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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":488,"substitutions":513,"slug":526,"title":527,"shortTitle":528,"countrySlug":529,"baseServings":472,"prepMinutes":530,"cookMinutes":531,"difficulty":532,"course":533,"diet":535,"mainIngredients":538,"images":539,"keywords":549,"publishedAt":556,"updatedAt":556,"authorSlug":557,"summary":558,"localeSlug":526,"alternates":559},[394,397,400,403,406],{"answer":395,"question":396},"Watch the shape and the colour together. Raw prawns are straight and translucent; as they cook they curl and turn opaque white with orange-pink shells. A prawn curled into a loose C is done. If it has curled into a tight O it has gone too far and will be rubbery. Pull them off the heat a fraction early, because they keep cooking on the plate.","How do I know when a prawn is cooked?",{"answer":398,"question":399},"After. The shell shields the flesh from direct heat, keeps the garlic butter pressed against the meat, and adds a lot of flavour as it toasts. Splitting the back before cooking gives you the best of both — the seasoning gets in, and the peeled shell lifts away in one piece at the table. Provide finger bowls and paper napkins.","Should I peel them before or after cooking?",{"answer":401,"question":402},"Yes, and most prawns sold in Australia have been frozen at some point anyway. Thaw them slowly in the fridge overnight in a colander set over a bowl so they drain, then pat them very dry. Prawns thawed in water or in a microwave release liquid onto the barbecue and steam rather than sear, which costs you all the colour.","Can I use frozen prawns?",{"answer":404,"question":405},"The plate was not hot enough, or was not oiled. Protein grips metal until a crust forms, then releases on its own. Heat the plate until oil shimmers and moves quickly across it, oil it with a folded paper towel held in tongs, and do not try to move the prawns for the first ninety seconds — they will let go when they are ready.","Why are my prawns sticking to the barbecue?",{"answer":407,"question":408},"It is the Australian term for raw, uncooked prawns, and has nothing to do with colour — green king prawns are grey-brown until they hit heat. Fishmongers sell green prawns alongside already-cooked ones, and for barbecuing you want green every time. Asking for green prawns in an Australian fish shop is completely standard.","What does \"green prawns\" mean?",[410,411,412,413,414,415],"Buy green (raw) prawns, not pre-cooked. Cooked prawns reheated on a barbecue turn stringy and there is nothing to be done about it.","Split the shell down the back with kitchen scissors, then cut into the flesh and pull the dark vein out — the split lets the butter in and helps them cook flat.","Get the plate genuinely hot before the prawns land. A lukewarm barbecue poaches them in their own liquid and they never take colour.","Cook shell-side down for about two-thirds of the total time and flesh-side down only briefly at the end.","Pull them off when the flesh is opaque but the very centre still looks faintly glassy — carryover heat finishes the job on the platter.","Keep a second bowl of the garlic butter aside, unheated, to toss the cooked prawns through before serving.","🦐","These are whole king prawns split along the back, shells left on, cooked flat on a barbecue until the flesh turns opaque and the shells char at the edges. The shell is doing real work — it shields the meat from the direct heat and traps the garlic butter against it, so the prawns steam in their own juices while the outside picks up smoke and colour. The result is sweet, briny, faintly smoky flesh that comes away from the shell in one piece, drenched in butter and lemon. Australians cook them like this all summer and especially at Christmas, when a tray of green prawns costs less than a roast and takes six minutes.","Prawns are the Australian celebration food, and the reason is the calendar. Christmas falls in high summer, nobody wants an oven going, and the seafood markets of every capital run around the clock through the last days of December — the Sydney Fish Market famously trades for thirty-six hours straight. Families queue for kilos of green king prawns, banana prawns and tiger prawns, half destined to be eaten cold with lemon and the rest headed for the barbecue.\n\nA note on language, because it causes confusion abroad. In Australia they are prawns, not shrimp. Green does not mean unripe or herbed; it means raw. And no Australian has ever said \"throw another shrimp on the barbie\" outside of a 1984 tourism advertisement aimed at Americans, which the country has never entirely lived down.\n\nThe cooking is barely a recipe, which is the point. Australian barbecuing is done on a flat steel plate rather than an open grill, heated hard and wiped with oil, and the whole discipline is heat management plus knowing when to stop. Prawns give you a very narrow window: perfectly cooked and slightly translucent at the very centre one moment, chalky and squeaking the next. The old rule is that a prawn is done when it forms a loose C — a tight O means it has gone too far. Split the shells first so the butter reaches the meat, keep the barbecue hot, and stand there watching, because turning your back for two minutes is the only real way to ruin them.","Eat these within the hour. Cooked prawns keep 2 days refrigerated and are good cold in a salad or a prawn roll, but reheating makes them tough and there is no way around it. Raw green prawns should be cooked the day you buy them, or frozen immediately in their shells and thawed slowly in the fridge overnight — never under running water, which waterlogs the flesh.",[421,422,423,424],"Butterflies the prawns in the shell, so the garlic butter reaches the flesh while the shell still protects it from scorching.","Cooks shell-side down for most of the time — the shell acts as a heat shield and the meat gently steams instead of drying out.","Gives a visual doneness cue (the C-versus-O test) rather than a minute count that changes with every prawn size.","Six minutes of cooking, one bowl, and it scales straight from two people to a Christmas table.",[426,427,428,429],"Kitchen scissors","Barbecue flat plate or heavy grill pan","Pastry brush","Tongs",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},24,3,1,1100,42,390,[438],"Crusty bread for the butter, lemon wedges, and a green salad — the bread is not optional if you want the pan juices.",[440,443,446],{"name":441,"description":442},"Chilli and lime prawns","Swap the lemon for lime and add a finely chopped red chilli to the butter — the version most common on tropical Queensland barbecues.",{"name":444,"description":445},"Cold Christmas prawns","Not barbecued at all: the same prawns bought cooked, chilled, peeled at the table and eaten with lemon and seafood sauce. Half of every Australian Christmas prawn haul ends up this way.",{"name":447,"description":448},"Garlic prawn skewers","Peeled prawns threaded onto soaked bamboo skewers, which is easier for a crowd but loses the protection and flavour of the shell.",[450,455,461,466,471,476,481,484],{"qty":433,"ref":451,"name":452,"unit":453,"group":454},"shrimp","green (raw) king prawns, shell on","kg","For the prawns",{"qty":456,"ref":457,"name":458,"unit":459,"group":460},120,"butter","butter, softened","g","For the garlic butter",{"qty":462,"ref":463,"name":464,"unit":465,"group":460},5,"garlic","garlic, finely grated","clove",{"qty":467,"ref":468,"name":469,"unit":470,"group":460},2,"lemon","lemons — one zested and juiced, one cut into wedges","piece",{"qty":472,"ref":473,"name":474,"unit":475,"group":460},4,"parsley","flat-leaf parsley, finely chopped","tbsp",{"qty":477,"ref":478,"name":479,"unit":480,"group":460,"optional":8},0.5,"chili-flakes","chilli flakes","tsp",{"qty":433,"ref":482,"name":483,"unit":475,"group":460,"noScale":8},"olive-oil","olive oil, for the plate",{"qty":485,"name":486,"unit":487,"group":460},null,"flaky sea salt and black pepper","to taste",[489,493,496,499,502,506,510],{"tip":490,"text":491,"title":492},"Dry prawns colour; wet prawns steam. Give them a proper pat with paper towel.","Working with one prawn at a time, run kitchen scissors along the back of the shell from head to tail, cutting about halfway into the flesh. Open the shell slightly and lift out the dark vein with the tip of a knife. Leave the heads and shells on and pat everything dry.","Split and devein the prawns",{"text":494,"title":495},"Beat the softened butter with the garlic, lemon zest, half the parsley, the chilli flakes if using and a good pinch of salt until completely smooth. Set half aside in a large serving bowl for tossing at the end and keep half for brushing.","Make the garlic butter",{"text":497,"title":498},"Brush the brushing half of the garlic butter down the split backs of the prawns, pushing it into the cut so it sits directly against the flesh rather than on the shell. Let them sit at room temperature for 10 minutes.","Butter the prawns",{"text":500,"title":501},"Bring a barbecue flat plate to high heat until a bead of oil shimmers and slides instantly across the surface. Wipe it with the olive oil on a folded paper towel held in tongs — it should smoke faintly.","Heat the barbecue properly",{"text":503,"title":504,"timerSeconds":505},"Lay the prawns split-side up, shell down, in a single layer and leave them undisturbed for 3–4 minutes, until the shells turn orange-pink and the butter pools and bubbles in the split. Do not move them before the shells have coloured.","Cook shell-side down",210,{"text":507,"title":508,"timerSeconds":509},"Turn the prawns flesh-side down for 60–90 seconds only, just long enough to pick up a little colour, then lift them off while the flesh is opaque but the very centre still looks slightly glassy and each prawn has curled into a loose C, not a tight O.","Flip briefly and pull them off",90,{"text":511,"title":512},"Tip the hot prawns straight into the bowl of reserved garlic butter, add the lemon juice and remaining parsley, and toss until everything is coated and the butter has melted into the pan juices. Serve immediately with lemon wedges and bread.","Toss in the reserved butter",[514,518,522],{"note":515,"swap":516,"original":517},"Anything from about 20 g up works. Below that the prawns overcook before the shells colour, so cook small ones on skewers instead.","Tiger prawns, banana prawns or large shell-on shrimp","King prawns",{"note":519,"swap":520,"original":521},"Get it smoking before the prawns go on. You will lose the outdoor smoke but keep the char and the timing.","Ridged cast-iron grill pan over the highest burner you have","Barbecue plate",{"note":523,"swap":524,"original":525},"A dairy-free version that Mediterranean-Australian households often prefer. Olive oil also handles the high heat with less burning.","Olive oil with an extra clove of garlic","Butter","australian-barbecued-prawns","Barbecued Prawns (Garlic Butter King Prawns)","Barbecued Prawns","australia",20,8,"easy",[534],"main",[536,537],"pescatarian","gluten-free",[451,457,463,468,473],[540,543,545,547],{"alt":541,"src":542},"Split king prawns charring shell-down on a barbecue plate, garlic butter bubbling in the cut backs with lemon wedges nearby","\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero.jpg",{"alt":541,"src":544},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-16x9.jpg",{"alt":541,"src":546},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-4x3.jpg",{"alt":541,"src":548},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-1x1.jpg",[550,551,552,553,554,555],"barbecued prawns","garlic prawns","king prawns","australian barbecue","christmas seafood","grilled prawns","2026-08-20","dishroute-kitchen","Australian summer cooking at its plainest and best: green king prawns split down the back, brushed with garlic butter and lemon, and thrown shell-down on a screaming hot barbecue plate.",{"en":560},"\u002Frecipe\u002Faustralian-barbecued-prawns",{"items":562,"total":699,"page":433,"limit":431,"hasMore":827},[563,594,626,636,664,695,721,749,778,802],{"slug":564,"title":565,"shortTitle":566,"countrySlug":529,"baseServings":431,"prepMinutes":567,"cookMinutes":567,"difficulty":532,"course":568,"diet":571,"mainIngredients":573,"images":577,"keywords":587,"publishedAt":556,"updatedAt":556,"authorSlug":557},"australian-anzac-biscuits","ANZAC Biscuits (Oat and Golden Syrup Cookies)","ANZAC Biscuits",15,[569,570],"snack","dessert",[572],"vegetarian",[574,575,576,457],"rolled-oats","coconut","flour",[578,581,583,585],{"alt":579,"src":580},"Golden ANZAC biscuits with visible oats and coconut cooling on a wire rack, one broken to show the chewy centre","\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero.jpg",{"alt":579,"src":582},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-4x3.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-1x1.jpg",[588,589,590,591,592,593],"anzac biscuits","oat cookies","golden syrup","coconut biscuits","australian baking","anzac day",{"slug":595,"title":596,"shortTitle":597,"countrySlug":529,"baseServings":598,"prepMinutes":599,"cookMinutes":600,"restMinutes":456,"difficulty":601,"course":602,"diet":603,"mainIngredients":604,"images":609,"keywords":619,"publishedAt":556,"updatedAt":556,"authorSlug":557},"australian-meat-pie","Aussie Meat Pie (Hand-Sized Beef Gravy Pie)","Aussie Meat Pie",6,40,60,"medium",[534],[],[605,606,576,607,608],"ground-beef","onion","puff-pastry","stock",[610,613,615,617],{"alt":611,"src":612},"A hand-sized Australian meat pie with a golden puff pastry lid, broken open to show thick beef gravy filling","\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-1x1.jpg",[620,621,622,623,624,625],"aussie meat pie","australian meat pie","beef pie","puff pastry","hand pie","footy food",{"slug":526,"title":527,"shortTitle":528,"countrySlug":529,"baseServings":472,"prepMinutes":530,"cookMinutes":531,"difficulty":532,"course":627,"diet":628,"mainIngredients":629,"images":630,"keywords":635,"publishedAt":556,"updatedAt":556,"authorSlug":557},[534],[536,537],[451,457,463,468,473],[631,632,633,634],{"alt":541,"src":542},{"alt":541,"src":544},{"alt":541,"src":546},{"alt":541,"src":548},[550,551,552,553,554,555],{"slug":637,"title":638,"shortTitle":639,"countrySlug":529,"region":640,"baseServings":467,"prepMinutes":641,"cookMinutes":567,"restMinutes":531,"difficulty":642,"course":643,"diet":644,"mainIngredients":645,"images":647,"keywords":657,"publishedAt":556,"updatedAt":556,"authorSlug":557},"australian-carpetbag-steak","Carpetbag Steak (Oyster-Stuffed Grilled Sirloin)","Carpetbag Steak","New South Wales",25,"hard",[534],[],[646,457,463,468],"oysters",[648,651,653,655],{"alt":649,"src":650},"Sliced carpetbag steak on a wooden board showing plump oysters inside the pink medium-rare beef, butter spooned over","\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-1x1.jpg",[658,659,660,661,662,663],"carpetbag steak","oyster stuffed steak","surf and turf","sydney","grilled sirloin","retro australian",{"slug":665,"title":666,"shortTitle":667,"countrySlug":529,"baseServings":472,"prepMinutes":668,"cookMinutes":669,"difficulty":601,"course":670,"diet":671,"mainIngredients":672,"images":678,"keywords":688,"publishedAt":556,"updatedAt":556,"authorSlug":557},"australian-chicken-parmigiana","Chicken Parmigiana (Australian Pub Schnitzel with Cheese)","Chicken Parmigiana",30,35,[534],[],[673,674,675,676,677],"chicken","breadcrumbs","tomato","mozzarella","ham",[679,682,684,686],{"alt":680,"src":681},"Australian chicken parmigiana on a plate, crumbed schnitzel under tomato sauce and browned melted cheese with chips beside it","\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-1x1.jpg",[689,690,691,692,693,694],"chicken parmigiana","parma","parmi","pub food","chicken schnitzel","australian",{"slug":696,"title":697,"shortTitle":698,"countrySlug":529,"baseServings":531,"prepMinutes":699,"cookMinutes":668,"difficulty":532,"course":700,"diet":702,"mainIngredients":703,"images":705,"keywords":715,"publishedAt":556,"updatedAt":556,"authorSlug":557},"australian-damper","Damper (Australian Campfire Soda Bread)","Damper",10,[701],"bread",[572],[576,457,704],"milk",[706,709,711,713],{"alt":707,"src":708},"A round floury damper loaf with a deep cross split open on a board, butter and golden syrup beside it","\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-1x1.jpg",[716,717,718,719,720,590],"damper","bush bread","campfire bread","soda bread","camp oven",{"slug":722,"title":723,"shortTitle":724,"countrySlug":529,"baseServings":725,"prepMinutes":726,"cookMinutes":669,"restMinutes":727,"difficulty":601,"course":728,"diet":729,"mainIngredients":730,"images":733,"keywords":743,"publishedAt":556,"updatedAt":556,"authorSlug":557},"australian-lamingtons","Lamingtons (Chocolate and Coconut Sponge Squares)","Lamingtons",16,45,720,[570,569],[572],[576,457,731,732,575],"eggs","cocoa",[734,737,739,741],{"alt":735,"src":736},"Squares of sponge cake coated in chocolate icing and desiccated coconut, one split open showing jam and cream","\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-1x1.jpg",[744,745,592,746,747,748],"lamingtons","chocolate coconut cake","sponge cake","lamington drive","afternoon tea",{"slug":750,"title":751,"shortTitle":752,"countrySlug":529,"baseServings":472,"prepMinutes":641,"cookMinutes":567,"restMinutes":530,"difficulty":532,"course":753,"diet":755,"mainIngredients":757,"images":761,"keywords":771,"publishedAt":556,"updatedAt":556,"authorSlug":557},"australian-salt-and-pepper-squid","Salt and Pepper Squid (Peppered Fried Calamari)","Salt and Pepper Squid",[754],"appetizer",[536,756],"dairy-free",[758,759,760,468,463],"squid","sichuan-pepper","white-pepper",[762,765,767,769],{"alt":763,"src":764},"Crisp salt and pepper squid piled on a platter with coriander, sliced red chilli, lemon wedges and a bowl of garlic aioli","\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-1x1.jpg",[772,773,774,775,776,777],"salt and pepper squid","calamari","sichuan pepper","fried squid","australian bistro","aioli",{"slug":779,"title":780,"shortTitle":781,"countrySlug":529,"baseServings":598,"prepMinutes":699,"cookMinutes":641,"difficulty":532,"course":782,"diet":784,"mainIngredients":785,"images":786,"keywords":796,"publishedAt":556,"updatedAt":556,"authorSlug":557},"australian-sausage-sizzle","Sausage Sizzle (Barbecued Snag in White Bread)","Sausage Sizzle",[783,534],"street-food",[],[606,457],[787,790,792,794],{"alt":788,"src":789},"A barbecued beef sausage laid diagonally across a folded slice of white bread with fried onions and tomato sauce","\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero.jpg",{"alt":788,"src":791},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-4x3.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-1x1.jpg",[797,798,799,553,800,801],"sausage sizzle","democracy sausage","snag","sausage in bread","fundraiser food",{"slug":803,"title":804,"shortTitle":805,"countrySlug":529,"baseServings":467,"prepMinutes":467,"cookMinutes":432,"difficulty":532,"course":806,"diet":808,"mainIngredients":809,"images":810,"keywords":820,"publishedAt":556,"updatedAt":556,"authorSlug":557},"australian-vegemite-toast","Vegemite on Toast (Salty Yeast Spread on Buttered Toast)","Vegemite on Toast",[807,569],"breakfast",[572],[457],[811,814,816,818],{"alt":812,"src":813},"Two slices 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