Meat Filled Blinzes
It’s no secret that I’m a Claudia Roden fan. I use her encyclopaedic “New Book Of Middle Eastern Food” weekly, and her “Food of Italy” is the most food splattered … 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
Slow Oven Braised Beef Cheeks
There’s lots to love about winter. Slippers, sloppy joe jumpers, open fires, soup, scarves and oven braised meat are some of my highlights. Melbourne has mild winters by world standards, … Continue reading
Soba Noodle Salmon Salad
We’ve been having the most amazing Indian summer in Melbourne, day after day of temperatures in the low twenties C. The short sleeved tees and flip flops are yet to … Continue reading
Braised Beef with Guinness Mushrooms Molasses
Our long hot summer has faded into a glorious autumn. As soon as the sun begins it’s daily descent though, the temperature drops sharply. Dinners have morphed from grills and … Continue reading
The Cookbook Guru – Mrs Beeton’s Veal Olives
It’s generally a pleasurable task, perusing a cookbook with the intention of making a family meal, but when the book was first published in the British Victorian era, finding an … Continue reading
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
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
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
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
Marieke’s Eggplant Pickle
My family are pickle and chutney lovers. They won’t settle for a commercial product off the supermarket shelf, or even a gourmet product from the deli, they want their sauces … 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
Please Pass the Recipe 