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Peter Kuruvita's prawn curry is a creamy, velvety dish with delicious depth of flavour. This is achieved by including prawn pieces in the curry sauce (to be strained out with the aromatics later) and pureeing and straining a few heads just like in a French bisque. The recipe includes Peter's…

25 Jun 2015Recipes

Timpana is the ultimate pasta pie. Macaroni or penne is cooked and added to a rich Bolognese-style sauce, often enhanced by chicken livers. With the addition of cheese and eggs, the pasta and sauce are spooned into a pastry case and cooked until golden.

28 Oct 2021Recipes

A popular mainstay in Ashkenazi Jewish cooking, gefilte fish (literally "stuffed fish") is traditionally made by carefully removing the skin of a fish (leaving it intact), mincing the flesh with ingredients such as egg, spices, onion and carrot, stuffing this back into the skin and baking the fish…

21 Apr 2016Recipes

Japchae is a dish of deliciously chewy cellophane noodles made from sweet potato starch. The noodles are tossed with julienned vegetables and sometimes meat (this recipe includes marinated beef), and each component is separately stir-fried. It’s a popular Korean dish for parties and can be served…

25 Jun 2015Recipes

This risotto is made “all’onda” (in the ‘wave style’), which is typical of northern Italy. It should take about 18 minutes to make from the time you start adding the liquid.

23 Nov 2017Recipes

Made with red chillies and originating from Central Thailand, this is probably the most widely known Thai curry in Australia. As well as flavouring a traditional coconut curry, red curry paste also forms the base for other dishes, like thot man pla (fish cakes) and sai ua (grilled Chiang Mai…

25 Jun 2015Recipes

Debate rages over which country invented the empanada and many varieties using different sorts of pastry abound. Empanadas are the ultimate snack food. They can be filled with any combination of cheese, chilli, meat, tuna, prawns, vegetables, egg and olives. Some recipes are baked whereas others…

09 May 2022Recipes

This is a family recipe from Ramona Koval's book Jewish Cooking, Jewish Cooks. It can be served either hot in winter or as a refreshing cold soup in summer. It is made with water, although you can use either water or chicken stock to cook the beetroots (to be kosher, if you’re using stock don’t…

25 Jun 2015Recipes

Watch French Food Safari for free with SBS On Demand, your ultimate destination for diverse entertainment. Stream now!