Race Favourites: Peter Rowland’s pinwheel sandwiches

Melbourne caterer Peter Rowland gave me this recipe for the elegant sandwiches he used to serve in one of the swanky marquees at Flemington on Cup Day. To make pinwheel bread, ask your local baker to slice a loaf of...
Read More

Balinese Beef Rendang (Rendang sapi Bali)

Rendang, a flavourful dry beef stew, is one of Indonesia's most popular dishes.  Originally made with buffalo meat, this version is from Janet De Neefe's fabulous book Bali: The Food Of My Island Home.  She points out that, in...
Read More

Chocolate Peanut Butter Slice

This is one of those fabulously easy 5-ingredient recipes which takes 10 minutes to prepare and will more than likely disappear in 10 minutes too. InroductionAbout this RecipeBy: Sheridan Rogers I used a homemade creamy peanut butter but a...
Read More

Rainbow Veggie Pasta

Celebrate spring with this colourful combo of veggies, a dish which can be made ahead of time and served at room temperature with a splash of lemon juice or mild vinegar. Or for a nuttier flavour, add a teaspoon of toasted sesame oil along with the...
Read More

Fragrant Chocolate Raisin Cake

This boiled chocolate cake is a marvel: surprisingly luscious and moist given that the ingredients and method are so simple. Excellent with coffee or tea or served warm with thick cream or custard for dessert.  About this RecipeBy:...
Read More

Gypsy Salad

This cheerful, tasty salad is an adapation of one from the late Greg Malouf's magnificent Turkish cookbook, Turquoise. Malouf, of MasterChef fame, became known as Australia's godfather of Middle Eastern cuisine due to his innovative take on Arabic dishes....
Read More

Passionfruit Melting Moments

 Everything old is new again. These classic Aussie shortbread melt-in-the mouth biscuits never go out of fashion. InroductionAbout this RecipeBy: Sheridan Rogers These are very fragile so handle them carefully, especially when spreading...
Read More

Bulgur, chickpea and tomato soup

This is a thick, flavoursome peasant-style soup, originally from Italy.  After discovering how nutritious bulgur is at the Bulgur Festival in Gaziantep, south-east Turkiye a few years ago, I decided to use it as the thickener instead of...
Read More

Sushi Prawn Cake

Brigid's The recipe for this fabulous sushi cake was given to me by Brigid Treloar who used to take cooking classes at the Sydney Seafood School. Cut into wedges and served with wasabi and soy sauce, it makes a spectacular starter. I've taken a few...
Read More

Greek Honey Yoghurt Cake

Greek Yoghurt Cake with Honey Syrup This is an easy cake to make and results in a firm, easy-to-cut cake which keeps well. Many Greek cakes use fine semolina, made from ground durum wheat, which means they can soak up a lot of syrup. It's a goodie for Father's...
Read More

Spaghetti with Cauliflower Strascicata

With plentiful supplies of fresh cheap cauliflower around at present, I was reminded of this delicious, umani-flavoured pasta dish which Sydney chef Jared Ingersoll  featured in his Danks Street Depot cookbook. Strascicata means...
Read More

Poached Quinces with Black Rice Pudding

These glorious ruby coloured quinces are perfect for breakfast or dessert.  True, there's a lot of sugar, but you will need it.  Make sure you start preparation the night before by soaking the rice.InroductionAbout this RecipeBy:...
Read More

Pasta with Borlotti Beans and Sausages

This satisfying, filling dish is just the thing to warm and fill you up on a cold winter night. The addition of Italian-style pork, fennel and chilli sausages gives it a bit of punch.  InroductionAbout this RecipeBy: Sheridan...
Read More

Leek and Bacon Flan

I've noticed tourists all over Paris snacking on quiche and other savoury tarts as they make their way along Rue Rivoli to view the Olympic Games (aka Jeux2024).I really like the addition of mustard to this rich, savoury tart. Choose a good quality...
Read More

French Onion Soup

This hearty classic French soup is perfect for a Sunday lunch or supper. For a more luxurious, richer soup, add 2 - 3 tablespoons Cognac (or Port) just before topping with the croutons.  InroductionAbout this RecipeBy: Sheridan Rogers Make sure...
Read More

Terrine de Campagne

This luscious terrine is easy to make and keeps well. Best served with slices of crusty baguette or toast and cornichons.  I'm prompted to post it this week while in France and after a recent visit to La Colombe d'Or at St Paul de Vence where it's...
Read More

Click here to my view Cooking Class dates

Listen to Sheridan’s
Radio Segments

Journal

Tough Bickies: The Original Anzac

by | Apr 22, 2024 |

What was the original Anzac made of? The biscuit, that is, not the soldier.If you go to the Australian War Memorial in Canberra and hunt around in the research centre you'll find it described as an army biscuit or Anzac wafer or Anzac...

What the Devil?

by | Mar 24, 2024 |

Ever wondered why we celebrate Easter with eggs? Curious, isn't it, especially when you discover that it's not even a Christian tradition.The very word Easter derives its name from  Eostre, or Eostrae, the Anglo-Saxon goddess of spring and from the old...

A Truly Multicultural Christmas

by | Dec 17, 2023 |

Curious, isn’t it, the way we continue to celebrate Christmas in Australia.Come December, and the official start of summer, shop interiors and department stores are filled with white-bearded Santas and reindeer; cards and Advent...

Mini Chef Cooking Classes

My kids’ cooking classes aim to teach children to prepare a wholesome, nutritious meal which they love to eat and can reproduce easily at home.

Upcoming Christmas Classes

We'll be making all sorts of edible Christmas goodies and gifts on:

Wednesday 11th December 10.30am - 1.30pm

Friday 13th December 10.30am - 1.30pm

Wednesday 18th December 10.30am - 1.30pm

Friday 20th December 10.30am - 1.30pm

Monday 23rd December 10.30am - 1.30pm

 

 

 

Click Here to Book

Award winning books by Sheridan

Purchase

and download

your

copy here ⇒