Violet Oon's aunty Nanny's traditional Peranakan banana leaf wrapped glutinous rice flour dumplings with gula Melaka coconut filling recipe.
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
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.
This modern interpretation of lontong features arancini as its rice cake substitute to introduce a different bite and allow for more creativity with flavours.
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.
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 ...
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.
Here're four colourful pasta recipes to experiment with.
The crunch of crisped artichocke and Granny Smith-like tanginess of red veined sorrel pair well with the natural sweetness and supple texture of prawns. The parsley element lightens the dish and harmonises with the artichoke.
The combination of brininess from Tagiasce olives, bitterness from castelfranco radicchio and umami from veal tongue makes for a flavour party on the palate.
