Beef stew (cazuela de vacuno)
Beef stew (cazuela de vacuno) | When I was young, I loved to watch my grandmother cook cazuela. She’d use the bones of the meat for extra flavour and leave the vegetables whole with the skins on to prevent them from falling apart as they stewed. Because of the nearby Andes, winter in Chile can get quite cold and cazuela is a nourishing, comforting and inexpensive dish to warm up with. But it’s still popular in the summertime as Chileans believe eating hot food in hot weather balances the…
Celebration bread | This bread is flavoured with saffron, which benefits from an overnight soak. Make sure to remove all the saffron from the soaking dish, and use a spatula to get out all the cream from the pan, or you’ll lose flavour. The bread takes a while to rise, as it’s heavy from the butter and cream, hence 2 packets of yeast. If you live in a very warm climate, try using one packet. The bread takes 6 hours to prove, so don’t start too late as it has to be baked the same day. It’s…
Mini custard filo pastries
Mini custard filo pastries | “These pastries are my version of a traditional sweet Greek dish called galaktoboureko. It might be a hard word to say, but the combination of creamy semolina custard, crunchy buttery filo and fragrant syrup is definitely not hard to eat! If you can bear the wait, they’re best eaten the day after making.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne
Cheat's couscous with seven vegetables
Cheat's couscous with seven vegetables | The secret to making the best instant couscous is in the steaming method. The couscous absorbs the fragrant steam from the ingredients being cooked below to become light and fluffy. (Moroccans say that couscous that has been made only by absorbing boiling water is "uncooked" and they marvel that many people have yet to discover the magic of true couscous.) As well as improving the flavour of the couscous, the vegetables in this vegetarian recipe look…
Fettuccine napoletana (tomato sauce)
Fettuccine napoletana (tomato sauce) | This classic Italian pasta dish of fettuccine with Napoletana sauce is confirmation that the simple things in life are often the best (and even better if you know a few tricks!). In this recipe, Maurizio Esposito shaves his garlic into very thin discs using a mandolin slicer, prefers shallots to onions for their sweetness, mashes up the best-quality Italian tinned tomatoes with his hands, and tears the basil, adding it last so it stays fresh and green.
Beurre blanc | Simply translated as "white butter" this luxurious French butter sauce is a great accompaniment to any seafood dish. Remember that the wine you use for this recipe should be one that you are happy to drink, a nearly dry style of white wine is best such as chablis, sauvignon blanc or chardonnay.
Maple and soy sauce chicken
Maple and soy sauce chicken | A perennially adored Cantonese dish that is so ridiculously easy to make, there’s never any need to go and buy it as takeaway. Adjust the aromatics as you wish, adding more, or less, spices, sugar, wine and soy, according to your preference. The best thing about a master stock? You never have to throw it out. Simply strain it then cool and freeze it after each use. Thaw it and boil it well before using again, adding extra water as needed (water will evaporate…
Mussels with cultured butter
Mussels with cultured butter | Australia has wonderful seafood and simple recipes that allow the flavour and quality of the seafood to be showcased are often the best. Unsalted cultured butter perfectly complements mussels by absorbing some of the saltiness of the mussels and providing creaminess. Live pot-ready mussels should be used such as those from Kinkawooka in South Australia. "What an absolutely classic dish. Instead of the tangy white wine you sometimes find in the dish, here we…
Baked carp | Considered by many to be a pest, carp is actually a very popular fish in Iraq. In riverside restaurants in Baghdad, you will find the local specialty, mazguf – whole carp butterflied and crusted with salt, set upright on sticks and cooked against an open fire. Our cooks Huda and Amera get their fish from the Murray River which flows through Cobram.
Potato and butter pie with mushroom gravy and wilted spinach
Potato and butter pie with mushroom gravy and wilted spinach | Preheat a baking tray in the oven to put the pie on and you’ll get a nice crisp base for this easy vegetarian pie. Equipment and preparation: You will need a 23cm/9in metal pie dish with sloping sides for the best results.
Jollof rice | Jollof rice, or ceebu jen as it's known in Senegal, is perhaps the best known West African dish because it's delicious, colourful and easy to prepare. It is a little like an African paella made from parboiled long-grain rice, vegetables and meat but without any butter or wine added. It is delicious served hot with fried plantain slices. The recipe calls for African mint (efiri), which you can buy in some plant nurseries – if you can't get it, simply leave it out of the recipe…
John Dory Normande
John Dory Normande | This recipe from renowned Melbourne chef Philippe Mouchel is an ode to his home of Normandy, featuring a medley of seafood, the best butter and cream, and apple cider, which Philippe describes as "Normandy champagne". Philippe starts by making a fumet (a concentrated fish stock) using the bones of the fish. If you can’t find cider from Normandy, opt for another deep-coloured dry cider, or alternatively use a dry white wine.
Quick pickled sardines (le sardines rapide au vinaigre)
Quick pickled sardines (le sardines rapide au vinaigre) | Shiny silver sardines from Brittany are rather renowned in the Breton markets. Up against the strong tides of the Quiberon Peninsula, the fish have a firmer flesh compared to their southern-European cousins. As a means of preserving their abundant catches, the Quiberonnaise have a long-standing tradition of cooking these little fish and preserving them under a layer of salted butter. An industry grew out of this and you’ll find many…
Fried red mullet with oranges and capers
Fried red mullet with oranges and capers | The red mullet off Monemvasia are supposedly the best in the Aegean. A net full of them, red yes, but pink too with flashes of yellow as the sun rose on a still dark blue sea is a lovely recollection, and fried for breakfast later they were quite memorable. A month later though, I saw three autumn mullet in our fish shop and I cooked them simply with a dusting of semolina. I used to think the Mediterranean mullet were better than ours, but now…
Ultimate seafood barbecue
Ultimate seafood barbecue | Is there anything better than fresh seafood? It's best to go to the fish market to have a good look at everything and then decide what to get. I would often use mud crabs for this recipe but if blue swimmer crabs are available they're great too. It's a bit fiddly to eat but definitely worth it!
Hot-smoked kingfish | “Stan Soroka learnt about smoking from a very early age. His father was born in Poland, studied to be a doctor and immigrated to Australia after the Second World War, settling with his young family on a self-sufficient farm in Victoria, where smoking food was one of the essentials of life. Stan is a great believer that anyone can smoke food and says the simplest device – a $50 smoker from a sports or camping store – is all you need. The process is fairly simple and one…