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…

The Miraculous Flour-Less Chocolate Cake

In 1996 my mother bought me a cookbook. The book titled ‘YUM’ by Terry Durack, a well known Australian food writer and critic, still commands prime position on my now heavily laden shelf, 20 years on. There are several reasons for this. The most important one being the recipe for his Miraculous Flour-Less Chocolate Cake….

Parsnip And Pear Soup With Crispy Sage And Brown Butter

The humble parsnip, in all its creamy-white glory, benefits immensely from being cooked with something naturally sweet. I think of parsnips roasted with honey, yes please! Parsnips grated and baked into a cake, sure why not? Even this parsnip soup benefits from a little sweet kick. This addition of a natural sweetener to parsnips makes…

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…

Raspberry Almond And Buttermilk Cake

  It doesn’t come naturally for me to share my personal life here on my blog, this has always been a space to share recipes, post my photographs, and write about food. But there are some things, and some events, that change everything. These are the ones that must be shared. So it seems as…

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…

Chicken, Kale And Lemon Soup

  I make and freeze soups all the time. During these colder months of the year, when I’m cooking a different pot of soup each week, I portion the left overs into small individual serves and have them on hand in the freezer for when I need good food fast. At the moment I have…

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…

Roast Pumpkin, Black Bean and Halloumi Fritters

  Most of you would be familiar with the combination of roasted pumpkin and halloumi cheese, you’ve probably seen it on numerous cafe menus. But did you know how brilliantly these two ingredients combine with black beans for a vegetarian fritter out of this world? I have this thing with black beans at the moment…

Cardamom and ginger poached pears

I’m fussy about poaching pears. You have to be. For a perfect poached pear there are rules to follow: I can think of seven. Don’t go for heavily sugared poaching syrups – these must be avoided at all costs. Water enhanced with a little sugar, spice or citrus is just right and allows the natural…