My Merry Band of Tasters and I are always on the lookout for great side dishes, and these fritters got our attention. Crisp on the outside and creamy on the inside, they complement pork, chicken, sausage, seafood, and more. They also make a great meal on their own.
Serves 4
This guacamole gets layers of flavor from Tomato Vinegar and cumin. For more heat, leave in some of the jalapeño seeds and ribs. Note: To toast the cumin seeds, place them in a dry, hot pan and toss for 2 minutes until they become fragrant.
Step 2
Australian lamb is one of the country’s leading exports (you can readily find it in US stores), and lamb dishes are exceedingly popular. While you can form the lamb into cigar shapes on bamboo skewers, I’m including a great sheet-pan hack for an easy prep. Note: Look for hulled barley rather than pearl for the salad as it retains more nutrients.
Serves 4 to 6
This flavorful dish is so simple to make. Barramundi is a popular Australian fish, often sold here, but you can substitute snapper, cod, or mahi-mahi. Cans of Thai curry paste and bottles of Vietnamese fish sauce are readily available in supermarkets or online. I’m partial to the Maesri brand of curry paste and Three Crabs fish sauce for its milder aroma.
Serves 2
The colors, textures, and flavors of the season are beautifully represented in this stunning salad. If you don’t relish the thought of peeling and cubing squash, most supermarkets sell it already prepped. You can also find it in the frozen food section, ready to roast.
Serves 4 to 6
Asian-inspired bowls are incredibly popular in Oz. This choose-your-own-adventure recipe leverages a fantastic Asian fermented seasoning, liquid shio koji, to umami-charge your chicken (it’s available online and in many grocery stores). I’m pairing it with a spicy peanut dressing, but you can enjoy it with a simple drizzle of olive oil and a splash of rice wine vinegar. Choose from the suggestions below to build your bowl. Note: I’ve included directions for grilling the chicken as well as stovetop cooking.
Serves 2
I love the crunch and zest of pickled onions—using red ones imparts dramatic color along with deep flavor. Double or even triple the recipe if you’re a fan.
Makes about 2 cups
“Salad” is almost a misnomer for this bountiful dish. Nutritious and filling, with a mix of sweet, savory, and crunchy ingredients, it makes a wonderful dinner on a cool night.
Yields 2 servings
Dukkah is a classic Egyptian blend made from toasted nuts, seeds, and spices—with as many variations as there are chefs. Its name comes from the Arabic word meaning “to pound”—the dry mix was crushed with a mortar and pestle. Its deep flavor starts with warming up the nuts in the oven and the seeds on the stovetop (to better monitor their temperature—they can burn quite easily). Then the mixture is roasted with olive oil and honey. Dukkah crunch adds layers of flavor to Sweet & Crunchy Autumn Salad, Mutabbal, and almost any dish you can think of.
Yields 2 cups
Though this dip resembles baba ghanoush, mutabbal features roasted eggplant with a slightly smoky flavor. Serve as an appetizer or part of a mezze platter with warm pita bread.
Serves 4
’Nduja is a flavorful, spicy fermented paste made from pork belly and Calabrian chile peppers, the source of its deep red color. The paste melds perfectly into olive oil, creating a vibrant sauce. You can find it at specialty markets and online. Note: For hearty appetites, allow 2 eggs per person.
Serves 4
These tasty bites can be a luscious lunch or a tempting appetizer. Choose the sweetest variety of cherry tomatoes, red or yellow, available.
Yields 8 tartlets