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 with [...]
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 and [...]
This delightfully fragrant coconut fish curry is from Cambodia. Originally a classic Khmer dish, Amok is sometimes made with an egg to produce a kind of savoury custard or mousse. It also appears in Thai cuisine as Ho Mok and in Laos as Mawk. Great served with steamed jasmine rice for lunch. Make sure you [...]
Here’s a hearty soup recipe from a new collection of Tuscan recipes, simply called “Tuscany” (Phaidon). Ribollita literally means ‘re-boiled’ and is a method of using up stale bread and left over vegetables or beans as a soup. In some areas of Tuscany, ham fat and bacon rind are also added to the vegetables. Put the [...]
Many Chinese New Year dishes are rich in symbolism. The Chinese word for fish sounds like “good luck” so fish is considered an important part of the meal. Carp (very ordinary and quite bony fish) is considered auspicious. Rinse and dry the fish thoroughly. Make three diagonal slashes about 2.5cm apart on each side so [...]
A simple but effective way of jazzing up lamb fillets. This recipe is from Juleigh Robin’s terrific book “Wild Food” which features recipes using native Australian ingredients – perfect to celebrate Australia Day! Mix together the native mint, mustard powder, black pepper and parsley flakes on a plate. Roll the lamb fillets in the herb [...]
Here’s a quick, easy recipe from my latest book “Mini Chef – Cooking with Kids “. ‘They tell me there’s fish in the ocean, They tell me there’s fish in the sea, But I buy my fish in the fish shop So it all sounds fishy to me.’ ~ Unreal Banana Peel (p13) Preheat oven [...]
Ask your fishmonger to cut the fish into cutlets so that the bone is retained – it will add more flavour to this sweet, fragrant soupy dish. Look for Red Emperor – it is a succulent, flavoursome fish, or you can use kingfish. Sweat the onions and garlic in the oil in a medium heavy [...]
This delicious dish, served on a bed of Israeli couscous, broad beans and olives with tomato essence, was awarded the People’s Choice prize at the Mid North Coast Signature Dish competition last Friday in Port Macquarie, NSW. You will need to prepare the tomato essence the night before. Place the fish off-cuts in a food [...]
A delicious dish for cold winter nights. Preheat oven to 180C. Saute chicken (or rabbit) pieces in oil until golden. Place in a casserole dish. In the same pan, cook onion till soft then stir in mustard and thyme leaves. Pour in the stock. Simmer for a few minutes, season and pour over chicken pieces. [...]
