International Dinner Recipes: World Flavours at Home

One of the joys of Australian multiculturalism is the incredible diversity of cuisines available at our fingertips. From fragrant Thai curries to hearty Italian pastas, from spicy Mexican tacos to comforting Japanese ramen, we can travel the world without leaving our kitchens. Here's how to bring authentic international flavours to your family dinner table.

Building a Global Pantry

The secret to cooking international cuisines at home is a well-stocked pantry with key ingredients from around the world. While this might seem daunting, many essentials are now readily available at Australian supermarkets, with specialty items found at Asian grocers, delis, and online retailers.

For Asian cooking, stock fish sauce, soy sauce, oyster sauce, rice vinegar, sesame oil, and coconut milk. These ingredients form the backbone of Thai, Vietnamese, Chinese, and Japanese dishes. Curry pastes, while available in jars, are easy to make from scratch and freeze well.

Mediterranean cooking relies on quality olive oil, canned tomatoes, olives, capers, and dried herbs like oregano and basil. Parmesan cheese, anchovies, and sun-dried tomatoes add depth to Italian dishes. A jar of harissa paste opens up North African and Middle Eastern cooking.

Mexican and Latin American flavours come from cumin, coriander, chipotle peppers, and a variety of chillies. Black beans, corn tortillas, and limes are essential staples. A good-quality tequila isn't just for drinks—it adds authentic flavour to marinades and sauces.

Recipe: Authentic Pad Thai

This Thai street food classic is easier than you might think. Soak 200g of rice stick noodles in warm water for 30 minutes until pliable but still slightly firm—they'll finish cooking in the wok. Meanwhile, prepare the sauce: combine fish sauce, tamarind paste, palm sugar (or brown sugar), and a splash of water.

Heat a wok over high heat until smoking. Add oil, then crack in two eggs, scrambling roughly. Push to one side and add pressed tofu cubes, cooking until golden. Add raw prawns and sliced chicken, cooking until just done.

Add the drained noodles and sauce, tossing constantly to coat evenly and prevent sticking. Add bean sprouts and garlic chives in the final minute. Serve immediately, topped with crushed peanuts, extra bean sprouts, fresh coriander, and lime wedges. The balance of salty, sweet, and sour is what makes pad Thai extraordinary.

Recipe: Moroccan Lamb Tagine

This North African masterpiece fills your home with the most intoxicating aromas. Cut 1kg lamb shoulder into large chunks and season with salt, cumin, coriander, cinnamon, ginger, and turmeric. Brown in batches in a heavy pot or tagine, then set aside.

In the same pot, sauté sliced onion until golden. Add minced garlic, tomato paste, and the remaining spices. Pour in stock and canned tomatoes, then return the lamb to the pot. Add dried apricots and a cinnamon stick.

Cover and simmer gently for 2-3 hours until the lamb is meltingly tender. In the last 30 minutes, add chickpeas and pitted green olives. Adjust seasoning with honey and lemon juice to achieve the characteristic sweet-sour balance. Serve over fluffy couscous with a scattering of toasted almonds and fresh coriander.

Recipe: Japanese Chicken Katsu Curry

This comfort food favourite is beloved across Australia. For the curry sauce, sauté diced onion, carrot, and apple until softened. Add curry powder, garam masala, and a touch of flour. Pour in chicken stock and simmer until the vegetables are tender, then blend until smooth. Stir in honey and soy sauce to taste.

For the katsu, pound chicken breasts to even thickness. Dredge in flour, dip in beaten egg, then coat thoroughly in panko breadcrumbs. Shallow-fry in oil until golden and cooked through, about 4-5 minutes per side. Drain on paper towels.

Slice the crispy chicken and arrange over steamed Japanese rice. Ladle the warm curry sauce alongside—not over—the chicken to maintain its crunch. Garnish with pickled ginger, Japanese pickles, and a drizzle of tonkatsu sauce for the complete experience.

Recipe: Mexican Street Tacos

Authentic Mexican tacos are simple, flavourful, and infinitely customisable. For carne asada, marinate flank steak in lime juice, olive oil, minced garlic, cumin, and fresh coriander for at least 2 hours. Grill over high heat until medium-rare, then rest and slice thinly against the grain.

Warm small corn tortillas directly over a gas flame or in a dry pan until slightly charred and pliable. Double them up for structural integrity.

Top tortillas with sliced steak, diced white onion, fresh coriander, and a generous squeeze of lime. Serve with salsa verde, sliced radishes, and pickled jalapeños. For variations, try the same preparation with marinated pork (al pastor), grilled fish, or spiced mushrooms for a vegetarian option.

Embracing Authenticity

While adapting recipes for Australian ingredients and tastes is sometimes necessary, don't be afraid to seek out authentic ingredients and techniques. The extra effort usually results in dramatically better results that transport you to another place with every bite.

Explore more dinner inspiration from Australia and around the world in our complete recipe collection, featuring dishes perfect for adventurous home cooks.