This is a very fun interactive meal, there’s something so beautiful about eating with your hands.
The subtle sweet salty flavour of the oyster mayonnaise is a welcome balance to the robust flavour punch of the rare beef. Teamed with a herb salad, this is the soft of dish that King Titan would serve at Ariels wedding.
This is THE dish of Morocco …a sweet/savoury pie with layers of meat, loads of spices, nuts and honey.
This Moroccan Chicken dish was a staple in our family kitchen throughout our childhood and one of the first things that we mastered in the kitchen. It is super simple but has an exotic-tasting tomato sauce, spiced with the honey, ginger and cinnamon. Artwork by Sarah Dennis.
Here’s a couple of recipes for your World Cup Semifinal Round 2 enjoyment – a culturally appropriate version of the global sports viewing snack of choice (pastry filled with meat), followed by a little sweet treat.
There’s nothing more Australian than a dog’s eye with a coldie and a bit of dead horse on a scorching summer’s day.
Drenched in a marinade of big flavours like allspice, soy sauce, thyme and cinnamon, these sweet and spicy barbequed limbs will have you doing the dutty wine around the dinner table.
This sweet and succulent tagine is flavoured with the gentle aromatics of cinnamon, topped with the crunch and creaminess of almonds, and freshened up with some coriander.
Using multi-coloured produce in this dish is the real shower stopper, the purple potatoes, purple cabbage, black and yellow rice, and vibrant greens are enough to rival the rainbow. If goat meat is hard to come by, lamb can be used as a substitute.
I must admit the idea of sitting down to eat a roo steak is not very appealing, so I decided to cook in it in a way that would get even the most sceptical of eaters keen to try it. Who doesn’t love pasta, and who doesn’t love brown butter sauce? The sweetness of the raisins help to soften the gamey flavour of the kangaroo, and the lemon myrtle brings a beautiful earthy, subtly citrus aftertaste to the brown butter.
This week, graphic designers and creative lovebirds Jaques and Lise from Belgium have illustrated our classic Syrian Fattoush.. a voluptuous (fat-tushed!) aubergine gets cosy in a flatbread bed full Middle Eastern flavour!