Explore global flavours inspired by our favourite cuisines

Name: Explore global flavours inspired by our favourite cuisines
Cuisine: japanese, spanish, spain, sri lanka

Janine Ratcliffe

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Take a trip to some of our favourite destinations with recipes inspired by the techniques and flavours of Spain, USA, Sri Lanka and Japan

Craving a taste of somewhere new? This month, we're taking a trip around the world with recipes inspired by the techniques and flavours of Sri Lanka, the USA, Japan and Spain. This collection features juicy black pepper prawns in a coconut, ginger and turmeric sauce with a fiery homemade sambal, our party-friendly take on a giant Chicago tavern-style pizza with a thin crust, a zingy gyoza dumpling salad tossed with pink pickled cabbage, and a creamy Basque cheesecake finished with a deep, almost-burnt caramel sauce.

Get more hosting inspiration by trying Helen Graves' ultimate barbecue menu. Or, check out our collection of recipes from more of our favourite cuisines, including our Thai-inspired recipes, Greek-inspired recipes and Italian-inspired recipes.

Sri Lankan black pepper prawns with coconut sambal

Jumbo king prawns in a coconut, ginger and turmeric sauce, served with homemade coconut sambal. Perfect food for friends.

A vibrant prawn curry with rice on the side

Chicago tavern-style pizza

Chicago is famous for its deep-dish style but this giant sharing bar pizza is also a firm favourite in the city. The crust is very thin and crisp, and toppings extend all the way to the edge of the crust. It's quite easy to replicate in a domestic oven too. This pizza is usually 'party cut' into bite-sized squares for easy snacking with a beer.

A whole pizza sliced into squares

Gyoza dumpling salad with pickled red cabbage

Dumpling salads are easy to throw together and look so impressive. Look for gyozas in the freezer aisle – most supermarkets have a good selection now so choose whichever filling is your favourite. We've made a topping of bright pink sesame pickled cabbage for a zingy flavour and colour contrast. It will make more cabbage than you need but will keep for a week or so in the fridge.

A vibrant dumpling and red cabbage salad

Creamy Basque cheesecake with dark caramel sauce

This recipe takes the caramel sauce to a deep, almost burnt flavour so the bitterness contrasts with the sweet creamy cheesecake. You'll need to start this the day before as the overnight chill will give you the perfect set. At a pinch you could make in the morning then chill all day.

Slice of Basque cheesecake topped with glossy chocolate sauce, with a fork poised above it.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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