Tweet This recipe is from my new book, The Cook’s Garden. If your family like scones, they will love these ones, so you might want to double the mixture. I like my scones to stand high (somehow it feels so much more generous), and always bake them close together, packed side by side, so that [...]
Tweet Brack comes from the Gaelic ‘brec’ which means speckled with fruit. In Ireland, the fruit is often soaked overnight in cold tea and whiskey to make it swell. It’s very good sliced and buttered, with cups of hot tea. A ring is sometimes stirred into the mixture and whoever gets it, it is said, [...]
Tweet These elegant sandwiches are served by Melbourne caterer, Peter Rowland, in one of the swanky marquees at Flemington on Cup Day. To make pinwheel bread, ask your local baker to slice a loaf of fresh bread lengthways. This is just one suggested filling – use your imagination to create others (see below). Lay bread [...]
Tweet I discovered this crunchy colourful Turkish salad on a recent trip to the Biennale on Cockatoo Island, Sydney Harbour. Belinda Franks is doing a great job catering on the island and this is just one of many delicious take-away meals available. The recipe is an adapation of one from “Turquoise” by Melbourne chef Greg [...]
