Lamb Moussaka
It’s idealistic to believe that a family will sit down to dinner and share a nutritionally balanced meal with lively conversation each and every night of the week. The demands … Continue reading
Lamb Kofta and Carrot Tajine
Sometimes, when preparing posts for this blog I have little more than a delicious recipe and some enticing photos as evidence that I’ve actually cooked said recipe. I’ll sit in … Continue reading
Meaty thoughts….
In the past few months there’s been a flood of information in the Australian media focussing on the ethics of eating meat. I’ve absorbed a whole raft of information, some … Continue reading
Sourdough Spelt Turkish Lamb Pide Pie
After receiving the book “Turkish Fire” as a birthday gift, my excitement about the flavours of Turkey was reignited. When we travelled there ten years ago I was in good … Continue reading
My Top Ten Recipes for 2015
Over the course of this past year, I wrote a new post on average six times per month. I tested a lot of recipes, and you know how it is, … Continue reading
Lamb Kofta in Cashew Curry Sauce
Our new Grandson has come into the world, stolen my heart and turned my life upside down. He’s the whole reason we shifted north. Sure I’m just an onlooker at … Continue reading
Braised Lamb Shanks with Port and Rosemary
Winter in Melbourne isn’t harsh by world standards. Bleak damp days are interspersed by driving rain and bone chilling winds with crisp clear days of glorious sunshine for respite. I … Continue reading
Slow Cooked Lamb Shoulder with Browned Almonds
Roast lamb was once Australia’s national dish, lamb roasted in the English style with the vegetables sizzling in the pan drippings around the joint. The ubiquitous Anglo Aussie Sunday roast … Continue reading
Lamb Korma, Longhand
Don’t you just love it when dinner exceeds your wildest expectations. I have only ever owned a tiny mortar and pestle for grinding small amounts of spices but a few … Continue reading
6 hour Roasted Lamb Shoulder
All Australian lamb is free range. It is sweet and succulent having fed on grass or salt bush. Braised, roasted, grilled and barbequed, as curries, souvlakis, soup and pies, lamb … 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
Tess Kiros’ Dolmades
I have rolled thousands of dolmades in my cooking career, but never before have I filled them with meat. Pickled vine leaves rolled into a cigar shape with a herb … Continue reading
Wet Roasted Lamb Leg with Lemon and Herbs
Roast leg of lamb was once considered the quintessential Australian meal. It’s an old favourite in my family, though usually I buy the leg deboned and butterflied by my wonderful … Continue reading
Braised Lamb, Memories of Turkey
We enjoyed many memorable meals in Turkey. It’s been eight years since that incredible month, but the wonderful flavours of Turkish food stay with me. Whenever I think of preparing … Continue reading
Please Pass the Recipe 