Middle Eastern Pearl Barley Salad

It’s the hint of sweet spices, orange juice and currants that I love most in this Middle Eastern spiced pearl barley salad.  The flavours and the irresistible turmeric colouring infuse into the nutty pearl barley, making every mouthful layered with taste. A sprinkling of toasted almonds, garnished over the top, adds the perfect and necessary…

Mexican Pulled Chicken With Black Beans And Chipotle

What will endear you to this recipe is its versatility to be served several different ways. I have three different meals that I tend to make from this one chicken recipe. There’s the obvious way – served with rice. My pick is often with black rice (which isn’t black once cooked but rather a deep…

Turmeric Potato Salad With Red Quinoa And Yoghurt

This is far from the conventional mayonnaise based potato salad that most people have in their repertoire. This little beauty uses fresh turmeric added to the potatoes before boiling so the colour leaches out and stains the potatoes a vibrant yellow. It’s flavoured with coriander seeds, cumin seeds and nigella seeds, which are all roasted…

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….

Lamb and Chickpea Kofta with Kale and Tahini Salad

As a rule of thumb I will only make kofta with freshly ground lamb mince. For this you will need to visit a respected butcher. The spices to flavour the meat are important. I use Middle Eastern flavours – cinnamon, all spice, and nutmeg. To heighten these spices I add smoked paprika and lemon zest. Now,…

Barbecued Lemon Myrtle Lamb Skewers

It’s almost considered criminal to live in Australia and not cook regularly on a barbecue. It’s part of our heritage; part of our life style. When the weather warms up, we get out side and cook. It’s a fabulous thing. Any occasion can warrant the excuse for a barbecue. Kids birthday – yep barbecue…Get together…

Broccoli Stem and Spiced Lentil Pasties

  I read  this article in the good food section of the newspaper last week three weeks ago about food wastage, along with this smart list of  seven things to do with broccoli stems. It inspired me, to inspire you, with a recipe that uses up the often wasted part of the vibrant green vegetable – broccoli. There’s…

Lamb And Spinach Gozleme – The Cheats Way

The Turkish gozleme stall at the Addison road markets in Marrickville churns out perfectly cooked gozleme grilled to an exact goldenness with crisp dough and deliciously salty cheese filling. On lazy sundays, when I can’t be bothered cooking, I go there for lunch. I admire the women who run the stall (not sure why it’s…

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…

Masala Chai – My Way

I’m not a purest, and I can’t tell you this is a truly traditional recipe for masala chai (India’s favourite spiced tea) , but it’s kinda close, and it’s utterly delicious. Making a cup of chai has become a ritual different to coffee making. It offers a heart warming pick-me-up that I find irresistible when…

Chermoula Roasted Chicken

I first tasted the delicious flavours of chermoula in a sea side town in Morocco. The restaurant I dined in served a fish tagine that was laden with the zesty, herb flavoured marinade.  I loved it. When I returned home, I was obsessed with making chermoula. I began preserving my own lemons and whizzing up…