Meaning "pick me up" in Italian, this version of the classic dessert tiramisu recipe by chef Vanessa Martin, is sure to do just that.
Food Safari's lasagne
Here Guy Grossi shares his mum's recipe for a classic Italian lasagne. With layers of fresh pasta, bolognese and bechamel sauce, it's no wonder diners in his Melbourne restaurant keep coming back for it!
Danish meatballs (frikadeller)
These deliciously easy Danish meatballs are great for a party or picnic, and can be served with potatoes as a main course, too.
This is a wonderful combination of noodles, prawns and crunchy fresh veggies, coated in a distinctive sweet and tangy sauce. Little dried shrimp and preserved radish, with its soft but chewy texture and unique flavour, are two of the essential ingredients.
This beautiful winter stew from Normandy combines lamb, turnips (navets), carrots and potatoes. Chef Philippe Mouchel uses lamb shoulder and ribs cut into large pieces, but the recipe also works well with lamb neck. Philippe likes to serve it with celeriac puree and believes cooking the celeriac in milk helps to retain its lovely pale colour.
Food Safari's pecan pie
This easy and delicious pecan pie recipe makes wonderful use of America’s native nut, which is ground and baked in the crust as well as the filling. It's traditionally served at Thanksgiving, but makes a stunning dessert for any special occasion.
Whip up this classic French dessert at your next dinner party to end the meal with a bang! Flambéing the crepes in front of your guests will ensure this recipe is a winner – and your hosting skills will be remembered for years to come.