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
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
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
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
Not “Jerusalem” Saffron Chicken and Herb Salad
We’re having a long hot summer. When the mercury is climbing toward, and often past 40C (104F), I try and avoid increasing the heat in the house by preparing ahead, … Continue reading
Coleslaw 1.01
Sadly, coleslaw has a bad reputation. Because it’s often soggy and tastes of nothing more than cheap commercial mayonnaise it is considered as the most pedestrian of salad choices. In … Continue reading
Pork, Pistachio and Lemon Thyme Terrine
The French have a wonderful repertoire of traditional charcuterie in their recipe arsenal, delicious pates, saucisson, rillettes and terrines. I have one single favourite terrine recipe. Made with seasoned pork … Continue reading
Charmaine Solomon’s Vegetable Curries
I’ve been hankering after curry for a week now, not just any old curry, but recipes cooked from the Indian section of Charmaine Solomon’s Complete Asian Cookbook, recipes that are … Continue reading
Beans, snow peas, hazelnuts and orange salad
Hot summer days mean a continuation with the salad theme. It’s difficult to think about eating anything other than fresh crisp fruit and vegetables when it’s hot, day after day … Continue reading
Baby Beets with Yoghurt Dressing
My Dad always grew a row of beetroot in front of the rampant staked tomatoes in his summer vegetable patch. To maximize yield, they were never pulled until they were … Continue reading
Charmaine Solomon’s Squid Curry and Green Bean Sambal
This month, the Cookbook Guru hosted by Leah is exploring Charmaine Solomon’s Complete Asian Cookbook. Charmaine and I go back a long way. My edition of her “Complete Asian Cookbook” … Continue reading
Kachumber
I have been making this finely chopped fresh salad as an accompaniment to spicy food for close to 30 years. Not only is it a great palate calmer when a … Continue reading
Please Pass the Recipe 