Recipe chef authors
A fan of onigiri? You’ll love the sandwich version: stack it with fried chicken, salmon, egg and haloumi or other great fillings.
This version of the classic is served with a seaweed salad and nori mayonnaise.
This lighter version of the classic Gratin Dauphinoise is made with stock instead of cream. It still uses a fair bit of butter and cheese though.
A simple cucumber salad with sour cream is a perfect match to ghee-cooked crumbed fish.
I call this Scarborough Fair chicken after the old Simon and Garfunkel song, because those the herbs that I'm using: parsley, sage, rosemary and thyme.
These simple shortbreads are packed with the familiar flavour of lunchbox sandwiches.
Quick and easy stir-fried chook cooked in a sauce that's salty and slightly sweet, finished with a good serve of cashews. Simple and incredible.
If I’m ever feeling a little unwell or down in the dumps, this is the dish I make. I’ve been eating this my whole life.
Serve these crisp pieces of deep-fried flathead alongside the fresh sauce Andalouse - a tomato, onion, capsicum and mayo emulsion from Belgium.
A thin rice-paper pancake, topped with fried pork belly, spring onion, chilli and ginger topped with coriander and mayo.
This simple rigatoni dish was inspired by my little brother, who lived in Rome for many years. His favourite part of life in Rome was when a bit of pancetta or...
This very simple but popular dessert from the Philippines is a great one to make with kids. If you can’t work out where the name comes from, you’re not trying...
For those put off by tinned tuna, this mornay is a winner, with a roast chook from the supermarket, cauliflower florets and, of course, plenty of cheese on top.
This is one of the easiest and fastest dinners you could imagine. This simple fisherman’s dish hails from Hokkaido, known in Japan for its seafood and dairy.
This simple “crumbed” chicken uses no flour, no egg… and even no crumbs. Match it with a salad full of herbs and it makes for a simple and deceptively light meal.