Turkish-style carrot labneh
The versatility of yoghurt is infinite. It adds softness to flatbreads and richness to cakes. It’s natural lactic acidity is the perfect foil for spicy curries and tajines and spoonfuls … Continue reading
Buckwheat Blini
“A rose by any other name would smell as sweet” says Shakespeare, but does a pikelet taste better if it’s called a blini? I’ve been researching, trying to establish … Continue reading
Steamed Rice Studded Meatballs
Hands up if you love meatballs. The sea of hands is proof. Age, race and gender are no barrier to meatball love, even vegetarians enjoy plant based versions. The four … Continue reading
Potted Leftover Cheese Ends
I come from a long line of cheese lovers, in fact one of my earliest food memories is tasting blue veined cheese with my paternal grandparents. They passed their passion … Continue reading
Speedy Smoked Salmon Mousse
This recipe adhere’s to the infamous KISS principle, “keep it short and sweet.” I’m pressed for time right now, preparing for Christmas and the visit of my family from down … Continue reading
Olive and Rosemary Focaccia
I’ve been messing about with spelt flour as a wheat replacement for a couple of years. I am not coeliac, nor do I have gluten intolerance, my gut simply cannot … Continue reading
Herb and Fetta Filos Rolls
My potted herb garden is flourishing in the Brisbane humidity. The pots of chives and parsley I shifted from Melbourne. I cut them right back, then they were wrapped in … Continue reading
