NUGGETS OF GOLD
Baked pumpkin is my all time favourite vegetable. In Melbourne, the growers at the Farmers Markets currently have seasonal pumpkins and their close relation squash in a plethora of shapes, … Continue reading
Summertime Heirloom Tomato Salad
“Real” tomatoes are a joy to behold. I’m not talking about those genetically modified travellers that look a million dollars. Sure they may bounce when dropped but they are about … Continue reading
Basil Pesto
In my home town, the word “pesto” has been adopted by the food industry as the catchphrase that describes a chunky textured dip that is made from herbs or vegetables … Continue reading
Deconstructed Grilled Vegetable Lasagne
Those following restricted diets often come off second best at large sit down catered dinner functions. I understand as well as the next person that if 5 people request a … Continue reading
Tomato Passata
Passata is essentially tomato purée. It’s cheap and readily available, but sadly the commercial product is often made with under ripe, acidic fruit. Home made passata made with sweet red … Continue reading
Baked Spinach Risotto Cake
Contemporary Australia’s love affair with Italian food has never lost its ardour, rather, the relationship has become more like that of an old married couple who have grown comfortable in … Continue reading
Orange, Red and Green Salad
I was inspired to create this salad after being served a roasted pumpkin and carrot salad at a cafe serving middle eastern food over my summer break. I loved the … Continue reading
Thai Noodle Salad
“We’re having a heatwave, a tropical heatwave……” wrote Irving Berlin. Well, so is Melbourne, today experiencing our eighth day of temperatures ranging from 33C – 36C. (93F – 102F) This … Continue reading
Inspired by Eton Mess
The chief taste tester and I had a long conversation about what this should be named dish, Melbourne mess, Richmond mess, meringue disaster mess, but we decided it was still … Continue reading
“R” Rated Macadamia Nut Meringues
Why “R” rated? Macadamia Nut Meringues will corrupt a child’s expectations about meringues! Six egg whites leftover from custard were sitting in the freezer and playing on my mind. I’m … Continue reading
Apricot Jam with Vanilla and Kernels
When I was a child there was a high yielding apricot tree in our backyard. My Dad was the foodie parent, he was the one who experimented with preserves. I … Continue reading
Zucchini, Corn and Carrot Fritters
Vegetable fritters are a brilliant way to get the grandkids to eat vegies. No amount of coaxing will convince them that if they want to see eye to eye with … Continue reading
Crunchy Peanut Satay Sauce
Hot, spicy and fragrant, sweet, salty and crunchy, all these words describe my peanut satay sauce. BBQ season calls for plenty of meat saucing options. Mustard and ketchup are OK … Continue reading
Roasted Carrot and Peanut Pate
I have a long history of combining peanuts and carrots. In the days when I was making sandwiches on a daily basis for school lunches, peanut butter toppped with coarsely … Continue reading
Please Pass the Recipe 