Spiced Hazelnut-Cacao Brownie
During November the Cookbook Guru is cooking from the Australian Gourmet Traveller Magazine. I have already posted a potato and egg curry recipe which I loosely adapted to suit my … Continue reading
dukkah
Dukkah, a loose savoury blend of toasted and roughly crushed nuts and seeds blended with spices, has Egyptian origins. Traditionally it’s served with bread which is first dipped into olive … Continue reading
Molasses Ginger Cookies
Making biscuits and slices to satisfy my long skinny husband’s sweet tooth is the biggest cooking challenge of all if we strictly adhere to our wheat free diet. He really … Continue reading
Potato, coriander and egg curry
During the 1980s when my interest in food began to grow beyond preparing simple daily meals, a friend gave me a pile of food magazines, copies of the Australian Epicure … Continue reading
Salt and Pepper Pork Belly
My well loved wok is the cheapest I could find at the Asian stall in the local market and it’s now older than my adult kids. After carefully seasoning that … Continue reading
Chinese style braised beef short ribs
A significant proportion of Melbourne’s population has Chinese heritage. Some date the migration of their Chinese ancestors back to the gold rush era of the 1860s, but most have come … Continue reading
Chocolate Cinnamon Sorbet
My new ice cream churn has led to lots of experiments. The biggest success so far has been Creamy Berry Gelato, but after concentrating on fruity flavours, Greg Malouf’s recipe from … Continue reading
Miso Glazed Roasted Eggplant
Miso is a new ingredient in my kitchen. My past miso eating experience has been limited to soup and a few attempts at eating oily miso eggplant at below average … Continue reading
Zucchini, mint and feta fritters
Vegetable fritters are a lunchtime favourite in our house. The usual choices are sweet corn, cauliflower, carrots and zucchini, sometimes alone, other times mixed together. I usually ad lib making … Continue reading
Toasted Sesame Seed Dressing
Our dinner table has acquired a much anticipated Japanese aesthetic. The new Japanese cookbooks in my library and the stock of Japanese groceries in my pantry have led to a … Continue reading
Greg Malouf’s Muhammara
Greg Malouf’s name is revered in Melbourne’s food scene. In the 1990s he made a name for himself fusing the flavours of his Lebanese birthright with the Irish heritage of … Continue reading
Cullen Skink
After the resounding success of my replica British seafood pie, I felt emboldened to try my hand at Cullen Skink, a delicious hearty chowder of potatoes and smoked haddock. This … Continue reading
Pickled Ginger
The versatility of ginger makes it THE most useful aromatic in my kitchen. Dried, ground and combined with deep earthy sweetness of molasses, cinnamon, cloves and nutmeg I use it … Continue reading
Rustic Egg and Bacon Pie
While enjoying lunch of leftover macaroni cheese with bacon a few weeks ago, for just a fleeting instant, the flavour transported me back to early childhood and the Royal Melbourne … Continue reading
Please Pass the Recipe 