MACADAMIA-CRUSTED PORK
Serves 6

This is the winning recipe from the 2005 'Taste of Elegance' contest, created by Chef Greg Schiesser. Note: Japanese bread crumbs, also called Panko, are coarsely chopped dried bread crumbs. Use if possible, as they do add a special texture to the dish.

Seasoned Flour
1/2 cup flour
1/2 teaspoon salt
1 teaspoon sugar

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ORANGE TART
Tarte A L'Orange 'Baumaniere'

Serves 4-6

FOR THE FILLING:
60g/2oz/4 tablespoons unsalted butter
grated zest of 1 orange
100ml/3.5floz/1/2 cup orange juice
6 eggs
200g/7oz/1 cup sugar

FOR THE PATE SABLEE:
150g/5oz/2.5 cups unsalted butter
250g/9oz/1 1/4 cups plain all-purpose flour
30g/1oz/1/3 cup ground almonds
90g/3oz/6 tablespoons caster { ( Read more... )

THAI PRAWN AND SESAME TOAST APPETIZER
Serves 4

225g peeled raw prawns {shrimp}
1 tablespoon sherry
1 tablespoon soy sauce
2 tablespoons cornflour {cornstarch}
2 egg whites
4 slices white bread
1/2 cup sesame seeds
Oil for deep-frying
Sweet chilli sauce to serve

Process prawns, sherry, soy sauce and cornflour in a food processor. In a bowl, whisk egg whites ( Read more... )

AUSTRALIAN PASSIONFRUIT SPONGE CAKE

Australian cooks are rightly proud of their feather-light sponge cakes. None is more typical than passionfruit sponge.

4 eggs at room temperature
185g/6oz/3/4 cup caster sugar
1/2 teaspoon vanilla essence
125g/4oz/1 cup self-raising flour
1 tablespoon cornflour {cornstarch}
90ml/3floz very hot water
15g/1/2oz butter
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CUBAN POTATO AND TUNA SALAD
Ensalada de Papas y Atun

This is an easy-to-prepare tuna and potato salad, with a smooth texture and a tangy flavor that can be turned into a fancier luncheon or buffet item by some simple decorative tricks. Coat the top of the molded salad lightly with mayonnaise, then form the pimiento slices into a grid of squares and ( Read more... )

SPANISH CREMA CATALANA
Serves 4

Crema Catalana is a typical dessert of Catalonia, consisting of a custard base and a caramelized, crisp sugar topping. Catalonia borders on Valencia to the South, Aragon to the West, France and Andorra to the North, and the Mediterranean Sea to the East/Southeast. The dessert is traditionally served on Saint Joseph's ( Read more... )

FRENCH/GEORGIAN
POULET TAMARA

From "Cooking with Pomiane", French chef in the 1930's: Georgia is a lengendary country beyond the Caucasus where the women are said to be the most beautiful in the world. Its legends have inspired many Russian writers and musicians and even given rise to a famous dish, poulet Tamara. According to the a story denied by ( Read more... )

TINY POTS OF ORANGE CREAM
Petits Pots de Crème à l'Orange

Pots de Creme refers to both the custard dessert as well as the small lidded pots this dessert is served in. The French do not have a word for "custard", the dish is simply referred to as "creme". Technically, the pots de creme is a lightly set, baked custard. Petits pots de crème are such a ( Read more... )

JAPANESE SPONGE CAKE
Kasutera

Kasutera is a speciality of Nagasaki even though the cake is originally from Spain's Castilla region. In the 16th century, a Portuguese ship came to Nagasaki and brought the Japanese many unusual things including guns, tobacco, pumpkins -- and what is now Kasutera. The cake could be preserved for a long time so it worked ( Read more... )

CUBAN MEATBALLS
Albondigas

A favorite Cuban dish, often served on special occasions but also as an every-day main course, are albondigas, or small meatballs. As an aperitivo, they are a curtain raiser for any special occasion. This dish has a special zing when made with Pecorino, an Italian cheese with a zestful bite, but any hard grating cheese will ( Read more... )