Good Food - Neil Perry

Neil Perry

Chef and Good Weekend columnist

Prawn, scallop and crab seafood cocktail

Prawn cocktail

When I think of the '80s, I always think of the seafood cocktails my parents used to make. If you really love your guests, try it with cooked lobster.

Cook | Neil Perry | Sat Sep 27 00:00:00 EST 2014

Parsnip puree

Neil Perry's '80s feast

A buttery parsnip puree that will compliment perfectly a roast leg of lamb.

Cook | Neil Perry | Sat Sep 27 00:00:00 EST 2014

Creamed spinach

Neil Perry's '80s feast

A classic vegetable side dish.

Cook | Neil Perry | Sat Sep 27 00:00:00 EST 2014

Skirt steak tacos

Neil Perry's skirt steak tacos.

Feel like a Mexican fiesta? Simply marinate the meat, fire up the grill, and make sure the side serves are fresh, plentiful and spicy hot.

Cook | Neil Perry | Thu Sep 25 18:05:50 EST 2014

Adobo-marinated chicken tacos

Neil Perry's adobo-marinated chicken tacos.

Feel like a Mexican fiesta? Simply marinate the meat, fire up the grill, and make sure the side serves are fresh, plentiful and spicy hot.

Cook | Neil Perry | Thu Sep 25 18:03:40 EST 2014

Green beans with creamy anchovy, chilli and lemon dressing and almonds

Beans with creamy anchovy, chilli and lemon

A dressing of anchovy fillets, garlic, chilli, lemon and milk imparts a wonderful flavour to this simple side dish or entree.

Cook | Neil Perry | Tue Sep 23 14:20:53 EST 2014

Barbecued veal cutlets with capers and sage

BBQ Veal Cutlet Capers & Sage.

This dish is divine with the nutty flavour of burnt butter. I love this simple sauce with both seafood and veal; it accentuates the delicate nature of both.

Cook | Neil Perry | Tue Sep 23 13:39:36 EST 2014

Mint jelly for roast lamb

Mint jelly

To test the mint jelly is set, place a drop onto a frozen plate and push it with your finger. If the surface wrinkles, it has reached setting point.

Cook | Neil Perry | Sat Sep 20 00:00:00 EST 2014

Slow-roasted rack of milk-fed veal

Slow-roasted rack of milk-fed veal.

There's no need to over-complicate things when prime produce is your meal's hero - just keep it simple and allow the succulent flavour to speak for itself.

Cook | Neil Perry | Mon Sep 15 10:23:20 EST 2014

Chilled lemon soufflé

Chilled lemon souffle.

This is a delicious and impressive dessert for when the weather begins to warm. I like to serve this souffle with a dollop of whipped cream on the side.

Cook | Neil Perry | Mon Sep 15 10:00:35 EST 2014

Warm spicy prawn salad

Warm spicy prawn salad.

This spicy prawn salad also works well with chicken or pork mince. If you like it super spicy, roast a dry chilli till black, grind and add to the salad.

Cook | Neil Perry | Mon Sep 08 10:27:41 EST 2014

Roast pork belly red curry

Red pork belly curry.

Add some heat to the dinner table with this aromatic explosion of Asian flavours. You'll need a roast pork belly for this recipe, or, this curry is also great with roast chicken or duck.

Cook | Neil Perry | Mon Sep 08 07:38:24 EST 2014

Potato and leek gratin

Potatoes and leeks.

This is really a potato gratin with added flavours of leek and onion - add gruyere if you want to intensify the cheese flavour. I use a little flour to make a roux in this dish.

Cook | Neil Perry | Tue Sep 02 12:33:10 EST 2014

Braised lamb necks, pearl onions and garlic

Neil Perry recipe
Braised Lamb Necks pearl onions and garlic
Photograph by William Meppem Styling and food prep by Hannah Meppem

This is a classic braise that delivers very tasty and tender lamb with the punctuation of garlic and onions.

Cook | Neil Perry | Tue Sep 02 12:11:23 EST 2014

Orange and Grand Marnier custard

Orange and Gran Marnier custard.

A classic dessert gets an orange-infused twist. This Grand Marnier custard is a variation on creme caramel.

Cook | Neil Perry | Mon Sep 01 10:44:45 EST 2014

Prawn, squid ink and bacon paella

Paint it black: Prawn, squid ink and bacon paella.

The addition of squid ink puts a spin on a Spanish paella. Make sure you use a smoky bacon. Octopus can be easily substituted for the squid, if desired.

Cook | Neil Perry | Mon Sep 01 09:07:59 EST 2014

Roast leg of lamb with skordalia

Lamb roast.

This roast leg of lamb is so melt-in-the-mouth tender, you'll be hard-pressed to hold out until a special occasion - but it's well worth the wait.

Cook | Neil Perry | Tue Aug 26 10:08:01 EST 2014

Carrot, almond and macadamia cake

Apple, carrot and macadamia cake.

This cake is perfect by itself, but if you want to go right over the top, serve it with some really rich vanilla ice-cream.

Cook | Neil Perry | Mon Aug 25 09:52:38 EST 2014

Chocolate bavarois

Chocolate bavarois.

I like to serve this decadent dessert with whipped cream and seasonal berries on the side. Keep in mind that the quality of the chocolate you use will help determine the quality of the taste.

Cook | Neil Perry | Mon Aug 18 12:07:16 EST 2014

Smoked trout and beetroot salad with horseradish

Smoked trout and beetroot salad with horseradish

Intense flavours shine in this light and fresh salad. You can fold the horseradish through the creme fraiche to make a sauce or, if fresh is hard to get, use horseradish relish.

Cook | Neil Perry | Mon Aug 18 09:38:49 EST 2014