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These beautiful little morsels are very easy to make, but look and taste as if they took a whole lot of effort and skill. Peas are gently simmered in a little stock that has been flavoured with onion, garlic and fennel, then mashed up and piled onto toasted bread rubbed with fresh garl... | {
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These beautiful little morsels are very easy to make, but look and taste as if they took a whole lot of effort and skill. Peas are gently simmered in a little stock that has been flavoured with onion, garlic and fennel, then mashed up and piled onto toasted bread rubbed with fresh garl... | {
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Hot summer’s day, vine ripened tomatoes, basil explosion in the vegetable garden and a loaf of fresh sourdough. All the elements were aligned in our house today to make this oh, so simple, but so delicious lunch. It’s nothing more than really lovely tomatoes g... | {
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When I was growing up zucchini was the most uninspiring green vegetable served at our table. My mother, bless her, would boil it until it was very soft and then serve it with a little butter and salt and pepper – squishy, flaccid, and bland. It was the way most people cooked green v... | {
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When I was growing up zucchini was the most uninspiring green vegetable served at our table. My mother, bless her, would boil it until it was very soft and then serve it with a little butter and salt and pepper – squishy, flaccid, and bland. It was the way most people cooked green v... | {
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When I was growing up zucchini was the most uninspiring green vegetable served at our table. My mother, bless her, would boil it until it was very soft and then serve it with a little butter and salt and pepper – squishy, flaccid, and bland. It was the way most people cooked green v... | {
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When I was growing up zucchini was the most uninspiring green vegetable served at our table. My mother, bless her, would boil it until it was very soft and then serve it with a little butter and salt and pepper – squishy, flaccid, and bland. It was the way most people cooked green v... | {
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This soup is one of the easiest I have ever made, and it also only takes about 20 minutes to prepare and cook. It tastes fresh and clean, and leaves a warm glow inside, the way a good soup should. The most humble vegetables – carrots, leeks and zucchini – when combined with good quality stock and l... | {
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This soup is one of the easiest I have ever made, and it also only takes about 20 minutes to prepare and cook. It tastes fresh and clean, and leaves a warm glow inside, the way a good soup should. The most humble vegetables – carrots, leeks and zucchini – when combined with good quality stock and l... | {
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Simple food does not always mean quick to prepare, cook and serve. Simple food for me, is a celebration of natural flavours, seasonal produce, a lack of artifice and loads of love. This apple crumble takes some time to prepare – the apples are peeled, cored and sliced by hand before gentl... | {
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The secret to this rustic dish lies in the heat of garlic and chilli, and the saltiness of anchovies. If you do not like anchovies do not blanch in horror – they melt away during cooking and underpin the dish with a subtle saltiness and depth, but not fishiness. The cavolo nero is saute... | {
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The secret to this rustic dish lies in the heat of garlic and chilli, and the saltiness of anchovies. If you do not like anchovies do not blanch in horror – they melt away during cooking and underpin the dish with a subtle saltiness and depth, but not fishiness. The cavolo nero is saute... | {
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A few weeks ago I was catering for a retreat for 150 young adults. They needed to be fed for the whole weekend, which involved some serious cooking and quantities of food that were quite staggering. The friends who helped in the kitchen with me laughed and cried (onions, lots of onions)... | {
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A few weeks ago I was catering for a retreat for 150 young adults. They needed to be fed for the whole weekend, which involved some serious cooking and quantities of food that were quite staggering. The friends who helped in the kitchen with me laughed and cried (onions, lots of onions)... | {
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A few weeks ago I was catering for a retreat for 150 young adults. They needed to be fed for the whole weekend, which involved some serious cooking and quantities of food that were quite staggering. The friends who helped in the kitchen with me laughed and cried (onions, lots of onions)... | {
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This treat is very easy to make and although not something to eat every day, it satisfies the occasional (or frequent) cravings we all have for sweet things. It’s quite nutty in flavour because of all the sesame seeds. It’s also gluten free, so great to take to a party if you or someone in... | {
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Saturday lunch requires something easy and tasty, as the weekend mornings are often full of busyness and household chores. These lamb burgers fit the bill at our place, and they are packed with wonderful ingredients like garlic, pine nuts, chilli and cumin. Served on turkish bread with roa... | {
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Saturday lunch requires something easy and tasty, as the weekend mornings are often full of busyness and household chores. These lamb burgers fit the bill at our place, and they are packed with wonderful ingredients like garlic, pine nuts, chilli and cumin. Served on turkish bread with roa... | {
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Saturday lunch requires something easy and tasty, as the weekend mornings are often full of busyness and household chores. These lamb burgers fit the bill at our place, and they are packed with wonderful ingredients like garlic, pine nuts, chilli and cumin. Served on turkish bread with roa... | {
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Saturday lunch requires something easy and tasty, as the weekend mornings are often full of busyness and household chores. These lamb burgers fit the bill at our place, and they are packed with wonderful ingredients like garlic, pine nuts, chilli and cumin. Served on turkish bread with roa... | {
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Saturday lunch requires something easy and tasty, as the weekend mornings are often full of busyness and household chores. These lamb burgers fit the bill at our place, and they are packed with wonderful ingredients like garlic, pine nuts, chilli and cumin. Served on turkish bread with roa... | {
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Saturday lunch requires something easy and tasty, as the weekend mornings are often full of busyness and household chores. These lamb burgers fit the bill at our place, and they are packed with wonderful ingredients like garlic, pine nuts, chilli and cumin. Served on turkish bread with roa... | {
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Saturday lunch requires something easy and tasty, as the weekend mornings are often full of busyness and household chores. These lamb burgers fit the bill at our place, and they are packed with wonderful ingredients like garlic, pine nuts, chilli and cumin. Served on turkish bread with roa... | {
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} | 9ae6a6a9825c07b2f2018090751e6b60b1ede4d7e8c2c5df85299ba6effc55f6 | Apple, lime and cinnamon water
Oh, to be in Queensland in the springtime. Warm days; long, sunny afternoons fading to soft twilight; jacarandas smudging the landscape with purple; and the garden full of new growth. I wanted to make some fruit waters as a refreshing alternative to soft drink and this combination is one ... | {
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Some people might look at a recipe for risotto on this blog and rage at me, “This is not simple food! Risotto is complicated” But, at the heart of the matter, risotto is a simple dish – rice, stock, flavourings and love. People get all caught up is how to make the perfect risotto and end up not cooking... | {
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Some people might look at a recipe for risotto on this blog and rage at me, “This is not simple food! Risotto is complicated” But, at the heart of the matter, risotto is a simple dish – rice, stock, flavourings and love. People get all caught up is how to make the perfect risotto and end up not cooking... | {
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This recipe is a whisper of springtime green in the middle of a wintry June. We still have herbs a-plenty in the garden at our place, even some basil that is remaining sweet, though it should have gone to seed long ago. The herbs called to me to make something bright and fresh and satisfyin... | {
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All happiness depends on a leisurely breakfast. John Gunther My weekday breakfast is anything but leisurely; a quick bowl of porridge or granola before tackling the peak hour traffic is the norm. On Saturday morning however, several cups of tea, followed by poached eggs on toast made... | {
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Mary had a little lamb… and it was delicious!! unknown genius Today we departed from our usual Anzac Day tradition of making and eating Anzac biscuits in favour of these most delicious lamb cutlets with cumin and home made sweet chilli sauce. Having been up and about quite early for my ... | {
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Mary had a little lamb… and it was delicious!! unknown genius Today we departed from our usual Anzac Day tradition of making and eating Anzac biscuits in favour of these most delicious lamb cutlets with cumin and home made sweet chilli sauce. Having been up and about quite early for my ... | {
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This is a perfect week-night night dinner. Simple, fast and fuss free, but delivering delicious flavour and a great serve of comfort. My friends at Symphony Hill asked me to develop some recipes to pair with some of their wines and this pork matches beautifully with their 2006 Vi... | {
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When I decided to make my own granola I looked at lots of recipes and found several that I liked, but they all seemed far too sweet for my taste, so I made up my own recipe that was loosely based on one by David Lebowitz via Nigella Lawson via Andy Fairfield with a large twist of me. It is ful... | {
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Our annual pilgrimage to the Granite Belt for New Year’s always inspires me to cook, as our dear friends who live there love food, own a winery, and are great fun to be with. The area is the main stone fruit and apple growing area in Queensland, and so apples, plums, peaches and cherries ar... | {
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Tangelos have a short season which makes them all the sweeter, to me, at least. I just love the intense citrus taste that is like an orange, and like a mandarine, but also uniquely tangelo. I’m salivating even as I write this. When I made this ultra simple dish, I wanted... | {
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Now in my part of the world it is hot, hot, hot, and very steamy. It is not the weather for roast dinners, and snuggling beside a fireplace, or eating soup and thick crusty bread. But as I am a fanatical lover of pumpkin, this season is where salads with warm roasted pumpkin come into their own. I... | {
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Truly, this gelato takes less than five minutes to make and tastes absolutely amazing. Raspberries, along with peas are, in the words of Jennifer Paterson of Two Fat Ladies fame, the true successes of the frozen food world. When combined with just a little icing sugar, the juice of a lime and a... | {
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Rhubarb has a reputation for being sour or stringy or just plain yukky. But it is the most gorgeous thing and this way of preparing it, gently poached with vanilla and with the addition of bright, tangy raspberries, is one of the best ways to experience what rhubarb is all about. It is r... | {
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Anzac Day (25th April) was a special occasion this year for many Australians and New Zealanders because it was the centenary of the landing at Gallipoli in Turkey during the First World War, a defining campaign, although ultimately unsuccessful. My working life has been closely tied to com... | {
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No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once... | {
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I made this super quick salad to use some of the fresh ricotta I have been making for the last couple of weeks. Along with a green salad, grilled chicken, and crusty bread it made a delicious dinner on a weekday evening. It was so pleasurable to spread the ricotta on the bread, add a ... | {
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I confess that I have a love/hate relationship with muffins. A good muffin is a beautiful thing and I have eaten some spectacular ones. But a bad muffin is pretty disappointing. Case in point – most cafes serve muffins – but they are usually enormous, either dry or stodgy, and the flavourings, be they... | {
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Caramelised onion is a wonder food. The humble onion, when cooked slow and long to release its natural sugars transforms into a sticky, sweet and savoury taste sensation that adds incredible flavour and richness to a simple host of foods – steak, roast beef sandwiches, root vegetables and more. ... | {
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This recipe is based on a well-known creation of Donna Hay, who publishes a wonderful food magazine and is one of my favourite cooks and cook book authors. She makes beautiful food using everyday ingredients – fresh, simple and creative – and her photography is spectacula... | {
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Chillis were on special at the shops this weekend, and all sorts were available – long red ones, bird’s eye, Scotch bonnets, Jalapenos, green chillis and more. I bought a heap of long, red chillis and set to work making sweet chilli sauce. My recipe is based on one from an old Donna Hay... | {
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It is time for soup in our part of the world and this roasted capsicum soup with spiced oil is a wonderful change from the usual pumpkin or potato and leek soup that are favourites in our family. The capsicums are roasted and then gently simmered with some tomatoes, garlic and vege... | {
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Sometimes I need to sieze the moment and make something delicious just because I see an item at the fruit and vegetable shop that screams, “Buy me!”. These baby capsicums did just that. I scraped out the core and the seeds, stuffed them with marinated feta and heaps of herbs a... | {
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Sometimes I need to sieze the moment and make something delicious just because I see an item at the fruit and vegetable shop that screams, “Buy me!”. These baby capsicums did just that. I scraped out the core and the seeds, stuffed them with marinated feta and heaps of herbs a... | {
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Both my husband’s family and mine have a long tradition of growing citrus trees and making mouth puckeringly tart lemon and lime curd. The limes I used for this recipe were picked from the tree just before I made the curd. I have toned the amount of juice down a little in this recipe because most peopl... | {
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Both my husband’s family and mine have a long tradition of growing citrus trees and making mouth puckeringly tart lemon and lime curd. The limes I used for this recipe were picked from the tree just before I made the curd. I have toned the amount of juice down a little in this recipe because most peopl... | {
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Both my husband’s family and mine have a long tradition of growing citrus trees and making mouth puckeringly tart lemon and lime curd. The limes I used for this recipe were picked from the tree just before I made the curd. I have toned the amount of juice down a little in this recipe because most peopl... | {
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Both my husband’s family and mine have a long tradition of growing citrus trees and making mouth puckeringly tart lemon and lime curd. The limes I used for this recipe were picked from the tree just before I made the curd. I have toned the amount of juice down a little in this recipe because most peopl... | {
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Both my husband’s family and mine have a long tradition of growing citrus trees and making mouth puckeringly tart lemon and lime curd. The limes I used for this recipe were picked from the tree just before I made the curd. I have toned the amount of juice down a little in this recipe because most peopl... | {
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Both my husband’s family and mine have a long tradition of growing citrus trees and making mouth puckeringly tart lemon and lime curd. The limes I used for this recipe were picked from the tree just before I made the curd. I have toned the amount of juice down a little in this recipe because most peopl... | {
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Both my husband’s family and mine have a long tradition of growing citrus trees and making mouth puckeringly tart lemon and lime curd. The limes I used for this recipe were picked from the tree just before I made the curd. I have toned the amount of juice down a little in this recipe because most peopl... | {
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Both my husband’s family and mine have a long tradition of growing citrus trees and making mouth puckeringly tart lemon and lime curd. The limes I used for this recipe were picked from the tree just before I made the curd. I have toned the amount of juice down a little in this recipe because most peopl... | {
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} | 2c71be7ece0fd3775082e456ed60ccfec970440f2f26d5f5c95639546ca9d998 | Orange blossom cupcakes
When I was growing up cupcakes were called patty cakes and strictly for children’s birthday parties. Now it seems as if the formerly humble patty cake is everywhere, and dressed up in all manner of adornments. No matter if they have a new name and fancy schmancy decoration, they are still a univ... | {
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} | 6a17fee48a8a61c6903c73c9d2f99ff5bf5023e729aa5f1918446bdf8d83c975 | Olive oil crispbread
This recipe is based on one by Yotam Ottonlenghi, the famous Israeli-British chef, restaurant owner, and food writer, who has made vegetables made interesting a feature of his cooking and describes his food goal as drama in the mouth. I changed the quantity of both olive oil and water in the origin... | {
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} | 900b8a0bb700e59b85921284c392fa9e6acea683f1b9e381f8bc7ab31b5ccbfb | Pan fried haloumi with lemon and parsley
Haloumi is a sightly salty, semi-hard cheese that has its origins in Cyprus. It is at its best when cooked, and the Mediterranean flavours of lemon, parsley and olive oil are wonderful accompaniments. Good quality extra virgin olive oil and beautifully fresh lemons are the secre... | {
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"title": "Pan fried haloumi with lemon and parsley",
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