I served this eggplant mezze plate yesterday as a starter for lunch with friends. I used eggplants in two ways - thinly sliced and roasted with smoked salt and olive oil, and also roasted whole, with a head of garlic, to turn into a dip. They tasted delicious on top of toasted pita bread with a dollop of homemade labneh and rose harissa. The labneh ... Read More
lemon
Baked Leek and Saffron Risotto
Baked leek and saffron risotto is a cheat's version of the traditional Risotto alla Milanese, which is continuously stirred for 20 minutes or so on the stove, and served as an accompaniment to osso bucco (veal shin bones). I love this baked version because it frees you up to prepare other things in the kitchen while it cooks. The leek is sweet, ... Read More
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
Spelt Buttermilk Scones with Cashew Cream
Spelt buttermilk scones with jam and cream are my absolute favourite for a tea-time treat. My dear friend Domenica makes the most delicious scones, served with strawberry jam and freshly whipped cream. I confess, I usually leave with a tummy ache because I can never stop at just one scone! I love to bake with wholemeal spelt flour, and I thought ... Read More
Cheesy Thyme Bread Puddings
These cheesy thyme bread puddings are made up of stale bread and leftover cheese. Did you know that bread is one of the most commonly discarded household items? I often make breadcrumbs and croutons and freeze them. However, occasionally there is a neglected baguette that is simply too hard to turn into breadcrumbs. But, if you soak the bread for ... 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 Cauliflower with Pangrattato
Roasted Cauliflower with pangrattato is a delicious accompaniment to roasted turkey. The crispy pangrattato is a delicious combination with the slightly smoky roasted cauliflower. Other vegetables, such as broccoli and romanesco, can be roasted the same way for a colourful side dish. Try adding different herbs to your pangrattato, such as mint, ... Read More
Pear and Ginger Almond Crumble
Pear and ginger almond crumble is my ideal comfort food. As we prepare to bunker down at home for the next little while, I imagine that there'll be plenty of time for us all to slow down and cook the dishes that nourish and comfort us. The lemon juice and zest and the grated ginger, combined with the pears, create the most delicious syrup when ... Read More
Oven-dried Apples with Cinnamon
Each week before going to the local growers’ market to buy more fruit and vegetables, I take stock of what’s left in the fruit bowl. Any bananas that are over-ripe, I peel, chop, and freeze in small containers for later use in smoothies or banana bread. There are nearly always a few apples which are turning soft and wrinkly, or a little ... Read More