Flavoured with red wine and Italian sausages, this is a terrific dish to serve on a cold winter night.
Heat oil in a large heavy-based saucepan or frying pan. Add onion, celery and pancetta. Cook until vegetables are soft.
Remove sausage skins, add sausage meat to pan and cook until no longer pink. Add half the wine [...]
I discovered this crunchy colourful Turkish salad on a recent trip to the Biennale on Cockatoo Island, Sydney Harbour. Belinda Franks is doing a great job catering on the island and this is just one of many delicious take-away meals available. The recipe is an adapation of one from “Turquoise” by Melbourne chef Greg Malouf. [...]
Here’s a delectable chocolate and coffee tart courtesy of Steve Manfredi.
You’ll find plenty of good coffee and chocolate at The Rocks Aroma Coffee Festival, Argyle Street Sydney, on Sunday July 25th, 10am – 5pm.
Cream the butter and sugar then add the zest. Mix in the rest of the ingredients. Pour the
filling into a 20cm pie [...]
This deliciouus fortifying soup is just what you need to get you through cold winter days. Lamb forequarter chops are good value, but you need to trim them of any fat and sinew – if you have time, the bones can be used to make stock which can be used in the soup.
Place the lamb [...]
A flavourful, savoury onion flatbread from the south of France. The name derives from the Provencale word `pissalat’ which was a fish based condiment, represented today by a combination of anchovies and thyme
Make the focaccia base: place flour and salt in a large bowl, make a hole in the centre and put in the yeast, [...]
This is a delicious vegetable soup from Lesbos, given to me by Evi Mitchell of C’Aphrodite restaurant in Cremorne. It’s a good one for cold winter nights and is easy to make. It’s also a good one for children who won’t eat their vegies, (though you will probably need to omit the chilli). Make sure [...]
For a simple yet impressive breakfast dish or snack.
Heat the grill. Toast the bread lightly on one side. In a small bowl combine the ricotta with the maple syrup or honey. Spread this mixture over the un-toasted side. Top with generous pieces of fresh custard apple (check that you have removed any black seeds). Sprinkle [...]
One of the recipes Justine Schofield (a finalist in the first MasterChef series) will be demonstrating next Saturday at the Campsie Food Festival.
To make the sauce: heat the oil in a large heavy based saucepan. On medium low heat fry the onion, garlic and anchovies until soft. Add the tomatoes and bay leaves and soften [...]
Serve these for dessert or breakfast. The glorious translucent red jelly can be used to spread on toast and scones or to serve with roast pork or turkey. Yes, there’s a lot of sugar, but you will need it!
Rub skins of quinces and wash well. Place in a pot packed fairly tightly. Add the [...]
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