Recipe writer and presenter
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.Connect via email.
Traditional pasta e piselli dishes often involve cooking the peas until they are very soft, starting to brown and becoming quite savoury.
Getting some good browning on the cauliflower – even to the point where it looks a little burnt – is key to developing the savoury characteristics of this wonderful vegetable.
Lift this comfort-food favourite several notches by employing simple chef-approved techniques for better-tasting mince and creamy mash.
I haven’t included it in the recipe, but if you wanted to serve this with a big scoop of ice-cream I wouldn’t hold it against you.
A bit like French toast, this thick slab of cheesy, eggy, toasty deliciousness would make a perfect brunch or lunch. You can even cook it on the barbecue.
Millefeuille means “thousand leaves” and, while this cheat’s version only has one layer of pastry, the multiple layers within a good-quality puff pastry still give a layered texture.
This simple noodle soup looks labour intensive, but it’s ready in less than half an hour – and if you use pre-made stock you can cut that time in half.
Make extra sauce, freeze it, and you can have this family favourite on the table in no time flat.
Turmeric and coconut are a fabulous flavour combination found across south-east Asia. Here, they’re combined in a simple Balinese-ish pork bake that would be perfect with some steamed rice.
Kokoda is one of the more popular dishes in Fiji. As with a ceviche, the fish is dressed in vinegar or citrus juice but the acidity is balanced by the creaminess of coconut.