Golden, juicy Aussie beef rissoles with plenty of gravy — it’s the kind of dinner that never really goes out of style. A couple of weeks ago I went out for dinner with some friends at a new restaurant — the kind of place where you’d expect small plates and wine, not rissoles. And yet,…
Fig and Almond Tart
Fresh figs are one of those ingredients that always feel a little special when they appear at the farmers market. Their season is short, and when they arrive piled high on the stall it feels like a small signal that late summer is here. This Fig and Almond Tart was inspired by a recent market…
Eggplant Parmigiana (Melanzane alla Parmigiana Recipe)
The first time I ate proper eggplant parmigiana in Italy, I remember thinking: what have they done to this? The eggplant was silky and rich, the tomato sauce deeply flavoured, and the cheese used with a much lighter hand than many versions I’d tried before. Instead of feeling heavy, the whole dish felt balanced —…
Fabes con Almejas (Spanish Beans with Clams)
I first had Fabes con Almejas in Oviedo, in northern Spain. White beans and clams in a light garlic and olive oil broth. It didn’t look like much, but it was one of the most comforting things I ate on the trip. There was no heavy sauce, no theatrics. Just creamy beans, sweet clams and…
Authentic Lebanese Toum (Garlic Sauce)
If you’ve ever ordered Lebanese charcoal chicken from somewhere like El Jannah, you already know this sauce. Proper Lebanese toum is thick, white and fluffy. It doesn’t run off the spoon. It holds its shape, and the second it hits warm chicken, it melts in — no longer just a sauce, but the flavour that…
Classic Red Velvet Cake
When I made this Classic Red Velvet Cake recently, what stayed with me wasn’t just the flavour — it was the texture. Red velvet, when it’s right, has a very specific feel. It’s light and airy, yet smooth and fine through the centre. It doesn’t crumble and it doesn’t sit heavy. It holds together cleanly…
Flank Steak with Chimichurri
Flank steak is one of those cuts that doesn’t always get the attention it deserves. It’s lean, full of flavour and — importantly — far more economical than many other steaks, which is exactly why I like cooking it at home. One good-sized flank steak, cooked properly, sliced thinly and shared, is often more than…
Crispy Smashed New Potatoes with Olive Oil & Thyme
These crispy smashed new potatoes are one of those sides I make without even thinking about it. If we’re grilling something outside or throwing together a simple midweek dinner, a tray of these usually goes into the oven while everything else is happening. They’re especially good next to my Grilled Lamb Cutlets with Herb Sauce,…
Mushroom Ragù
This mushroom ragù is rich, slow-cooked and deeply savoury — the kind of sauce that feels comforting without being heavy. Built using classic Italian technique, it relies on finely chopped mushrooms, olive oil, red wine and time to create depth and body. Rather than slicing the mushrooms, they’re chopped finely and cooked down slowly, allowing…
Egg & Caviar Dip
When I was a child, my sister and I once went to a family friends’ gathering where there was a dish of the most delicious egg and caviar dip sitting on the table. It was clearly intended for the adults, while the kids were offered chips and lollies — but we ignored that entirely. To…