Polenta Tart – Chard, Porcini, Gruyere
Like the vast majority of Australians, my ancestors arrived by boat. They came for work prospects, for economic betterment and to secure a safe future. Curiosity about where we had … Continue reading
Curried Carrot and Cashew Nut Fritters
I’ve been helping out with the Stephanie Alexander’s Kitchen Garden Scheme at my grand daughter’s school, helping the Grade 3 & 4 kids as they cook vegetable based recipes using … Continue reading
Miso Roasted Cauliflower
Meat and three veg was the norm for dinner when I was a kid, meat cooked well done and vegetables boiled for half an hour. Potatoes and carrots could withstand … Continue reading
Crunchy Polenta, Caponata, Poached Egg
Having a retiree in the house is a challenge at lunch time. There are only so many cheese toasties a man will eat, so when preparing dinner I try to … Continue reading
Oat and Walnut Crackers
We fell head over heels in love with oat crackers while in New Zealand, not traditional Scottish Oatcakes which we treat like old friends but sassy crunchy crackers with nuts. … Continue reading
Crushed Spiced Carrot Salad
Last month while I was travelling, contributors to the Cookbook Guru were busy cooking and posting from Paua Wolfert’s The Food of Morocco.” I confess, at the time, I was … Continue reading
Cajun Spiced Roasted Vegetable Salad
news flash, news, flash, news flash, news flash, news flash, news flash, news, flash, news flash, news I ENTERED THIS RECIPE IN THE RECIPE WRITING COMPETITION AT EAT DRINK BLOG, … Continue reading
Carrot Tagine with Yoghurt and Preserved Lemon
We have a wonderful independent bookstore in Melbourne named “Readings.” They have survived and grown in spite of the digital book age and were glorious victors in a full frontal … Continue reading
Parsnips, Pine Nuts, Parmesan and Parsley Salad
At my favourite Farmer’s Market last week I was surprised to see bunches of baby parsnips piled high amongst the spring greens. Roasted parsnips are always well received on our … Continue reading
Cheat’s Choc Cherry Trifle
This is quick and clever twist on wine trifle. Generally I would spend a lot of time making a cake and preparing rich egg custard, but just occasionally, when time … Continue reading
Vegetable Moussaka
There was a period in our lives when we were vegetarians, not motivated by health or moral sanctity but purely by economics. Feeding a hungry Dad and three growing teenagers during … 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
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
Charmaine Solomon’s Vegetable Curries
I’ve been hankering after curry for a week now, not just any old curry, but recipes cooked from the Indian section of Charmaine Solomon’s Complete Asian Cookbook, recipes that are … Continue reading
Please Pass the Recipe 