“This is a dish that I can’t believe is not more commonplace. It is basically a chicken version of the classic Lebanese baked fish dish, samke harra. In this recipe the chicken is smothered in Taratoor and finished with various nuts, parsley and chilli. This version is made with roasted chicken, but you could steam, bake or poach the chicken, too.” - Joseph Abboud

“If you make this dish correctly, you’ll be asking yourself if you’ve burnt it. It’s okay. My training in modern European kitchens where everything had to be golden brown had me second-guessing, too. It just doesn’t taste the same if it is golden brown. It’s that dark bittersweet flavour that transforms cauliflower.. This dish has been on the menu at Rumi since the day we opened and was inspired by Rita Macali’s cauliflower at Ladro, then later at Supermaxi. Before that, the only cauliflower you’d find in Melbourne was the unwanted friend of broccoli and carrots at the pub, or at a French restaurant covered in sauce mornay. Melbourne, you’ve come a long way.” - Joseph Abboud

“This version of a classic Lebanese milk pudding normally set with cornflour (cornstarch) is a rip off of Rita Macali’s chocolate panna cotta. When working at Ladro as the prep chef before opening Rumi, I would occasionally sneak one of these for breakfast. Rita served it with raspberries. We serve it with barberries and pomegranate molasses. We also serve it in a glass with a couple of biscuits, darling.” - Joseph Abboud

“So few ingredients, but a completely stunning result. Curry leaves are worth seeking out if you have a good greengrocer nearby. Their nutty, popcornlike flavour works incredibly well in tandem with brown butter and fish.” - Danielle Alvarez

“Sweet spices in a ragù are typical of northern Italian cooking, and they are surprisingly perfect with meats like lamb, beef and game. The star anise and cinnamon lend sweetness and depth, while the tomato, red wine and rosemary bring this back to more recognisable territory. Don’t let the long ingredients list put you off – once everything is in the pot, this ragù is pretty hands off.” - Danielle Alvarez

“We really amp up the hazelnut flavour by first making a hazelnut praline, which is then used to make a traditional frangipane. The combination of figs with hazelnuts in a crisp, sweet tart shell is pure bliss – the smells coming out of your kitchen will leave you intoxicated (in the best way).” - Danielle Alvarez

“This dish has a special place in my heart – I’ve eaten it a lot over the years and absolutely delicious. Take the time to follow a few easy prep steps for spot-on rice. First, rinse your rice well under cold, running water before you cook it; this washes off excess starch that can make it clump. Not a good look. Once cooked, you need to let the rice get completely cold before frying it – spread it over a tray to make this faster and make sure all the moisture evaporates out. Even better, cool it, then refrigerate your cooked rice overnight before making this dish”.

“This is a childhood treat Mum would make for us, and I’m a fan of the retroness of it, so I’m on a mission to bring it back. The recipe is just how she made it, but I’ve added the pecan praline. You might have some praline left over, which you can store in an airtight container for up to a week (if it doesn’t get scoffed before then). If you didn’t already know, I’m a generous server, so I serve this with three scoops of ice cream per dish”.

“I like to use a mix of colours for the tomatoes here, but use what looks and smells good. As for balsamic vinegar, I prefer those from the Modena region of Italy. If you can’t crack it open and smell it before you buy, then be guided by price – I’m an advocate for spending money on good-quality balsamic and extra virgin olive oil.”

Fellow members of the chili crisp fan club will revel in these umami-packed cookies where sweet and savory battle deliciously for attention. These are gooey, mottled with melty pools of dark chocolate, and wrinkled with crunchy golden ridges. Brown butter makes them toasty, nutty, and extra chewy. But it’s the chili crisp that really gives these cookies that je ne sais quoi. Any brand of chili crisp will do, but I prefer the OG Lao Gan Ma for that perfect hit of MSG..

Coconut and pandan might as well be soulmates. They belong together. It’s a partnership revered across Southeast Asia and one I re-create again and again throughout this book (Raspberry Buko Pandan Cake, page 24, and Southeast Tiramisu, page 142, for example). The long blade-shaped leaves of pandan, known as “vanilla of the East,” wield an elusive flavor that’s tropical, grassy, nutty, and sweet. When allied with coconut, so creamy and buttery, it creates a nearly perfect match. Here their exquisite flavors sing together with-out the distraction of anything else, save for a splash of lime juice to break through the richness. This pie is very coconutty and very pan-dan-y. It’s sophisticated yet simple. And I mean that as a compliment…

When the pandemic officially began, I took refuge at my childhood home in the Southern Outer Banks of North Carolina. In a matter of weeks, banana bread was in the midst of a resurgence. Everyone was baking it and everyone was talking about it. Cooking has long been my form of coping with uncertain times and I remember opening my mom’s fridge to grab milk and eggs when I saw a jar of ube halaya (purple yam jam) hiding behind a repurposed plastic container. I plucked it from the shelf and swirled it into my batter. Slicing into the baked loaf revealed marbled streaks of purple. It was tender and creamy, the mellow honeyed flavor of banana merging with the sweet earthy flavor of ube. My husband, Miles, and my mom joined in a chorus of praise. I was happy with it, too. Later that night, when I couldn’t sleep, I found myself ruminating about the bread I’d made that afternoon. This is the recipe that sparked the idea for this book—reinterpretations of Filipino American desserts and flavors, and the beginning of my personal renaissance.

“This is the kind of pie that gets me. The kind I fall head over peel in love with. The buckwheat crust is the ‘edible bowl’ I love and the earthy, toffee sesame crunch is the pie accessory you never knew you needed. You’ll need one overripe banana to make the custard and then some perfectly ripe ones to be cuddled by custard. Go bananas – literally.” - Natalie Paull

“If you ever see me at the supermarket, chances are I’ll have a caramel mud cake in my basket. It is my favourite massproduced treat and resolutely non-guilty pleasure. Alas, so many attempts to re-create it left me disheartened – until I dabbled with chicory, a caffeine-free coffee substitute. When mixed with dark brown sugar, chicory imparts butterscotch-adjacent notes. The sticky, finger-dipping-good dark caramel ganache really ties the whole cake together so I have allowed more than what this cake needs. Warm any excess to pour over ice cream.” - Natalie Paull

“Brownies are like socks. Stay with me here … They are mostly functional, but when you get a really, really good one, you really, really know it and you become deeply loyal to those socks/that brownie. Brownies are also a deeply personal bake – no nuts, fudgy, cakey, edge piece or centre piece? I mean, who am I to tell you what brownie is best, you unique and beautiful unicorn! I can only offer you my favourite…” - Natalie Paull

A classic Chinese dish from the cookbook Bao Family by Céline Chung. These tasty dumplings are simple to make and well-loved.

A popular dish from the cookbook Bao Family by Céline Chung. Granny Smith apples are a great choice, as they’re firm and slightly tart, which balances out the sweet sugar coating.

A popular Chinese dish from the cookbook Bao Family by Céline Chung. Tasty, simple to make, and packed with flavour.

“White pomfret was Amah’s favourite fish to eat, but it was really expensive. I knew every time we ate it something special had happened: maybe my dad had closed a business deal, maybe one of us got straight As at school or maybe it was for Lunar New Year. It was precious. Pomfret is hard to get in Australia, but you can use any other white fish in this recipe. When we serve this for Lunar New Year at the restaurant, we use coral trout because it’s one of my favourites and, in my opinion, the best fish we can get in Australia.”

“Malaysian roast chicken has crispy, dark skin and lots of flavour from the five-spice and salt rub. Back in primary school, when my mum was working and it was just us boys and Dad, he would often ask, ‘Chicken rice tonight?’ It was always a big yes from us, and we’d go to the chicken rice shop near our house where, like almost all chicken rice shops, you could get Hainan chicken or roast chicken. I always prefer roast chicken. I love the flavour, and there is a lot more skill in making a proper Malaysian roast chicken with crispy skin. Start this recipe the day before.”