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 New [...]
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 [...]
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. [...]
This delicious schnitzel is featured on the Austrian-influenced menu at Wild Brumby, Alpine Way, NSW. Pat schnitzels dry with paper towels and season with salt and pepper. Dust schnitzels lightly with the flour. Dip each one into the beaten eggs allow excess egg to drip off. Dip into the breadcrumbs, firming them on with your [...]
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 [...]
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 [...]
“Here’s a quick and easy way to dress pasta with huge flavour,” says chef Guy Grossi. “It uses fresh ripe tomatoes bursting with flavour. When heated, the tomatoes release their juices forming a luscious coating for the pasta. The pasta has a little ‘chew’ to it which creates texture and depth”. Wash and core the [...]
This delicious salad, flavoured with sesame oil and toasted sesame seeds, is inspired by a recipe of chef Tom Kine from his book “Asian Bites” (Dorling Kindersley).
