Romanesco broccoli, or Roman cauliflower, has to be one of the most beautiful vegetables I’ve ever encountered. The first time I saw one, I was reminded of a piece of chartreuse coral. The pale green florets are arranged in an intricate, fractal-like, conical spiral formation. Romanesco belongs to the plant species Brassica oleracea, which also ... Read More
dips
Celeriac Remoulade
Once upon a time at a cafe in Noosa, QLD, I ordered a brunch plate with celeriac remoulade. It was absolutely delicious smeared on flat bread with smoked salmon and poached eggs. Sally from https://www.farmerandson.com.au has been giving me lesser known produce to try, so I thought I'd try my hand at making my own remoulade. Celeriac, or celery ... Read More
Carrot, Date and Ginger Jam
Carrot, date and ginger jam goes beautifully with honey cashew cream, smeared on top of spelt buttermilk scones. It's also a delicious addition to a cheese platter. After a bit of chopping and grating (mind your knuckles when you grate), the ingredients pretty well look after themselves with an occasional stir in the pan. The beauty ... Read More
Fig and Olive Herb Paste
Fig and olive herb paste was a recipe from my sister in a book of culinary musings from good friends. The book was a gift on my hens' day and I have referred to it often over the years. I've changed the paste recipe a little. It's perfect on a cheese plate, served with a sharp cheddar, manchego or goat's cheese. The paste is also a delicious ... Read More
Pea and Mint Puree with Lemon and Ricotta
Pea and mint puree with lemon and ricotta is a beautifully light dip to serve with crudités. I recently served it as an alternative alongside a stronger salsa verde with radish leaves. Frozen peas are such a handy staple to have on hand, don't you think? The eschallot, which is sautéed before cooking with the peas, adds another layer of flavour, ... Read More
Roasted Onion and Beetroot Dip
Roasted onion and beetroot dip is so easy to make, and it makes a very pretty appetiser. A painter, who did some work at our place once, noticed how much I loved cooking. He would bring me culinary treats - pomegranates from his garden, halva and a jar of pomegranate molasses. Pomegranate molasses is a Middle Eastern reduction of pomegranate ... Read More
Romesco Sauce with Smoked Paprika
Romesco sauce with smoked paprika is one of the most delicious sauces I've ever eaten. There is something about the sweet capsicums, the tart tomatoes, the caramelised garlic, all blended together with roasted nuts, smoked paprika and sharp vinegar that makes it irresistible! Did you know that the sauce originates from Catalonia in Spain? It was ... Read More
Edamame Dip with Coriander, Lime and Sesame
This edamame dip with coriander, lime and sesame is easy to make. It uses both the stems and the leaves of the coriander, and the zest and juice of the lime. Did you know that edamame are actually whole, immature soy beans? They're a good plant-based source of protein and fibre, and also a good source of folate and Vitamin K. Edamame are an ... Read More
Caramelised Onions with Coriander
A jar of caramelised onions is a very handy thing to keep in the fridge. It can be used in so many different ways - to spoon on top of sausages and mashed potato, to combine with a sharp cheddar cheese in a toasted sandwich, to use as topping on pizza with goat's cheese or gorgonzola, to add to a frittata with spinach and leftover roasted pumpkin, ... Read More
Chimichurri Sauce with Parsley, Coriander and Rocket
Chimichurri sauce with parsley, coriander and rocket is an excellent condiment for grilled meat. It goes well with lamb cutlets, chicken thighs and skirt steak, It's also delicious with roasted pumpkin if you prefer a vegetarian option. Originally from Argentina, Chimichurri is thought to have derived from the Basque word, Txmitxurri, meaning ‘a ... Read More