It was really surprising for me when I first learnt the important role of mushrooms in malagan cuisine. Coming from the mushrooms paradise myself where 90% per cent of adults spend their free time

Bechamel croquettes are absolutely loved by all locals. Sometimes I wonder if the immense popularity of the fried croquettes is not a little bit exaggerated but I have to admit they have its own..

This is a traditional, very clever way of preserving redundant, fried fish, in this case, anchovies. I come from middle Europe and we have exactly the same way of preserving fish, albeit anchovy is us

This is a wonderful way of preparing the bacalao and creating an authentic Mediterranean dish out of ingredients you can not call fresh at all (dried chickpeas and salted cod)...

There are various ways of thickening a sauce. The part of the world I come from the most popular thickener is white flour or grated potatoes and to be honest I have never fallen in love with either..

This is certainly the most typical, authentic, but also a little bit weird fish soup from malagan cuisine. I say strange because it is definitely not the type of universally appealing dish...

If this soup does not convince you about the originality of malagan cuisine, then nothing will. The recipe has both its coastal and inland variation but it is the fish and seafood version...

This might one of the most authentic malagan recipes outside the sea world. I tend to avoid the kid goat meat because I just feel too sorry for the young animal but the meat might be the best and fine