Roast cumin and coriander seeds over a low heat until fragrant. Grind to a powder and toss with the beef and fish sauce. Marinate for an hour or so. Heat oil in a wok and stir fry the beef until ...

Drain the tofu and cut lengthways through the centre so you end up with two long, thin pieces. Place between sheets of paper towel and weigh down with some cans of food or similar. Allow the tofu to ...

Kill lobster by inserting the point of a large cooks knife between its eyes and push through the middle of its head. Quickly cut the lobster in half lengthways. Remove the tail sections from the head ...

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There’s a happy versatility with this dish as you can substitute the clams with just about any seafood you like including mussels, cockles, scallops or prawns. The chilli jam is a versatile condiment ...

Known for his Sydney restaurants Aria and Chiswick, the chef makes the most of the diversity of Australia’s fresh produce in his latest cookbook A good curry is as much a part of many people’s ...