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Kung Pao Chicken
Diced chicken stir-fried with dried chillies, peanuts and a glossy sweet-sour sauce.
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Diced chicken stir-fried with dried chillies, peanuts and a glossy sweet-sour sauce.
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Small pasta squares tossed with slowly caramelised cabbage, onion and caraway.
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Simply roasted or pan-seared Tasmanian salmon with crisp skin, lemon and seasonal vegetables.
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Tender beef pot roast with onions, carrots and a deeply savoury pan gravy.
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Creamy mushroom risotto scented with restrained roasted wattleseed.
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Tender beef and root vegetables in a dark savoury gravy enriched with a small amount of Vegemite.
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Rich minced lamb beneath a deeply browned layer of buttery mashed potato.
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A towering beef burger with beetroot, egg, bacon, pineapple, cheese and salad.
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Roasted Tasmanian salmon with crisp skin and a cool, sharp horseradish cream.
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Charred lamb chops seasoned simply and served hot from the barbecue with lemon and herbs.
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Pan-seared barramundi with crisp skin and a fragrant lemon-myrtle butter.
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A hand-sized pastry pie filled with rich beef gravy and served with tomato sauce.
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A moulded São Paulo savoury couscous of cornmeal, tomato, fish, eggs and vegetables.
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Amazonian fish stew with tucupi-influenced acidity, tomatoes, peppers and herbs.
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Fish gently cooked with tomatoes, peppers, coconut milk and vegetables, served with pirão.
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Chicken braised with okra, garlic and herbs in a classic Minas Gerais stew.
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Rice cooked with dried or leftover beef, onion and garlic in a robust southern one-pot dish.
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Black beans slowly cooked with pork and served with rice, greens, farofa and orange.
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A thick Buenos Aires pizza stuffed with mozzarella and covered with sweet onion and oregano.
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Fresh or dried noodles coated in a long-simmered tomato and meat sauce.