Shredded green papaya and green mango combine with rice noodles and a Thai-style salad dressing in this delicious salad.
A fiery, but very delicious, little number. Excellent served with steamed jasmine rice - stir the remaining chilli sauce through the rice and add a few spoonfuls of coconut cream.
A cool refreshing soup to start a summer lunch.
A lovely twist on the traditional Aussie fruit salad.
Delicious cocktail party fare. All the ingredients are readily availabe at Chinese grocery stores - the crepes are sold either fresh or frozen.
A simple elegant dessert of frozen lemon mousse enclosed by savoiardi biscuits.
Adapated from a recipe by Tetsuya (Tetsuya’s, Sydney), this slow roast is a marvellous way to cook veal as it can often dry out using conventional roasting temperatures.
A lovely light vegetarian entree which makes use of freh fennel and artichokes.
This elegant entrée is best served at room temperature.
Something a little different for a light lunch. The salsa is also good with char-grilled salmon, ocean trout, prawns.
This hearty wholesome soup hails from south- west France and is a good one for those on a budget or with a crowd to feed. According to 'Larousse Gastronomique', the most famous version is from Bearn (which includes cabbage and confit), but there are many local variations. In Gascony , the local tradition is to tip a glass of wine (preferably a full-bodied red) into the dregs of your bowl which not only makes the soup go further but is also very delicious. Toasted bread with cheese is sometimes served as an accompaniment, as with French onion soup.
This delicious curry is a popular dish on the menu at Bon Ton restaurant on the island of Langkawi in the Andaman Sea, off the west coast of Malaysia.
This simple delicious marinade is of Moroccan origin, and a nice change from the better known 'chermoula'. A good one for the BBQ now that nights are getting longer and warmer.
This simple but tasty salad is from David Thompson's magnificent new book "thai food" (Penguin). Thompson is Australia's foremost exponent of authentic Thai cuisine and this new book is a tribute to his years of passionate research and knowledge.