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Memory Bites with Matt Moran
series • cooking
PG
series • cooking
PG
Put some delightful nostalgia on the menu with these recipes, from a school fete favourite to some retro entertaining classics.
This 1980s classic has an enduring appeal with its combination of tasty ingredients, novel aesthetic and ease of preparation. And you know what they say, if it aint broke, don't fix it. It's a favourite with Ross Noble, which is why Matt Moran whips up this version when talking food with the comedian in .
Source: Kitti Gould
Spice up devilled eggs with a jalapeno chilli kick for a quick and easy crowd-pleasing platter.
Source: Tribune
This tuck-shop classic can't be missed. Great as an entrée and a guaranteed crowd pleaser.
Potato scallops Source: Murdoch Books
Rou jia mo is the world’s oldest hamburger. Originating in Shaanxi Province, this hamburger has been made for more than 2,000 years. Instead of making the specific ‘mo’ buns, Adam Liaw uses English muffins instead.
Source: Danielle Abou Karam
An old-school favourite that still appeals. Donna Hay's version skips the copha and uses brown rice and honey for a slightly modernised take.
Chocolate crackles Source: Donna Hay
With deep rich flavours you know and love, it's time to bring back this classic.
Mark Best's Steak Diane from The Cook Up Source: Adam Liaw
These musk sticks taste like the ones we had as kids. A little crisp on the outside, and tender in the centre, these are the ‘goldilocks’ of the musk-stick world – the aroma, flavour and texture are just right.
Classic Aussie musk sticks Source: Murdoch Books
Lamington is a classic, trifle is a classic and this recipe takes a little from each. This is a play on lamington flavours: chocolate chiffon cake layered with whipped cream and raspberry sauce, garnished with crunchy coconut toffee.
Lamington trifle Source: Lyndey Milan's Baking Secrets
This classic biscuit has never gone out of style. For a twist, try marmalade melting moments, which use a marmalade buttercream in the middle. (Need a gluten-free recipe? Try, sandwiched with passionfruit icing).
Source: Murdoch Books / Ben Dearnley
