Recipes

2 June, 2009

Roast Rack of Veal

Adapated from a recipe by Tetsuya (Tetsuya’s, Sydney), this slow roast is a marvellous way to cook veal as it can often dry out using conventional roasting temperatures.
2 June, 2009

Avocado and Citrus Salad

This attractive salad comes from the Middle East – the oily avocado flesh contrasts well with the citrus fruits. Terrific with seafood. Serves 4 – 6 4 tablespoons extra virgin olive oil Juice of 1 lime or lemon 1 tablespoon honey, slightly warmed Sea salt and freshly cracked pepper 2 large avocados 1 small grapefruit … Continue reading →
2 June, 2009

Chilled Avocado Soup

A lovely light spicy soup, perfect for lunch with warmed torillas. Unlike most avocado soups (which tend to be overly rich), this one does not use cream or sour cream. though you can put a dollop of the latter on the top.
2 June, 2009

Persian Chicken

A good alternative to the standard roast chook and one which all the family will love. Serve it with glazed sweet potatoes and kumara and freshly cooked sugar snaps.
31 May, 2009

Garbure

This hearty wholesome soup hails from south- west France and is a good one for those on a budget or with a crowd to feed. According to 'Larousse Gastronomique', the most famous version is from Bearn (which includes cabbage and confit), but there are many local variations. In Gascony , the local tradition is to tip a glass of wine (preferably a full-bodied red) into the dregs of your bowl which not only makes the soup go further but is also very delicious. Toasted bread with cheese is sometimes served as an accompaniment, as with French onion soup.
31 May, 2009

Weeping Lamb (L’agneau qui pleure)

The French describe this method of slow-roasting lamb as "weeping" because the drippings from the meat "weep" into the potatoes underneath. They use a leg of lamb and cook it for up to three hours - if you decide to use the leg, double the quantity of vegetables.
29 September, 2002

Scallop salad (pla hoi shenn)

This simple but tasty salad is from David Thompson's magnificent new book "thai food" (Penguin). Thompson is Australia's foremost exponent of authentic Thai cuisine and this new book is a tribute to his years of passionate research and knowledge.