Collections - Soul Spoon

Recipe of the day

Adana Kebab

Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana is hand-cut, never minced through a grinder. The texture has visible pieces of meat and fat the size of small peas. Knead with salt, ground sumac, hot red Aleppo / Maraş chilli flakes (acı biber) and crushed garlic for 6-8 minutes until tacky and clinging to the bowl. Chill for 2 hours. Press a fistful onto a wide flat skewer, working from the centre outward, shaping a 25 cm × 3 cm flat sausage with finger-tip dimples down the length. Grill over hot charcoal 5-6 minutes per side. Slide off skewer onto warm lavash. Rest for 2 minutes; serve.

2 hours 42 minutes Serves4

Seasonal pick

Eid al-Adha

The big Eid. Whole-roast lamb, biryanis by the cauldron, kebabs over coals, mandi and kabsa with their mountains of rice. The festival of sacrifice, on the meat-heavy side of the table.

16 recipes

Editorial collections

Day of the Dead

Mole, tamales, pan de muerto and tres leches: the Mexican feast for the ancestors. Built to honour the dead and feed the living.

19 recipes

Diwali

The festival of lights: a table built around sweets, paneer, and the rich smell of ghee and cardamom.

14 recipes

Easter

The roast lamb at the centre of the table. Hot cross buns at breakfast, simnel cake at tea. Spring on the plate after the slow grey end of winter.

16 recipes

Eid al-Adha

The big Eid. Whole-roast lamb, biryanis by the cauldron, kebabs over coals, mandi and kabsa with their mountains of rice. The festival of sacrifice, on the meat-heavy side of the table.

16 recipes

Eid al-Fitr

The sweet Eid. Sheer khurma, sevaiyan, maamoul, baklava, gulab jamun. The morning after a month of fasting, the table is soft, sweet and short.

15 recipes

Halloween

Pumpkin in every form, caramel apples on the side, bonfire-night soup. Treats by the trayful and a few savoury things that can sit in the oven while the doorbell goes.

13 recipes

Latest recipes

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Peanut Butter Stuffed Brownies

The construction trick is the frozen peanut butter slab: 1 cup of commercial peanut butter spread (the firm processed kind, not natural) gets warmed, spread into a tin, frozen until solid. That slab tucks inside the brownie batter mid-tin. The frozen state stops the peanut butter from melting into the chocolate during the bake - it warms back to soft-set fudge texture by the time the brownie's done. Topped with a drizzle of more peanut butter swirled across the surface, baked until edges are set with a centre jiggle, cooled and chilled until sliceable.

6 hours 47 minutes Serves16

Bang Bang Sauce

A no-cook three-ingredient sauce. Mayo gives body, sweet chilli sauce brings the sweet-tart-mild-spice base, sriracha tops the heat to whatever level you want. Stirred together, ready immediately. Keeps for weeks in the fridge.

3 minutes

Charcoal Chicken Shop Chicken Skewers

The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a heavy pan instead of a rotisserie. You build a mostly-dry rub from the pantry: garlic powder, onion powder, sweet paprika, mustard powder, dried oregano, and a small amount of curry powder for the warmth that defines suburban-Australian charcoal-chicken shops. The rub wets out with olive oil and a generous squeeze of lemon, and the chicken thighs go in to marinate for twelve to twenty-four hours so the salt and spices penetrate properly. Thread onto skewers, sear hot in batches, rest briefly under foil so the juices settle. The lemon at the table is non-negotiable. Serve with warm flatbread, a chopped salad and a garlic-yogurt or hummus on the side, the kind of plate that arrives wrapped in butcher's paper at the takeaway.

24 hours 35 minutes Serves4-5

Chilli oil

Two-stage flavour build: first a spice infusion (whole spices soaked briefly in water, then simmered slowly in vegetable oil with spring onion and ginger), then a sizzle (the hot strained oil poured over a heat-proof bowl of chilli flakes, smoked paprika, soy and Chinese vinegar). Cooling. Mixing in the textural elements: caster sugar, salt, chicken stock powder, crispy fried shallots and crispy fried garlic. Jarred, rested 24 hours so the flavours marry, stirred vigorously before each use because the oil and solids separate.

25 hours 20 minutes Serves1

Creamy Jalapeño Sauce

A no-cook blender sauce. Pickled jalapeños bring brine and a manageable heat that the sour-cream-and-mayo base absorbs without going incendiary. Fresh coriander gives the green colour and aromatic bite. A small garlic clove, lime juice and salt finish it. Stir in the sour cream at the end (not blended) for a slightly chunky texture that still drizzles. Better the next day, after the flavours have married.

10 minutes Serves1

Cheesecake Brownies

Two mixtures, one tin. The brownie batter goes in first: dark chocolate and butter melted, sugar and eggs whisked light, folded together with flour and cocoa. The cheesecake topping is full-fat cream cheese beaten with sugar, an egg yolk, vanilla and a squeeze of lemon - the lemon keeps the white layer bright against the brown. Spooned over the brownie in dollops, then dragged through with a knife to make figure-eight ribbons. Baked low and slow so the cheesecake sets without browning much; cooled fully before slicing.

4 hours 55 minutes Serves16

Salted Caramel Brownies

A classic fudgy brownie base - dark chocolate and butter melted together, sugar and eggs beaten until light, the chocolate folded in, then flour and cocoa folded just enough to combine. A homemade salted caramel is dolloped on top of the batter in the tin and swirled through with a skewer for the marbled look. Baked at 170°C until just-set - a faint tremble in the centre. Cooled completely (overnight is best) before slicing, because warm brownies tear and lose the fudge texture. Flaky salt scattered on top while still warm so it sticks.

1 hour 2 minutes Serves16

Triple Chocolate Brownies

A fudgy brownie batter built on dark chocolate and butter, lightened with whisked eggs and sugar. The texture comes from chopping each of the three chocolates by hand - different sizes give different melts. Dark chocolate goes into the batter (melted); milk chocolate gets folded through in 1 cm chunks (which stay molten in the centre when warm, set into chewy nuggets when cool); white chocolate gets scattered on top (where it browns at the edges and stays gooey at the centre). Cooled fully before slicing.

45 minutes Serves16

Quick meals (≤30 min)

Raspberry Mousse

A light and fruity mousse that lets the pure, bright flavor of raspberry shine through, combined with airy Italian meringue and whipped cream for a luxurious texture. This elegant dessert celebrates the essence of raspberries without overwhelming them with other flavors or fussy presentation.

5 minutes Serves6-8

Red Berry Beignets

Light, airy beignets coating fresh berries, with a slightly crispy exterior from the yeasted batter and a tender interior that yields to reveal juicy fruit. These ethereal fried pastries showcase fresh summer berries in their simplest, most elegant form, perfect for elegant dessert courses or petit fours.

14 minutes Serves6-8

Roasted Peaches on Choux Crowns

A simple yet elegant celebration of ripe peaches served on crispy choux crowns topped with flaked almonds, surrounded by a butterscotch caramel enriched with grenadine. This refined dessert showcases the peak flavor of fresh summer peaches, treating them as the star ingredient while providing textural contrast with the choux.

10 minutes Serves4

Glazed Strawberry Mille-Feuilles

An elegant and refined dessert of crispy caramelized puff pastry layered with vanilla crème anglaise and fresh strawberries. The thin, shatteringly crisp pastry contrasts perfectly with the silky filling and juicy fruit, making this a showstopping presentation suitable for the finest dinner parties or celebrations.

21 minutes Serves6

Warm Chocolate Fondant

Warm, molten chocolate cakes with a liquid chocolate center that flows onto the plate when cut, crowned with a dusting of cocoa powder and accompanied by velvety crème anglaise. These show-stopping individual cakes deliver theater and luxury in every spoonful, making them perfect for impressive dinner party finales.

19 minutes Serves10

Moules Marinière

Cleaned mussels go into a hot pot with shallots, garlic, white wine and butter. The lid clamps on; high heat steams everything in 4-5 minutes; the mussels open. A handful of chopped parsley joins; the whole pot lands at the table. Bread on the side.

27 minutes Serves4

Normandy Chicken

Normandy Chicken showcases the bounty of France's northern apple region, combining succulent chicken legs braised in dry cider with caramelized apples, creamy crème fraîche, and aromatic tarragon. The sauce is silky-smooth without being heavy, balanced between the slight tartness of cider and the sweetness of apples, finished with a hint of Dijon mustard that adds complexity without overpowering.

27 minutes Serves6-8

Brussels Sprouts au Gratin

Brussels sprouts au gratin transforms humble sprouts into a rich and crunchy side dish coated in a savoury blend of breadcrumbs, pecorino, garlic, and parsley. Parboiling before baking ensures the sprouts are tender inside while the topping crisps to a golden crust in the oven.

10 minutes Serves4

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