![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91_V2.jpg)
The recipe for this luscious tart was given to me by Courtney Bracks, the talented owner/chef of Ciao Thyme and Café Viva in Darling St., Balmain, Sydney. Courtney has cooked for the stars – but doesn’t have stars in her eyes. Preheat oven to 220degC/200degC Fan Forced. Grease a 35cm x 13cm tart dish with [...]
Our baby red capsicum sampling packs are now arriving on the desks of food media across Australia – and we’ve set 20 packs aside for YOU as part of our Stuff It serving suggestion competition.To get yours, be one of the first 20 people to post your stuffing suggestion – using beautiful baby red capsicums [...]
Do you have a fig tree in your garden? “Ancient, mysterious and delicious, the fig should be more widely grown than it is,” writes David Stuart in The Kitchen Garden. He points out that if you plant a fig tree in your garden, you will have something that grew in the earliest gardens of all. [...]
The recipe for this luscious tart was given to me by Courtney Bracks, the talented owner/chef of Ciao Thyme and Café Viva in Darling St., Balmain, Sydney. Courtney has cooked for the stars – but doesn’t have stars in her eyes. Preheat oven to 220degC/200degC Fan Forced. Grease a 35cm x 13cm tart dish with [...]
Pumpkins make marvellous containers for all kinds of foods, including all sorts of vegetable mixtures. You can stir-fry the vegetables or curry them and pile them into pre-baked Golden Nugget shells for an impressive first or second course. They add colour and interest to any meal. This divine soup is easy to make and – [...]
It would be hard to beat the pumpkin for cheekiness, though admittedly the chayote (choko) is a close rival. Even in the most barren back lanes, I’ve spied a pumpkin tentatively putting out its tendrils through the grey slats of a wooden fence. Its very presence dispelled the surrounding gloom. I remember a story my [...]
This delightfully fragrant coconut fish curry is from Cambodia. Originally a classic Khmer dish, Amok is sometimes made with an egg to produce a kind of savoury custard or mousse. It also appears in Thai cuisine as Ho Mok and in Laos as Mawk. Great served with steamed jasmine rice for lunch. Make sure you [...]
Hung Ly Hen, or “Lucky” as he’s better known, is showing me how to fold a banana leaf into a pretty cup shape. The idea is to make a container to hold the famous Cambodian dish, Amok. First he traces a 25cm circle shape onto the leaf, then cuts it out, and is now holding [...]
I first tasted this rich, creamy rice pudding many years ago at Mudgee Homestead. Preheat oven to 180degC/160degC fan forced. Butter a 1.5 litre deep ovenproof pudding dish. Blanch the rice in the boiling water for ten minutes, drain and dry on paper towels. In a mixing bowl, beat together the eggs, sugar and vanilla. [...]
The last time I visited Mudgee, I learnt how to milk a goat and make a delectable goats milk camembert. That was at the Leaning Oak Dairy under the expert tutelage of Gloria Cox, a dedicated, impassioned cheesemaker who spent 7 hours taking us through the intricacies and hygiene procedures of making cheese. She then [...]
