Chaat masala is a sour spice mix very different from garam masala and is used for sprinkling onto a lot of casual,snacky dishes. It is available from Indian grocers or you can easily make your own.
Fortune favours those who plan ahead. This recipe takes about eight hours all up,but there's little toil in that time. I really like this beetroot relish,so use it with lots of barbecued or roasted meats it works a treat. Speaking of which,make sure you serve this duck with some sauteed spinach,silverbeet or kale,whichever you like best.
These wontons are very lucky during the new year period,as their shape resembles ancient Chinese sycee gold ingots.
A recipe from the Good Food collection.
In our house,tennis is king – and so is this incredibly flavourful and succulent chicken karaage,which I like to serve with quick cucumber pickles,shichimi togarashi and mayo whenever those night matches look like stretching into the early hours. The key to good karaage is allowing the chicken to dry out slightly once coated in the potato starch. For a more substantial meal,serve with steamed,short-grain rice.
A play on taramasalata – made traditionally with cod roe – this uses smoked river trout fillets,which are delicious and a more sustainable option than salmon. Serve the crudites over ice to keep everything fresh and crunchy. This is a perfect accompaniment for an afternoon of tennis-watching.
This makes more dressing than you will need to dress the kingfish,but it's delightful to have in the fridge to marinate proteins or drizzle over smashed cucumbers for throw-together snacks on hot summer days.
You will have more butter than is needed for this recipe,but leftovers in the fridge mean you can add a flavour punch to grilled proteins or roasted veg at a moment's notice.
This quintessentially Aussie fish has a clean,mild flavour,with flesh that flakes perfectly and skin that crisps like pork crackling. The robustness of the skin and fat content help it retain its glorious moisture,so it can handle being cooked over coals in a restaurant kitchen. But at home,a simple hot pan,a herbaceous butter and lashings of lemon juice bring out its best qualities.
This classic Basque country pinchos has been popping up on bar menus the country over,and for good reason. It's a killer combo of anchovies,olives,pickled guindilla or peperoncino chillies (peppers),and is easy to make at home. I've added some salted chips for crunch and salty decadence. These are entirely optional,but just quietly,an entirely worthy addition.