Cuisines covered – 20% of the recipes are Asian / Asian-influenced. Then there’s a whole chapter on Mexican (I adore Mexican food!), a sprinkle of French and Mediterranean, plus a dusting of Middle Eastern dishes. The balance are other good ol’ traditional Western favourites. Photos! Does every recipe have one? YES! Well, all the full recipes do. I couldn’t fit in a photo for all the little extras!

in her first cookbook, Nagi brings us the ultimate curation of new and favourite RecipeTin Eats recipes – from comfort food (yes, cheese galore), to fast and easy food for weeknights, Mexican favourites, hearty salads, Asian noodles, and treats for festive occasions.”Make the tomato rub: In a small bowl, whisk together ½ cup extra virgin olive oil, ½ cup lemon juice, 5 tablespoons tomato paste, 5 minced garlic cloves, 1 ½ teaspoons each cumin and smoked paprika, and 1 teaspoon Aleppo pepper. In addition to measurements, ingredients have been renamed as appropriate. For example, cilantrorather than coriander, bell peppersinstead of capsicum.Also, ingredient accessibility has been considered. Making “Dinner” was a wonderful experience but also the hardest project I have undertaken in my working life. To say that I underestimated the work involved and the pressure I would put on myself to do the very best I can would be an understatement! Everyday recipes – The vast majority (say, 85%) are what I’d call “everyday recipes”. Straightforward but mouthwatering food made with easily accessible ingredients. and on 25 May 2023, I was honoured to be awarded Book of the Year at the annual Australian Book Industry Awards.

What’s more, is that it will help your family understand what dish you are trying to make. Who doesn’t want them to get excited about the food, right? Author The cookbook also includes clear step-by-step processes followed by clear pictures that can help you determine if you have completed a step properly or not. The literature helps you with understanding where you might have gone wrong so that you can fix it. Once you complete the recipes in this cookbook, you can easily call yourself a good cook. The best thing about this book is the pun presented by the author and the way he defines a fine line of similarity between the movie plot and the cooking journey. This is so much fun to read. You’d definitely be rolling to laughter in some of the recipes and that’s what the aim of the writer. A happy and healthy eating habit can be instilled with good food and lots of smiles.

Tofu with buttered kimchi

After talking about it for months, after all the blood, sweat and tears (literally!), my debut cookbook has arrived! Lower the heat and melt in the butter with the garlic, then add the kimchi, sugar, mirin and gochugaru. Give it a good stir to combine the ingredients, then sauté gently for five minutes, stirring occasionally. Make sure not to burn the gochugaru. We are not here to caramelise the kimchi, rather to soften it slowly in luscious fat. Gluten-free– Approximately 1/3 of the recipes are gluten-free, including those made GF with very simple, common substitutes. Extreme low effort – entirely baked in the baking dish! Moroccan Harira Soup – outrageously delicious!

Sift both flours, the baking powder and bicarbonate of soda into a large mixing bowl. Add the sugar and salt. What about the videos?? You filmed them all yourself? YES! One of the (additional) downsides of having such chubby little hands is that it is IMPOSSIBLE to find a hand double. 😩 Which means I can’t outsource my recipe videos. It’s all me!

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Extensively tested by yours truly (over 35 times!), my team and independent recipe testers, this is a recipe I’m really, really proud of. By far the most (well, only!) technically-challenging recipe in my cookbook! The perfect Beef Wellington….. Making this recipe foolproof was almost my undoing!