![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91.jpg)
A simple but effective way of jazzing up lamb fillets. This recipe is from Juleigh Robin’s terrific book “Wild Food” which features recipes using native Australian ingredients – perfect to celebrate Australia Day! Mix together the native mint, mustard powder, black pepper and parsley flakes on a plate. Roll the lamb fillets in the herb [...]
Australia Day is that one day of the year when everyone has an opinion about what it means to be Australian. I’m much more interested in what it means to eat Australian. For the first two centuries of white settlement in this country, we slavishly followed the customs of our “mother country”, Britain. We imported [...]
This simple basic mixture is very versatile and you can use it can to make cupcakes, patty cakes or a light slab cake. If you trace the map of Australia on greaseproof paper and lay it over the top of the cooled cake, you can make a lamington cake for Australia Day. You can easily [...]
A cute twist on the traditional pav – a pavlova in the shape of an echidna, a recipe from my latest book Mini Chef – Cooking with Kids. Preheat oven to low (120C/100C fan-forced/250F/. Line a baking tray with non-stick paper. In a mixing bowl, whisk egg whites with half the sugar until stiff and [...]
Here’s a quick, easy recipe from my latest book “Mini Chef – Cooking with Kids “. ‘They tell me there’s fish in the ocean, They tell me there’s fish in the sea, But I buy my fish in the fish shop So it all sounds fishy to me.’ ~ Unreal Banana Peel (p13) Preheat oven [...]
I’ve wanted to dine at Bannisters at Mollymook on the NSW south coast ever since celebrity chef Rick Stein put his name to it 15 months ago. With a few days to spare this week, we decided to take a short break and base ourselves near Mollymook beach. Bannisters is set on a tree-studded northern [...]
Good to serve for either afternoon tea or dessert. Preheat the oven to 180degC. Grease and line a 23cm x 27.5cm rectangular tin (or a 27.5cm round cake tin). For the crumble topping: place all the ingredients into the bowl of a food processor and pulse to form coarse crumbs. In another bowl, cream the [...]
After my successful stone-fruit picking trip to Bilpin last week, I decided to head to the Southern Highlands to try my hand at berry picking. I’d once visited Cuttaway Raspberry Farm just north of Berrima, and had heard about Montrose Berry Farm at Sutton Forest. When I emailed to find out if they were open, [...]
Cherry clafoutis originated in the Limousin region of France where batter and fruit desserts are common. The dish’s name derives from the Occitan clafotís, from the verb clafir, meaning “to fill” The beauty of this one is that you don’t need to pit the cherries, a time consuming and kitchen-spattering job at the best of [...]
It’s easy to miss the tiny village of Bilpin in the foothills of the Blue Mountains, 90Km west of Sydney. So easy, in fact, that I drove straight through it. Given that its population is about 850 and there are not the usual markers (large supermarket, shops, petrol station), it’s no wonder. When I asked [...]
