Pork, Ginger And Coriander Dumplings With Garlic Chilli Oil

I have to remind myself time-and-again to get the kids cooking in the kitchen. It’s too easy to fall into the pattern of – I can do it faster and cleaner – and weeks can go by before I realise they haven’t cooked a thing (apart from toast). One of our most popular dinners are…

An Abundance Of Lemons And How To Preserve Them

  One of the first things that drew me to the house we have lived in for the past couple of years were the two lemon trees growing in the back yard. This is not entirely unusual for Sydney, yet to find a sunny back yard that had TWO established lemon trees was a bonus. It…

Tomato and fennel chipotle relish

So what makes a good tomato relish? Fresh tomatoes (as opposed to tinned) are an excellent start, and if possible, organic tomatoes will improve your relish by a good deal more. It goes without saying to use onion and garlic. And seeds and spices add their own tributes. Fennel seeds are a favourite of mine….

Basil and Macadamia Nut Pesto

I feel like getting back to basics. I’m officially on holidays from my food editor job, and the past weeks have seen all manner of festive dishes cooked, tested and prepared for the magazine. I feel I’ve already cooked my way through Christmas fare and now I just crave some simple food that requires no…

Dukkah – The King of Spice Blends

There are days where the craving for freshly made dukkah is so strong that I find no satisfaction till a batch is roasted, pounded, and then eaten whilst still warm.  It has to be said, possibly the best way to enjoy duukah is with bread and extra virgin olive oil. It certainly is the way…

Not quite hummus

  A good dip is essential for any cooks table, be it a barbecue, picnic, actually for any gathering of any kind really. I never buy supermarket dips. I think they’re horrible and expensive and filled with processed stuff. I like to make my own. And when it’s this simple, you should too. I call…

Pear and Date Chutney

Keeping homemade chutney in the pantry or fridge is like having a jar of flavour on hand. A good chutney is vinegary, slightly sweet, and subtly spiced. It should be cooked till it’s thick and coloured. The simplicity of throwing everything in the pot, all at the one time, has me making this pear and…

Salsa verde – the magic green oil

    Salsa verde – ever tried it? You really must. This vibrant, rustic, green herbed sauce adds a little touch of magic, with a big touch of flavour. And serving it with a simple steak is one of my favourite ways of eating it. Though don’t stop there. In Italy, where salsa verde comes…