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Pizza diavola

To make the best Roman-style pizza with the greatest crust and just the right amount of chew, all you need is heat, time and quality Italian ingredients.

Prep 30 mins (plus resting)

Cook 10 mins

Makes 2-3 pizzas

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Suckling lamb pomodoro

Looking for a dish to impress this Easter? This suckling autumn lamb, from the book Ombra by Carlo Grossi, could just be it.

Prep 20 mins

Cook 2 hrs

Serves 6

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Green chicken curry

This beloved Thailand classic is fresh, fragrant, salty and hot - basically all the things you’re looking for in a curry.

Prep 20 mins

Cook 15 mins

Serves 4

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Cold Sichuan-style chicken

Hot chillies, chilled chicken and mouth-tingling Sichuan peppercorns are a potent combination, a multi-sensory experience. Serve some cooling cucumber and plain steamed rice alongside to soothe the palate.

Prep 30 mins

Cook 40 mins (plus cooling, chilling)

Serves 6-8 as a shared dish

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Slow-roasted lamb shoulder with white beans and harissa 

This entire main can be prepared a day ahead, leaving you only one thing to do before your guests arrive: simply turn on the oven and let it do the rest of the work for you.

Prep 30 mins (plus soaking, resting, seasoning)

Cook 9 hrs

Serves 6 

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Warm duck, lychee and banana blossom salad

Not all recipes from Michelin-starred restaurants translate easily to Australian home kitchens, but this one’s a cinch. At Paste, chef Bee Satongun roasts her own duck; to save time, start with one from Chinatown.

Prep 40 mins

Cook 5 mins (plus roasting duck)

Serves 6-8

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Armenian beef manti

For comfort food to savour, look no further than Tom Sarafian’s subtly spiced Armenian beef dumplings, topped with garlicky labne and a generous drizzle of seasoned melted butter.

Prep 2 hours

Cook 30 minutes

Serves 4-6

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Sabzi (Afghan spinach and lamb curry)

Traditionally served at Nowroz (new year) celebrations, this Afghan spinach and lamb curry is mildly spiced and the meat meltingly tender. This version is from Durkhanai Ayubi’s book Parwana.

Prep 20 mins

Cook 50 mins

Serves 4-6

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Kebabeh sikhi (Afghan lamb skewers)

These Afghan lamb skewers, from Durkhanai Ayubi’s book Parwana, are perfectly at home at an Aussie backyard barbie. Hold the tomato sauce and serve them instead with flatbread, onion and fresh herbs.

Prep time 30 mins (plus marinating)

Cook time 10 mins (plus preparing coals)

Serves 6

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Khanh Nguyen’s red curry of chicken and Thai eggplant

With homemade curry paste in the freezer, you can whip up a spice-charged meal in minutes.

Prep 40 mins

Cook 25 mins

Serves 4

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Janni Kyritsis’ chicken baked in salt dough

This foolproof method of roasting a chicken results in a succulent, flavourful bird every time.

Prep 25 mins (plus resting the dough and the chicken)

Cook 40 mins-1 hour

Serves 4-6

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© 2020 by Elton & Featherby.