Tackle a tagine

Sweet, spiced, and savoury balance under a triangular dome.

Although it takes a little while to prepare, all that fades when you bring the tagine to the table, lift off the conical lid and watch as your family and friends take...
The Egyptian tagine is much like the better-known Moroccan tajine, the conical-topped clay cooking pot that cooks spicy stews to perfection. This seafood recipe...
While beef is actually the most commonly consumed red meat in Morocco, it is the Moroccan style of cooking lamb that has truly taken hold in Australian kitchens,...
This wholesome Middle Eastern dish combines spicy marinated chicken with sweet pumpkin and raisins, served on a bed of almond pilaf.
A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with...

Onions have layers

But there's no need to cry about it.

The secret to a light, crunchy, golden bhaji lies in the batter – and paying attention while you fry!
Three different alliums give this creamy tart a lovely range of savoury flavours, while the grainy mustard adds a note of sweetness. Like most savoury egg tarts,...
Caramel in moderation works wonders for some savoury dishes, this being one of them. Serve wedges of this rich tarte tatin with dressed salad leaves and a dollop...
These are honestly the crunchiest onion rings I have ever had. 
A wat or wet is an Ethiopian red stew that uses the red chilli-spice mix called berbere and spiced ghee called nit’r kibbeh, and begins with a rich onion base. It...

Set in custard

Because a classic never goes out of style.

This adults-only dessert was inspired by a visit to a distillery during my travels in the Kimberley. Steeped in rum syrup, these are brilliant with creme anglais, a...
This creamy dessert gets a double hit of caramel - both in the flan, and in the crisp amaranth snaps! The Chefs' Line
Galaktoboureko is made a little differently from island to island in Greece. The thick and creamy custard sitting between two sheets of sugar-syrup-soaked filo is...
Spain's Crème Catalan (or Crème Catalana) is similar to a crème brulee, but is often flavoured with cinnamon or lemon. 
Austria’s version of the French soufflé, Salzburger Nockerln, is baked to represent Salzburg’s snow-capped mountains. The soufflé is baked over a thin layer of...
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