Olive and fig tapenade | Traditionally, tapenade is simply made with olive paste and capers. Capers are a must. Tapenade originated in the French region of Provence and the name is derived from the Provencal word for capers, “tapenas”. Often anchovies are also used. The great thing about tapenade is that you can add any number of ingredients depending on the flavours you like such as garlic, pepper, chilli, basil, parsley etc. This particular tapenade is a classic combination of two…
Dover sole with lime & ginger | This recipe is a very versatile one, and would work just as well with a variety of fish. Any sweet, meaty white fish, such as hake, cod and John Dory would make a good alternative, or you could try sea bass or bream fillets if you want a lighter option. If you’re using bass or bream you can skip the oven stage, and simply fry them in the pan: start them off skin-side down, then cook for a few minutes on the flesh side.
Cheese, potato and onion pie | The rich pastry in this cheese pie is very tender and almost melts into the filling beneath. Serve this as a meat-free main course, with some steamed greens or a big bowl of salad.
Smoky, bitter and sweet eggplant lasagne | This dish highlights contrasting methods of using eggplant. The charred puree adds smokiness, the Italian eggplants are sweeter and more gentle, while the pea eggplants provide a compelling, bitter pop. Tomato and mozzarella are natural summer partners for eggplant and provide a soft creaminess and a hint of acidity.
So kalbi (Korean barbecue) | “Korean barbecue is made for groups of friends coming together to eat. All the marinating takes place before the guests arrive, side dishes and accompaniments are made, and then everyone gets incredibly hungry from the delicious aromas as the meat cooks. Chung Jae Lee is a former judo champion and a great ambassador for Korean food. He now works as a chef in the Northern Territory, where he has set up two restaurants serving his take on traditional recipes.”…
Aztec pie (pastel Azteca) | If I were to compare the Aztec pie with some other dish, I'd say it's like a Mexican lasagne, because the preparation is very similar, but it tastes nothing like it. It's basically a layered pie of corn tortillas, poblano chillies, corn, salsa, sour cream and Oaxaca cheese – a white cheese that can stretch like mozzarella.
Kimchi quesadilla and raspberry soju cocktail | Originating from the streets of Korea’s most popular restaurant district in Gangnam, this fusion of Korean–American food is both playful and creative. Kimchi is used in this recipe, however other fillings could include bulgogi, chilli chicken, or pork and tofu. The cocktail blends raspberries and Korea’s soju – a sake-like spirit – to great effect.
Lamb party pies | These party pies are a lamb version of Australia’s favourite beef pie – named the country’s “national dish” by former NSW Premiere Bob Carr in 2003. As early as the mid-1800s, ‘Pie Men’ – push-cart vendors selling pies from a tin box kept warm by a charcoal stove – were a common sight in Sydney and Melbourne. Today, Australians consume, on average, 12 meat pies each per year.
Turkish lentil and bulgur patties (mercimekli kofte)
Turkish lentil and bulgur patties (mercimekli kofte) | This well loved Turkish dish is really healthy and delicious. A very easy vegetarian recipe, you just combine cooked red lentils and bulgur with spices and seasoning and shape into patties. Perfect for entertaining a crowd.
Nettle risotto with lemon and black pepper | A good risotto is a glorious dish, easy to make but hard to perfect and just the kind of comfort food you need on a chilly winter's night. Many debates range regarding how wet a risotto should be, and you do see regional variations throughout Italy. However, I always prefer mine to be very wet, the rice almost pooling onto the very edges of my plate. I am also drawn to simple versions made with fewer ingredients. This recipe focuses on zesty lemon…