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Spring lamb stew
Madeleines with lemon curd
Andhra curry leaf chicken
Fish head curry (gulai kepala ikan)
Roast capsicum sauce (salsa de pimiento)
Spiced pork skewers (pintxos morunos)
Linzer torte
Cauliflower and cavolo nero rice pie
Indian chicken korma
Lemon meringue tart with blueberry jelly

Hainanese chicken rice
Cypriot Easter bread (flaounes)
Orange and almond cake
Paella
Malaysian laksa (cheat's laksa)
Tiramisu
Preserved olives
Chicken curry
Olive pickling
Greek Easter biscuits (koulourakia paschalina)

Orange and almond cake
Pad thai
Beef bourguignon
Hainanese chicken rice
Paella
Veal osso buco with anchovy gremolata
Salt and pepper squid
Sindhi biryani
Orange marmalade
Barbecued lamb (mechoui) with minted yoghurt

Hot Tips

Lebanese dip

For a quick Lebanese dip mix tahini with natural yoghurt, crushed garlic, salt and lemon juice. Mix together until thickened and serve with flat bread. (courtesy of Greg Malouf).

Glossary

Oyster Opening

Insert your knife around the hinge that keeps the two shells together, break the membrane that attaches the oyster to the shell, rinse off any excess shell and place the oyster upside down on the shell for presentation.

Your Cookbook

Featured Food & Recipes

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Lebanese dip

Glossary

Oyster Opening

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