The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
This classic pavlova recipe with kiwi fruit and history of Australia’s signature dessert comes courtesy of food writer Matt Preston, whose recently-released World of Flavour, The Recipes, Myths and Surprising Stories Behind the World’s Best-Loved Food is a cookbook as much as a myth-busting culinary history that finally sets the record straight: pavlova is Australian, … Read more
This easy Southern Thai chicken and rice recipe for khao mok gai makes braised chicken cooked in a spicy curry-like gravy and served with turmeric rice and crispy fried shallots. A Thai Muslim specialty, it’s often called a Thai biryani or Thai style biryani. Like a biryani the chicken can be cooked with the rice … Read more
Our best breakfast salad recipe makes a healthy-ish breakfast salad with soft boiled eggs, avocado, crispy bacon, mushrooms sautéed in the bacon juices, crunchy lettuce, sweet cherry tomatoes, and bright tangy pickles. It’s for those of you who can’t decide between a healthy breakfast or comforting bacon and eggs and it’s this week’s edition of … Read more
This classic spaghetti Bolognese recipe and the surprising Italian-Australian history of spaghetti Bolognese comes courtesy of food writer Matt Preston, whose World of Flavour, The Recipes, Myths and Surprising Stories Behind the World’s Best-Loved Food is a cookbook as much as a myth-busting culinary history that sets the record straight: ‘spag bol’ is not Italian, it’s … Read more
My Russian dill pickles recipe makes homemade gherkins or pickled cucumbers just like my Russian-Ukrainian grandparents used to make. While my papa and baboushka used the more traditional water bath canning method of pickling most of the time, sometimes baba used the ‘quick pickle’ method for lightly brined cucumbers. This recipe is for those easy … Read more