Destination Flavour Down Under

Jams don’t always have to end up spread on toast. They are also a simple way to create interesting ice-cream flavours. This recipe uses jam made from the Australian native fruit Gubinge, also known as Kakadu plum.

Som tam is a Thai salad often made with green papaya or green mango, although any vegetable can be used. The key to a good som tam is to bruise the vegetables to release their juices into the dressing. This recipe uses pearl meat, but you could substitute scallops instead.

As early as the 17th century, Macassan traders from what is now Indonesia planted tamarind and mango trees along Australia’s northwest coast for use as navigational aids, and as provisions for future voyages. Those imported fruits could be considered the first international influences in Australian cuisine, and combined with mud crabs – a favourite food among the local indigenous population – they tell a story of the history of our country.

Grapes and wheat have been part of our lives since the dawn of human civilisation. This focaccia is incredibly simple to make, and the sweetness of the grapes against salty Parmigiano Reggiano is a fantastic combination.

This version of the classic dessert, Peach Melba, has a bit of an Italian flavour. It was inspired by Garrie and Giuliana Vincenti, a charming couple of peach farmers I met in my travels through Western Australia.

“Maqlouba” in Persian translates to “upside down”. A bit pot is layered with grilled vegetables, meats and fragrant, coloured rice, then flipped over and scattered with nuts and herbs, and served with plenty of thick yoghurt. There’s a lot that goes into this recipe, but a spectacular Middle Eastern dish like this can be an occasion in itself.

Garlic prawns are a Chinese restaurant classic, and growing up in South Australia my little sister would always order these. In this recipe, the classic gets a bit of an update, with MSC-certified sustainable Spencer Gulf prawns, garlic shoots and organic confit garlic. Serve this dish as part of a shared meal.

“Leche de tigre”, or “tiger’s milk”, is the South American name for the flavourful, sour liquid drained from a good ceviche. It contains the juices of the seafood and a bite of vinegar or citrus. This colourful oyster ceviche wouldn’t be complete without its tiger’s milk spiced up with a bit of Peruvian grape brandy, pisco. I prefer ceviche served immediately rather than left to cook for too long in the acid.

With its delicate white flesh and light, nutty flavour, South Australia’s favourite fish is perfect for fish and chips. Just a simple beer batter, some crispy chips and a fresh, undressed salad are all you need.

Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs complete a simple recipe that’s refreshing and light. Serve this as part of a shared meal.

There are many ways to go wrong with a pavlova, but this method will help you avoid the classic trifecta of pavlova pitfalls: cracks, beads and collapses. The secret to this dessert is to stabilise the meringue with a mixture of starch and acid. Top it with some whipped cream and yellow fruits and you have a taste of Queensland.

Salt and pepper squid might well be Australia’s national dish. I can hardly think of another that is so widely available everywhere, from pubs to cafés, bistros and restaurants. While the resilient squid can be simply tossed in a little flour, more delicate seafood, such as Queensland’s extraordinary Moreton Bay bugs, may need a light, crispy batter to protect it from the ravages of the oil.

Rather than just a gimmick, laying a foil-wrapped brick on top of a butterflied chicken on a barbecue has many benefits. It keeps the chicken flat so it cooks evenly, as well as trapping in heat to allow it to cook faster. The result is a more tender and juicy barbecued bird. Instead of lemon myrtle, try this recipe with lemongrass, or for something a little more traditional, rosemary and lemon.

Shellfish have a huge amount of flavour in the shell, so whether you’re using prawns, crabs or lobsters, cooking them in the shell will give you a tastier result. This couldn’t be a simpler barbecue dish. Just grill the prawns and serve them with a dipping sauce you’ve made on the barbecue as well.

Paella is a great dish to feed a crowd, and you can include just about any ingredients you like to make it your own. I collected some of the best produce from around the Northern Rivers area to make this version representing the taste of the Pacific Coast.