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

PERSIAN CARROT JAM - Moraba-ye-Havij

PERSIAN CARROT JAM - Moraba-ye-Havij

When I came across the idea of this Carrot Jam – Moraba-ye Havij I was really quite delighted. Apparently, it’s been made in the Middle East since the twelfth century. But for me, the thought of the humble carrot – one of our most familiar and everyday vegetables – being sweetened up, spiced up and tweaked up with citrus, had a sure ring of novelty and promise …

FLAMICHE AUX POIREAUX

FLAMICHE AUX POIREAUX

Flamiche aux Poireau is a classic French dish from Picardy, the region directly north of Paris. The word flamiche was originally Flemish for ‘cake’ but by the 18th century it had turned into a tart – specifically, as anyone who knows their pommes from their poireaux would tell you – a leek tart ….

CORNBREAD

CORNBREAD

Making cornbread is a tradition associated with the American South but owes its origin to Native Americans for whom corn was a diet staple. European settlers embraced it and it has long since migrated to the tables of smart restaurants and all manner of kitchens the world over ….

CHESTNUT CREAM SPONGE

CHESTNUT CREAM SPONGE

Chestnut is the hero of this layered dessert cake. It’s rich, delicious and worthy of a celebration, we think. The gluten-free sponge uses chestnut flour which has a delicate and distinct aroma, and the glorious filling is a combination of sweetened chestnut purée and cream. Dark chocolate is the supporting act in the form of a luscious icing ….

KABOCHA-STUFFED ZUCCHINI FLOWERS

KABOCHA-STUFFED ZUCCHINI FLOWERS

I have fallen deeply in love with kabocha, the sweet, nutty Japanese pumpkin that’s called Kuri Kabocha in Japan, which means ‘nutty flavour.’ For a pumpkin it’s a revelation. (Are you starting to worry about me?) Add garlic, pepper, chilli and parmesan and you have a delicious stuffing for the seasonal delight that is zucchini flowers. ….

SWEET CHILLI PRAWNS WITH COCONUT RICE

SWEET CHILLI PRAWNS WITH COCONUT RICE

As always, the very best produce needs to be used in our Sweet Chilli Prawns and Coconut Rice dish. (We know you know this but we like to press the point!) A good prawn is a thing of beauty. An old prawn is not! Similarly with the herbs and leaves. If they look good enough to stick in a vase then you have chosen the right bunches. No wilting greens here ….

FANCY A FLORENTINE?

FANCY A FLORENTINE?

A month or so ago – in lockdown – a friend mentioned we’d do well to try the Florentines from a nearby cake shop. Some advice that was! Since that time my partner and I began sharing a Florentine every night after dinner …

BEEF RENDANG

BEEF RENDANG

This delicious, Indonesian Beef Rendang ‘curry’ is not a saucy affair. The cooking liquid is reduced to an unctuous gravy which thickly coats the tender, slowly cooked meat. It’s unashamedly spicy and rich ….

CHOCOLATE PEANUT ROUNDS

CHOCOLATE PEANUT ROUNDS

Chocolate, peanut butter and sea salt in a biscuit? Yes, that’s right and we would like you to know that they’re really good. Combining the comfort food flavours of chocolate and peanut butter with a lick of sea salt to finish seems to meet most people’s approval ….