This is a classic Malaysian dish and so I tried to keep things as traditional as I could with the ingredients, I could get my hands on. A rendang is a stew with a thick sauce that combines sweet and spicy flavours. I chose to use short ribs because they’re one of my favourite cuts of beef with lots of flavour and well suited for slow cooking but you could equally use chuck or shin for similar results.
I really like this recipe because it combines a lot of my favourite flavours from Middle Eastern cooking with zaatar, pine nuts, pomegranate, yogurt and parsley. This is a really good main dish for a vegetarian meal and has plenty of flavour. You could make this recipe vegan by just subbing out the yogurt for a vegan alternative.
Tom Yum is a creamy Thai hot and sour soup which is very popular here in Australia. The soup base is flavoured with galangal, lemon grass, kafir lime and chilli with lime juice added to give the sourness. This is good for a starter or as a main dish. If you’re looking to make it more substantial, you can bulk it out by adding some eggplant, bamboo shoots or tofu.
We’re firmly into that season where pumpkins are everywhere which is what prompted me to start working on this recipe. Blending together roasted butternut pumpkin with sour cream and nutmeg to make a sauce that is indulgent especially when paired with gnocchi. The richness of the sauce makes it so it really needs the fresh parsley to cut through it and stop it from being overwhelming.
Risotto is one of those dishes that is deceptively easy to make. This is a classic creamy risotto with plenty of body from the mushrooms and white wine. Adding a touch of almond milk softens the flavour and gives it just a touch of creaminess. The main issue you’ll encounter is getting the rice perfectly cooked.