46results
Chinese

Yangzhou fried rice

Yangzhou fried rice from Jiangsu Province is the most famous variety of fried rice in China. Known for the fine knifework in cutting the ingredients, it has been...
Modern Australian

Sautéed chicken livers with watercress salad

I believe chicken livers should only ever be served rare, so they retain their silky, rich, delicate texture and flavour.
Spanish

Spanish fried toast with smoked duck heart

Torrija is the Spanish version of French toast. Served during Easter celebrations, day-old bread is soaked in an egg, milk, orange and cinnamon mixture and then...
Australian

Smoky white bean and ham hock soup with gremolata

A zesty gremolata lifts this hearty soup, which is filled with shredded meat and spiced beans.
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...
African

African beef sausages with pap and sheba

This beloved African staple of blood sausage is the equivalent of bangers 'n' mash. Pap is similar to polenta but made from ground maize, while sheba is a rich...
Singaporean

XO ox

“Drawing on the intense flavours of Singapore’s cuisine, my braised oxtail with shredded papaya is a luxurious dish and incredibly rich in flavour. The star here...
Australian

Sauteed calf's liver with honey raspberry vinegar

"Ahh the good old days! I remember this dish for so many reasons, but mainly for the amazing culinary lessons I learnt in the 80’s in Australia. Traveling to...
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...
Australian

Grilled beef heart kebabs

"This is a great example of nose-to-tail eating. Beef heart is a working muscle, and like any good steak, needs fast cooking over high heat to remain tender....
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...
Australian

Chicken liver doggy treats

“I really worry about the laws regarding pet food, so I always make my own. These are incredibly easy and loved by Rhino and Tim! If the bikkies seem a little...
Australian

Seared chicken livers, sage and Golden Delicious

This recipe uses classic flavour pairings – sweet apple with a hint of tartness matches and cuts through the rich iron taste of the livers, and the...
Spanish

Antequera-style braised rabbit with artichoke, pea and bean salad

“For me, this dish celebrates all that’s good about spring. Rabbit is one of the favourite meats of Antequera, a city and municipality considered to be the heart...
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