Four ways with olives
Powerhouses of flavour, olives add punch to any savoury dish, brightening the likes of braises, sauces and more.
Recipe
Sea mullet with harissa, preserved lemon and pearl couscous
Pan fry sea mullet in butter for a quick and satisfying dinner. The harissa-spiced pearl couscous will be great for lunch the next day, too.
Corned beef and cabbage fritters with Russian-style sauce
These Russian-style corned beef fritters have a spark of spice when dipped into a three-part worcestershire, sriracha and tabasco sauce.
Feijoada
Feijoada
Egg and pisco syrup cake
Egg and pisco syrup cake
El Público’s holy trinity flans with candied chilli and chocolate crumb
Try these sweet and creamy chocolate-coated flans made Mexican-style with a slight chilli spice from Perth's El Público restaurant.
Ghostboy Cantina’s pork tacos with salsa roja and nashi
Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.
New England spider cake
A dense and delicious number, this skillet cake has a just-set cream top that's crying out for a generous drizzle of maple syrup.
Sausage and mushroom pasticciata
Pasticcio, or pasticciata, means mess in Italian, and this glorious mess of polenta, mozzarella, and a sausage and mushroom ragù is comfort food at its best.
Four ways with barley
This ancient staple is a handy standby in the modern kitchen, adding ballast to soups and braises, and making robust salads and sides.