http://cuisine.com.au/recipe-finder/no-eggs There's no eggs here, just a load of fantastic recipes for the egg allergic in mind. en-au http://cuisine.com.au/recipe/aromatic_green_chicken_curry http://cuisine.com.au/recipe/roast-goose-with-apple-onion-and-sage-stuffing A goose doesn't have a huge amount of meat on the breast, but what it has is incredibly rich, so a bird this size will easily feed six people. Using an oven bag to stop the meat drying out is worth doing no matter the age of the goose, but an older bird more than 12-14 weeks needs a much longer cooking time and a very slow oven to become tender. http://cuisine.com.au/recipe/Pear-salad-with-roquefort-and-walnuts I love fresh pears with cheese: good with parmesan and stilton, but perhaps even better with roquefort. And a salad of witlof and slightly bitter frilly curly endive leaves with a few toasted walnuts, a drizzle of walnut oil and a slice of roquefort would have to be one of the great combinations of all time. http://cuisine.com.au/recipe/lamb-kofta-with-pine-nuts-and-sumac Minced lamb forms the basis of this updated Lebanese comfort food. Sumac is a sour, lemony spice made from the ground seeds of a wild red berry. http://cuisine.com.au/recipe/Monte-bianco The Mount Bianco is named after the mountain between France and Italy and shaped to resemble the famous peak, it is a classic dessert but not often seen on menus in Australia. It's easier to use frozen, peeled chestnuts but fresh chestnuts will do. http://cuisine.com.au/recipe/Salmon-with-sorrel-sauce Based on the classic recipe from Restaurant Troisgros in Roanne, southern France. http://cuisine.com.au/recipe/Sellou-energy-paste This is especially true during the holy month of Ramadan when this meal is not taken first thing in the morning, but in the evening, literally to break the fast that Muslims observe each day from sunrise to sunset. http://cuisine.com.au/recipe/Muhallabia-with-strawberries I first tried this Arabic dessert at the amazing Burj-el Arab hotel in Dubai, made with camel's milk - divine. This recipe uses cow's milk. http://cuisine.com.au/recipe/turkey-with-apple-and-prune-stuffing-and-glazed-chestnuts The recipe for the stuffing is probably double what you need, but we always make it thus as insurance against the never-ending - though thankfully good-natured - squabbles as to who had more than their share. http://cuisine.com.au/recipe/Basboussa An exotic cake from Egypt that combines fried almonds with semolina and yoghurt and is then finished with tangy, lemony syrup. I learned this recipe from Greg Malouf while cooking with him at O'Connell's many years ago. It's one of my favourite cakes. http://cuisine.com.au/recipe/Cheese-scones I very quickly revert to the influence of my British forebears when I think about afternoon tea. There should be freshly baked scones and something with cream, and definitely cake and possibly a pie.