Na’ama’s Fattoush
A rustic bread salad is one of life’s simple pleasures. I could live on the delicious juices that flow from salted cut ripe tomatoes and cucumbers, add some torn day … Continue reading
Herb and Fetta Filos Rolls
My potted herb garden is flourishing in the Brisbane humidity. The pots of chives and parsley I shifted from Melbourne. I cut them right back, then they were wrapped in … 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
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
Simple Ginger Congee
High winds in Melbourne during the springtime herald the onset of hay fever season. My eyes itch, my sinuses throb and I sneeze, repeatedly. Desperately in need of nurturing, I … Continue reading
Salsa Verde – a piquant green sauce
Bunches of fresh herbs at the farmers market always tempt me to buy. Like beautiful posies of fresh flowers I am tempted to put them in jars on the kitchen … Continue reading
Pita Crisps
Stale flat bread is fairly unappetising, but it can be turned into a delicious crisp snack with a minimum of fuss. Cut pitas into wedges, separating pocket bread layers. Lay … Continue reading
CRISP & CRUNCHY VIETNAMESE STYLE SALAD
My home is only a few hundred metres from Melbourne’s “Little Vietnam”, a lively strip of mainly Asian grocery shops, fresh seafood sellers, green grocers and pork butchers. Interspersed among … Continue reading
Mushroom, Walnut & Herb Risotto
Many, many years ago we lived in a rural area on a small acreage that had been home to many generations of previous residents. They had left a wonderful … Continue reading
Gobble without turkey, they call it Mock Turkey
My parents lived through the depression and then WW2. Their memories held a wealth of money saving ideas to use up every scrap of foodstuff that was available. Nothing eatable … Continue reading
Please Pass the Recipe 