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231 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

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

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

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

Chikar cholayThick chickpea curry

'Chikar' is Punjabi for mud, a fond joke about how thick these chickpeas are. In the old walled city of Lahore, around Lohari Gate and Gawalmandi, breakfast shops simmer huge pots from before dawn, mashing part of the chickpeas into the ghee and tomato until the whole lot clings like a paste; on Sunday mornings families eat them with fresh kulcha or puri, raw onion and lemon. Contains dairy (ghee). Chef's tip: boil the chickpeas until they squash with no resistance at all; firm ones never thicken into proper chikar.

60 minPakistaniCurriesGluten 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

Keema naan (Lahore style)

Along Lahore's Fort Road food street, in sight of the Badshahi Mosque, tandoors work late into the night baking naan with a thin layer of spiced mince pressed inside. The bread puffs and chars in the oven and comes out glossy with butter, with juicy, peppery meat in every bite. At home a very hot oven and a preheated tray stand in for the tandoor. Contains wheat and dairy. Chef's tip: cook the mince first and let it cool fully; warm filling softens the dough and it tears when you roll it.

90 minPakistaniBreads & Parathas
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

Kachnar ki sabziBauhinia bud stir-fry

For a few weeks each March, the kachnar trees of Lahore, Rawalpindi and the Punjab plains are covered in buds, and families pick them to cook this seasonal sabzi, often eaten with fresh roti at Sunday lunch. The buds are boiled briefly, then cooked down with onion, tomato and dry spices until they turn soft with a pleasant, slightly astringent bite, a little like green beans and artichoke. Suitable as part of a balanced diet, it is fibre-rich and low in starch: about 140 kcal and 12 g carbohydrate per portion; a wholewheat or millet roti suits it. The usual mistake is skipping the blanch, which leaves the buds bitter and tough. Chef's tip: pick tight, unopened buds; open flowers turn mushy.

40 minPakistaniVegetarianVeganGluten free
by KrazyBadal 0 views

Kale chane ka salanBlack chickpea curry

Across Pakistani Punjab, from Faisalabad homes to roadside tandoors near Gujranwala, black chickpeas in a thin, peppery gravy are winter food and a Friday staple, eaten with fresh roti or rice. The small brown chana keep their bite and give a nutty, earthy broth flavoured with cinnamon, black cardamom, cloves and bay. It is cooked in one pot, on the stove or in a slow cooker, and tastes even better the next day. The usual mistake is skipping the overnight soak: unsoaked black chana stay hard however long you cook them. Chef's tip: mash a ladleful of the cooked chana against the side of the pot at the end; it thickens the gravy without any flour.

70 minPakistaniCurriesVeganGluten free
by KrazyBadal 0 views

Lahori kulfaKulfi with falooda

On hot Lahore nights, families stroll to Gawalmandi food street and the old shops near Anarkali for kulfa: a whole cone of dense, cardamom-scented kulfi is sliced into fat discs, laid over soft falooda noodles and spooned over with rabri, the thick sweetened milk. It is cold, chewy and creamy in every mouthful. Contains milk and tree nuts (pistachio and almond); the falooda noodles may contain wheat. Chef's tip: scrape the bottom and sides of the pan constantly as the milk reduces; one scorched patch flavours the whole batch.

60 minPakistaniDesserts
by KrazyBadal 0 views

Shikarpuri acharMixed mango and lime pickle

Shikarpur, the old trading town in upper Sindh, is famous across Pakistan for one thing in a jar: a dark, oily mixed pickle that families say keeps for a year. It is made in May and June when green mangoes are sour and limes are cheap, cured in the hot Sindhi sun, and eaten all year with daal chawal, aloo paratha at breakfast, Sindhi biryani and plain roti with yoghurt. The flavour is sour, salty and fiery, with the bittersweet crunch of fenugreek, anise-sweet fennel and the onion note of kalonji, all carried in pungent mustard oil; the mango stays firm, the lime rind turns soft and chewy and the chickpeas stay nutty. Its long life comes from salt, sour fruit, vinegar and a thick layer of oil, so keep every piece under the oil. Common mistake: any water at all — wet fruit, a damp jar or a wet spoon — which brings mould within days. Dry everything in the sun or a low oven. It is ready after 2–3 weeks, when the lime skins are tender and the oil has turned red and fragrant. Chef's tip: heat the mustard oil until it just smokes and let it cool; this softens its raw bite.

75 minPakistaniChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 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

Arvi ka salanColocasia in tangy gravy

Arvi ka salan is a Lahore and Karachi home curry, cooked on weekday evenings when the vegetable seller has a basket of small, hairy colocasia roots. The roots are boiled, peeled and simmered in a loose, sour gravy of onion, tomato, ajwain and a squeeze of lemon, so the slightly slippery arvi soaks up the spice and turns creamy at the centre. Eat it with hot roti or plain rice and a little raw onion. The usual mistake is undercooking the arvi: half-cooked colocasia leaves an itchy, scratchy feeling in the throat, so it must be soft all the way through. Chef's tip: once the boiled arvi is peeled, press each piece flat with your palm before it goes into the gravy, so the rough edges thicken the sauce.

50 minPakistaniCurriesVeganGluten free
by KrazyBadal 0 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

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 0 views

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