Tweet These sandwiches make fabulous Melbourne Cup or cocktail party fare and are also good to take on picnics. Poach the chicken or turkey breasts in 2 litres of simmering water for 10 – 15 minutes. Remove from water and strain. When cool, cut into pieces and pulse in the food processor until roughly chopped. [...]
Tweet You’ll find these fabulous pancakes on the menu at the Byron Beach Café. The recipe is courtesy of chef Christian Poulsen, just one of the many talented chefs who’ll be part of the Sample Food Festival. The Festival kicks off at 9am on Saturday 10/9/11 at the Bangalow Showground – entry is free. A [...]
Tweet Ricardoes Tomatoes and U-Pick Strawberry Farm is located just north of Port Macquarie in Blackmans Point Road. If you’re travelling along the Pacific Highway, on the mid north coast of NSW, it’s a good place to turn off and stock up on ripe red tomatoes and strawberries (which you can pick yourself) and enjoy [...]
Tweet Maddison Fogarty (who is currently living in Hong Kong), made a batch of these scones from Mini Chef – Cooking with Kids the other day. Didn’t she do well? You can serve them with butter or whipped cream and jam. For soft scones, wrap in a clean tea towel for ten minutes as soon [...]
Tweet The Reuben was created in New York City in 1914 by Arnold Reuben and was recently named the hottest food item in Sydney for 2011. Made with prime Wagyu salt beef, served on hand sliced freshly baked rye, Swiss cheese, homemade dill pickles, sauerkraut & mild mustard mayo. According to Craig Claiborne in The [...]
Tweet 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 [...]
Tweet 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 [...]
Tweet Kulich is a Russian sweet bread, similar to panettone or stollen, served during Russian Orthodox Easter celebrations. It is baked in tall, cylindrical tins (see note below), and when cooled is decorated with white icing drizzled down the sides, colourful flowers, and XB, the traditional Easter greeting meaning “Christ is Risen”. You will need [...]
Tweet Here’s Tony Worland’s recipe for the Chicken Terrine I had for lunch at “Anything Grows” (54 Summer Street, Orange) lat week. Tony is owner/chef of Tonic restaurant at Millthorpe and supplies delicious tarts and terrines to “Anything Grows” and to La Boucherie in Millthorpe. You’ll need a terrine, approx 30cm in length, and with [...]
Tweet These crisp savoury rice flour crepes are very popular in Vietnam and are generally eaten as a snack. Some versions are made with coconut milk, but this one is both delicious and simple to prepare. The pork is optional but adds flavour. Make sure to prepare the fish sauce before you start making the [...]
