Barbecued Salmon with Green Mango Salad
Chef Pete Evans uses green mango—which is firm and a little crunchy—for the fresh, bright salad that accompanies the salmon fillets here.
Sweet-and-Spicy Chicken Curry
This is Australian chef Neil Perry's riff on a rich, nuanced Malaysian curry that he calls Chicken Kapitan. Because he makes the recipe with plenty of fresh and dried chiles and coconut milk, it's sweet, spicy and altogether sublime, especially when topped with a mound of crispy fried shallots.
Rib Eye Steaks with Pete's Barbecue Sauce
Pete Evens on grilling outside: "It's just more fun than cooking indoors—and it gets my kids off Facebook."
Smoky-Hot Ginger Chicken Stir-Fry
You don't have to visit Beijing to taste its food. Sydney-based chef Kylie Kwong's cookbook-cum-travelogue, My China, offers recipes from the capital like this homestyle dish, whose mosaic of sweet-sour flavors belies its few ingredients.
Spaghetti with Clams and Green Beans
Neil Perry varies the Italian classic spaghetti vongole (pasta with clams) by adding green beans to make the dish fresher-tasting, and then finishes it with a sprinkling of Parmigiano-Reggiano. As he says, "Serving cheese with seafood is not the norm in Italy, but I just love it here."
Honey Soy Sauce Chicken with MâcheandCitrus Salad
Curtis Stone, the Melbourne-born star of TLC’s Take Home Chef shares recipes made with supermarket ingredients in his book, Relaxed Cooking With Curtis Stone. Many reveal Australia’s love for Asian flavors.
Olive Oil–and–Sauternes Cake with Roasted Pears
Because Neil Perry has a passion for wine, he uses Sauternes in every component of this dessert, from the cake to the sauce. He also adds olive oil to the batter, which creates a delightfully moist crumb.
Easy Grilled Paella
To cook this seafood-and-chorizo paella, Pete Evans uses his grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake.
Farro Salad with Squid and Chorizo
The chorizo in this farro-and-squid salad makes it robust enough to pair with a ripe Australian red.
Cranberry and Orange Pavlovas
This Pavlova has a secret: The whipped cream on top of the crisp meringue shell tastes a lot like a Creamsicle. Pastry chef Wendy Boys of Vancouver's Lumière unconventionally flavors the Australian dessert with vanilla and fresh oranges, and then—in another break from tradition—tops it with cranberries and mint.