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Choose a category of recipes from the tag cloud above, or simply browse them all below!
The recipe for these delicious kebabs was given to me by Anthony Nzaka, chef at Ol Donyu Wuas, a luxurious safari lodge in the Chyulu Hills, south-east Kenya. Its location is unrivalled with full views of Mt Kilimanjaro and in the path of seasonal elephant migrations. The food served at the lodge is fresh and [...]
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Tsoureki is a rich yeast bread flavoured with cinnamon, citrus zest and a delightful spice called machlepi which is ground from the pits of wild cherries. You can find it at grocery stores specializing in Greek or Middle Eastern products. Sift the flour with the salt and cinnamon into a large bowl. Stir through the [...]
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These delicious biscuits were served for afternoon tea at Loisaba Lodge, an upmarket safari wilderness lodge in central Kenya. The recipe was given to me by the chef, Consolata Wangechi, who created many delicious meals while we were there. Preheat oven to 180°C, 350°F or gas mark 4. In a large bowl cream together the [...]
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This recipe is from Loukie Werle’s terrific new book, Pasta Rustica (Pennypig 2012) which includes more than 100 new recipes. Loukie’s Italian Country Cooking:The Secrets of Cucina Povera was a great hit. As it’s Aussie Bacon Week, here’s one using bacon as a topping instead of the more ubiquitous parmesan. “In this recipe there’s a [...]
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You’ll find this delicious bread on the menu at Mulligan’s restaurant in Chippendale, Sydney. It’s served with their entrees and soups. The Irish enjoy the taste of soda which is used as the raising agent in their breads and scones. The St Patrick’s Day Parade is being held on Sunday March 18th (trust the Irish!) [...]
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