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 ….
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? ….
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 ….
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 ….
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 ....
A jar of this glowing, orange-gold condiment will speak to you every time you open the fridge. What will it be today? Romesco Sauce with a piece of grilled fish? Dressing some barbecued chicken? Smothering a perfectly boiled egg? I love it spooned over some charred asparagus or beans and topped with some roasted nuts. Simple and tasty. The essence of Spanish cuisine ….
Arepas are a popular tradition in South America that are eaten throughout the day in numerous variations. This recipe for Arepas - Venezuelan Cornbread Buns - is made from a pre-cooked ground white or yellow corn meal known as masarepa, which is readily available in Australia from delis and major supermarkets ….
I’ve been making this cake for many years now and I can’t quite remember from where the recipe originated. What I do know is that it is very well liked and often ‘just another small slice, please’ is guiltily requested. To decorate, either go the full bling by applying some gold leaf to the ganache frosting or simply dust with icing sugar ….
Salads are popular at our place almost any time of the year, but of course the hot weather is their time to shine. Even when the season itself isn’t the best a good salad will always liven it up. And this Fennel Salad with Grapes and Pistachios has been doing the trick beautifully this time round ….
We know that lots of people love a cheesecake so here we’re offering a baked Cherry Mascarpone Cheesecake for you to try. With the use of a food processor it’s very simple to make so maybe this is one to try with your enthusiastic little cooks. They’ll just have to wait overnight until it chills in the fridge ….
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 ….
Years ago, the Byron Bay Cookie Company used to make some very decent gluten-free Macadamia and White Chocolate Cookies. In those days, when there wasn’t a lot of gluten-free on the market, they were a stand-out. Sadly, the quality of the product didn’t last, but if you like a good cookie, please try a batch of our Macadamia and White Chocolate Cookies ….
