Okayu, Japan’s sibling to congee, is regarded as the ultimate comfort food. In its simplest form it’s just rice and water, but quality stock or dashi and condiments are key to the success of this very soothing breakfast bowl.
Annette’s tomatoes and peaches with honey vinegar and burrata curds
There’s tomato salad, and then there’s tomato salad to the power of ten. Analiese Gregory’s version is exponentially more tomato-tasting than any you’ve grown up with. Bonus: ripe peaches and creamy curds!
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.
Once you’ve made your own XO sauce from scratch, you might never buy another condiment in a jar. Louis Tikaram’s version is the real deal: umami-rich, salty, spicy, complex, a gorgeous colour, and incredibly more-ish.
A simple pickle elevates whatever you serve it with, whether that’s a whole barbecued duck or a platter of cured meats. This honeydew version, though, is so gorgeous that it just might steal the whole show.
Blood plums and berries are a match made in summer-fruit heaven. Note the liquid glucose in this recipe – it’s the secret ingredient that helps keep the sorbet creamy even after a few days in the freezer.
Dal is synonymous with India, but its appeal is universal. If you’re looking for a comforting dish to nourish your body, ease your mind and soothe your soul, look no further than this perfectly seasoned version.
At the height of summer we crave cool, light, liquid refreshment, and this chilled soup fits the bill. Simple enough for a family meal, it’s easily luxed up for entertaining with the addition of sweet crab meat.
Dress to impress – and that applies equally to your canapés. This recipe places eggs on centre stage and adorns them with a beautiful mayonnaise, delicate pearls of roe, and a scattering of pretty flowers.
We could cook a South East Asian-style seafood curry a thousand times and never tire of its complex flavours. With hot, sour, sweet and salty notes in perfect balance, this luxurious mud crab version is a winner.
Watermelon and apple cucumber salad with Thai basil
Beat the heat with salad this summer. Watermelon and cucumber – crisp, thirst-quenching and refreshing – are natural allies in the fight to stay cool, and a Vietnamese-style dressing rounds out the collaboration.
Heirloom tomato salad with sumac-spiced pickled shallots
Tomatoes are available all year round, but only summer tomatoes are truly worthy of the name – fragrant, juicy, popping with acidity and sweetness. This salad, accented with quick pickled shallots, highlights their seasonal perfection.
Strawberry and fennel seed trifle with almond-vanilla sponge
If your Christmas crew demands trifle because ‘it’s tradition’, wow them with this strawberries-and-cream version, which elevates sponge, berries and cream to a whole new level. Fresh, juicy, boozy fun – it’s a party in your mouth!
Buttermilk panna cotta with mangoes and caramelised white chocolate crumble
The do-ahead features of this panna cotta with our favourite tropical fruit are one of its biggest selling points, but do you know what seals the deal? Caramelised white chocolate shortbread crumble. Enough said!
The vibrant colour and prep-ahead features of home-cured ocean trout make for easy festive entertaining. Garnish it with something bright and beautiful to set the scene for Christmas lunch – redcurrants perhaps, or a jumble of edible flowers. This recipe is from Eatable's food and drinks director, Lisa Featherby.
Cannellini beans, mint, feta and blistered tomatoes
Sure, legume-based salads are a thing of virtue, packed with protein. But that’s not why we love them. Think of the cannellini beans in this recipe as a creamy blank canvas for daubs of big, big flavour.
Baba ghanoush with roasted spring onions, beetroot and green olive
Take your next barbecue to the next level with this easy platter. Danielle Alvarez’s colourful jumble of vegetables, flatbreads, and eggplant dip “kissed by smoke” makes a relaxed starter for vegans and meat-eaters alike.
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.
In southern Australia, late spring sees mulberries ripening to purple-black perfection. Celebrate their season by making them into a gorgeous runny jam. This recipe from Lillie O’Brien of London Borough of Jam captures their flavour and colour intact.
Sago pudding based on coconut cream makes an easy midweek dessert with a tropical twist. In her book To Asia, With Love, Hetty McKinnon describes the accompanying passionfruit caramel as “dazzling” and “a revelation”. Encore!
Almost too pretty to eat, this little arrangement of vibrant beetroot, delicate fennel and fresh fior di latte makes a perfect starter. Adding some thick spears of white asparagus would not be gilding the lily.
Crisp, salty and nutty-tasting, Emma McCaskill’s homemade papadums are a sure-fire hit. Add peas and fried curry leaves for a thoroughly original snack or starter. Got gluten-free guests? This ticks all the boxes.