Paella is Spanish for ‘pan’, and is named as such after the large shallow round pan created specifically for cooking this dish. Chefs in Western and European countries have adapted the meal to suit their local tastes although most reinventions still feature the base ingredients of paella: saffron, olive oil and meat or seafood.
When it comes to popular Mexican dishes, chicken enchiladas are easily one of the favourites, especially in Australia. It’s hard not to love the combination of crispy corn tortillas, chunky chicken breast, spicy beans and roasted cherry tomatoes.
When it comes to winning combinations, you can barely go wrong with chicken, avocado and mushroom. The trio make a fantastic meal whether they are used in sandwiches, salads or pastas. This delicious dish transforms three common ingredients into an easy pasta masterpiece.
You can use any combination of vegetables in this creamy pasta dish depending on what is in season and what you like. If you don’t own a food processor, you can finely chop the anchovies, prosciutto, garlic and basil and combine with the cream for a more textured sauce.
Turkish kebabs are often known for their delicate spices and juicy meats. The iskender kebab is a winning combination of succulent lamb, creamy yoghurt, spicy chilli and hints of lemon. You will need 4 metal skewers and a barbecue or chargrill for this recipe.
This soup/stew style dish is incredibly popular in Portugal. Choose your favourite kind of seafood to tailor it exactly to your liking.
Gravlax is salt-cured salmon that is a popular Scandinavian dish. This recipe uses vodka for a more traditional taste. Serve gravlax with thin slices of rye bread and a mixed leaf salad.
Unlike the more popular Italian-style meatballs which are cooked in tomato sauce, Scandinavian meatballs are cooked in a tangy creamy gravy and have hints of all-spice and nutmeg.
Full of vegetable goodness, this hearty Sri Lankan curry is not too spicy but full of tantalising flavours. The soft texture of the pumpkin combines well with the crunchy mustard seeds and creamy coconut sauce.
It is said that good pad Thai is full-bodied and light, rather than heavy and oily. The trick to creating perfect pad Thai is to watch the noodles and be careful not to overcook them. The noodles should be somewhat flexible and solid, but not soft and fully expanded.