A fresh tomato salsa served alongside the spinach and feta cakes is beautiful, too.
Cook | Neil Perry | Mon Jul 01 10:47:19 EST 2013
The smoked haddock and new potato pie needs nothing more than the simplest green salad served alongside, dressed only with lemon juice, extra virgin olive oil and salt.
Cook | Neil Perry | Mon Jul 01 10:42:49 EST 2013
Neil Perry's winter version of fish and chips.
Cook | Neil Perry | Mon Jul 01 10:14:01 EST 2013
With the jellies, the better the quality of the honey, the better the result. Serve them with cognac or espresso coffee.
Cook | Neil Perry | Mon Jun 24 11:02:35 EST 2013
The moussaka can be made in a single 1.2-litre dish instead of ramekins. Note that cooking time will vary from between 25 to 30 minutes if using a single dish.
Cook | Neil Perry | Mon Jun 24 10:55:35 EST 2013
Neil Perry warms up the kitchen with a classic moussaka and quince jellied candies.
Cook | Neil Perry | Sat Jun 22 03:00:01 EST 2013
Kohlrabi is the most delicious of vegetables. It's not always the easiest to find, but it's well worth hunting out.
Cook | Neil Perry | Mon Jun 17 09:52:31 EST 2013
Lamb shanks work equally well. Add creamy potatoes or wet polenta for the perfect winter dinner.
Cook | Neil Perry | Mon Jun 17 09:49:17 EST 2013
Ward off the winter chills with this classic comfort food from Neil Perry.
Cook | Neil Perry | Sat Jun 15 03:00:01 EST 2013
The kimchi is a sure-to-impress addition to the table. It's a great flavour burst - wonderful with any protein and a bowl of rice and steamed greens.
Cook | Neil Perry | Thu Jun 13 10:18:24 EST 2013
The marinade also works well with a butterflied leg of lamb on the barbecue. Serve with a fresh cucumber and mint salsa.
Cook | Neil Perry | Thu Jun 13 10:11:55 EST 2013
Serenading with marinades: Neil Perry serves up thyme, oregano and citrus chicken, and a spicy kimchi.
Cook | Neil Perry | Sat Jun 08 03:03:01 EST 2013
The blue eye salad is like a Thai-style san choy bow - beautiful served with just rice. You can use prawns, chicken thigh fillet, minced lamb or beef instead of the fish.
Cook | Neil Perry | Mon Jun 03 11:39:43 EST 2013
XO sauce is one of the most adaptable Asian condiments you can keep in your fridge. Great as a stir- fry sauce or as a chilli sauce on the side, it's also delicious over steamed chicken with ginger...
Cook | Neil Perry | Mon Jun 03 10:23:35 EST 2013
Surf and turf: Get the best of both worlds with these Asian-inspired mains by Neil Perry.
Cook | Neil Perry | Sat Jun 01 03:05:01 EST 2013
Leave the rose water out of the ice-cream mix if it isn't to your taste. You could also try mixing the nuts up by making it half pistachio and half ground almonds.
Cook | Neil Perry | Tue May 28 11:17:52 EST 2013
Other fish work well here instead of swordfish, particularly those that are a bit "meatier", such as blue-eye trevalla, hapuka or snapper.
Cook | Neil Perry | Tue May 28 10:56:16 EST 2013
Transport the tastebuds with these gorgeous recipes: only the flavours are complex.
Cook | Neil Perry | Sat May 25 03:00:01 EST 2013
Simple yet flavourful, bibimbap is a hearty warmer for the cooler months. Chicken thigh is a good substitute for the beef.
Cook | Neil Perry | Mon May 20 13:10:25 EST 2013
A perennial favourite is even more perfect with this delicious, crunchy prailine on top. You can't beat the combination of chocolate and hazelnuts.
Cook | Neil Perry | Mon May 20 12:46:07 EST 2013