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Galangal Panna Cotta

Aromatic and fruity, this gochujang-spiked dessert has a piquant, Korean cuisine-inspired kick in addition to its galangal and apricot notes.

Calisson

Trinkets and bijou usually sit pretty in trays, but these shallow receptacles can be statement pieces too. Mould your own beautiful – edible – vessels to present delicate morsels.

Kueh kochee

Violet Oon’s aunty Nanny’s traditional Peranakan banana leaf wrapped glutinous rice flour dumplings with gula Melaka coconut filling recipe.

Sri Lankan Kale Pesto with Farro

For a deep green powerhouse pesto with kick, swap basil for Sri Lankan kale. Its deep earthy flavours are the perfect foil for farro’s nutty grains

Barramundi carpaccio with cucumbers

Marry local fish such as barramundi with the refreshing flavours of cucumber sorbet to make a tantalising appetiser. Carbon bamboo powder helps the veiny details of the thinly sliced fish pop.

Sambal kangkong arancini

This modern interpretation of lontong features arancini as its rice cake substitute to introduce a different bite and allow for more creativity with flavours.

White Gazpacho

Stave off the summer heat with this refreshing cold soup from Andalusia. Enjoy the contrasting textures of velvety soup with the crunch of croutons and garlic crumbs.

Fennel sausage, peperonata and poached egg

This lighter-flavoured riff on the classic eggs and sausages brunch combo takes its cue from salsiccia e peperoni, a popular dish in the mountains of southern Italy. Best served with a generous portion of bread to soak up the full-flavoured sauce.

Broccolini Cavatelli Aglio Olio

Serve broccolini cavatalli from south Puglia aglio olio style to bring the vegetable’s subtle sweetness to the fore. Zucchini flowers add textural dimension and a delicate squash flavour.

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