Potato soup can be the humblest of dishes, but the addition of caviar elevates it to an elegant dinner dish. Salmon roe would also work well; for a more everyday touch of luxury, add a poached egg instead.
"The saffron spatzle dish at Lulu La Delizia is spectacular. I'd be most grateful for the recipe." - Luka Weber, Fremantle, WA REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org 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.
Sticky mandarin jam does double duty here - we fold it into the dough to form a luscious ripple and serve it with the babka as a spread. Our tip? Devour it while it's still warm from the oven.
"Everyone loves fried rice. Growing up, we'd have it twice a week, and even devoured it cold," says Kylie Kwong. "XO sauce takes it to another level, and although making it is an involved process, it's well worth the effort. It's a versatile fridge stand-by, too - try it on fried or poached eggs or tossed through stir-fried noodles. I think of it like having money in the bank. My advice is to bring it to room temperature before using it as a condiment to best appreciate its complex flavour. Begin this recipe a day ahead to soak the prawns and scallops for the XO sauce."
Ravigote sauce is a tangy dressing that offers the perfect counterbalance for the buttery sweetbreads, or indeed any rich meat, such as thinly sliced crumbed veal pan-fried in the brown butter. Start this recipe at least six hours ahead to press the sweetbreads.
Think of this as an ultra-luxe take on everyday eggs and soldiers, with rich buttery brioche fingers and salmon roe for a briny contrast. For an even more extravagant twist, serve these with caviar instead of salmon roe.
In Lebanon, baharat, fish and rice is a classic combination. We've freshened it up with a salad.
The flavours of caramelised cabbage, sake, nutty butter and bacon work well together - and even better with roast chicken. Dry sherry works nicely in place of the sake, or simply use more stock instead.
Think of this super-simple dessert as a crustless baked cheesecake. Creamy ricotta and mascarpone form the base, and tangy mandarins and a dark mandarin caramel make the ideal complement. We've added chopped pistachio nuts for crunch; crumbled ginger biscuits would also work well.