In Sri Lanka, this dessert is traditionally made using buffalo milk curd which is thick, rich and creamy, but good quality Greek-style yoghurt makes a good...
This quick pickle of finely shredded green papaya, carrot and daikon is like the Filipino version of a green salad. It goes with just about anything and adds a...
This fiery chilli sambal is packed with all the flavours of Indonesia and makes a great accompaniment to seafood or meat. A good, heavy-duty mortar and pestle...
Sambal is such a versatile accompaniment and when you try this recipe, I’m sure you’ll never use a store-bought sambal again. It can be served hot or cold and is...
The large flexible leaves of the banana tree are used all throughout Asia to wrap food for steaming or baking. They keep the food moist and impart a mild flavour...
Like many countries around the world, Fiji has its own version of ceviche or ‘cooking’ fish in an acid such as citrus juice or vinegar. For this Kokoda recipe, I...