Coconut Pepita and Chia Biscuits with Dark Chocolate

I have to admit, I’m more of a cake-kind-of-girl then a biscuit one. It’s not that I don’t appreciate a good biscuit. I do. Actually, I’m sharing this recipe with you now because this IS a good biscuit. It’s a great biscuit. It’s crunchy…not too sweet…and can actually be debated that’s it’s kind of healthy….

Salad love – Lilly pilly, goats cheese and honey

There’s been much salad love this year. When I work from home I can mix together a salad in no-time. For me, salads are all about texture. There must be something crunchy, either a raw vegetable or toasted nut (I keep a small amount toasted on hand). There must be something soft – goats cheese,…

Bubble and Squeak with Caramalised Onions

This is the only dish I know that’s been named after the sound it makes whilst it cooks (yes it really does bubble and squeak). It’s not a name that you’d expect to hear of a dish that uses up left over roasted vegetables. I’ve tried in the past to make bubble and squeak with freshly…

Nectarine and Coconut Bread

Nectarines have become a favourite summer fruit and when they are this good and plentiful I buy nothing short of a kilo at a time. With these sweet beauties I decided to make a simple nectarine and coconut bread. Well, it’s more like a loaf really. I call it a bread as after enjoying it…

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…

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…

French Ratatouille

Ratatouille, I’m sure you’ve heard of it. It’s a fancy French name for cooked provincial vegetables, consisting of eggplant, peppers, garlic and tomatoes. It’s one of my favourite dishes, yet I can forget to cook it for months at a time. How can this be? What I love about this ratatouille recipe is everything is…

Chocolate, Avocado and Macadamia Nut Brownie

When I first started out as an apprentice chef (all those years ago) I would of never considered combing avocado and chocolate. No Way! I would of screwed my nose up and shouted “don’t be ridiculous”. But these days, I’m excited by the idea. Last year I experimented with chocolate and beetroot and found this…

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…

Blueberry and ricotta, buttermilk hotcakes

  There was a period there, about 10 (or more) years ago, where I spent entire weekends cooking ricotta hotcakes. I guess that’s to be expected when you’re working in a cafe, but there’s a limit to how many hotcakes one can make and still think of them as a food one might want to…

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…