Vanuatu

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Women cooking in the traditional way on the island of Malicolo — using open fires, earthen ovens and ingredients foraged directly from the surrounding jungle. Vanuatu is one of the Pacific’s most remote and culturally diverse archipelagos, comprising over 80 islands and speaking more than 100 languages. Its cuisine is simple, rooted in the land, and deeply connected to nature.

Discovering Australian Cuisine

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Sydney Australie voyage opéra pavlova koala kangourou

Australian cuisine is a reflection of the country itself — vast, multicultural, and shaped by waves of immigration layered on top of the world’s oldest continuous food culture. Indigenous bush ingredients like wattleseed, quandong and macadamia sit alongside British-inherited classics and the bold flavours brought by Mediterranean, Asian and Middle Eastern communities.

Outdoor cooking is practically a national pastime, with the barbecue serving as a centrepiece for gatherings year-round thanks to the country’s sunny climate. Fresh seafood, particularly from the vast coastline, plays a starring role, while desserts like the pavlova (a source of good-natured rivalry with New Zealand) round out a uniquely relaxed approach to eating well.

Discover our Australian-inspired recipes, including the light and elegant fruit pavlova, for a taste of this sunny corner of the world.

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Discovering Vietnamese Cuisine

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Vietnamese cuisine is celebrated for its freshness and balance — dishes built around fragrant herbs, light broths, and a careful interplay of sweet, sour, salty and spicy flavours, rather than heavy sauces or excessive oil. It’s a cuisine that rewards precision and lightness of touch.

Pho, the iconic beef noodle soup, remains the country’s most famous export, but daily life is just as often built around bowls of bún (vermicelli noodles), fresh spring rolls, and the ever-present nuoc cham dipping sauce that ties so many dishes together. Fresh herbs — mint, coriander, Thai basil — are treated almost as vegetables rather than mere garnish.

Explore our Vietnamese recipes, from comforting pho to the vibrant, herb-packed Bò Bún, for a taste of this beautifully balanced cuisine.

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Bò Bún (Vietnamese Beef and Noodle Salad)

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Vietnam cuisine bo-bun

Bò Bún is one of Vietnam’s most refreshing dishes — a bowl of vermicelli rice noodles topped with grilled marinated beef, crisp vegetables, fresh herbs, crushed peanuts, and a bright, tangy nuoc cham dressing.

Ingredients

  • 300 g beef sirloin, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce, 1 tbsp fish sauce (for marinade)
  • 200 g rice vermicelli noodles
  • Lettuce, cucumber, carrot, bean sprouts
  • Fresh mint and coriander
  • Crushed roasted peanuts
  • For the nuoc cham: fish sauce, lime juice, sugar, water, chilli, garlic

Instructions

  1. Marinate the beef in garlic, soy sauce and fish sauce for at least 20 minutes.
  2. Cook the vermicelli noodles according to packet instructions, then rinse in cold water.
  3. Quickly stir-fry or grill the beef over high heat until just cooked.
  4. Mix the nuoc cham ingredients together, tasting and adjusting the balance of sweet, sour and salty.
  5. Assemble bowls with noodles, vegetables and herbs, top with the beef, and drizzle generously with nuoc cham.

Sprinkle with crushed peanuts just before serving for a satisfying crunch.

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Piroshki (Russian Baked Pasties)

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Russie pierojkis russes patés en croûte

Piroshki are small, golden pastries beloved across Russia and Eastern Europe, traditionally filled with seasoned meat, though vegetable and egg fillings are just as popular. Baked rather than fried, they make wonderful hand-held bites for any gathering.

Ingredients

  • 500 g flour
  • 7 g instant yeast
  • 250 ml warm milk
  • 1 egg, plus 1 for glazing
  • 50 g butter, melted
  • 300 g ground beef or pork
  • 1 onion, finely chopped
  • Salt and pepper, to taste

Instructions

  1. Mix the flour, yeast, milk, egg and melted butter into a soft dough. Knead until smooth, then let rise for 1 hour.
  2. Cook the onion until soft, add the ground meat, and cook through. Season well and let cool.
  3. Divide the dough into small balls, flatten each, and spoon in the meat filling. Pinch the edges closed to seal.
  4. Place seam-side down on a baking tray and brush with beaten egg.
  5. Bake at 190°C (375°F) for 20-25 minutes until golden brown.

Priatnogo appetita — enjoy your meal! Piroshki are best eaten warm, freshly baked.

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Discovering Chinese Cuisine

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Chinese cuisine is less a single tradition than a vast constellation of regional styles, shaped by geography, climate and centuries of history — from the fiery, numbing flavours of Sichuan to the delicate steamed dishes of Canton. What ties it all together is a deep philosophy of balance: sweet and sour, soft and crisp, mild and spicy, all working in harmony on the same table.

Rice and noodles form the backbone of daily meals, accompanied by quickly stir-fried vegetables, proteins, and fragrant sauces built on soy, ginger and garlic. Dumplings, in their countless forms, remain one of the country’s most beloved comfort foods, while dim sum turns a simple meal into a leisurely, social occasion.

On this site you’ll find a growing collection of authentic Chinese recipes, from pan-fried dumplings to comforting fried rice, each a small window into this extraordinary culinary tradition.

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Crispy Skin Caribbean Roast Pork

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A whole roast pork with shatteringly crisp skin is a celebration centrepiece across the Caribbean, marinated overnight with garlic, citrus and warm spices before a long, slow roast.

Ingredients

  • 1.5 kg pork shoulder or leg, skin on
  • 4 cloves garlic, crushed
  • Juice of 2 limes
  • 1 tbsp thyme
  • 1 tsp ground allspice
  • 2 tbsp oil
  • Coarse salt

Instructions

  1. Score the pork skin in a criss-cross pattern and pat completely dry.
  2. Rub the meat (avoiding the skin) with garlic, lime juice, thyme, allspice and oil, and marinate overnight in the fridge.
  3. Bring to room temperature, then rub the skin generously with coarse salt.
  4. Roast at 160°C (320°F) for 2.5-3 hours, then increase to 220°C (425°F) for a final 20-30 minutes to crisp the skin.
  5. Rest for 15 minutes before carving.

The high final blast of heat is the secret to perfectly crackling skin — watch it closely so it doesn’t burn.

About This Recipe

Crispy Skin Caribbean Roast Pork is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: Around 1 hour
  • Serves: 4
  • Difficulty: Easy

Tips for the Best Results

  • Season in layers as you cook the Crispy Skin Caribbean Roast Pork rather than only at the end.
  • Let roasted or braised meat rest before serving so the juices redistribute.
  • Bring the dish together over gentle heat; a slow finish deepens the flavour.
  • Taste before serving and adjust salt, acid and freshness to your liking.

Serving Suggestions

Serve the Crispy Skin Caribbean Roast Pork with seasonal vegetables, a simple grain, or good bread to catch the juices. A crisp green salad rounds out the plate nicely.

Storage

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.

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Candied Fruit Brioche (Panettone-Style)

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Somewhere between a French brioche and an Italian panettone, this candied fruit loaf is soft, lightly sweet, and studded with colourful pieces of candied fruit and raisins — a lovely centrepiece for a festive breakfast table.

Ingredients

  • 500 g flour
  • 80 g sugar
  • 10 g instant yeast
  • 3 eggs
  • 120 g butter, softened
  • 100 ml warm milk
  • 150 g mixed candied fruit and raisins
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Mix the flour, sugar, yeast and salt. Add the eggs, milk and vanilla, and knead into a smooth dough.
  2. Work in the softened butter gradually until fully incorporated.
  3. Fold in the candied fruit and raisins.
  4. Cover and let rise for about 2 hours, until doubled.
  5. Shape into a round loaf or place in a panettone mould, and let rise again for 45 minutes.
  6. Bake at 170°C (340°F) for 35-40 minutes, covering with foil if it browns too quickly.

Let it cool completely before slicing — the crumb sets as it cools, making for a better texture.

About This Recipe

Candied Fruit Brioche (Panettone-Style) is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

  • Prep time: 25 minutes (plus rising)
  • Cook time: 35 minutes
  • Total time: Around 2 hours with proving
  • Serves: 8-10 slices
  • Difficulty: Intermediate

Tips for the Best Results

  • Let the dough prove somewhere warm and draught-free until it has clearly doubled in size.
  • Weigh the flour rather than using cups for a reliable, repeatable Candied Fruit Brioche (Panettone-Style).
  • Don’t rush the second rise; patience here is what gives an open, tender crumb.
  • Cool the loaf fully on a rack before slicing so the interior sets properly.

Serving Suggestions

Enjoy the Candied Fruit Brioche (Panettone-Style) slightly warm or at room temperature. It is lovely on its own, with butter and jam, or as the base of a simple breakfast or afternoon treat.

Storage

Store in a paper bag or bread box at room temperature for two to three days. For longer keeping, slice and freeze, then toast straight from frozen.

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Savoyard Blueberry Brioche Tart

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This soft brioche tart from the Savoie region is topped generously with blueberries and a dusting of sugar — simple, comforting, and perfect with an afternoon coffee.

Ingredients

  • 300 g brioche dough (homemade or store-bought)
  • 300 g blueberries
  • 50 g sugar, plus extra for sprinkling
  • 30 g butter, melted

Instructions

  1. Press the brioche dough into a greased tart tin or onto a baking tray, shaping a small rim around the edge.
  2. Let it rise for 30 minutes in a warm place.
  3. Scatter the blueberries over the dough and sprinkle with sugar.
  4. Drizzle with the melted butter.
  5. Bake at 180°C (350°F) for 20-25 minutes until the brioche is golden and the blueberries have softened.

Best enjoyed slightly warm, on the day it’s baked.

About This Recipe

Savoyard Blueberry Brioche Tart is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

  • Prep time: 25 minutes (plus rising)
  • Cook time: 35 minutes
  • Total time: Around 2 hours with proving
  • Serves: 8-10 slices
  • Difficulty: Intermediate

Tips for the Best Results

  • Let the dough prove somewhere warm and draught-free until it has clearly doubled in size.
  • Weigh the flour rather than using cups for a reliable, repeatable Savoyard Blueberry Brioche Tart.
  • Don’t rush the second rise; patience here is what gives an open, tender crumb.
  • Cool the loaf fully on a rack before slicing so the interior sets properly.

Serving Suggestions

Enjoy the Savoyard Blueberry Brioche Tart slightly warm or at room temperature. It is lovely on its own, with butter and jam, or as the base of a simple breakfast or afternoon treat.

Storage

Store in a paper bag or bread box at room temperature for two to three days. For longer keeping, slice and freeze, then toast straight from frozen.

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French Pain d’Épice (Honey Spice Loaf)

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Pain d’Épice is one of France’s oldest baked treats — a dense, moist loaf sweetened with honey and warmed with spices. While it often appears around the holidays, this fragrant loaf deserves a place on the table all year round.

Ingredients

  • 250 g honey
  • 250 g rye or wheat flour
  • 1 tsp baking soda
  • 2 eggs
  • 100 ml milk
  • 1 tsp ground cinnamon
  • 1/2 tsp ground anise or star anise
  • Zest of 1 orange

Instructions

  1. Gently warm the honey until runny, then let it cool slightly.
  2. Mix the flour, baking soda and spices in a bowl.
  3. Whisk in the honey, eggs, milk and orange zest until smooth.
  4. Pour into a greased loaf tin.
  5. Bake at 160°C (325°F) for 45-50 minutes, until a skewer comes out clean.

Pain d’épice improves with a day’s rest, wrapped in foil — the flavours deepen and the texture becomes even moister.

About This Recipe

French Pain d’Épice (Honey Spice Loaf) is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

  • Prep time: 25 minutes (plus rising)
  • Cook time: 35 minutes
  • Total time: Around 2 hours with proving
  • Serves: 8-10 slices
  • Difficulty: Intermediate

Tips for the Best Results

  • Let the dough prove somewhere warm and draught-free until it has clearly doubled in size.
  • Weigh the flour rather than using cups for a reliable, repeatable French Pain d’Épice (Honey Spice Loaf).
  • Don’t rush the second rise; patience here is what gives an open, tender crumb.
  • Cool the loaf fully on a rack before slicing so the interior sets properly.

Serving Suggestions

Enjoy the French Pain d’Épice (Honey Spice Loaf) slightly warm or at room temperature. It is lovely on its own, with butter and jam, or as the base of a simple breakfast or afternoon treat.

Storage

Store in a paper bag or bread box at room temperature for two to three days. For longer keeping, slice and freeze, then toast straight from frozen.

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Sausage Rolls

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Few things disappear faster from a party table than a tray of warm sausage rolls — crisp, buttery pastry wrapped around well-seasoned sausage meat. Simple to make and always a crowd-pleaser.

Ingredients

  • 500 g sausage meat (or sausages, skins removed)
  • 1 small onion, finely chopped
  • 1 tsp dried thyme
  • 1 sheet puff pastry
  • 1 egg, beaten
  • Salt and pepper, to taste

Instructions

  1. Mix the sausage meat with the onion, thyme, salt and pepper.
  2. Roll out the puff pastry and shape the sausage mixture into a log along one edge.
  3. Roll the pastry around the filling to enclose it, sealing the edge with a little beaten egg.
  4. Cut into individual rolls and brush the tops with beaten egg.
  5. Bake at 200°C (400°F) for 20-25 minutes until golden and crisp.

Best served warm, though they’re just as delicious at room temperature the next day.

About This Recipe

Sausage Rolls is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

  • Prep time: 25 minutes (plus rising)
  • Cook time: 35 minutes
  • Total time: Around 2 hours with proving
  • Serves: 8-10 slices
  • Difficulty: Intermediate

Tips for the Best Results

  • Let the dough prove somewhere warm and draught-free until it has clearly doubled in size.
  • Weigh the flour rather than using cups for a reliable, repeatable Sausage Rolls.
  • Don’t rush the second rise; patience here is what gives an open, tender crumb.
  • Cool the loaf fully on a rack before slicing so the interior sets properly.

Serving Suggestions

Enjoy the Sausage Rolls slightly warm or at room temperature. It is lovely on its own, with butter and jam, or as the base of a simple breakfast or afternoon treat.

Storage

Store in a paper bag or bread box at room temperature for two to three days. For longer keeping, slice and freeze, then toast straight from frozen.

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