Browse All RecipesCrunchy slaw with peanut-lime dressingVisually stunning, this slaw of red cabbage, kale and beetroot is a great salad to take to parties, picnics and barbecues.Now to love|May 21, 2018
Browse All RecipesMasterclass: Chongqing noodlesOur resident expert on Asian cuisines, Tony Tan, has the lowdown on this fiery addictive dish hailing from Sichuan province.Now to love|Jun 22, 2017
Browse All RecipesChocolate-peanut butter popcorn barsPopcorn, peanut butter and bitter chocolate combine in this gluten-free, no-bake, salty-sweet treat that's greater than the sum of its parts.Now to love|Feb 28, 2017
Fast RecipesWarm peanut butter cookie ice-cream sandwiches with burnt honeyThese cookies are all about melt-and-mix, served warm as a fast wintry dessert.Now to love|Aug 17, 2016
Browse All RecipesAnticuchosThese grilled beef skewers originated in Peru but are also popular in Bolivia.Now to love|Aug 15, 2016
Browse All RecipesPavê de amendoim“This is a classic Brazilian dessert in the manner of a trifle or tiramisù,” says chef, Luke Burgess.Now to love|Aug 07, 2016
Browse All RecipesSalted peanut and sesame biscuitsA simple and super-easy recipe for salted peanut and sesame biscuits. They also make a very tasty ice-cream sandwich.Now to love|May 23, 2016
Browse All RecipesPineapple, green mango and peanut saladPineapple, green mango and peanut salad | Gourmet TravellerNow to love|Feb 16, 2016
Chef's RecipesCarolina rice cakes with boiled-peanut hummusBar Clarine recipe for Carolina rice cakes with boiled-peanut hummus.Now to love|Dec 20, 2015
Chef's RecipesWhite-cut chicken, aromatic chilli oil and peanutsRecipe for white-cut chicken, aromatic chilli oil and peanuts by Victor Liong from Lee Ho Fook restaurant in Melbourne.Now to love|Aug 24, 2015
Fast RecipesKung pao chickenThis quick and easy stir-fried kung pao chicken recipe is marinated in Shaoxing wine and is full of Sichuan flavours and spices.Now to love|Jul 25, 2015
Browse All RecipesFrozen peanut-butter custard cupsCustard is the base of many ice-creams – this version is best served within an hour or two of churning for a gloriously soft, melty consistency.Now to love|Jul 25, 2015
Chef's RecipesPuffed rice salad with green chilli chutney and crabRecipe for puffed rice salad with green chilli chutney and crab by Adam D'Sylva from Melbourne restaurant Tonka for Gourmet Institute.Now to love|Jul 14, 2015
