South of Melbourne is Tasmania’s King Island, recognized around the world for its outstanding dairy products. One of them is a particularly unctuous waxed blue cheese known as “Roaring 40s Blue.” It is named after the punishing 100 km/hr winds (62 mph) that bedevil the latitude of 40°S. If unavailable, substitute your favorite blue cheese, such as gorgonzola or Roquefort.
Serves 4 — Recipe adapted from Mallmann on Fire by Francis Mallmann (Artisan 2014)
When food writer Francis Lam’s recipe appeared in Gourmet magazine more than a decade ago, it was called “Let-My-Eggplant-Go-Free! Spaghetti,” a rather curious moniker. And one that doesn’t hint at how satisfying this rather homely dish—Italian peasant food at its best—really is. Whatever you call it, add it to your repertoire.
Serves 4 as a main course, 6 as a starter — Recipe adapted from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (Ten Speed Press 2015)
Butternut squash is one of the delights of colder weather. This recipe, with its tangy, herbaceous flavors and beautiful colors, will become a “keeper.” And maybe a holiday tradition.
Serves 4 — Recipe from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Ottam Ottolenghi (Ten Speed Press 2014)
Wonderfully moist thanks to olive oil, this easy-to-make carrot cake sticks to basics: no pineapple, no raisins, no applesauce. If you’re intimidated by layer cakes—or don’t have the correct pans—bake the cake in a 9 x 13 pan or muffin tins. (Adjust baking times as needed.)
Serves 12 — Recipe adapted from cookieandkate.com
The humble potato, a native of South America, takes on a sophisticated persona in this satisfying dish.
Serves 4 — Recipe adapted from 177milkstreet.com
Celery, usually a wan understudy on a platter of crudités or a bit player in soups, takes on a starring role in this refreshing salad. A rather strong-flavored vegetable, it really benefits from a short soak in olive oil and lemon juice.
Serves 4 — Recipe from 177milkstreet.com
This infinitely customizable recipe is good for breakfast, lunch, or dinner—warm or at room temperature. The following version is vegetarian, but you can add cooked sausage, diced ham, or crispy bacon to the mix. Serve with toasted country-style bread if you’re not watching your carbs.
Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
This vibrant salad, which features several of Chile’s iconic ingredients, is a great companion to barbecued meats. Stir in cooked pasta (shells or rotini), and it can serve as a colorful and healthful main course.
Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Red meat is a staple in Chilean homes, with asados (barbecues) being a popular form of entertainment for families. Here, beefy-tasting skirt steak is marinated for several hours, then quickly grilled (preferably to medium-rare for maximum tenderness). Before serving, anoint it with additional fresh-pressed olive oil—Mother Nature’s perfect sauce. Pour a Chilean Cabernet Sauvignon.
Serves 4 generously — Recipe adapted from vinepair.com
With its clean, mild taste, firm texture, and payload of omega-3 fatty acids, halibut pairs beautifully with robust extra virgin olive oils. It is among the largest flat fish in the world, weighing up to 500 pounds!
Serves 6 — Recipe adapted from Food and Wine, March 2004
Shrimp preparations are a specialty of Chile’s small coastal villages. If you don’t want to fuss with skewers, grill the shrimp in a grill wok or grill basket. The sauce is best when made shortly before serving.
Serves 8 as a starter or 4 as a main course — Recipe adapted from therecipecritic.com
If you’re intimidated by butterflying the chickens (spatchcocking), simply buy chicken halves for this recipe. They’ll cook faster than whole chickens. The chicken can be roasted in an oven (even a pizza oven) or grilled.
Serves 6 — Recipe adapted from bonappetit.com