Meatsmith’s Salt-Baked Chicken
This recipe uses an incredible cooking technique Andrew first came across in Hong Kong, where chickens are baked street side in bags, buried in salt.
Read MoreKirsten Tibbal’s Strawberry Trifle With White Chocolate Mousse
The trifle is great for an Australian summer: light and fresh with a touch of chocolate decadence.
Read MoreBonnie’s Mascarpone, Raspberry & Rosewater Tart
Our gorgeous mum Bonnie is in charge of the sweetie treaties at Christmas. She makes the Christmas pudding a year ahead, and the tradition remains that she gets everyone to make a wish while you “have a stir”.
Read MoreBaked Ocean Trout with Seafood
I remember Nan, up to her elbows in prawn shells and lobster, sighing happily and saying, “I wonder what the rich people are up to today?” And we’d laugh, because we knew that we were rich in all the ways that really mattered.
Read MoreLasagne
My nonna Paolina was best known in the family for two pasta dishes – her gnocchi and her lasagne. When eating either, you were never in any doubt who had created the meal. She always told us her secret ingredient was love, but I suspect it was skill.
Read MoreCheesy Roasted Garlic Bread
Growing up, garlic and olive oil were staple items in my mum’s cooking. No matter where I am in the world, the smell of freshly peeled garlic on my fingertips will always send me back to my childhood home. It also reminds me, even though I have grown up in Australia, to never forget my…
Read MorePoulet au Coco Rico
I didn’t start cooking until I got married. I had to remember the recipes that were made for me as a child. I didn’t have to ask anyone for this recipe – it was in my memory. I was always there when my grandfather would make it. He would tell me, “Sido, go get this. Sido,…
Read MoreLamingtons
When I arrived in Australia, my wife Cath introduced me to the humble lamington and I was struck by its elegance, simplicity and, of course, flavour.
Read MoreA Plain Cake With Passionfruit Buttercream
Plain cakes are the ones I grew up with. They are not only my comfort zone, but my happy place, too.
Read MoreTommy Pham’s Bò Kho
There’s a reason why my son Miles will eat bowls and bowls of this – you just can’t beat a bowl of juicy, melt-in-your-mouth beef in a thick and flavoursome sauce. You just can’t.
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