Confident Cook

315results
Indian

Kachche gosht ki biryani

This biryani hails from Hyderabad, the land of biryanis. Diced goat is marinated in yoghurt and garam masala spices, then cooked with premium basmati rice and an...
Vietnamese

Vietnamese crab tapioca noodle soup

Generous pieces of juicy mud crab meat—flavoured with its own roe, garlic, shallots, anchovy salt and premium fish sauce—submerged in a pork based soup that is...
Sri Lankan

Pan rolls

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...
Modern Australian

Christmas trifle

This is a trifle designed in every way to impress, from the caramelised smoked almonds to the homemade brandy custard and ANZAC crumb, it's a Chrissy dessert to...
Malaysian

Roti canai

Roti ('bread' in several languages, including Malay) is Indian by origin, but almost universal in Asian kitchens. It's commonly served in Malaysia with spicy...
Malaysian

Sarawak laksa

This is one of the most elusive laksa's in Malaysia. People from Sarawak love it, but it’s almost always made from the authentic pastes purchased in Sarawak and...
Malaysian

Western rock lobster sambal

Poh uses pre-toasted belacan for her spicy sambal. She cooks lobster pieces directly in the fresh sambal for maximum flavour.
Malaysian

Western rock lobster otak-otak

This is a spin on otak-otak, a classic Malaysian dish where seasoned fish paste is grilled wrapped in a banana leaf packet. This version folds big chunks of...
Middle Eastern

Duck Fesenjan

This duck is incredibly succulent, slow roasted for six hours and served with a slightly sweet sauce that's a blend of walnut and spices.
French

Duck à l’orange

This is a dish best planned in advance, as it requires 2 days of marinading to give the duck the most intense orange flavour and such incredible tenderness. Well...
French

Duck leg confit, Brussels sprouts and speck

This technique is all about pan frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.
French

Kouign-amann

The Kouign-amann is a multi-layered cake from the Brittany region of France. It has been described by the New York Times as “the fattiest pastry in all of Europe”...
Korean

Bibimbap

The simplicity of the dish and the clean flavours from the seasoned vegetables makes it healthy, nourishing comfort food at its best, and one of Korea's most...
Thai

Chicken curry puffs

Influenced by Portuguese desserts introduced to Thailand in the fourteenth century, these pastries are a mixture of Western pastry and Eastern spices.
Spanish

Seafood paella broth

The quality of the fish stock is important in this dish, which makes this recipe slightly epic to make, but completely worth it.
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