Dinner party
Adam Liaw’s turmeric and coconut baked pork belly
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.
- 1-2 hrs
- Adam Liaw
Adam Liaw’s Fijian ceviche (Kokoda)
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.
- < 30 mins
- Adam Liaw
A chef’s guide to throwing a stress-free dinner party - and why six is the magic number of guests
Ahead of the launch of their book, The Dinner Party, chef Martin Benn and partner Vicki Wild share their insider knowledge on entertaining.
- Martin Benn and Vicki Wild
Wow your dinner party guests with chef Martin Benn’s sure-fire spice-laden spread
The former Sepia chef shares his all-killer menu of prawn toasts, piri-piri chicken, barbecued 𝄒nduja eggplants plus chocolate fudge.
- Martin Benn
Emelia Jackson’s egg custard tart with quince puree
The only thing better than an egg custard tart is an egg custard tart with a layer of delicately spiced quince puree at its core.
- 2 hrs +
- Emelia Jackson
Emelia Jackson’s step-by-step guide to making the perfect sweet tart pastry (and the secret to avoiding a soggy bottom)
This buttery and rich pastry is a little more foolproof than a traditional shortcrust.
- 30 mins - 1 hr
- Emelia Jackson
Winter salad with radicchio, green apple, candied nuts and blue cheese
Candied nuts, crunchy bread and lots of salty cheese might not make this winter salad feel virtuous, but it is hearty enough to be a meal on its own.
- < 30 mins
- Danielle Alvarez
Persian-inspired eggplant, chickpea and beef stew
Traditionally, this stew gets its superb but subtle sourness from dried black limes, but you can achieve a similar taste using a combination of lemon and sumac.
- 2 hrs +
- Katrina Meynink
‘A light, cheesy cloud’: If you can make bechamel, you can make this three-cheese souffle
Essentially, all you have to do is make a bechamel sauce, add egg yolks and cheese to it and then fold in egg whites and bake.
- 30 mins - 1 hr
- Danielle Alvarez
Adam Liaw’s pork and silverbeet stew
Pork is a great stewing meat. You can keep the skin on or take it off as you prefer. I often keep it on as I like the gelatinous texture.
- 1-2 hrs
- Adam Liaw