Recipes

Sweet pea and mint ice cream with peanut brittle and coconut

The staple of peas and mint reminds me very much of my time in the UK and is one of my favourite things to eat; minty mushy peas is delicious.

Recipes

Lamb tagliata with rocket, parmesan and mint

The key to this recipe is a really hot pan before cooking so the lamb is well-coloured on the outside but rare on the inside. If you prefer your meat more well done, cook it longer but turn it every 15-20 seconds for the duration of the cooking time.

Recipes

Super hot sambal chicken wings

Make a dozen of these savouryhot chicken wings, add a few pints of beer, and you’ll be ready for a lazy afternoon in front of the telly.

Recipes

Spicy kimchi soup with grilled prawns, tofu & mushrooms

Most Japanese and Korean supermarkets here stock decent versions of kimchi—if you do not wish to make your own.

Recipes

Red hot chilli dumplings with bamboo shoots

Even though the dumplings are literally red hot and fiery to the bite, it’s hard to stop at one.

Recipes

Sichuan chilli mala pork

This Southwest Chinese dish is specked with enough mouth-numbing pepper to make your tongue dance.

Recipes

Amaretti cookies with mascarpone cream

AMARETTI COOKIES WITH MASCARPONE CREAM

Recipes

Seafood pot with fregola in fresh herb tomato coulis

Seafood pot with fregola in fresh herb tomato coulis

Recipes

Gâteau of braised Dutch veal cheek with bush tomato marmalade

I borrowed the idea from the classic French gâteau and transformed the cake concept into a savoury dish. Veal cheeks are stacked up and topped with a layer of sweet tomato bush marmalade. Bush tomatoes are one of the many indigenous Australian produce we like to use at Osia.