Neil Perry

Neil Perry

Chef and Good Weekend columnist

Pork and chive dumplings with red vinegar sauce

Pork and chive dumplings with red vinegar sauce.

Eating dumplings is said to bring prosperity as they are shaped like an ingot, which represents wealth.

Cook | Neil Perry | Tue Feb 09 10:47:54 EST 2016

Crispy fried snapper with sweet and sour sauce

Crispy fried snapper with sweet and sour sauce.

Don't put the party hats away just yet, it's Chinese New Year. And what better way to celebrate than with festive fish?

Cook | Neil Perry | Tue Feb 09 10:11:26 EST 2016

Pulled pork and coleslaw burgers with chipotle mayo

Pulled pork and coleslaw burgers with chipotle mayonnaise.

The smokiness of chipotle helps make these burgers far from ordinary. You can substitute the pulled pork for slow-cooked lamb.

Cook | Neil Perry | Tue Feb 02 10:15:12 EST 2016

Corn fritters with jalapeno butter and heirloom tomato salad

For fritters with a sting in the tail, try this chilli-lovers' recipe featuring jalapenos. They're great with mashed avocado, bacon and a poached egg for breakfast.

Cook | Neil Perry | Mon Feb 01 12:26:19 EST 2016

Marinated blue-eye in banana leaf

Lemongrass and herb marinated blue eye in banana leaf.

Need inspiration for your next summer barbie? Plate up a modern, multicultural main. Banana leaves add a mellow, smoky flavour to barbecued fish, whether individual fillets or whole fish such as...

Cook | Neil Perry | Wed Jan 27 15:43:47 EST 2016

Barbecued T-bone steak with home-made barbecue sauce

T-bone steak with barbecue sauce.

This is really all about doing the simple things well. Go to a butcher and get them to cut big T-bones for you; if it's dry-aged beef, even better.

Cook | Neil Perry | Wed Jan 27 13:25:47 EST 2016

Fried onion rings

Fried onion rings.

These make a great side to a steak, dipped in barbecue sauce. I'm not a fan of thin onion rings as I think it then becomes more about the batter.

Cook | Neil Perry | Wed Jan 27 13:25:29 EST 2016

Passionfruit pavlova

Neil Perry's passionfruit pavlova.

What could be more Australian than pav with passionfruit? You can also add sliced stone fruit such as peaches, nectarines and plums.

Cook | Neil Perry | Sat Jan 23 00:00:00 EST 2016

Tuna tartare, Moroccan eggplant and cumin mayo

The earthy flavours of Moroccan-style eggplant team brilliantly with tuna tartare. Make sure you source a well-rounded and flavoursome chilli oil to finish the tuna dish.

Cook | Neil Perry | Tue Jan 19 14:06:21 EST 2016

Barbecued rib-eye marinated with baharat

Make the most of barbecued rib-eye with a delicious Middle Eastern spice rub.

Cook | Neil Perry | Mon Jan 18 10:43:52 EST 2016

Pork and prawn donburi

Pork and prawn donburi.

Donburi means simply 'rice bowl dish'. The variations are endless, any meat, fish or vegetables are welcome.

Cook | Neil Perry | Mon Dec 21 15:52:11 EST 2015

Cold tofu and spinach salad

Try this delectable Japanese salad and remind yourself of the wonders of umami! If you're after a full meal, you could top up this salad with seafood or cold poached chicken (more of a one-pot meal -...

Cook | Neil Perry | Mon Dec 21 15:52:14 EST 2015

Blue-eye in a spicy broth with clams

This one-pot wonder brings together the flavours of fish and clams in a delicious broth. Mussels and pipis also work well in this dish.

Cook | Neil Perry | Tue Dec 15 11:56:27 EST 2015

Vegetable paella

Neil Perry's vegetable paella.

Hold the meat! This one-pot wonder is created with maximum flavour and minimal mess in mind. If it's a nice day cook the paella on the barbecue; this actually helps it cook, since the heat source is...

Cook | Neil Perry | Mon Dec 14 11:41:33 EST 2015

Asparagus with soy, garlic and ginger

Asparagus with soy, garlic and ginger

Designed to be part of a large shared meal, this simply-made Asian-style asparagus would make a delicious side dish for a main course. It could also be made in advance and served as a salad.

Cook | Neil Perry | Tue Dec 08 10:08:48 EST 2015

Barbecued duck with cherries

Sweet-and-sour flavours come to the fore in this Chinese-style poultry dish, which features in-season cherries. To save some time on the day, make the master stock in advance.

Cook | Neil Perry | Tue Dec 08 09:54:46 EST 2015

Barbecued snapper with black beans and salted chillies

Barbecued snapper with black beans and salted chillies

There's nothing quite like the taste of succulent whole snapper, fresh from the barbecue. For best results, prepare the salted chillies a few days ahead of time.

Cook | Neil Perry | Tue Dec 08 09:26:52 EST 2015

Yunnan barbecue spare ribs with black vinegar sauce

Yunnan barbecue spare ribs with black vinegar sauce

These delectable Chinese-inspired spare ribs are designed to be finished off outdoors on the barbecue, and then put on the table as part of a shared meal. The master stock can be made in advance.

Cook | Neil Perry | Tue Dec 08 09:03:20 EST 2015

Tingling prawns

Tingling prawns

Chillies and Sichuan peppercorns give this prawn dish its requisite "tingle" and fragrance.

Cook | Neil Perry | Tue Dec 08 08:35:06 EST 2015

Watermelon granita with ginger syrup

Watermelon granita with ginger syrup

Hot weather demands a fruity, cooling treat like this watermelon granita. When making it, you'll need to factor in four or five hours' freezing time.

Cook | Neil Perry | Tue Dec 01 15:08:09 EST 2015