Hybrid recipes: our greatest collection

Our greatest hybrid recipes

When two dishes become one, only good things happen.

Bacon and egg congee

Ben Dearnley

Ma po tofu, in jaffle form; Roman-style braised tripe that tastes like butter chicken; a Spanish dessert that crosses a crème caramel with a cheesecake. When the powers of two great dishes combine, only good things happen.

Smoky eggplant and capsicum dip with pita bread

Smoky eggplant and capsicum dip with pita bread

Like a cross between: baba ghanoush and muhamarra.

Bonet

Bonet

It tastes like a cross between: crème caramel, but flavoured with coffee and chocolate.

Golden square tin holding hand-sized custard tarts with burnished tops, each in their own white paper casing. There's also a glass holding a rose-pink speckled bauble, which is kind of weird, but we'll take it. — Photo: Mark Roper

Lauren Eldridge’s eggnog custard tarts

Lauren Eldridge’s eggnog custard tarts

Get your pineapple fix with this creamy tart and refreshing sorbet. — Photo: Chris Chen

Pineapple Zappo tarts

Pineapple Zappo tarts

Scorched honey cheesecake soft-serve

Scorched honey cheesecake soft-serve

Trippa alla Romana (Roman-style tripe) by Alberto’s Lounge

Trippa alla Romana (Roman-style tripe) by Alberto’s Lounge

Like a cross between: butter chicken and Roman-style braised tripe.

Ma po tofu jaffles

Ma po tofu jaffles

Peppers aqua pazza by Alberto’s Lounge

Peppers aqua pazza by Alberto’s Lounge

The Sydney restaurant has taken the classic Italian fish dish of pesce all’acqua pazza (fish in “crazy water”), but with grilled capsicums as the star ingredient.

Flan de queso

Flan de queso

Like a cross between: crème caramel and a cheesecake

Mezze maniche alla gricia

Mezze maniche alla gricia

Like a cross between: cacio e pepe and carbonara

Chocolate lamington cake

Chocolate lamington cake

Espresso Martini affogato with candied hazelnuts

Espresso Martini affogato with candied hazelnuts

Peach Melba pops

Peach Melba pops

Lemon cheesecake slice with citrus jelly

Lemon cheesecake slice with citrus jelly

Black Forest cheesecake

Black Forest cheesecake

three cheesecake semifreddo squares stacked on top of eachother on white plate with yellow background — Photo: Mark Roper

JoyBird’s cheesecake semifreddo

JoyBird’s cheesecake semifreddo

Okonomiyaki with sticky soy pork belly

Okonomiyaki with sticky soy pork belly

Egg and bacon congee

Egg and bacon congee

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.