Delicious all year round, this is a crunchy, flavorful vegetarian version of the Asian classic. For a more traditional filling, start with a row of boiled shrimp and sautéed slices of pork belly. When serving, dip the rolls in the vinaigrette first—a great “dressing” for the veggies wrapped inside—then the peanut sauce, for a second […]
Australia is surrounded by rich saltwater fishing grounds, home to species like bluefin tuna, monkfish, and barramundi. This recipe showcases tuna, but halibut, swordfish, or even salmon could be substituted. Garam masala is an Indian spice blend (see the recipe for Aussie Meat Pie), available online or in the international aisle of larger supermarkets. Ingredients […]
Immigrants from Northern India have popularized dishes like this one in Australian cities. The Sanskrit word saag means “greens”—not just spinach (known as palak). Paneer is a firm cheese with a high melting point made from milk curdled with lemon juice or another acid. If you cannot find it, halloumi, feta, or queso fresco make […]
Because they hold their shape better when cooked, I prefer green or black lentils for this dish in lieu of the more common brown lentils. If radicchio is not available, use Bibb or butter lettuce leaves. Try this with the tuna recipe. Ingredients For the vinaigrette: For the salad: Directions Step 1 Make the vinaigrette: […]
