If there was ever a course to make people gasp, it's this Lebanese chargrilled garlic chicken that's barbecued over charcoal for extra smokiness. Butterflied chooks naturally have an air of "restaurant fare", yet it's the marinade that will make this most-talked-about at your pop-up. Via Feast magazine
Source: Brett Stevens
This easy-on-the-eyes seafood tagliatelle with scallops and artichokes can be on the table in less than 30 minutes. Perfect for last-minute reservations and extraordinarily hungry companions.
This understated braised chicken marylands with wine and tomatoes shines with the use of beautiful produce – source organic chicken if you're able. While this is essentially chicken cooked in a pot, it's Italian comfort at its best. Via Made in Italy with Silvia Colloca
Somehow, ingredients scattered sparingly over a designer plate equals restaurant gold. So take your cues from Shane Delia: "For me, this dish of cured salmon, salt-and-vinegar jelly and fennel encapsulates all the flavours of the Aegean. Make sure you spread the salt and vinegar jelly over the salmon as it really intensifies the flavour." All the components can be done well ahead of time, making it a showstopper entrée.
If you're fond of the flavours of Germany, try our trout with almond and potato. The fish is Germany’s best known variety and pan-fried in olive oil and butter, topped with toasted almonds, it’s an absolute delight.
With the right partnering of flavours and colours, impressing your diners will prove a no-brainer. This refreshing and light chargrilled watermelon with feta and mint by Adam Liaw is one such gem. Grilling watermelon changes its texture and caramelises its sugars, resulting in a dish that skilfully teeters on the edge of sweet and savoury.
One word is reason enough to cook this Cuban roasted pork from our Kitchen Conversations collection – crackling. Tap it with the back of a spoon and your guests will salivate at the sound. To imitate the hippest eateries in town, serve it on a wooden chopping board alongside black beans, plantains and rice, of course.
Source: Alan Benson
Sustainable seafood advocate Matthew Evans has a word to the wise for this stunning Asian-inspired stir-fry of prawns with black pepper and cardamom: "Choose wild Australian caught prawns that come from certified fisheries."
In French cooking, salade composée refers to a salad in which an assortment of ingredients are arranged aesthetically on a plate. This is one such example of bastourma, pomegranate and fennel by Moroccan chef Hassan M'Souli. Lesser-known picks like pomegranate molasses and bastourma add that air of fancy.
Source: Alan Benson
Christmas is nearing, which means panettone is popping up in supermarkets near you. Purchase the fruit-studded sweet bread and enlist it for chef Adam Pizzini's orange and dark chocolate semifreddo. Kudos to Feast magazine.
On the menu
Panettone, orange & dark chocolate semifreddo
Have we got your attention and your tastebuds? Home cooks versus restaurant chefs, cultural exploration and discovery through food reaches a whole new level with the launch of The Chefs' Line. This brand-new series starts 6pm, Monday April 3 on SBS.
