a cross template cut from cardboard to decorate the top. They’re great anytime though – decorated with other shapes, such as a heart for Valentine’s Day, or left plain. The flavouring for the ice cream is inspired by Janni […]