Cuisine - Dairy-free recipes http://cuisine.com.au/recipe-finder/no-dairy There's no dairy here, just a load of fantastic recipes for the dairy intolerant in mind. en-au Summer wine http://cuisine.com.au/recipe/summer-wine Indian mee goreng http://cuisine.com.au/recipe/indian-mee-goreng Goreng means fried and mee means noodle, in this case the yellow, spaghetti-like Hokkien egg noodle. The lime juice at the end makes all the flavours jump. Baby beetroot salad with skordalia http://cuisine.com.au/recipe/baby-beetroot-salad-with-skordalia Traditional Greek food is very simple. It relies on really fresh, quality ingredients such as nuts, honey, fish and seafood, sheep and goat cheeses, vegetables, lamb, chicken and game, herbs and wild greens. Wonderful, robust flavours. Pork and shiitake mushroom shu mai http://cuisine.com.au/recipe/pork-and-shiitake-mushroom-shu-mai Sweet corn and chicken soup http://cuisine.com.au/recipe/sweet_corn_and_chicken_soup Add cooked noodles, after the soy sauce, if you like. Almond Gazpacho http://cuisine.com.au/recipe/almond-gazpacho If anybody reading this recipe is partial to sea urchin, but lacks an inspiration for serving it, I suggest that this white almond gazpacho is a very quick and easy accompaniment. The origins of gazpacho, in particular almond gazpacho, come from central Spain. When making gazpacho, always rest the soup for at least six hours to release the potency of the onions and garlic - this will result in a much smoother taste. Make your own pasta http://cuisine.com.au/recipe/Make-your-own-pasta Hard or durum wheat pasta, usually bought in dried form, tends to keep a firmer texture when cooked. It is made by mixing flour with water and extruding the paste through either Teflon or bronze dies to form almost any shape. Bronze-extruded pasta will almost always cost more because it is a slower process and is reserved for artisan-made brands. Red capsicums with garlic and capers http://cuisine.com.au/recipe/Red-capsicums-with-garlic-and-capers A variation on a Mediterranean classic. Sichuan-style Chinese cabbage with prawns http://cuisine.com.au/recipe/Sichuan-style-Chinese-cabbage-with-prawns Some 20 years ago, I would occasionally visit a friend in Manly. Often, he and I had a bite to eat in a small, hole-in-the-wall Chinese cafe in an arcade just off The Corso. No matter what else we ordered, it would always take second place to our favourite dish of Chinese cabbage or, as the owner called it in Cantonese, wong nga pak. Honey nectarines with raspberries and Greek-style yoghurt http://cuisine.com.au/recipe/Honey-nectarines-with-raspberries-and-Greek-style-yoghurt A simple summer stunner.