Mussels three ways | “When you have fantastic produce like these super fresh mussels, it’s really easy to create delicious food without too much effort. Here I serve them straight up with a squeeze of lemon, in lettuce cups with a ceviche dressing and in the half shell with gazpacho jelly and crispy capers. To make it even easier when you're entertaining, prepare the gazpacho jelly the night before.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne

Mussels three ways | “When you have fantastic produce like these super fresh mussels, it’s really easy to create delicious food without too much effort. Here I serve them straight up with a squeeze of lemon, in lettuce cups with a ceviche dressing and in the half shell with gazpacho jelly and crispy capers. To make it even easier when you're entertaining, prepare the gazpacho jelly the night before.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne

Mussels in saffron cream | “Dad and I went down to the shack and got a few mussels off the moorings out front with the plan to make mussels in a saffron sauce. I came up with the idea after I had been in Sweden, where I noticed they use a lot of cream and saffron in their cooking.” Sam

Mussels in saffron cream | “Dad and I went down to the shack and got a few mussels off the moorings out front with the plan to make mussels in a saffron sauce. I came up with the idea after I had been in Sweden, where I noticed they use a lot of cream and saffron in their cooking.” Sam

Pan bagnat with sunflower seed "tuna" | When I was sixteen, I visited Marseilles, France, as part of an exchange program. The family I was living with was vegetarian, and since I wasn’t really into eating meat that much myself, I gave their lifestyle a try. It seemed pretty easy and I didn’t miss being a carnivore much... until we took a road trip to Nice, where I had my first pan bagnat, which is essentially a Niçoise salad in a sandwich: tuna fish, hard-boiled egg, veggies, herbs, olives…

Pan bagnat with sunflower seed "tuna" | When I was sixteen, I visited Marseilles, France, as part of an exchange program. The family I was living with was vegetarian, and since I wasn’t really into eating meat that much myself, I gave their lifestyle a try. It seemed pretty easy and I didn’t miss being a carnivore much... until we took a road trip to Nice, where I had my first pan bagnat, which is essentially a Niçoise salad in a sandwich: tuna fish, hard-boiled egg, veggies, herbs, olives…

Champagne lassi | Fora simple party cocktail everyone will enjoy, try this recipe for Champagne lassi. Use your favourite sparkling white wine, and for special occasions, garnish cherries, mint or little paper umbrellas!

Champagne lassi | Fora simple party cocktail everyone will enjoy, try this recipe for Champagne lassi. Use your favourite sparkling white wine, and for special occasions, garnish cherries, mint or little paper umbrellas!

Mary’s spaghetti with mussels | Pasta recipes | SBS Food

Mary’s spaghetti with mussels | Pasta recipes | SBS Food

Army base stew (budae jjigae) | They say necessity is the mother of invention and this stew is a sterling example of that sentiment. Budae jjigae (army base stew) was created in Uijeongbu, an hour north of Seoul, soon after the Korean War when food scarcity led starving Koreans to concoct a meal using food that was discarded or handed out at US military bases. The Koreans added the unfamiliar ingredients, like Spam, hot dogs and baked beans, into a traditional spicy soup flavoured with…

Army base stew (budae jjigae) | They say necessity is the mother of invention and this stew is a sterling example of that sentiment. Budae jjigae (army base stew) was created in Uijeongbu, an hour north of Seoul, soon after the Korean War when food scarcity led starving Koreans to concoct a meal using food that was discarded or handed out at US military bases. The Koreans added the unfamiliar ingredients, like Spam, hot dogs and baked beans, into a traditional spicy soup flavoured with…

Banh mi thit | Make your very own Vietnamese pork rolls at home with our simple recipe for this takeaway favourite. Start from scratch by pickling the carrot and making the mayonnaise, then add crunch with fresh cucumber, coriander and chilli.

Banh mi thit | Make your very own Vietnamese pork rolls at home with our simple recipe for this takeaway favourite. Start from scratch by pickling the carrot and making the mayonnaise, then add crunch with fresh cucumber, coriander and chilli.

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