They’re the fastest way to add a bit of glam to your weeknight cooking. Spice up the evening with a Kerala prawn curry, get threading with coconut prawn kebabs or go perfectly retro with tangy prawn cocktails.
Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
Owing to diverse culinary influences, Malaysian cuisine is as varied as it is delicious. From the Indonesian-born rendang to the fiery curries of India, to the...
Mustard seeds, fennel seeds, chilli and coriander are just a few of the reasons why this Zambian fish pie will leave an impression.
Here’s some almost-instant sunshine in a bowl from the Bengali coastal region.
I usually cook this recipe up as soon as I have enough for a feed, right there on the water’s edge.
In Thai, this soup translates literally as ‘broth with pork fat’, but if you’d rather not use so much saturated fat, you can just use vegetable oil instead.
This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.
Paella is the ultimate dish to feed a crowd. This mixta version combines seafood with pork, chicken and chorizo, so the dish explodes with flavour.
Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.
Croquetas are typically found in bars throughout Spain – they can be a few different styles and a multitude of flavours.
This version is my grandmother's recipe. It's a quite a dry pat Thai and doesn't include the traditional egg or tamarind.
The secret to our version of this Thai classic is the extra layers of fresh flavours - the chicken is marinated in fresh turmeric and we make our chilli oil from...
From Bengali barramundi and Goan prawns to Kerala’s spicy sauce, we’re working our way across India to bring you 8 of the most satisfying seafood curries.
This is an Australian-influenced Bengali curry. I'm showcasing our great seafood, using barramundi, prawns and mussels.