Meaty or fishy

En papillote (or ‘wrapped in paper’) is a classic form of French cookery. It is a very gentle way of steaming fish in an enclosed pocket, while the butter and other juices help infuse it with bursts of flavour and plenty of moisture. The result is an incredibly tender piece of protein.

Every Australian café has eggs benedict on the menu. No wonder, what is not to like about a velvety Hollandaise sauce over a soft poached egg? But have you had it on rice and a black bean stew? It could not get any more fusion than this. Bonus: another creative way of using up leftover sticky rice.

This is a super easy appetizer that surely will impress. The ‘caviar’ is made from vinegars of your choice, adding an element of surprise to the dish. They are little bursts of acidity, cutting through the rich buttery puree and enhancing the flavour of the scallops.

Consuming whey protein does not always have to be in the form of protein bars or a shake. Why not incorporate it into your dinner? Here it was added to the chicken batter and the waffles to provide you with a total of 23g of protein per serve, including the protein from the chicken.

Pork can easily be overcooked and dry, especially a lean cut like a fillet. Marinating it in buttermilk tenderises the meat, making it very mild and juicy. And not every white sauce has to be cream based; I am using regular milk here, but with a few simple tricks (and a bit of cheese!), a beautifully silky smooth sauce can be achieved.

A simple garlic and chilli pasta dish, served with prosciutto and burrata. It’s full of flavour and easy to make in 10 minutes.

So eggy, so cheesy. This tart can be made with many different vegetables, or if you want, you can even add bacon pieces to the filling. It’s great for breakfast, but really works just as well as a midnight snack or for dinner!

With these gnocchi you will knock your guests’ sock off. Super light and fluffy, and seriously pink!