Salmon steamed in a sealed parchment parcel with fennel, olives, capers and lemon — an elegant French technique that traps every flavour and cooks the fish to perfection.
Singapore's most celebrated dish — whole crab cooked in a tangy-sweet tomato-ginger-chilli sauce with silky egg ribbons. Absolutely messy and absolutely magnificent.
Golden-crusted scallops on silky cauliflower purée with crispy capers, lemon butter and chives — restaurant-level elegance in your own kitchen.
Bright lemon flavors freshen up this clean and simple dish.
A beloved British colonial classic — flaked smoked haddock with spiced basmati rice, hard-boiled eggs, cream and fresh parsley. Warming, comforting and truly delicious.
Hearty Tuscan salad combining crusty bread, tomatoes, tuna, and a tangy vinaigrette.
Garlicky king prawns tossed with linguine, sweet cherry tomatoes, white wine and fresh parsley — the Italian coastal classic that never gets old.
King prawns baked in a spiced tomato sauce with crumbled feta and a splash of ouzo — served bubbling hot from the oven with crusty bread for dipping. Pure Greek taverna magic.
Crispy beer-battered cod in warm corn tortillas with shredded cabbage, creamy chipotle crema and fresh avocado — Baja California in every bite.
Classic French steamed mussels in white wine, shallots, garlic and cream — a bistro masterpiece that's surprisingly simple and ready in 20 minutes.
Fresh white fish 'cooked' in tiger's milk — a zingy marinade of lime, lemon, red onion, chilli and aji amarillo — served with sweet potato and corn. Peru's national dish.
Deep, dark Louisiana gumbo with a proper roux, andouille sausage, plump prawns, okra and the holy trinity of Cajun cooking. Worth every minute of stirring.