Greg Malouf’s Muhammara
Greg Malouf’s name is revered in Melbourne’s food scene. In the 1990s he made a name for himself fusing the flavours of his Lebanese birthright with the Irish heritage of … Continue reading
Asparagus salad, hazelnuts, lemon, capers
The arrival of locally grown new season’s asparagus is like a billboard announcing the demise of winter. As the weather slowly warms, the first purple tipped, green spindly spears transform … Continue reading
Pickled Ginger
The versatility of ginger makes it THE most useful aromatic in my kitchen. Dried, ground and combined with deep earthy sweetness of molasses, cinnamon, cloves and nutmeg I use it … Continue reading
Pickled ‘n’ Spiced Oranges
We are not gravy lovers. While I understand the attraction of this well loved umami laden sauce, I find it generally masks the flavour of the food it accompanies. Mustard, … Continue reading
Quinoa flour and yoghurt flatbreads
No one is more surprised about the success of these flatbreads than I am. In the days when I was still able to eat wheat I would buy wholemeal flour … Continue reading
The Cookbook Guru – Marbled Tea Eggs
This month’s Cookbook Guru‘s task is to take a recipe book from our own library and promote it’s virtues as a contender for 2015’s booklist. Today I made Marbled Tea … Continue reading
Carrot and Cornmeal Soda Bread
Adapting to eating within the constraints of the FODMAP diet has taken time. Learning to cook without onion and garlic and giving up apples and pears have been quite an … Continue reading
“Cajun” Spice Mix
I hope it’s just the winter blues that are clouding my brain, creating a fog that’s slowing down my writing process. If I was writing with a pen, on paper, … Continue reading
Fabulous Fennel Gratin
I’m not very fond of fennel bulb in salads despite my love of aniseed flavours, so when I see the elegant white bulbs with their green feathery flag tops piled … 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
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
Slow Roasted Autumn Tomatoes
I feel a sense of urgency as the warm days fade, a compulsion to enjoy as many sweet autumn tomatoes that I can before the weather chills. I find ways … 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
Please Pass the Recipe 