Nose to tail

28results
French

Chicken liver parfait

Luxuriously silky, chicken liver parfait is a French staple for cheese platters, but also makes a flavourful spread for sandwiches, topping for tarts and...
Indian

Nihari pasta with saffron and bone marrow sauce

Italian-restaurant chefs transformed the flavours of Indian Muslim spicy beef stew into a rich and elegant pasta dish. 'Capelli del prete' means priest's hat, as...
Australian

Sticky beef short ribs with bourbon-laced barbecue sauce

Slow roasted for 2.5 hours then basted and barbecued, sticky and tender ribs take time, but pay dividends - big time. 
Modern Asian

Braised beef cheeks with ginger and lemongrass

This low and slow stew suits Sadie's palate for Asian spices and Matthew's love of European food.
Greek

Slow-roasted lamb ribs with thyme honey and ouzo glaze

This is a recipe I created with my mother, Eleni and sweet hint - the thyme honey ouzo makes these ribs so moreish.
Chinese

Ginger and shallot steamed barramundi with fried shallots

Sizzling hot oil infused with ginger and garlic is poured over the fish at the end, plus the fins and tails are snipped off and deep-fried, then scattered over...
Italian

Corned veal tongue with crispy capers and mayonnaise

This is inspired by the flavours of that classic Italian dish, vitello tonnato - veal, tuna, capers, anchovies, bound together with a rich mayonnaise.
Italian

Tripe with tomato and fennel

Tripe has a great texture - it's soft, yet has some bite - and is a terrific sponge for carrying rich, flavoursome sauces, like this tomato-saffron-chilli one, so...
Albanian

Albanian pan-fried liver with potato and herbs

Albanians have a fierce reputation in Turkey for their butchery skills, especially in using offal cuts - that’s why this dish is called Albanian liver. It is a...
Japanese

Japanese pancake with crispy trotters

"Okonomiyaki is a savoury Japanese pancake that’s great for using small amounts of leftover meat. Pork belly is popular, but if you want to adopt a nose-to-tail...
Mexican

Beef tongue tacos

"Beef tongue is simple to prepare and has a flavour and texture just like steak. The trick to this dish, a classic in Mexico, is to make sure you get a nice...
French

Red wine braised beef tongue and baby onions

This is a simple hearty winter dish to warm your soul. The sweetness of the onions and the earthiness of the mushrooms work with the mellow subtle flavour of the...
Spanish

Prawn and squid ink croquettes with bone marrow salad

“This dish is all about the oozy creamy croquette filling, so it doesn’t really matter what breadcrumbs you roll them in or what oil you use for frying. While at...
Spanish

Kangaroo tail with Jerusalem artichokes

“In the Spanish bullfighting town of Cordoba, this dish would traditionally use bull’s tail. Whether you agree with bullfighting or not, this braise is great...
Spanish

Crunchy pig's ear and morcilla with quail eggs and jamón

“For me, this dish truly encapsulates all the flavours of Andalucía, especially the morcilla, a Spanish version of blood pudding flavoured with onions and spices....
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