Spaghetti alla Puttanesca
After I arrived home with multiple bulging bags from the Meditteranean Wholesalers, I was startled to find that the expensive pasta the retailer has promoted as “spelt” was in fact … Continue reading
Stuffed Baby Eggplants
We have a hard working mate who often has fresh seasonal vegies to share. This morning he dropped by quite early with baby eggplants and silverbeet. No sooner had he … Continue reading
Bramble Berry Crumble Slice
The blogs I follow cover a vast range of genres. Posts about food, fashion and photography, creative writing and political satire, gardening, arts and handcrafts, social history and photography arrive … Continue reading
Wild Barramundi topped Potato Galette with Tapenade
Very fresh fish needs little embellishment. It doesn’t need batter or crumbs and it doesn’t need sauce or spice. The quality will shine when it’s quickly cooked and carefully seasoned. … Continue reading
Savoury Zucchini Cake
Mild buttery zucchini (courgette) is the most versatile vegetable I bring into my kitchen. In Australia, zucchinis are in season year round and as the price only fluctuates slightly, I … Continue reading
“The New Book of Middle Eastern Food” – Rose Scented Rice Pudding
I couldn’t resist making another recipe from Claudia Roden’s “The New Book of Middle Eastern Food” to contribute to the Cookbook Guru. AA Milne’s Mary Jane threw a tantrum … Continue reading
Butterflied Pork Loin with Bittersweet Cumquat Sauce
When you are a cook, conversations about food stimulate creativity, of that there is no doubt. Sadly I don’t all have a foodie friend who as at my beck and … Continue reading
Hazelnut, Orange and Cinnamon Quince Crumble
Orange and cinnamon are the perfect complement to the heady perfumed flavour of quince. It’s temping to add cinnamon sticks, orange zest and vanilla beans to the quince poaching liquor, … Continue reading
April Cookbook Guru “The New Book of Middle Eastern Food”
Cooking with Claudia My stained and battered copy of Claudia Roden’s “The New Book of Middle Eastern Food” has been in constant use in my kitchen for at least 20 … Continue reading
Slow Roasted Autumn Tomatoes
I feel a sense of urgency as the warm days fade, a compulsion to enjoy as many sweet autumn tomatoes that I can before the weather chills. I find ways … Continue reading
Stuffed Red Romano Peppers
Heralding the arrival of autumn, the produce shelves are groaning with sweet peppers, fire engine red and yellow lime green, sunset hues of orange and gold. Long, skinny and curvaceous, … Continue reading
Sourdough Crepe Cake with Meyer Lemon Curd and Blueberries
Perfecting the technique needed to bake crusty 100% spelt sourdough bread is a work in progress in my kitchen. It’s been a journey and my loaves are improving, but to … Continue reading
A rant, a recipe, a result!
It’s soapbox time! It’s two years since I quietly entered the blogging scene and in that time, sadly, I’ve become increasingly cynical and critical of the celebrity chef movement. Always … Continue reading
Arroz Nero
Squid ink is a curious substance. Used by the squid primarily as a “smoke screen” to escape from predators, it’s dense blackness lends a dramatic colour and subtle flavour of … Continue reading
Please Pass the Recipe 