![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91_V2.jpg)
If you ever find yourself walking around the wharves at Pyrmont, Sydney, you’re likely to come across a very arresting sculpture. Titled “Life From A Suitcase” and cast in bronze, it depicts Biaggio and Fina Signorelli and their seven grandchildren. The sculpture is a gift from the Signorelli family to celebrate migration and is imbued [...]
The recipe for this magnificent dish was given to me by Richard Ekkebus, Culinary Director of the Landmark Mandarin Oriental Hotel in Hong Kong. Richard is in charge of the 2 Michelin star restaurant, Amber, and is renowned for his delicate, refined touch, and for his clever way of combining foods “from the land and [...]
Here’s a colourful stir-fry to make for dinner using baby broccoli. Broccolini baby broccoli was introduced to Australia by Perfection Fresh in 1999 it’s a cross between broccoli and Chinese kale and combines an asparagus-like stem with tiny buds reminiscent of a mini broccoli head. Unlike broccoli, Broccolini baby broccoli stalks are firm, tender and [...]
If you’re off to London this summer, don’t miss the new Winnie the Pooh playroom at the Athenaeum Hotel (recently recognised as the Best UK Family Hotel). Packed with loads of Winnie toys, musical instruments, Lego Duplo, colouring sets and games all featuring the beloved bear and his friends, the Hundred Acre Wood setting playroom [...]
This wonderful Italian pasta dish is cheap to make and makes a very satisfying meal served with a mixed green leaf salad and crusty bread. You’ll find it on the menu at Signorelli Gastronomia, Pyrmont, Sydney. Clean the vongole by immersing them into water with the flour for 30 minutes. Rinse well and drain. Heat [...]
This recipe comes from a terrific new book, “Cooking with Quinoa” – The Supergrain” by Rena Patten. In it, you’ll find lot of inspired recipes for soups, breads, salads, meat, polutry, seafood and desserts using this highly nutritious ancient grain. Preheat oven to 175degC. Cut pumpkin in half lengthways and remove seeds. With small sturdy [...]
Some call it the super grain, others call it the brain grain because it’s considered to be almost a complete food – high in protein, full of vitamins, gluten- and wheat-free, cholesterol-free, usually organic and of benefit to everyone. It’s also ideal for sustainable farming. Quinoa (pronounced keen-wah or keen-o-wah) is an ancient plant native [...]
This recipe is from Food of India by Carol Selva Rajah and and Priya Wickrwmesinghe (Murdoch Books). “Moghul lamb with turnips, a festive dish from the Punjab region of India would have once been served in the Mogul palaces at the time of their rule in India” says Carol. ” Even today this is reserved [...]
Did you know there’s no such thing as a curry in India? The word is of English origin, based on the ancient Tamil word kari meaning sauce or gravy. The sauce is pungent and seasoned with a mixture of spices, particularly black pepper. Indian dishes are named either for the combination of spices used (such [...]
What would you do with this fat strawberry? I’d use it in an Eton Mess (a mixture – or mess – of smashed meringues, whipped cream and berries). Just where the name comes from is a mystery – some people say it may have come about when a Labrador dog accidentally sat on a picnic [...]
