Coriander and peanut “pesto”
coriander and peanut paste Last week at my Farmer’s Market there were huge bunches of field grown coriander for sale at a ridiculously cheap price. I needed coriander, but wondered … Continue reading
Vinaigrette Varieties
Salad season made an early start in Brisbane this year. The temperature began to rise as soon as the calendar flipped over to September 1st. We eat salads most … Continue reading
Thai Sweet Chilli Sauce #1
There’s so much to love about the food of SE Asia. It’s the wonderful mouth tingling balance of hot sweet salty aromatic flavours backed by an umami punch that I … Continue reading
Spicy Tomato Relish
Spicy Tomato Relish – low Fodmap Onion, garlic, apples and dried fruit are common ingredients in fruit based homemade chutneys of the style our mothers and grandmothers made when … Continue reading
Sauce Gribiche – mayo with a twist
Sauce Gribiche is best described as mayonnaise made with cooked egg yolks. It’s a classic French accompaniment for cold poached fish, but what sets it apart from the average mayonnaise … Continue reading
Chilli Peanut Sauce
Living with food intolerances presents many challenges. I love the flavour punch that pickles, chutney and spicy sauces deliver to a meal of smoky barbequed meat, but there’s a problem. … Continue reading
Caesar Salad
Caesar salad was badly overexposed in Australia in the 1990s. Every city cafe served it’s own unique version often with embellishments that left the salad a shadow of the original … Continue reading
Parsley Pesto Dressed Romano Bean Salad
Reluctant to give up the last vestiges of autumn vegetables I recently bought a large bag full of Romano green beans. Many recipes you read using these wide flat beans … Continue reading
Prawn Salad with Avocado Wasabi Cream
Prawns sold cooked are a wonderfully quick meal, but I have finicky eater in my house who prefers their meat and fish filleted and prawns ready peeled. I’m finicky too. … Continue reading
Gin and Cucumber Vinaigrette for Oysters
In direct contrast to the way I like to eat, I become a lazy cook in the summer holidays. “Minimum effort, maximum enjoyment” becomes my mantra. Meals prepared on the … Continue reading
Pickled Cherries
Twenty years ago we lived in the house of our dreams on a semi rural hilltop surrounded by cherry orchards. We all looked forward to Melbourne Cup Day, the first … Continue reading
Toasted Sesame Seed Dressing
Our dinner table has acquired a much anticipated Japanese aesthetic. The new Japanese cookbooks in my library and the stock of Japanese groceries in my pantry have led to a … 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
Please Pass the Recipe 