Rosheen Kaul

Rosheen Kaul is the former head chef of Melbourne’s Etta, author of the cookbook Chinese-ish, and a Good Food recipe columnist.

Vegetarian

Rosheen Kaul’s aloo tikki buns leave other vegie burgers in the dust

There are a few moving parts to this recipe, but the payoff is pure magic: a riot of spice, crunch, and chutneys that launch these buns into the stratosphere.

< 30 mins
Rosheen Kaul

Zucchini and potato tikki buns will convert even committed carnivores.

Sandwiches

You’ll never believe summer’s blandest vegetable could taste this good

From zucchini and potato tikki buns to smoky pork toasties, grab these hefty flavour-packed sangas with both hands.

February 4, 2026
Rosheen Kaul

Quick & easy

Smashed cucumber salad

Whacking cucumbers with a cleaver isn’t just fun – it creates perfect crevices for dressing. The result is a punchy, refreshing hit for sweltering days.

< 30 mins
Rosheen Kaul and Joanna Hu

Party season

Rosheen Kaul’s spicy marinated seafood salad

This spicy riff on the classic Italian insalata di mare uses a punchy marinade to make the seafood’s natural sweetness truly sing.

< 30 mins
Rosheen Kaul

Party season

Fried mozzarella ‘carrozza’ with curry napoli sauce

Golden and crunchy with a dramatic cheese pull, these irresistible snacks are the ultimate crowd-pleaser. Best of all, they can be made ahead and reheated later.

< 30 mins
Rosheen Kaul

Party season

Rosheen Kaul’s golden sandwiches with cheese pull will be the life of your party

These high-impact dishes deliver the ultimate summer vibe. Expect dramatic cheese pulls, cold spicy seafood, and minimal time stuck in a hot kitchen.

December 30, 2025
Rosheen Kaul

Vegetarian

Bucatini with Thai basil and green chilli pesto

This Italian-Thai fusion takes classic pesto in a bold new direction. Fragrant Thai basil, green chilli and macadamias create a zesty, no-cook pasta sauce.