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...
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...
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...
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...
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...
“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...
"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...
"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...
"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....
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...
“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...
“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...