Al Dente’s egg yolk and semolina pasta dough
The silky staple recipe from the Melbourne eatery.
Hash browns with eggs fried in olive oil and herb salad
Name a more perfect breakfast...
Native ad body.
Sponsored by %%sponsor_name%%
Khachapuri
The cheesy stuffed bread of Georgia, with an just-set egg in the middle.
Scotch eggs
Portable, tidy mouthfuls packed with flavour, Scotch eggs make the perfect picnic food.
Soufflés: the impossible made possible
Fluffy results of the sweet and savoury kind.
Native ad body.
Sponsored by %%sponsor_name%%
Jaclyn Koludrovic’s quince and lemon pudding
Savour it one spoonful at a time.
Tom McHugo’s lamb and duchess potato pie
Like a shepherd's pie, but luxe.
Simon Gloftis’ avgolemono: how to make it, and its significance in his family
''Every Greek understands the importance of avgolemono. It’s one thing I’ll eat for the rest of my life.''
Native ad body.
Sponsored by %%sponsor_name%%
How to make dashi (and chawanmushi)
Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.
Tsoureki (Easter bread)
Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat.