This side is based on the Persian dish of tah-dig, where rice is cooked until it sticks to the bottom of the pan, providing a wonderful mix of fluffy and crunchy elements in the same mouthful.
A hearty main course for the cooler months, these rolls stuffed with rice, onion, minced beef and bacon are exactly the type of comforting home cooking that cures colds, winter blues and everything in between.
Yoghurt marinade makes for super juicy chicken. Here we've paired it with an Indian-inspired pilaf featuring fragrant cardamom, sweet currants and nutty chickpeas.
No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.
Kylie Kwong's Christmas fried rice recipe - Break eggs into a bowl and beat lightly. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of wok for 10 seconds before folding the egg mixture over onto itself with a spatula.
The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.
Scallop poke with pickled ginger dressing recipe - Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Ocean trout poke on matcha rice recipe - Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Tofu poke bowl with pickled carrot recipe - For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.
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