Tuscan Vegetable Salad
Grilled Mediterranean vegetables make a substantial salad. Each vegetable is cooked alone to ensure that its identity is maintained once the salad ingredients are dressed and tossed together. The … Continue reading
Extra Special Fried Rice
This Chinese cafe inspired Fried Rice was a dinnertime favourite when my kids were growing up. Learning to make successful fried rice was not so simple, however, it turned out … Continue reading
North African Eggs
I love the flavour of capsicums but in the past have found them hard to digest. I’ve just discovered it’s the skins that are the culprit, so I have given … Continue reading
Rogan Josh
We’ve all heard of Rogan Josh, many of us have eaten Rogan Josh, and some of you may have made it at home using a commercial curry paste, but this … Continue reading
Raw Mushroom Salad
This is a quick and simple idea that can be useful in many ways, simply as a salad with grilled meat, as a sophisticated tapas, piled high on toasted baguette … Continue reading
Green Pea Risotto
You gotta love spring veg! 1 stick celery, finely diced 2 tablespoons olive oil 300g Arborio rice 120 mls white wine 450mls approximately hot vegetable stock 1 cup fresh young … Continue reading
Linguine with Seafood Sauce
The quality of the marinara seafood mix from Melbourne’s fishmongers is currently outstanding. Yesterday, for a trifling few dollars, I brought home a half kilo container with fresh scallops, … Continue reading
Spicy Eggplants
It’s rare for me to make a recipe verbatim from a recipe book. I can’t help but tweak this and omit that depending on what I have on hand … Continue reading
Tandoori Marinade
One of the joys of eating in an Indian restaurant is the meat that is cooked in a tandoor, a traditional clay oven . The traditional bright red marinade … Continue reading
Warm Spring Greens Salad
The young spring vegetables seem sweeter than ever this year. Just one look in the crisper drawer and I saw the perfect accompaniment to the Tasmanian salmon fillets I’d … Continue reading
Roasted Vegetable Burgers
This is a brilliant way of using the leftover vegetables from a roast dinner, in fact, these burgers are so good, I’d prepare them especially to serve as a vegetarian … Continue reading
Cardamom and Lemon Chicken
Cardamom Chicken is a delicious combo of citrus, coconut and coriander, all underscored by the slightly mouth numbing spiciness of fresh cardamom. Don’t be tempted to replace the whole seeds … Continue reading
Moroccan Rice Salad
Balanced and nutritious, this salad can stand alone as a tasty light meal. It’s the perfect way to use upleftover rice. I find it impossible to cook the correct amount … Continue reading
Paella: prawns, peppers and paprika
One night last week we played TV catch up. Rick Stein’s journey around Spain sent us into an Andalucian reverie, which naturally led to us reminiscing about the food we … Continue reading
Please Pass the Recipe 