Chicken and Egg from Momofuku -A simple dish from the not so simple Thermomix.

A twist on the traditional Filipino Classic - White Adobo made without the soy sauce.

Turning (almost) vegetarian ain't easy but this dish of pumpkin and ricotta lasagna will convert any carnivore!

Roast chicken in a sticky, syrupy, garlicky sauce. Don't be turned off by how much garlic is in the recipe!

Quintessential Filipino Street Food - Pork Barbecue

The Fabulous Chicken Pie inspired by Australian Icon Maggie Beer

Crispy Roast Pork Belly - Chinese Style: Secrets to super crispy skin and moist meat.

Chocolate and Almond Biscotti - An easy recipe plus tips for a perfect biscotti every time!

Potato Gnocchi with Prawns, Sage and Burnt Butter ~ The best gnocchi I've tried and the secrets to it so you can make them yourself.

Onion Spanakopita (Braised Onion Pie) - worth the tears to make it!

Har Gow - A guide to making authentic crystal steamed prawn dumplings!

Pancit Palabok - a favourite noodle dish from the Philippines made with shrimp gravy and topped with pork, prawns, eggs and crushed pork cracklings.

A great (video) guide on making your own pasta and some fun with a pasta dryer.

A favorite Philippine layer cake called Frozen Brazo de Mercedes made with graham crackers, ice cream, custard and meringue.

Homemade Prawn Balls, reminiscent of my favourite forbidden childhood snack.

Chinese Style Fragrant Braised Peanuts, made with soy, chillies, garlic, star anise and cinnamon - great for Chinese New Year.

Quail Scotch Eggs - great for parties, picnics and even as a breakfast on the go!

How to cure salmon - it isn't as hard as you would think!

Looking for a great tapas dish to make? Here's A highly addictive recipe for Chicken Wings with Spicy Basque Ketchup.

How to make an authentic Spanish Tortilla (Potato Omelette) - a much loved Spanish tapa.

Roast Vegetable Cake - A super delicious recipe inspired by Julia Child.

Recipe for a super simple yet super delicious berry pie - you won't even know that it was made with frozen fruit!

The Spotted Pig's Deviled Eggs... plus fearless predictions for food trends in 2011.

A Spanish inspired stew of slow cooked beef with chorizo and paprika.

Here's an easy and delicious tapa: Pinchos Morunos or Moorish inspired Spanish style kebabs

Donna Hay's Strawberry & Macaron Trifle - great for Christmas! PLUS the only book you'll ever need to make macarons.

Strawberry and Watermelon (yes! watermelon) cake with rose scented cream. The combination works and is delicious!

From The Cooking Basics: How to make Savoury Cakes (Bacon, Carrot and Cheese Cake)

Mango Weiss Bar - a recipe I was dared to get from Sydney's Chef of the Year 2011 (Martin Benn from Sepia Restaurant)

Fettuccine alla Carbonara - an Italian Classic

A classic Spanish Tapa - Chorizo croquetas

XO Sauce is also known as the emperor of all sauces - it's a paste made out of dried scallops, dried shrimps, garlic, shallots and lots of chillies!

The secret to making flaky, buttery and delicious bacon and cheese biscuits lies in RATIOS - you're only limited by your imagination!

Chocolate Bombe Alaska - Brownie base, a layer of coco pops, hazelnut mousse and Italian meringue.

Pumpkin Gnocchi - pillows of pumpkin and parmesan in a browned butter and sage sauce

Macaron Pops: Chocolate Olive Oil and Sea Salt PLUS Salted Caramel, a more "savoury" approach to macarons.

Fresh pasta with pumpkin, pine nuts and goat cheese... and can you really change the world?

Spinach and ricotta gnudi with browned butter and balsamic sauce.

Spaghetti alle Vongole - an Italian Classic of clams, white wine, olive oil, garlic, chili and parsley.

Berry Tiramisu - inspired by a new restaurant find in Sydney

Guinness Chocolate Cake - the only way I'll ever enjoy alcohol is to mix it with chocolate.

A classic Filipino salad - salted eggs, tomatoes and onions - best served with traditional Filipino dishes and lots of rice!

How to make a three hat dessert at home: Strawberry Jelly and Vanilla Panna Cotta

My Mango Natilla starts with a layer of rum soaked sponge fingers and then a rich blanket of a mango infused custard and finally topped with a burnt sugar topping.