Use your noodle

Have you ever been sad while eating a bowl of noodles? Didn't think so.

There are many versions of this Mynamar dish that is, at it’s heart, really quite simple and features an intriguing combo of tomatoes, chicken, aromatics, fish sauce...
Oh, how we wish we had the skill and dexterity to make the famous pulled wheat flour noodles of China’s west and north. Called la mian (la here means ‘stretch’),...
“The Duchess of Northumberland introduced to me to a lot of ingredients - some with aphrodisiac qualities - so I wanted to cook something that would impress and...
The secret to our version of this Thai classic is the extra layers of fresh flavours - the chicken is marinated in fresh turmeric and we make our chilli oil from...
This noodle dish is commonly served at Korean parties, and can be eaten hot or cold.

Low, slow and conical

Tagine is the name of both the dish and the vessel it's cooked in.

Serve this richly spiced goat tagine on a bed of fluffy couscous to soak up the fragrant, flavoursome sauce.
Celebrating the artichoke, the basis of this dish is the chermoula, full of exotic spices, fresh herbs, chilli, garlic and ginger.
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...
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...

Let them eat lamingtons

Just when you thought the Australian afternoon tea classic couldn't get any better...

For lamington lovers ready to take their relationship to the next level, this recipe is for you. 
Who doesn't love a lamington? Here’s a colourful variation on the great Aussie classic. For best success, the cake should be day old so it absorbs the icing...
Traditionally made with a cardamom wheat bun, almond paste and whipped cream and then dusted with icing sugar, semlor, or 'semla' in singular, are eaten in Sweden...
A wonderful combination of the rich, moist Latin American sponge cake soaked in ‘three milks’ and the classic Australian lamington, this version also has the...
Just when you thought lamingtons couldn't get any better, along comes a banana bread version. Arguably these are simpler to make than the traditional sponge-based...

Pancakes, please!

The most fun you can have with a hot pan and a bowl of batter.

Traditionally, this popular dish from southern India is made with a rice and lentil batter that can be time-consuming to prepare. This bread uttapam, on the other hand...
This is one of Luke Nguyen's all-time favourite street foods. These crispy pancakes are served with the obligatory and sensational nuoc cham dipping sauce.
Dorayaki makes a tasty teatime cake rather than after-dinner dessert. However, simply adding matcha to the cake batter – and serving with cream – gives you a...
I grew up with a mum who worked full-time, so my brother and I had pretty simple breakfasts before heading to school. But she loved to spoil us on the weekends by...
This dish is inspired by the mango pancakes found in a yum cha trolley that I usually find too sweet and a little fake. This version uses buckwheat for savoury...
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