delicious. Cookbooks

THERE’S NOTHING LIKE an international sojourn to ignite the culinary spark. As a multicultural nation with the ingredients for a wide range of cuisines at our fingertips, we are lucky to be able to explore abroad without ever having to pack a suitcase. Filled with ideas that will broaden your horizons, this gorgeous cookbook has recipes for every meal of the day. Kick off with breakfast, from p 8, with everything from a luscious mango lassi to comforting congee and egg-topped noodles. Our snacks chapter (p 24) delivers sweet and savoury bites that’ll have you reaching for ‘just one more’ again and again. And for something a little more substantial, there’s mouth-watering light meals from p 46. There’s a lot to love about our midweek dinners (p 66), with irresistible recipes hailing…

SPICED BANQUET From noodles and dumplings to snacks, these brightly spiced dishes are made for sharing. Lamb manti with lemon and burnt butter, p 33 Stir-fried lotus roots, p 38 Pineapple & wombok slaw with crispy noodles and sweet & sour dressing p 60 Thai chicken khao soi, p 75 Galaktoboureko (Greek semolina custard pastry), p 42 SEAFOOD LUNCH Settle in for an indulgent long lunch starring clams, sea urchin, delicate white fish and more. Pizza fritti with lemon puree & sea urchin, p 30 Sardines ‘agrodolce’, pancetta, and parsley, p 38 Spaghetti with clams, garlic, cherry tomatoes & zucchini, p 87 Pesce e patate al forno (baked fish & potatoes), p 96 Knafeh nabulseyeh, p 120 WEEKNIGHT DINNER PARTY Start the party early with midweek dinner guests, serving fast, flavourful recipes plus a make-ahead dessert to impress. Mojito, p 45 Lamb & fried eggplant flatbread, p…

FEATURING THE PERFECTLY NAMED ‘BAM’ SAUCE, THESE SPICED NOODLES ARE TOPPED WITH A PANKO CRUMB AND SILKY RAMEN EGG. YOU’LL WANT THEM FOR BREAKFAST, LUNCH AND DINNER!FILLED WITH SPINACH AND FETA, THIS RECIPE IS IDEAL FOR FEEDING A CROWD. PREPARE THE DOUGH THE NIGHT BEFORE, THEN ROLL, BAKE AND SERVE HOT FROM THE OVEN DOSA WITH SAMBAR DAL SERVES 8 Begin this recipe 2 days ahead. 500g labneh¼ cup firmly packed mint leaves, choppedFried eggs and coriander leaves, to serve DOSA BATTER (MAKES 8 DOSA) 240g white urad dal (from Indian grocers), soaked overnight in 4 cups (1L) cold water210g sona masuri rice (from Indian grocers), soaked overnight in 4 cups (1L) cold water (substitute any short-grain white rice)5 cups (1.25L) reserved soaking water Ghee, to grease SAMBAR DAL 240g toor dal (yellow lentils, from Indian grocers)1 onion,…

FRIENDS COMING OVER? MAKE SMALL BITES THE STARS OF THE SHOW WITH BOWLS AND PLATTERS OF FRIED FISH POLPETTE, CRUNCHY PICKLES AND MOREIT’S NACHOS, BUT NOT AS YOU KNOW IT! WITH FRESH TUNA ROLLED IN SESAME AND VIBRANT ASIAN FLAVOURS, THIS LIGHTER TAKE IS A CINCH TO BRING TOGETHER FISH POLPETTE WITH PUTTANESCA SAUCE SERVES 6-8 AS A SNACK 750g white fish fillets, skinned, boned, cut into chunks2 tbs finely chopped flat-leaf parsley leaves½ bunch oregano, leaves picked, finely chopped, plus extra to serve50g potato starchZest of 1 lemon, plus extra wedges to serve1 egg, separated½ cup (125ml) vegetable oil, plus extra to deep-fry1 small white onion, thinly sliced 50g daikon, finely chopped PUTTANESCA SAUCE 2 tbs extra virgin olive oil1 small red onion, finely chopped2 garlic cloves, crushed5 anchovy fillets in oil, drained50g kalamata…

MEATY MUSHROOMS TAKE A STARRING ROLE, BOOSTED BY A RICH HARISSA BUTTER. LIGHTLY PICKLED ONION, GARLICKY TOUM AND SIMPLE FLATBREADS ROUND OUT A GENEROUS VEGETARIAN MEALPILED ATOP RUSTIC TURKISH BREAD, LAMB MINCE AND EGGPLANT PAIR WITH FRESH TOMATO AND BRIGHT HERBS AND SPICES, READY TO SLICE AND SERVEUP YOUR SCHNITZEL GAME WITH THIS SIMPLE HACK: ADD FRIED SHALLOTS TO THE PANKO CRUMB TO CREATE MAXIMUM FLAVOUR WITH MINIMUM FUSS LAMB & FRIED EGGPLANT FLATBREAD SERVES 4 1 large, thin Turkish breadVegetable oil, to shallow-fry1 small eggplant, cut into 2cm cubes2 tbs olive oil4 garlic cloves, finely chopped500g lamb mince2 tsp each ground coriander and cumin1 tsp sumac2 ripe truss or heirloom tomatoes, cut into wedges1 small red onion, finely chopped1 tbs lemon juice¾ cup (190g) ajvar (roasted red capsicum and eggplant sauce –…

GENTLY COOK FISH FILLETS IN A RICHLY SPICED INDIAN TOMATO GRAVY UNTIL PERFECTLY DONE, BEFORE SERVING ON A BED OF FLUFFY RICEA CREAMY COCONUT BROTH BUZZING WITH CHILLI AND AROMATS, YOU’LL LOVE THE THAI FLAVOURS OF THIS NOODLE BOWL NONNA’S MEATBALLS SERVES 6-8 You want a nice amount of fat in the pork mince for texture and flavour, but not too much or the meatballs will be mushy. The shoulder is the ideal cut. You can also use the neck, though it’s fattier in parts. You can go down the path of mincing your own pork or buy it minced from a good producer. ½ cup (125ml) extra virgin olive oil40g unsalted butter3 garlic cloves, crushed1 large onion, finely chopped1 each celery stalk and carrot, finely chopped2 tbs each finely chopped rosemary and sage¼…