Author Archives: Sheridan
Vietnamese Street Food
The marketplace is the focal point of life in Vietnam. Whether it be in a major city, a small hilltown or by the sea, it's the busiest part of town and the best place to start any exploration of Vietnamese food.
Skewered Octopus
Kiwi fruit acts as a tenderiser in this tasty marinade for skewered baby octopus.
Mangoes in Champagne
Brigid Treloar’s Prawn Sushi Cake
An imaginative variation on the classic sushi roll, great for entertaining.
Lime Granita
Cool and refreshing.
Watermelon Granita
Look for seedless watermelon when making this pretty granita – it will make your life easier. Serves 4 250ml (1cup) water 200g (1 cup) caster sugar 2 cups watermelon puree … Continue reading
Asian noodle salad
Shredded green papaya and green mango combine with rice noodles and a Thai-style salad dressing in this delicious salad.
Annie Parmentier’s Red Emperor with Green Chilli Sauce
A fiery, but very delicious, little number. Excellent served with steamed jasmine rice - stir the remaining chilli sauce through the rice and add a few spoonfuls of coconut cream.
Chilled Yoghurt and Cucumber Soup
A cool refreshing soup to start a summer lunch.
Tropical Fruit Salad
A lovely twist on the traditional Aussie fruit salad.
Peking Duck Hand Rolls
Delicious cocktail party fare. All the ingredients are readily availabe at Chinese grocery stores - the crepes are sold either fresh or frozen.
Iced Lemon Parfait
A simple elegant dessert of frozen lemon mousse enclosed by savoiardi biscuits.
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.
La Finocchiata
A lovely light vegetarian entree which makes use of freh fennel and artichokes.
Spaghetti with Avocado, Ocean Trout Roe and Chives
This elegant entrée is best served at room temperature.
I hold my classes in my home in a beautiful setting which spills out into the garden where the children and I have fun looking at and identifying the various herbs and vegetable I grow, weather
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