Tweet This is a good dish to learn the basics of stir-frying. Make sure you have everything ready before you start cooking as the idea is to cook the food quickly. Combine the four sauce ingredients before you start. If you don’t like chillies, there’s no need to add them – the Thais love their [...]
Tweet It has become traditional to fill the turkey with two stuffings – one for the neck or crop (in this case, pork and veal) and another for the body (fruit and walnut). Use these cooking times for stuffed turkey [...]
Tweet Try this stunning beef dish for Christmas this year instead of roast turkey. Serve with roasted rosemary potatoes, sweet potatoes and steamed baby vegetables. Ask the butcher to prepare a standing rib roast – 4 -5 ribs is ample for 8 – 10 people. Ask for beef which has been well-aged – it should [...]
Tweet This recipe is from my new book, The Cook’s Garden (NH$49.95). It’s perfect to serve on cool spring nights, or for lunch in the garden, and you can add other vegetables such as sweet young peas and sliced button mushrooms. Freshly chopped spring herbs are also a good addition. The rice should always be [...]
Tweet The delicious warming winter stew served by Kim Currie at the Balmoral Mudgee Wine & Food Festival. Put the lamb chops, water and wine into a large saucepan or pot. Bring gently to the boil, turn down heat and simmer for 1 – 1.5 hours, removing any scum that comes to the top. Remove [...]
Tweet 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 [...]
Tweet 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 [...]
Tweet 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 [...]
Tweet This recipe is from a terrific little book called Money Saving Meals by Philippa Sandal & Diane Temple (Hachette), the theme of which is “shop smart, cook smart, eat well and save money.” As the authors point out, homemade burgers are tastier, healthier and cheaper than take-away varieties. This is a truly Australian burger [...]
Tweet This recipe is courtesy of chef Le Ping Wong, The White Olive, Murwillumbah. Preheat the hot plate of a BBQ. Cut the banana leaf into a square or rectangle large enough to enclose the fish. Scatter top with some finely sliced preserved lemon skin (discard the pith and membrane). Season with freshly ground pepper [...]
