Noyaux,a liqueur made from apricot or cherry pits,imparts a wonderful almond flavour to this luscious cherry dessert.
A zesty,fruity version of the old favourite,these cakes are great for picnics.
We love lamb chops. The high fat content in the lamb takes on the flavours of the zesty lamb marinade paste beautifully,heightened again when the chops are charred on the barbecue. If you're looking for a quick meal,this one takes 15 minutes to prepare,and it works for a few mouths or many – just increase the number of chops and add a green salad.
On a break in Vietnam some years back,we ate many a backstreet banh mi and fell in love with all the vibrant flavours. This banh mi as a burger is far from traditional,but it is delicious – and a satisfying standalone meal for lunch or dinner. You'll need to cook these three at a time,unless your kitchen is generously equipped.
In this salad,the combination of sweetish fruit and juicy tomatoes slicked with a bright lemongrass,chilli and lime dressing is absolutely sensational. Eaten on its own or with grilled chicken or fish,this zingy salad is a wonderful addition to the warm weather dinner rotation.
This is a stunning combination to eat and look at! Three layers of my famous,plush vanilla cake topped with a three-tiered pavlova and copious amounts of whipped cream. Astonishingly straightforward to make. Really,you just have to take care assembling. And it can all be prepared ahead. Even the whipped cream*. Please note,I make the pav a day ahead because I cool it overnight in the oven.
Now that we're deep in traditional barbecue territory in January,you'll be needing something to nibble on while the grill gets fired up. Here's a thought:cute mini sausage rolls with an Australian twist - half pork,half kangaroo,with a touch of beetroot - to have with a beer or a glass of bubbles.
Ben Shewry gives a nod to his early days as a chef,which included a stage at David Thompson's London restaurant Nahm. This recipe however may be more in keeping with Attica's native Australian focus with ingredients from here and now.
You won't even notice the anchovies in this green yoghurt sauce,but they provide a necessary savoury hit. If you really want to leave them out,you can substitute a tablespoon of fish sauce instead.
So the holidays are over and you're ready to start the year on a lighter note. But you still want something satisfying? Well,this marinated and grilled chicken – packed with so much flavour you won't believe how quick it is to make – is for you. You can buy toum,the Lebanese garlic sauce,ready-made,but this is how I like to make it at home.