Tweet The recipe for this attractive salad is from my latest book, The Cook’s Garden. It is of Middle Eastern origin and the combination of flavours and textures is very refreshing – the oily avocado flesh contrasting well with the pomegranate seeds and citrus fruits. In a serving bowl, whisk together the olive oil, lime [...]
Tweet This healthy colourful salad is fromYotam Ottolenghi’s book Plenty (Ebury Press), a fabulous book of recipes for vegetarians. “Farro is the Italian name for an old wheat variety similar to emmer or spelt. It can be eaten by some people who are normally intolerant to wheat. It is sold in a few forms – [...]
Tweet The dressing for this salad is deliciously sweet and tangy. Drizzle it over a roasted vegetable or potato salad for extra flavour. It’s from my new book, The Cook’s Garden (NH $49.95). Choose a good selection of green salad leaves such as Cos, silverbeet or witlof with a firm leaf for this. They [...]
Tweet This easy, tasty recipe is the perfect accompaniment to a Spring lunch or dinner and is from my new book “The Cook’s Garden” (NH $49.95)), in-store now. Wonderful photography by Andy Payne. Put the mushrooms, onion and capsicum into a salad bowl. Mix together the oil, lemon juice and garlic. Season to taste. Toss [...]
Tweet This salad is included in my new book, Mini Chef – Cooking with Kids. Make sure you use pesticide-free flower petals. I’ve used a very light dressing because the petals are delicate. It’s almost too beautiful to eat! Preparation time: 10-15 minutes Serves: 4 as a side salad or entree 1. Wash and dry [...]
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 [...]
Tweet The Nashi season coincides with the celebration of Chinese New Year – The Year of the Tiger, February 14th – 28th. The Tiger, deemed a manifestation of royalty in Asia, shares centre stage with the fruit of Emperors – the Nashi, which the Chinese first grew in Australia during the 1850’s Goldrush. Cut the [...]
Shredded green papaya and green mango combine with rice noodles and a Thai-style salad dressing in this delicious salad.
Tweet 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 [...]
