Recipes from the Road

Food from Kitchens around the World

Recipes collected and inspired from different corners of the world. Cooking is not just about sustenance – it is a journey and an art. Every corner of the globe has its own cuisine, reflecting the local produce sold at the many street and farmers markets. From biggest cities to the smallest villages, they are full of tastes, smells and colours. Once you become comfortable in the kitchen and with the ingredients you pick up, you can give you creativity a free run and make a cuisine of your own.

Recipe of the Day

I first came across Buffalo wings in Chicago as a snack during happy hour at the Palmer House Hilton. They are spicy chicken drumettes served with blue vein cheese dipping sauce and celery sticks. Said to have originated in 1964 at the Anchor Bar in Buffalo, upstate New York, they did not catch on until 1995, when they appeared on Domino’s Pizza menus across the US. They can be served warm as a starter or for lunch with slices of bread and salad. But they are also great cold for picnics.

Buffalo wings

1kg chicken wings, tips removed and cut in two pieces
1 cup plain flour
½ cup extra virgin olive or olive oil spray
¼-1 tsp cayenne pepper, depending on taste
1-2 tsp sea salt
Blue vein cheese dressing (see below)
Utensils: carving knife; cutting board; plastic bag; baking tray; alufoil; pastry brush.
Time: preparation – 10 minutes; cooking time – 10-15 minutes.

Blue vein dressing:
Blue vein cheese dressing is a popular US dressing and dipping sauce. I first had it served on a quarter iceberg lettuce as a starter at an industry function in Los Angeles. I was pleasantly surprised how tasty it was. You will never see it on a gourmet Australian menu but it is quick, simple and quite flavoursome.

250g Roquefort or blue vein cheese
½ cup light sour cream
Utensils: food processor or small bowl and fork; spoon.
Time: five minutes


  1. Heat oven to 200°C. Put chicken wing pieces in a plastic bag with flour, cayenne and salt and shake until all pieces are coated.
  2. Prepare a baking sheet with foil and spray or brush with oil. Place chicken on baking sheet and spray or brush the top sides with oil. Cook in oven for about 10-15 minutes, until golden brown.
  3. While chicken is cooking, cut celery into sticks and place upright in a glass.
  4. Prepare blue vein cheese dressing: Put blue vein cheese and light sour cream in the food processor and pulse until smooth. Or in a bowl, smooth out the blue vein cheese with a fork until it becomes creamy before stirring in the sour cream. Serve in a bowl as dipping sauce.
  5. Serve the Buffalo wings on a big platter with celery sticks and a bowl of blue vein cheese dip on the side and let guests help themselves.