Roasted Swiss Brown Mushroom
I remember my Dad collecting baskets full of large field mushrooms in the late autumn after heavy rain, from the cow paddocks of a friend’s farm. Dad would simply clean … Continue reading
Eggs in Tomato Curry Sauce
This dish makes a regular appearance on our weekly menu, accompanied by Carrot and Cashew Nut Pilau, simple steamed green vegetables and a dollop of thick natural yoghurt. The luscious … Continue reading
Creamed Sweet Corn
When you’re tired of gnawing corn off the cob, creamed corn makes a nice alternative. Until I started to make “creamed” corn, my only experience with this method of preparing … Continue reading
Roasted Heritage Carrots
Man has cultivated carrots for close to 5000 years. The origin of modern cultivars is believed to be the purple carrot which originated in Central Asia, specifically modern Afghanistan. By … Continue reading
Spiced Quinoia Salad
Quinoia is often labelled as a super food because it is a protein rich grain. It’s a relatively new ingredient to me. I have experimented with both the red and … Continue reading
Sicilian Caponata
I’ve been making Sicilian Caponata for close to thirty years. My kids used to groan when I put caponata on the table, but my other half would nominate it as … Continue reading
Spanish Omelette
Tortilla de Patata is served in just about every cafe and tapas bar in Spain. It’s quick, easy and economical to prepare and a great way of using up leftover … Continue reading
Tomato Kasaundi
Last year I made my first batch of Tomato Kasaundi. I had eaten it many times, one of my favoured purchases from the preserves stall at the local market, but … Continue reading
Red Pepper Mayo, Pronto
I make lots of different fruit chutneys, pickles and sauces, preserves that rely on sugar, vinegar and salt for longevity. They add piquancy to many meals, but are too bold … Continue reading
Sweet Corn and Roasted Red Pepper Risotto Cake
A wise cook once told me foods that share a growing season, are foods that make the best flavour matches, using tomatoes and basil as her example. With this in … Continue reading
Crispy Orange Peel Beef
I didn’t plan to make this dish, but I unwittingly bought twice the weight of meat needed for the red braised brisket which I posted a couple of days ago. … Continue reading
Turkey Picnic Terrine
Once considered only for celebrations, turkey meat is now available in supermarkets and poulterers year round in Melbourne. Promoted as a healthy low fat meat to be included into regular … Continue reading
Red Braised Brisket with Cherry Tomato Salad
In December last year I commented on Chef Mimi‘s Christmas wish list blog. She longed for Sous Vide equipment, I hoped for vouchers to buy cook books. It seems we … Continue reading
Salsa Verde – a piquant green sauce
Bunches of fresh herbs at the farmers market always tempt me to buy. Like beautiful posies of fresh flowers I am tempted to put them in jars on the kitchen … Continue reading
Please Pass the Recipe 