You can't go wrong with timeless pork belly, and whether you use it in a delicate thousand-layer affair, a ravioli with pork cheek or a classic confit, it has flavour to spare.
Fluffy home-made doughnuts are among our favourite things. In this case, we've added a little cocoa to the dough and doubled up on the chocolate with a glossy chocolate glaze. We've decorated ours with a mixture of crunchy toppings for extra texture - chocolate malt powder, chocolate shards and chocolate biscuit balls. Customise yours with whatever takes your fancy. Don't be shy.
"The lahmacun at Babajan in Carlton North is the best I've had outside Turkey. Please can you get the recipe? " - Hazan Sadik, Carlton North, Vic REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Are indigenous flavours the next big thing in chocolate? Lee Tran Lam investigates.
This recipe is our tribute to Nadine Ingram's insanely good panna cotta lamingtons at her Sydney store, Flour and Stone. You could say we're obsessed. Ingram's original recipe takes a panna cotta-soaked vanilla sponge cake and transforms it into the lushest of lamingtons. For our version, we've opted for chocolate sponge cake and chocolate panna cotta. This recipe makes a mega-cake, but if you're feeding fewer people, make a single cake and split it in half horizontally to fill it.
This white ragu is lighter than the red-sauce style, and the green sauce adds a fresh element. For an even simpler version, serve the dish with store-bought pesto and lemon instead.
"Love cake is a truly delicious, rich cake with an almost fudge-like centre," says Carey. "Fragrant with spices, it's made with semolina and cashew nuts and undoubtedly evolved from the Portuguese influence on Sri Lanka. Growing up, my nan would occasionally send us a slab, a cause for much rejoicing - hers was, obviously, the best. Nan's recipe is a closely guarded secret that I can't give away, but here is my version, which is nearly as good." Start this recipe a day ahead to infuse the cashew nuts with spices.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.