The Cook Up

May 2022

Burnt honey, fennel and saffron jelly

4.0 2 x
This impressive dessert gets the honeycomb texture with a clever bubble wrap trick – a layer is laid on the base of a plastic container, lightly greased, and the jelly mixture poured over.

Ratatouille slice

4.0 7 x
The classic French way to use up summer produce (tomatoes, eggplant, zucchini) just got a frittata-like makeover. It's easy to make and ideal for picnics and bring-a-plate parties.

Xinjiang big plate chicken

3.0 3 x
This chicken stew is popular in the Northern region of China. It’s packed with flavour from ingredients like doubanjiang (Sichuan chilli bean paste) and Sichuan peppercorns, and is served with flat, wide noodles.

Kingfish and lime chirimushi

4.0 3 x
Chirimushi is a light and refreshing dish of steamed fish, tofu and vegetables served with ponzu (Japanese citrus and soy dipping sauce). Adam adds a twist with a lime ponzu.

Kimchi and garlic butter fried rice

4.0 5 x
Whether you're looking to use up leftover cooked rice or just looking for a new take on fried rice, this full-of-flavour, buttery kimchi fried rice is here for you.

Tasmanian oysters with wasabi stem

3.0 2 x
While this dish has a double-hit of wasabi in the dressing, it uses fresh wasabi, which has a grassy flavour and much more of a subtle kick. Just the thing for sweet and briny Tassie oysters.

Ebichiri and ebimayo

4.0 3 x
Ebi means prawn in Japanese, and 'ebichiri' is a popular local dish of prawns stir-fried in chilli sauce; 'ebimayo' is prawns sautéed in an umami-rich Japanese mayonnaise-based sauce.

Wedges with sweet chilli and sour cream

4.0 4 x
It’s a good idea to start these well in advance so the potatoes have time to chill before roasting. You can even start it the day before if you have time.

Fideo seco (Mexican spaghetti)

3.0 3 x
When you can't decide between Italian and Mexican for dinner, this pasta is the answer: spaghetti, fresh tomatoes, chilli, avocado and sour cream.

Scrambled eggs on black garlic bread

3.0 4 x
Black garlic is aged garlic, and has a rich, sweet-and-savoury, almost molasses-like flavour. Here it's combined with fresh garlic, chopped parsley and butter to create a condiment of dreams for creamy scrambled eggs.