This easy baked one-tray dinner is filled with the flavours of Sweden: sour cream, horseradish, lemon and dill.
Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew.
Turmeric gives this whole BBQ fish plenty of fragrance as it cooks, served with a spicy tomato sambal.
Warm corn tortillas filled with fresh snapper, a homemade coriander guacamole and a spicy-sweet mango salsa for a great balance of flavours.
Whitney and Tamara cook a Murray cod for Stefano using local bark Here the bark is soaked and placed over coals to smoked a whole cod, stuffed with aromatics.
A 1980s classic is given a modern Australian twist, with a Thermidor sauce using emu egg and milk kefir; crisp black kale adds an aromatic edge to complete the dish.
The Portuguese adore cod. And not the kind you get with your fish and chips. They love bacalhau that’s dried and salted, that comes in rigid sheets of...
A filling made of fish, black mushroom, preserved cabbage and ginger elevates the humble tofu into a savoury meal.
Sokyo's head chef Chase Kojima shows us how he selects his fresh fish from the markets before putting together this unstoppable kingfish ceviche.
In Sicily, sardines are often paired with currants, citrus fruits and pine nuts, giving them sweetness as well as a savoury kick.
This popular style of cooking vegetables works with many other vegetables and greens, such as regular broccoli, or cauliflower.
The salad is a wonderful accompaniment to the simply cooked fish, but it could easily be made into a stand-alone dish for lunch with some fresh ricotta.
An incredibly popular Sri Lankan snack, these patties blend colonial Portuguese flavours with traditional ingredients.
Quandongs are an Indigenous Australian fruit, prized for their high vitamin C content (twice that of an orange). Originally used for medicinal purposes, their...
This simple BBQ recipe lets the delicate flavours of the beautiful red emperor snapper fish speak for themselves, with fresh and zingy enhancements from kaffir...