Coconut

There's nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.

A twist on a classic in which warm, uplifting spices meld subtly with a coconut milk base.

It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.

O Tama Carey, of Lankan Filling Station, explains how to add layers of flavour to this South Asian staple.

When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.

When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you’ll be richly rewarded with a dish of delicious complexity.