Food Art

Stuffed Zucchini Flowers

Toula Vardakis picks fresh zucchini blossoms in her inner-city garden, then stuffs them with minced meat and rice – a Greek specialty.

Featured Food Art

Kuih

Kuih (or kueh) are little savouries and sweets that are a favourite among Malaysians and Singaporeans. The colours ar... More

Chocolate Cake

A triple-quadruple chocolate cake covered in a toffee tower? Now, that’s wild. The cleverly-named ‘Wild T... More

Marshmallow Pillows

Two Melbourne sweetmakers infuse icing-sugar-dredged marshmallow with gorgeous flavours like espresso, lemon and rasp... More

Oyster Opening

An oyster-opening champion demonstrates his art. Richard Evans certainly knows how. He's the fastest oyster shuc... More

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Marinating rabbit

Rabbit, a Maltese favourite, benefits from being marinated before cooking. Marinate the rabbit in a mixture of wine, bay leaf and salt and pepper; cover and leave in the fridge overnight. This will ensure a moist and flavourful rabbit dish, whatever the end preparation.

Glossary

Paprika

Milder than cayenne, paprika is the ground red powder of mild and hot peppers and is an important ingredient in Hungarian goulash and in Spanish sausages and salamis.

Indian curries are flavoured with incredible complexity. To match the intensity of flavours try pairing one with James Squire I.P.A. (India Pale Ale). Robust, clean and hoppy, its traditions go back to the beer England exported to the Raj.