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The first recipe I ever cooked was pikelets*. I was about ten and eager to help out in the kitchen, sensing even then that the kitchen was where all the action was. My mother was a good, plain cook; hospitable and always concerned that there might not be enough food to feed her guests. Her hand wr... | {
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The first recipe I ever cooked was pikelets*. I was about ten and eager to help out in the kitchen, sensing even then that the kitchen was where all the action was. My mother was a good, plain cook; hospitable and always concerned that there might not be enough food to feed her guests. Her hand wr... | {
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The first recipe I ever cooked was pikelets*. I was about ten and eager to help out in the kitchen, sensing even then that the kitchen was where all the action was. My mother was a good, plain cook; hospitable and always concerned that there might not be enough food to feed her guests. Her hand wr... | {
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The first recipe I ever cooked was pikelets*. I was about ten and eager to help out in the kitchen, sensing even then that the kitchen was where all the action was. My mother was a good, plain cook; hospitable and always concerned that there might not be enough food to feed her guests. Her hand wr... | {
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The first recipe I ever cooked was pikelets*. I was about ten and eager to help out in the kitchen, sensing even then that the kitchen was where all the action was. My mother was a good, plain cook; hospitable and always concerned that there might not be enough food to feed her guests. Her hand wr... | {
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Apricots are just amazing when they are gently poached; so much better than eating them fresh. They are sweet and juicy and tangy and speak to me of summer. I poached these apricots in a simple sugar syrup with vanilla, a strip of lemon rind and a star anise, flavours that g... | {
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Flatbreads have ancient origins, with the simplest and earliest forms just a mixture of some sort of flour, water, and sometimes salt, kneaded together, patted flat and fried over a fire. I love flatbreads, and have a weakness for chapatis, toasted pita bread, and torti... | {
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The beauty of late summer, aside from a welcome relief from constant humidity and long, hot, sweaty nights, is the abundance of tomatoes that ripen almost before our eyes. There are a great variety of tomatoes available now – yellow pear tomatoes, vine ripened red tomatoes, green heritage variet... | {
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This recipe exemplifies what I mean when I talk about simple food. Only the lightest touch of cooking is given to these sweet little Dutch carrots, but that is all that is needed. Naturally delicate, Dutch carrots are just beautiful when steamed until tender and then glazed with butter and a drizzl... | {
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This recipe exemplifies what I mean when I talk about simple food. Only the lightest touch of cooking is given to these sweet little Dutch carrots, but that is all that is needed. Naturally delicate, Dutch carrots are just beautiful when steamed until tender and then glazed with butter and a drizzl... | {
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This recipe exemplifies what I mean when I talk about simple food. Only the lightest touch of cooking is given to these sweet little Dutch carrots, but that is all that is needed. Naturally delicate, Dutch carrots are just beautiful when steamed until tender and then glazed with butter and a drizzl... | {
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This recipe exemplifies what I mean when I talk about simple food. Only the lightest touch of cooking is given to these sweet little Dutch carrots, but that is all that is needed. Naturally delicate, Dutch carrots are just beautiful when steamed until tender and then glazed with butter and a drizzl... | {
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This classic – the carrot cake – is simple to make, full of sweetness, spices and walnuts, and covered with a glorious cream cheese icing. I’ve been making it since I was about twenty (a very long time) so why it took me seven goes to get it cooked and photographed and onto this blo... | {
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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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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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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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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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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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