Rosie
SNAPPER WITH MANGO AND AVOCADO SALSA

After a dash to the fish co-op one afternoon we produced this delicious dinner of a Barbecued Snapper served with Spicy Mango and Avocado Salsa and accompanied it with the best friend of white fleshed fish - potatoes - simply steamed and tossed in butter. It was spectacularly simple and delicious ….

SNAPPER WITH MANGO AND AVOCADO SALSA
Caren
MUSSELS IN CIDER AND CREAM

Inspired by my favourite, old, French cookbook, I prepared this mussel dish. It is very simple to make, the quality of the result relying upon the use of the very best produce you can lay your hands on. And aren’t we fortunate in Australia to have such ingredients to indulge our appetites and fantasies? ….

MUSSELS IN CIDER AND CREAM
Caren
XO SAUCE

This is a recipe for XO Sauce with a difference. It is gluten-free, of course, which is the first difference. The next is that XO sauces usually include dried scallops and seafood but we use readily available bacon and mushroom to create the savoury complexity expected in an XO sauce ….

XO SAUCE
Jan
MUSHROOM AND LENTIL MOUSSAKA

Versions of moussaka have been made in the Levant and the Balkans, in Egypt and Turkey and Greece for who knows how long. Proof of its popularity. But do we need another one? Well, this Mushroom and Lentil Moussaka has no gluten. It has no meat. It has no potato. The eggplant is grilled not fried ….

MUSHROOM AND LENTIL MOUSSAKA
Entrée, Main, Vegetables
Rosie
TUBULAR TASTES

Deliciously succulent pasta tubes filled with aubergine, ricotta, spinach, parmesan and smoked Fior di Latte, topped and bottomed with home made tomato sauce ….. salivating yet? This week’s recipe is a home-cook’s dream as it can be prepared well ahead of time and gently reheated to serve topped with fresh basil leaves. It can be made in very large quantities for parties and freezes well ....

TUBULAR TASTES

Main

THE MAIN EVENT

THE MAIN EVENT

A generously laden Christmas table needs a main event, a dish or two  around which all others are planned, and here we have two suggestions which will make very handsome additions to your festive feasting. The first is a whole fish which is perfect for feeding a crowd. The second is a butterflied, pork neck which is first marinated then stuffed and rolled ....

SINGAPORE KAREN'S SINGAPORE NOODLES

SINGAPORE KAREN'S SINGAPORE NOODLES

I love Singapore and not just for the noodles. A very old friend and her husband have been living and working there for ten years and we love to visit.  They live in Tiong Bahru an old, historic part of Singapore which has lately become a very trendy part of the city. There is a wonderful Chinese wet market there full of a vast variety the freshest produce.  It’s hot and noisy, bustling and busy and I love it ....

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TUBULAR TASTES

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TUBULAR TASTES

Deliciously succulent pasta tubes filled with aubergine, ricotta, spinach, parmesan and smoked Fior di Latte, topped and bottomed with home made tomato sauce ….. salivating yet? This week’s recipe is a home-cook’s dream as it can be prepared well ahead of time and gently reheated to serve topped with fresh basil leaves. It can be made in very large quantities for parties and freezes well ....

GRAB A CRAB ...

GRAB A CRAB ...

Are you ready to kick back for a casual but impressive meal? This dish of crabs cooked in beer has its origins in Southeast Asia but it easily slips into Australian cuisine when you use some local, vibrantly fresh blue swimmer crustaceans and a Victorian brewed gluten-free pale ale ....

CLASSICAL GREEK

CLASSICAL GREEK

I recently bought some king prawns because they looked so very fresh, with bright colour and long perky antennae. I took them home and looked in the fridge and pantry for something to go with them. I found tinned tomatoes and some feta. A memory of a tasty Greek meal from years ago flooded in and I had my dish. Baked prawns, tomatoes and feta. Not trendily innovative but a true classic and a delicious combination of seafood and cheese ....

TASTE OF ASIA

TASTE OF ASIA

This beef-in-broth dish is a good one for your repertoire. It is easy to make, can be prepared the day before and is handy for large numbers. With the ingredients of ginger, garlic, pepper, soy, star anise and cinnamon, it sings of the flavours of Asia ....