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 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 This is one of Michael Moore’s favourite Sunday lunches, from his new book Blood Sugar). Preheat oven to 200°C (400°F/gas mark 6). Peel and cut sweet potato into large chunks. Coat well with agave and soy sauce and place onto a shallow baking sheet. Roast in oven for 35 minutes, turning over halfway through [...]
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 wonderful Italian pasta dish is cheap to make and makes a very satisfying meal served with a mixed green leaf salad and crusty bread. You’ll find it on the menu at Signorelli Gastronomia, Pyrmont, Sydney. Clean the vongole by immersing them into water with the flour for 30 minutes. Rinse well and drain. [...]
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 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 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 [...]
Tweet 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 [...]
