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Recipes

Recipe of the week: Petersham Nurseries' pear and walnut upside-down tart

20 May 2021 by

Many people shy away from making caramel, but there’s really nothing to fear. The trick is in knowing when to stir – and when not to.

Recipes

Recipe of the week: Elizabeth Haigh's 'Asam Ikan Pedas’ – fish curry

13 May 2021 by

This is a classic Nonya dish, traditionally made with fish steaks. It has lots of gravy with hot and sour notes, so you need a fish that can stand up to this.

Recipe of the week: Yoshihiro Imai's squid, peas and wasabi flowers Recipes

Recipe of the week: Yoshihiro Imai's squid, peas and wasabi flowers

06 May 2021 by
Recipe of the week: Clam and chorizo pasta with parsley gremolata Recipes

Recipe of the week: Clam and chorizo pasta with parsley gremolata

29 April 2021 by
Recipe of the week: Sour cherry cheesecake Recipes

Recipe of the week: Sour cherry cheesecake

22 April 2021 by
Recipe of the week: lentil and basmati kichri with burnt aubergine relish Recipes

Recipe of the week: lentil and basmati kichri with burnt aubergine relish

15 April 2021 by

Recipe: Ross Dobson's lamingtons Recipes

Recipe: Ross Dobson's lamingtons

08 April 2021 by

Recipes for lamingtons start to appear just before the forming of the Federation in 1901, with[...]

Recipe of the week: drunken pigeon from Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs Chef

Recipe of the week: drunken pigeon from Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs

01 April 2021 by

By Daniel Calvert, from Belon in Hong Kong. Chosen by May Chow.

Recipe: Hawksworth's 48-hour beef short ribs, compressed melon, black pepper jam, green papaya salad Recipes

Recipe: Hawksworth's 48-hour beef short ribs, compressed melon, black pepper jam, green papaya salad

11 March 2021 by

Beef short ribs are such a great application for sous vide cooking. You get very little[...]

Recipe of the week: Katarica curry Recipes

Recipe of the week: Katarica curry

04 March 2021 by

This aubergine curry is a crowd favourite at Eat Offbeat. The aubergine slices need to sweat[...]

Chef

Recipe of the week: Kid goat, crown prince squash and blackberry

By Harriet Mansell at Robin Wylde."

25 February 2021 by
Book review: Recipes for Heroes Chef

Book review: Recipes for Heroes

25 February 2021
by

Once again, hospitality has shown its incredible generosity during this pandemic in producing another cookbook for a good cause.

Recipe of the week: Persian-style baked salmon with fragrant rice and fresh herbs Recipes

Recipe of the week: Persian-style baked salmon with fragrant rice and fresh herbs

18 February 2021
by

I love the stews and rice dishes of Iranian cuisine, famous for their layered flavours and textures and generous use of fresh herbs and spices.

Recipe for roasted venison breast with mint sauce Recipes

Recipe for roasted venison breast with mint sauce

11 February 2021 by

The breast of a venison is one of those parts that normally gets minced or ground[...]

Recipe of the week: Nigella Lawson's toasted marshmallow and rhubarb cake Recipes

Recipe of the week: Nigella Lawson's toasted marshmallow and rhubarb cake

04 February 2021 by

This is a relatively new addition to my rhubarb repertoire, but it has been heavily in[...]

Recipe: the Seafood Shack's creamy hake risotto with roasted butternut squash Recipes

Recipe: the Seafood Shack's creamy hake risotto with roasted butternut squash

28 January 2021 by

This is probably one of Kirsty’s favourite dishes in the Shack. It goes really well with[...]

Recipe: Slow-cooked beef cheek with soft polenta, crispy shallots and Parmesan, from The Bull & Last Recipes

Recipe: Slow-cooked beef cheek with soft polenta, crispy shallots and Parmesan, from The Bull & Last

03 December 2020 by

Soft, rich, sticky and creamy, and perfect for when there’s a chill in the air. Cook[...]

Recipes

Recipe: Thomas Keller's leeks vinaigrette, pain de campagne and black winter truffle ravigote

This is a bistro classic we all love, one of our favourite salads. "

12 November 2020 by
Recipe: Magnus Nilsson's carefully boiled trout, bog butter and porridge of lichens prepared in lye Recipes

Recipe: Magnus Nilsson's carefully boiled trout, bog butter and porridge of lichens prepared in lye

05 November 2020
by

The dish ended up doing exactly what I had hoped. To add complexity and reinforce the aroma of the butter, and the feeling of the forest, we ended up seasoning the fish with more of those same plants.

Recipes

Recipe: Raul Diaz's mussel soup, paired with Verdelho

29 October 2020
by

Serves 2.

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