This recipe was given to Silvia by Rose Barbagallo and Rose Cipri, and like all recipes, it has been adapted by her along the way. Instead of being crumbed and...
The aroma of freshly baked mamoul on the morning of Eid are some of my fondest memories growing up. Making this crumbly soft stuffed biscuit with my mother...
The beauty of pan rolls is in the layers of texture: the crunchy fried outer layer gives way to the soft pancake, which encloses the highly spiced filling. Serve...
Naples has a real sweet tooth and pastries are a favourite form of indulgence. One of the city's most popular pastries is this sfogliatella, which are filled with...
A kap mauri (also Kup Murri) is an underground earthen oven used by Torres strait Islander and Australian Aboriginal communities. In this recipe, the ingredients...
The roots of stuffed vegetables apparently come from the Ottomans who historically ruled parts of the Middle East over centuries. This is my grandmother’s recipe...
Borek are crisp Turkish pastry parcels that can be served for anything from an appetizer to a weekend brunch. This version is filled with a Turkish cured beef ...
These ravioli-like dumplings are stuffed with seasoned minced lamb and onion, cooked in a Greek natural yoghurt stew, and topped with pine nuts, fresh coriander...
The ultimate sandwich and a great addition to any picnic. Full of flavour and able to be made in advance, it is also a sandwich that can be modified to any taste...