Good Food - Neil Perry

Neil Perry

Chef and Good Weekend columnist

Soft polenta

Soft polenta goes well with any braise. The taleggio gives it a rich and distinctive flavour. If you're not a fan of smelly cheeses, leave it out - but it would be a terrible shame.

Cook | Neil Perry | Mon Apr 28 15:52:40 EST 2014

Spicy clam and white bean chowder

This simple chowder gets its thickness from the pureed beans and potato. If you prefer a chunkier soup, don't puree it.

Cook | Neil Perry | Mon Apr 28 09:00:33 EST 2014

Crumbed John Dory with braised beans

This braised bean dish makes a lovely base for crumbed fish. I've used John Dory, but any thinly sliced fish can be crumbed and fried. Prawns also taste great.

Cook | Neil Perry | Mon Apr 28 08:53:40 EST 2014

Neil Perry's seafood suppers

Crumbed John Dory with braised beans.

Any thinly sliced fish can be crumbed and fried, and when paired with a great vegie side, dinner is served.

Cook | Neil Perry | Sat Apr 26 03:00:01 EST 2014

Pumpkin tart with pine nuts and meringue

Neil Perry Food - April 19

Indulge with this creamy dessert that surprises with a vegetable base. I've used Queensland Blue in this recipe; you can use other pumpkin varieties for this tart, just make sure they're sweet.

Cook | Neil Perry | Tue Apr 22 09:19:48 EST 2014

Farro salad with haloumi

You can replace the farro with other grains such as barley, oats or quinoa; boiled wild rice is great, too.

Cook | Neil Perry | Tue Apr 22 08:45:35 EST 2014

Neil Perry's haloumi and farro salad

Neil Perry Food - April 19

Indulge in a creamy dessert that surprises with a vegetable twist.

Cook | Neil Perry | Sat Apr 19 03:00:01 EST 2014

Salmon and nuoc cham salad

Neil Perry's salmon nuoc cham salad.

Nuoc cham is a Vietnamese sauce than can be used in many ways: as a dressing over a chicken noodle salad or an Asian beef salad filled with herbs and fried tofu, or as a dipping sauce for spring...

Cook | Neil Perry | Tue Apr 15 13:15:00 EST 2014

King prawn and udon in fragrant broth

Heat and spice come to life in a noodle broth boasting big, beefy flavours. While the broth recipe may seem complicated, it isn't. Once you make it, you'll be addicted.

Cook | Neil Perry | Mon Apr 14 09:30:39 EST 2014

Neil Perry's spicy salmon salad

Spicy salmon salad.

Nuoc cham can be used in many ways: as a dressing for a salmon salad or as a dipping sauce for spring rolls and oysters.

Cook | Neil Perry | Sat Apr 12 03:07:01 EST 2014

Roast pork belly and balsamic onions

Begin preparing the onions for this dish the night before. This dish is lovely served with roasted potatoes or pumpkin - it's also really nice with boiled broccolini.

Cook | Neil Perry | Tue Apr 08 12:46:56 EST 2014

Pea, mint and ricotta risotto

Neil Perry's pea and mint risotto.

Aromatic herbs give this good basic risotto recipe a lift. For a tasty variation, try adding boiled zucchinis with a teaspoon of chilli flakes. Chilli also goes well with the peas.

Cook | Neil Perry | Tue Apr 08 12:46:29 EST 2014

Neil Perry's roast pork belly with crispy crackling

Roast pork belly.

Aromatic herbs and the tartness of a marinade can reignite traditional dishes and your tastebuds.

Cook | Neil Perry | Sat Apr 05 04:00:01 EST 2014

Oxtail ragu with pappardelle pasta

Oxtail rague pasta.

Oxtail makes a lovely, thick and meaty sauce for this pasta dish - perfect for a chilly evening. Alternatively, serve the ragu with fresh gnocchi; it's also delicious in winter on cheesy, creamy...

Cook | Neil Perry | Mon Mar 31 12:30:29 EST 2014

Barbecue T-bone with red pepper and lemon salsa

Cooler nights bring out cravings for heartier fare, such as tender cuts of meat smothered in a spicy sauce. Serve the T-bone with potato salad, or chips and a green salad.

Cook | Neil Perry | Mon Mar 31 12:22:32 EST 2014

Neil Perry's barbecue T-bone and an oxtail ragu recipe

T-Bone steak with lemon salsa.

Cooler days bring out cravings for heartier, meatier fare. By Neil Perry.

Cook | Neil Perry | Sat Mar 29 04:00:01 EST 2014

Prawn ball and shiitake hot pot

Neil Perry's King prawn ball and shiitake mushroom hotpot.

Shichimi togarashi is a blend of seven spices that can jazz up any dish. It's main ingredients are chilli, sansho, orange peel, black and white sesame, ginger and nori.

Cook | Neil Perry | Mon Mar 24 15:42:02 EST 2014

Miso-glazed squid

Japanese spices give an exotic edge to simple seafood dishes. Just add sake to finish.

Cook | Neil Perry | Mon Mar 24 15:41:25 EST 2014

Berry, Sauternes and mascarpone trifle

Berry, Sauternes and mascarpone trifle.

There's nothing like a dreamy dessert to finish off a great meal. Any seasonal fruit can be substituted for the berries in the trifle, and if you have no mascarpone you can use whipped cream with...

Cook | Neil Perry | Mon Mar 24 15:00:21 EST 2014

Chicken breast with horseradish cream

When you feel like some home-style comfort, there's nothing better than the creamy warmth of a rich sauce. Thsi dish is great served with serve boiled, pan-fried potatoes and a simple green salad.

Cook | Neil Perry | Mon Mar 24 09:50:52 EST 2014