Good Food - Neil Perry

Neil Perry

Chef and Good Weekend columnist

Chicken cacciatore

Neil Perry's chicken cacciatore.

A simple hunter-style chicken dish is great, as it's just set and forget. All the time is in the slow cooking. I love olives in it, although they're not really traditional.

Cook | Neil Perry | Mon Apr 28 15:56:20 EST 2014

Soft polenta

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

Neil Perry's clam 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

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

Farro and haloumi salad.

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

Neil Perry's prawn and udon 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

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

Roast pork belly and balsamic onions

Roast pork belly with balsamic onion.

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

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

T-Bone steak with 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

Food T

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