Bring the flavour of the festival to life at home

Alice Zaslavsky’s potato salad is, as the name suggests, rather moreish.

Emelia Jackson remixes the biscuit-aisle champion with delicious results.

Japanese brownie with Middle Eastern sensibilities? Middle Eastern brownie with a Japanese heart? However you spin it, this brownie recipe is rich with cross-cultural delight.

Thai. Duck. Curry. Dumplings. A delicious, happy accident from friend of the Festival and living legend Tony Tan.

Stuffed olive? Good. Deep-fried olive? Good. A bona fide party starter from self-styled salt fiend, Shannon Martinez.

A raspberry tart that would look right at home in a Parisian boulangerie, and a highlight from Julia Busuttil Nishimura’s new cookbook, Good Cooking Every Day.

A spring lasagne fit for a celebration.

Living legend and flavour authority Tony Tan shares his recipe for one of Malaysia’s best-loved snacks.

You had us at confit garlic and parmesan rinds, Ellie.

Is this 2024’s prettiest toast? Julia Busuttil Nishimura’s brand-new book Good Cooking Every Day is out, and it’s jam-packed with things you simply want to put in your face, including this jaunty little spring bruschetta.

Julia Busuttil Nishimura turns two humble ingredients – sausages and cabbage – into “the most glorious and intensely flavoured parcel”.