Recipe – Skordalia

Skordalia Greece’s famous garlicky white dip is sometimes made with bread as the thickening agent, sometimes with ground almond and sometimes potato. I love chef Janni Kyritsis’ version using both bread and almond as it gives a lovely rich flavour. Any leftover will keep in the fridge for 3–4 days and is delicious slathered over […]

Recipe – Patatas Bravas

Patatas Bravas Named for the ‘bold’ sauce that coats them, these deep-fried potato cubes in a spicy, tangy tomato sauce are one of my favourite tapas dishes when done well – that means freshly fried, not done ahead of time, refrigerated and reheated as happens in too many Spanish restaurants! As the sauce softens the […]

Recipe – Trofie al Pesto Genovese

Trofie al Pesto Genovese I love this classic way of serving pesto – with the beans and potatoes cooked in the same water as the pasta it’s more like a main meal than an entrée. This is done with various pasta shapes in Liguria, but the most typical are trenette (a thin flat pasta similar […]

Recipe – Open Fillo Sandwich with Garlic, Tomato & Anchovy

This simple starter is inspired by one of my favourite MG Garage entrées. I love the idea of sandwiching chopped olives between 2 sheets of fillo … and wonder what else might work in this way. Janni used to make a triple stack of the olive-studded fillo sheets with the other Ingredients sandwiched in between, […]

Recipe – Quesadillas with 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 this vibrant green sauce (which keeps for a week in the fridge and is […]

Recipe – Snails in Garlic Herb Butter

Snails in Garlic Butter Escargots à la Bourguignonne … Is there anything more French than escargot? In this classic dish from Burgundy, the snails are really just a vehicle for the delicious garlic and herb butter, so ensure you have plenty of crusty bread to soak it all up. Ideally you’ll have special snail plates […]

Recipe – Chicken in Half Mourning

Chicken in Half Mourning This is my version of poulet demi-deuil, a classic French dish made by placing shaved black truffles under the skin of a chicken, resembling the veil of a woman in mourning. It seems that the appearance is only ‘half mourning’ because some of the bird’s white flesh is still seen; full […]

Recipe – Hainanese Chicken Rice

Hainanese Chicken Rice I’ve always loved this dish, especially the delicious ginger and green onion sauce, so I thought I’d give it a try and discovered it’s surprisingly easy (especially with a few tips from the brilliant Tony Tan). It takes a few hours, but most of that is just resting time. There are a […]

Recipe – Deep-fried Ice Cream

Deep-Fried Ice Cream Like most Anglo-Celtic Aussies growing up in the 1970s, Chinese was the first foreign food I ever tasted and, at the time, frying ice cream was about as exotic a thing as I could imagine. Thankfully Chinese food in Australia has come a long way since then, but humour me and try […]

Recipe – Duck a l’Orange

Duck a l’Orange I love this easy version of the classic duck à l’orange. It’s inspired by Pierre Koffman’s recipe for wild duck in orange sauce in Memories of Gascony and is simpler than most because it doesn’t require stock, just fresh orange juice. When they’re in season, I love to use Peter Dryden’s Poorman’s […]