This is a very quick entrée to prepare. The remoulade can be made the day before and the sauce days ahead. If your lovely fish monger will peel the prawns for you then you can whip this up in a flash ...
THUMBS UP, PUMPKIN
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 ....
LUXE SOUP
Dinner for a very dear friend’s birthday required a bit of thought. I wanted to cook her favourites but with a twist. She loves a corn curry I’ve been making for years but I didn’t want to serve a curry meal and so decided to convert the curry idea into a soup for entrée and make it a bit luxe for the celebration by garnishing with crayfish tails ....
FISH CAKES, FLASH IN THE PAN
BACKYARD ABUNDANCE
This one ticks all the boxes. Gluten-free, organic, sustainable, low food miles, seasonal, community-minded, delicious and free. I’m referring to a bag of limes and avocados given to me by Rosie. The avocados came from a tree overhanging her backyard and the limes from one of her green-fingered friends ....
PEASE PUDDINGS HOT
This update on the old Pease Pudding of Northern England is a very loose riff on the original. Instead of dried yellow split peas, soaked and boiled in the stock of a ham hock, this version takes bright green peas, aromatics and spices and turns them into beautifully light but very tasty semi-souffles ....
THINKING JAPANESE
DEFINING SALAD
SPANISH MELON SALAD
The most common melon in Spain is the Sapo de Piel, literally ‘toad skin’ melon, but it’s often called Christmas melon too because it keeps so well. It’s deliciously sweet when ripe, which is when the skin turns bright yellow between the characteristic dark green markings. It’s fairly freely available these days here too, although it’s most often simply called Spanish melon ....
AVOCADO, LIME SLICES AND JALAPENO WITH SALAD LEAVES
PROSCIUTTO, PEACH, BUFFALO MOZZARELLA AND FRIED SAGE
A DELICIOUS FAMILY TRADITION
SAUTEED MUSHROOMS WITH RICE-CAKES AND SWEET SOY
I’m a big fan of Melbourne chef Andrew McConnell and I thought I’d like to recreate a dish I’d read about from his new restaurant, Supernormal. I can guarantee that the following would be nothing like his original, but when I made it for our gang of friends recently, we all loved it – happily ignorant, of course, of what we were really missing ....
SPECIAL OF THE DAY
SASHIMI ETC.
PRAWN AND CABBAGE SALAD WITH AN ASIAN DRESSING
NUMBER TWO CHRISTMAS MENU
CHILLED SMOKED SALMON LASAGNE
This smoked salmon lasagne, served chilled, is a favourite oldie but a goodie recipe from Steve Manfreddi which we have adapted by using gluten-free lasagne sheets for the coeliacs amongst us but it works equally as well with wheat pasta. The tomato sauces and parsley and garlic salsa can be made two days ahead and the whole lasagne compiled and refrigerated the day before ....
CONVERTED
On a recent excursion to the Tramsheds at Harold Park, a new food and restaurant complex in Sydney, I was impressed with the gathering of some top Sydney restaurant operators, new bakeries and groovy cafes and bars but what really caught my eye, in the supermarket no less, was a packet of gluten-free lasagne sheets ....