This surprisingly simple dish rewards a little attention to detail with a lot of flavour.
"Here I've made two types of danish pastry: snails studded with raisins, and windmills crowned with canned apricots," says Catherine. This recipe makes 9 windmills and 12 snails.
Our resident expert on Asian cuisines, Tony Tan, has the lowdown on this fiery addictive dish hailing from Sichuan province.
Master pastry chef Catherine Adams has a light yet luscious dessert just made to crown the dining table.
"This recipe makes six entree portions with enough left over to serve as a garnish to grilled lamb cutlets or roast leg of lamb. Ratatouille works best when made in a larger quantity, but this recipe also works well halved. It's best made a day ahead to allow the flavours to meld; any leftover will be delicious for another couple of days," says Damien.
Momofuku chef David Chang has the inside running on the flavour of Korea – one of the world’s great condiments.
Just meat on a stick? Hardly. With a few pointers from Turkish chef Somer Sivrioglu, of Sydney's Efendy restaurant, the humble kebab becomes so much more.
This winning trinity of sponge, fruit and creaminess is packed with vibrant berries and brightened with syllabub, writes Catherine Adams.
This Provencal staple may have had humble beginnings, but it’s the undisputed king of fish stews, writes Damien Pignolet.