The appeal of this autumnal soup lies in its simplicity. The sweetness of the butternut squash is enhanced by roasting and by the addition of a small amount of maple syrup.
Serves 4 — Recipe adapted from cookieandkate.com
Shrimp cocktail gets a much-needed makeover! Make the dip just before serving.
Serves 4 to 6 as an appetizer — Recipe adapted from taste.com.au
One of the most pleasurable evenings on this trip was cooking dinner in the kitchen of food entrepreneur Melissa Wong and her husband, Robert. A simple vinaigrette whipped up in minutes became the unifying factor in this dish, serving as a salad dressing, a marinade, and a sauce. If you can’t find barramundi (a popular fish in Australia), substitute halibut or other mild white fish.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
This is a great casserole to make while gardens are still yielding—substantial enough to serve as a vegetarian main course. We love recipes that command you to drizzle extra virgin olive oil straight from the bottle! Yes, I’m a profligate drizzler.
Serves 4 — Recipe from Food and Wine, August 2010
Australians love their lamb, eating more than ten times per year the amount Americans eat. “Scottadito” translates from the Italian as “burned fingers,” as these chops are so good, people eat them with their fingers as soon as they come off the hot grill.
Serves 4 to 6 — Recipe adapted from italianchef.com
This recipe was recommended to us by a talented baker who pronounced it a keeper, one of the best cake recipes in her files.
Makes one 9-inch cake, serving 8 to 10 — Recipe from The London Cookbook by Aleksandra Crapanzano, Ten Speed Press (2016)
If you typically accompany your beef with Port wine or horseradish sauce, trade those for this bright, Asian-inflected “dressing” from Australian chef and restaurateur Kylie Kwong.
Serves 4 to 6 — Recipe adapted from Tree to Table by Patrice Newell (Penguin Global, 2009)
Australian celebrity chef Curtis Stone champions healthy eating while minimizing dinner dishes with this recipe. Generally, we’ve noticed Aussies love their beets, even putting them on hamburgers.
Serves 4 — Recipe from Curtis Stone
Halloumi, a brined goat’s milk cheese from Cyprus, is having a moment in Australia. On my most recent trip, it seemed to be everywhere! Because it has a high melting point, this firm, somewhat salty cheese can be grilled, fried, or sautéed without losing its shape. You can cut it into cubes, sauté it, then anoint with EVOO and coarse salt. Voila! An easy appetizer.
Serves 4 — Adapted from olivemagazine.com
Fresh tomatoes usually get all the love, obscuring the fact that canned tomatoes, preserved at their peak in their own juices, are wonderful, too! This soup, though made of humble ingredients, is transformed when drizzled with exquisitely fresh olive oil.
Serves 4 — Recipe adapted from seriouseats.com
A few years ago, I met Australian celebrity chef Kylie Kwong at the Eveleigh farmers’ market in Sydney. Kylie’s well known for her Asian fusion food, which often features extra virgin olive oil. Serve this as a starter or side dish.
Serves 6 to 8 — Recipe adapted from Cooking with Heart and Soul with Kylie Kwong, abc.net.au
This pleasing appetizer goes together in 5 minutes or less, and is a perfect way to showcase fragrant fresh-pressed extra virgin olive oil.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club