Spices

Sydney restaurateur and doyenne of Vietnamese cooking Angie Hong shares the secrets to making the deeply comforting classic noodle soup.

Sweet yeasted bread studded with fruit? Come Easter, the hot cross buns is one answer. Pastry chef Catherine Adams introduces another, the traditional Easter bread of Russia.

The classic combo of fragrant spices, cooling yoghurt and lamb, on a stick. A crowd-pleaser that's as simple as it is delicious.

Make your own harissa? It's easier than you think.

Inspired by lahmacun (Turkish-style pizzas), this spiced-lamb and flatbread number will fill your kitchen with the smells of just-baked bread.

Fact: fried-shallot butter makes everything taste better.