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233 recipes

Corn fritters

Corn fritters are a Sydney café staple, the brunch that sits on every menu from Surry Hills to Manly, stacked with smashed avocado, roast tomato or relish and a handful of herbs. The batter is mostly corn, with just enough flour and egg to bind, plus spring onion, coriander and a little chilli. They are quick enough for a weekday breakfast. A common mistake is crowding the pan, which steams them instead of crisping. Chef's tip: blitz a quarter of the corn so its milky juice binds the fritters and keeps them tender.

30 minAustralianBreakfast & Brunch
by KrazyBadal 0 views

Pineapple fritters

Every Queensland fish-and-chip shop from the Gold Coast to Cairns has a tray of pineapple fritters by the fryer, rings of local pineapple in light batter, fried and dusted with cinnamon sugar. They are the dessert you order with your fish and chips on a hot evening. Fresh pineapple is best; well-drained tinned rings work too. A common mistake is wet fruit, which makes the batter slide off; pat it really dry. Chef's tip: dust the rings in a little flour before dipping so the batter clings.

25 minAustralianSnacks & Starters
by KrazyBadal 1 views

Curried egg sandwich

A school canteen and church-fete favourite across Australia, the curried egg sandwich is soft white or wholemeal bread filled with hard-boiled egg mashed with mayonnaise and a little mild curry powder, often with lettuce or cress. It goes into lunch boxes cut into fingers. The common mistake is mashing the eggs while warm, which turns the mayonnaise oily and the filling runny; let them cool completely. Chef's tip: warm the curry powder in a dry pan for 20 seconds first, and the raw, dusty taste turns sweet and toasty.

20 minAustralianSnacks & Starters
by KrazyBadal 0 views

Passionfruit sponge

The passionfruit sponge is the star of the Australian country show cake table and every Sunday afternoon tea, made from the vines that cover back fences from Sydney to the Sunshine Coast. Two airy, fatless sponges are filled with whipped cream and topped with a tangy passionfruit icing. A common mistake is knocking the air out when folding in the flour; use a light hand and a big metal spoon. Chef's tip: beat the eggs and sugar for a full 8–10 minutes until thick enough to hold a trail.

55 minAustralianBaking
by KrazyBadal 0 views

Pumpkin scones

Pumpkin scones are a Queensland country tradition, made famous by the farm-raised wife of a long-serving state premier and baked for every Country Women's Association morning tea from Toowoomba to Rockhampton. Mashed pumpkin makes them golden, soft and slightly sweet, and they are best warm from the oven with plenty of butter. A common mistake is wet pumpkin; steam or roast it and let it cool so the dough isn't sticky. Chef's tip: cut straight down without twisting the cutter, so the scones rise tall and even.

35 minAustralianBaking
by KrazyBadal 0 views

Magic coffee

The magic is a Melbourne café insider's order, born in the city's Fitzroy and Collingwood coffee bars: a double ristretto (the short, intense first part of the espresso shot) topped with silky steamed milk in a 160 ml cup. It is stronger and sweeter-tasting than a flat white because there's less milk and only the richest part of the shot. A common mistake is scalding the milk; above about 65 °C it loses its natural sweetness. Chef's tip: stop the shot early, at about 30 ml for a double, to get that syrupy ristretto.

5 minAustralianDrinksGluten free
by KrazyBadal 0 views

Miyan yakuwaRoselle leaf stew

Miyan yakuwa is a home stew of Kano, Kaduna and the Hausa north of Nigeria, cooked through the rainy season when the sour young leaves of the roselle plant fill the markets. Beef simmers with ginger and garlic, then a pepper and tomato base fried in groundnut oil goes in with ground roasted peanuts and plenty of the tangy greens. It is eaten with tuwo shinkafa (soft rice swallow) or tuwo masara. The usual mistake is adding the leaves too early: they turn khaki and lose their sharpness, so they go in only for the last few minutes. If you cannot find roselle leaves, use spinach with the juice of a lemon. Chef's tip: toast the peanuts before grinding for a deeper, nuttier stew.

80 minNigerianSoupsGluten free
by KrazyBadal 0 views

Aussie salad sandwich

The salad sandwich is the backbone of the Australian lunchbox and the school tuckshop order: soft bread built up with tinned beetroot, grated carrot, tasty cheese, tomato and crisp lettuce, cut into triangles and wrapped in paper. Beetroot is what makes it unmistakably Aussie. The common mistake is laying wet beetroot and tomato straight on bare bread, so by lunchtime it is pink and soggy. Many Cheddar-style "tasty" cheeses use animal rennet; choose one labelled vegetarian. Chef's tip: butter both slices to the edge and put the cheese and lettuce next to the bread, with the wet fillings sealed in the middle.

10 minAustralianSnacks & Starters
by KrazyBadal 0 views

Melting momentsLemon buttercream sandwich biscuits

Melting moments are the soft, crumbly biscuits found in Australian and New Zealand bakery jars and grandmother's tins, two rounds made with custard powder and icing sugar sandwiched with a lemon butter icing. The custard powder gives them their yellow colour and tender, short texture that melts in the mouth, hence the name. A common mistake is overbaking; they should be pale, not golden. Chef's tip: press each ball with a floured fork for the classic stripes.

40 minAustralianBaking
by KrazyBadal 0 views

Frozen Christmas pudding

In the heat of an Australian December, many families swap the steamed pudding for a frozen one, ice cream packed with fruit, nuts and chocolate and set in a pudding basin so it still looks the part on the Christmas table in Brisbane or Perth. It is made days ahead and turned out just before serving. A common mistake is letting the ice cream melt too much while mixing, which makes it icy when refrozen; soften it only until stirrable. Chef's tip: soak the fruit in orange juice the night before so it stays soft when frozen.

30 minAustralianDesserts
by KrazyBadal 0 views

Davidson plum jam

Davidson plums grow on slender trees in the subtropical rainforests of northern New South Wales and south-east Queensland, ripening dark purple in summer. They are far too sour to eat raw but make a stunning deep-crimson jam with a sharp, tangy flavour, sold at farmers' markets around Byron Bay and the Sunshine Coast. Spread it on scones or serve with cheese. A common mistake is boiling it past the set; the plums are high in pectin and set fast. Chef's tip: if you can't find Davidson plums, use dark sour plums and add a squeeze of lemon.

45 minAustralianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Bush tomato chutney

Bush tomato, known as akudjura or desert raisin, is the small fruit of a desert plant gathered by Aboriginal people in Central Australia and around Alice Springs; dried and ground, it tastes of caramel, tamarillo and sun-dried tomato. A spoon of it turns an ordinary tomato chutney into something rich and smoky, great with cheese, barbecues and burgers. Buy ground akudjura from a native food supplier; only the ripe dried fruit of the right species is safe to eat, so never forage it. A common mistake is adding too much; it is strong. Chef's tip: toast the ground bush tomato in the oil first to wake up its flavour.

75 minAustralianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Kangaroo steak with pepperberry sauce

Kangaroo is a lean, everyday red meat in Australia, sold in supermarkets from Perth to Brisbane and loved by home cooks for its rich, slightly gamey flavour and very low fat. Here the fillets are seared hot and fast and served with a creamy sauce spiced with Tasmanian pepperberry, a native pepper with a warm, fruity heat. Because there's almost no fat, kangaroo dries out if cooked past medium. A common mistake is putting cold meat in a lukewarm pan; it stews instead of searing. Serve rare to medium-rare for best texture, but cook to at least 63 °C for pregnant women, young children and anyone with a weakened immune system. Chef's tip: rest it for as long as you cooked it.

25 minAustralianMeatGluten free
by KrazyBadal 0 views

Chilli mud crab

Mud crabs are caught in the mangroves of Queensland and the Northern Territory, and in Cairns, Darwin and Brisbane the favourite way to eat them is Asian-Australian style, wok-tossed in a sticky sauce of chilli, garlic, ginger and tomato. It is messy, hands-on eating with crusty bread or rice to mop the sauce. Ask your fishmonger to clean and cut the crab into pieces for you, and cook it the same day. A common mistake is using too little sauce; the shells soak it up. Chef's tip: crack the claws with the back of a heavy knife before cooking so the sauce gets in.

45 minAustralianFishSpicy
by KrazyBadal 0 views

AlkubusSteamed wheat bread

In Kano, Katsina and Sokoto, alkubus is a breakfast bread you steam rather than bake: a soft yeasted wheat dough set in small cups or tins over boiling water until it puffs into fluffy, slightly sticky domes. It is eaten warm, pulled apart and dipped into groundnut oil with yaji, the peanut and chilli spice mix, or with a bowl of miyan taushe or other soup. The common mistake is lifting the lid during steaming; the rush of cold air makes the breads sink and turn dense. Yaji contains peanuts. Chef's tip: wrap the pot lid in a tea towel so condensation can't drip back and leave wet craters on the tops.

95 minNigerianBreads & ParathasVegan
by KrazyBadal 0 views

IruFermented locust beans

In Yoruba towns from Ibadan to Ogbomoso, iru is the smell of a good stew: a spoonful of the dark, fermented locust beans melted into efo riro, ofada ayamase, gbegiri and ewedu changes the whole pot. Making it is women's work passed down over generations, done in the dry season when the yellow pods of the African locust bean tree (igba) ripen. The seeds are boiled for hours, rubbed free of their black hulls, boiled again and wrapped warm in leaves for two or three days, when a sticky bacterial ferment covers them. Iru woro is left whole; iru pete is mashed. Expect a powerful ammonia-and-cheese smell, a soft, sticky texture and a deep savoury, almost meaty taste once cooked. Common mistake: fermenting too cool; below 30 °C the beans go sour and grey instead of developing the rich, sticky coat. Keep them in a warm oven with only the light on, or in a cooler box with a hot-water bottle. It is ready when the beans are dark brown, sticky and covered in fine white threads. Chef's tip: dried locust beans are sold at West African shops; fermented soybeans make a fair substitute.

480 minNigerianBasicsVeganGluten free
by KrazyBadal 0 views

Ugba saladFermented oil bean salad

Ugba, the long, thin slices of fermented African oil bean, are a favourite of Igboland in south-east Nigeria, eaten at village meetings, weddings and as an evening snack with cold drinks in Enugu and Owerri. The slices have a nutty, savoury, slightly funky flavour, and here they are tossed with diced garden eggs, shredded garden-egg leaves, onion, fresh pepper and a little red palm oil. Many cooks add ground crayfish and stockfish; this version is vegan. Suitable as part of a balanced diet, it is high in fibre and plant protein: about 220 kcal and 10 g carbohydrate per portion. The usual mistake is not rinsing shop-bought ugba, which can taste too sharp and fermented; rinse it in warm water first. Chef's tip: warm the palm oil just enough to make it runny, never hot, so it coats every slice.

22 minNigerianSaladsVeganGluten free
by KrazyBadal 0 views

Moreton Bay bugsSlipper lobster with garlic butter

Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.

18 minAustralianFishGluten free
by KrazyBadal 2 views

Golden syrup dumplings

Golden syrup dumplings are a winter pudding from Australian country kitchens, made during the Depression and still cooked by grandmothers in the Riverina and the Victorian high country when the nights turn cold. Soft scone-dough balls simmer in a sauce of golden syrup, butter and brown sugar until they swell and turn sticky. Serve with vanilla ice cream or custard. A common mistake is a pan that's too small; the dumplings double in size and need space. Chef's tip: keep the lid on and resist peeking, so the tops steam light and fluffy.

35 minAustralianDesserts
by KrazyBadal 0 views

Coconut icePink and white coconut fudge

Coconut ice is the pink and white sweet that fills Australian school fete stalls, Christmas hampers and CWA cake tables, a no-cook fudge of desiccated coconut, condensed milk and icing sugar. It is soft, chewy and very sweet, so cut small squares. A common mistake is a mixture that's too wet to hold; add more coconut until it's firm enough to press. Chef's tip: press the white layer first, then the pink, and chill before cutting for sharp stripes.

20 minAustralianDessertsGluten free
by KrazyBadal 0 views

SinasirRice pancakes

Across Kano, Zaria and Niger, sinasir is a breakfast and snack food: a fermented rice batter poured into a small pan, covered and cooked on one side only, so the top stays soft and covered in holes like a crumpet while the base turns lightly golden. They are eaten warm with sugar, with groundnut oil and yaji, or alongside miyan taushe (pumpkin soup). Traditionally the rice is soaked and ground; this home version uses rice flour plus a little cooked rice for the same soft chew. The common mistake is flipping them: sinasir is meant to have a pale, holey top, so cover the pan and let steam cook it instead. Chef's tip: the batter is ready when it has doubled and looks bubbly; if it hasn't, give it longer rather than adding more yeast.

165 minNigerianBreakfast & BrunchVeganGluten free
by KrazyBadal 1 views

Curried sausages

Curried sausages are pure Australian weeknight comfort, the dish generations of kids came home to in Sydney, Brisbane and country towns alike, usually made with thick beef or pork sausages and a tin of mild curry powder. The sausages are browned, sliced and simmered with onion, carrot, potato and peas in a gentle, slightly sweet curry gravy, then spooned over fluffy rice. The usual mistake is skipping the pre-cook: browning the sausages whole first keeps them juicy and gives the sauce its colour. Sausages, whether beef or pork, must reach 71 °C in the centre. Chef's tip: a grated apple simmered in the sauce is the classic Aussie trick for a rounded sweetness without extra sugar.

50 minAustralianMeat
by KrazyBadal 0 views

Hot jam doughnuts

Hot jam doughnuts have been sold from a van at Queen Victoria Market in Melbourne since the 1950s, and the queue on a cold Saturday morning is part of the ritual. The small round yeast doughnuts are fried, injected with hot raspberry jam and rolled in sugar, then eaten straight from the paper bag; careful, the jam is scorching. A common mistake is frying at too high a heat, which browns the outside before the inside cooks. Chef's tip: let the shaped dough rise until it springs back slowly when poked, or the doughnuts will be heavy.

50 minAustralianDesserts
by KrazyBadal 0 views

Wattleseed ice cream

Roasted wattleseed, from a few edible acacias of the Australian inland, has been ground into flour by Aboriginal people for millennia, and today chefs in Sydney and Melbourne use it for its flavour of coffee, chocolate and hazelnut. Steeped in a rich custard and churned, it makes a lovely ice cream to serve with pavlova or a slice of passionfruit sponge. Buy roasted, ground wattleseed from a native food supplier; many acacias are not edible. A common mistake is overheating the custard so it scrambles; take it off at 82 °C. Chef's tip: steep the wattleseed in the hot milk for 20 minutes before making the custard.

45 minAustralianDessertsGluten free
by KrazyBadal 0 views

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