Rod Benson, 7 June 2026 It's early winter in Sydney, and the end of a busy weekend for us, and there were some potatoes and crème fraiche left over from a dinner party last night. So I cooked up this wonderful soup based on a taro root and peanut soup recipe in Madelaine Váquez Gálvez …
How to make baked espresso cheesecake
Last slice of the baked espresso cheesecake I made for lunch today. It disappeared so fast! It's Sunday, and my small group had lunch together at one of our houses. I was tasked with making one of the desserts, so I whipped up this espresso cheesecake. The pre-lunch snacks and the amazing roast ham and …
Pecan-crumbed basa with apple and rhubarb-braised cabbage
It’s succulent. It’s crunchy. It’s sweet and sour. There are hints of South-East Asia and the American South in the marinade and crumb. A dish to impress. I promised friends I'd share this recipe I created on the weekend. A similar dish featuring catfish and bran crumb, created by celebrated Dutch-born U.S. chef Victor Gielisse, …
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Tomatoes filled with goat’s cheese
Last week, Masterchef Australia (season 14) set an invention test where contestants had to create a dish that clearly reflected two cuisines. That set me wondering what I'd cook up if I were in the fabled Melbourne kitchen. I started thinking about Japanese-Italian pairings, and this is what I created. INGREDIENTS 12 truss tomatoes (smaller …
Choc coconut biscuits
I work in a research library, and we have a team meeting every Wednesday. A couple of weeks ago, I took along a cake I'd baked at home and shared it around. Surprise! Everyone seemed to love it. There were no left-overs, and I may have started a tradition. Time will tell. Today, I took …
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