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Around the world in 80 dishes No.6: Australia
Global kitchen
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Chilled beetroot soup with crème fraîche
Sweet and sharp, this beautifully coloured soup is tempered by a final teaspoon of crème fraîche placed casually in the centre just before serving. Serve well chilled, as it tastes fresher that way.
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Cucumber, tomato and bread soup
This soup is a little like gazpacho, though without ingredients such as onions and almonds. The quality of the ingredients is important – the tomatoes should be sweet and ripe, and the bread textured and dry. It needs to be made on the day of eating or it will lose its fresh, sharp, clean taste.
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- A kind of Eton mess
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- Almond tart with poached greengages and crème fraîche
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- Anchovy and walnut sauce
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- Anna’s gnocchetti sardi with buffalo mozzarella and cherry tomatoes
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- Antipasto of summer squashes and courgettes
- Apricot and raspberry sherbet
- Apricot butter
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- Around the world in 80 dishes No.4: Greece
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- Around the world in 80 dishes: Thailand and Denmark
- Asparagus and duck egg mayonnaise
- Asparagus and prawn tempura
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- Aubergine and chard gratin
- Auntie Mary's Crusted Slow-Cooked Pie
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- Avocado salad with anchovy and shaved Pecorino
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