Category: Recipe
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Curried Rice Salad
A stalwart of many Australian barbies, this curried rice salad is gently spiced and faintly sweet. It’s best made a little ahead so the flavours have time to settle. This quantity comfortably feeds two for dinner, with enough left over for lunch the next day.
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Market Ceviche
This is a Melbourne market ceviche: unfussy, fresh, and led entirely by what looks best on the day. The fish should smell of the sea, not of fish; the limes should feel heavy in the hand; the herbs should still have a little dirt on their roots. Make it close to serving, eat it slowly,…
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Rom’s Gingerbread
This is Rom’s most iconic recipe. Gingerbread, beloved by her children, grandchildren, and friends alike. A mate and I were almost driven mad by the aroma while it baked in Palmerston North. Gingerbread, still warm from the oven and spread generously with butter, is one of the best things in the world. Warm gingerbread with…
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Sukiyaki
This sukiyaki comes from a single typed page sent home in 1974 to the mothers of Room 9 at Highbury Primary School. It was written for electric frypans, scaled for children, and annotated with practical advice about where bamboo shoots might be found. The dish was part of a Japanese meal prepared at school after…