Linguine with prawns and mussels (linguine con cozze e gamberetti)
This is a regional recipe par excellence, and perfect for a Friday night supper. Everywhere you go along the coastline of Italy it will be offered to you in some form or another, perhaps with cozze e vongole (mussels and clams), patelle (limpets) and moscardini (baby octopus), scallops, squid, and/or a combination of all of them. The name of the dish may vary too, but basically it is pasta ai frutti di mare – seafood pasta.
Fettuccine with Balmain bugs
This pasta recipe is inspired by a dish Stefano Manfredi cooked with yabbies at Manta in Woolloomooloo, Sydney, and will work equally well with any crustacean. For best results, use pasta made with eggs (all’uovo).
Korean spicy noodle salad
Quick and easy to prepare, this recipe traditionally calls for Japanese wheat noodles called somen, but soba or ramen noodles will work equally well. The dressing, made with Korean fermented chilli paste and chilli powder, forms the foundation of this dish, so taste the mix to ensure it’s punchy and well-balanced.
Gai tod nahm prik pao
Deep-fried chicken, or gai tod, is something of an obsession in Thailand. Sold from street carts, the chicken pieces – often wings or small drumsticks – are marinated in a mixture of spices and aromatics, and then dredged in rice flour, which lends an extra crispness, before being fried. This recipe is inspired by a dish from much-loved Sydney restaurant Chat Thai. After being fried, the gai tod is wok-tossed in a sauce of nahm prik pao, or Thai chilli paste. For ease, we’ve used chicken…
Angel hair pasta with sofrito and Queensland shellfish (fideuá)
Chef Javier Cordina shows us one of the most famous dishes from Barcelona, known as fideua. Together with the seafood, aioli and angel hair pasta, this dish proudly reflects the flavours and vibrancy of southern Spain. "Be still my beating heart. This seafood and tomato-rich recipe is a cracker. Any matching wine will need to be able to accent that shellfish, work with the tomato and cut through the fattiness of the aioli. This is where rosé becomes your secret weapon, and its foodie…
Spaghetti with baby clams (spaghetti alle vongole)
Eugenio grew up on the coast and spent time on the sand raking for the sweet little shells that make this simple dish so marvellous. The secret to this Italian recipe is in the timing – starting to cook the vongole just after the water for the pasta comes to the boil.
Sichuan twice-cooked pork (hui guo rou)
“The authentic cut for this dish is belly pork with the skin on. Traditionally, the recipe calls for tender Chinese leeks, but I also enjoy the dish with green and red capsicums. The dish should look bright red, thanks to the chillies blended in the chilli bean paste, but it's more a matter of aesthetics. Just make sure your pork is packed with hot, pungent flavours!” Tony Tan, Rachel Khoo's Kitchen Notebook Melbourne
Mexican tortilla bake
This all-in-one dish is so quick to make. Think Mexican lasagne using ready-made tortillas instead of sheets of pasta. Utterly delicious and very moreish!For this recipe you will need a 1.5 litre/2½ pint wide-based (preferably round), shallow ovenproof dish.
Wild onion pasta with morel ragout
The aroma of the ramps (wild onions), morels and sweet butter in this dish scream spring, and you'll find yourself lingering over every bite. Don’t be tempted to add cheese, either. It will only sully an otherwise crisp and clean dish. Also, don’t skip this recipe if, for some odd reason, you don’t like mushrooms. The ramp pasta itself, which lasts for a couple days in the fridge, is just as good with butter and cheese; yes, this is the place for grated pecorino or parmesan.
Cherry blossom pancakes (sakura mochi)
Cherry blossom season in Japan is one of the most spectacular and beautiful times of the year. This recipe for a traditional sweet made around the Tokyo area uses new-season cherry leaves to encapsulate the visual effect of the season in something edible. The balance of the salty pickled leaves and the sweet bean paste, and the chewiness of the pancake are the secrets to this sweet dish.
Jaffna goat curry
Jaffna, in Sri Lanka, is known for its own style of spicy cuisine. This recipe for goat curry is as simple as popping all the ingredients in a pot and allowing it to simmer until the meat is tender and the gravy is thick and rich. This dish should be finished with the liver and heart of the goat if it is killed in the village, but it works just as well without the addition of the offal. Substitute with tomato paste. You can also use lamb instead of goat.
Fettuccine napoletana (tomato sauce)
This classic Italian pasta dish of fettuccine with Napoletana sauce is confirmation that the simple things in life are often the best (and even better if you know a few tricks!). In this recipe, Maurizio Esposito shaves his garlic into very thin discs using a mandolin slicer, prefers shallots to onions for their sweetness, mashes up the best-quality Italian tinned tomatoes with his hands, and tears the basil, adding it last so it stays fresh and green.
Mauritian duck curry
Try this Mauritian recipe for delicious, simple, falling-off-the-bone duck curry in a rich, thick sauce. It's full of flavour but less tricky to make than other curries as it relies on curry powder rather than paste. You'll find the best curry powder at Indian grocers. This dish is lovely served with shallot achard (pickled vegetables).
Ribbon egg pasta with prawns and pesto (trenette al pesto)
This dish is classically Ligurian, combining trenette pasta with pesto, which originated in Genoa, Liguria’s capital. While trenette (which is rectangular in shape instead of flat like linguine) is available from some Italian food shops and selected delis here, it can be difficult to track down, so we have substituted linguine in this recipe for ease. Refrigerate any leftover pesto in an airtight container in the fridge for up to 1 week.
Tomato and saffron pasta salad
Chef and author Dominique Rizzo shares her recipe for tomato and saffron pasta salad, based on her nonna’s cooking. My nonna was a very modest woman who had the most beautiful skin. I loved spending time with her, and even though she only spoke the Sicilian dialect and I could hardly understand what she was saying, we always managed to have lengthy conversations. This full-flavoured pasta salad was one of her special dishes.