Rick Stein’s Roast Butternut Squash Wellington with Porcini Gravy
Mrs Whitington’s Cheesy Comestibles
A Christmas Summer Pudding
Hedgehog Slice
Spiced Pumpkin Mochi Cake (nian gao)
Sweet Potato Noodle Salad
Neenish Tarts
Easy Peasy Flower Noodles with a Sunny Salad
Vivid Green Sorrel Soup
Rainbow Veggie Pasta
Meen Moilee (Fish Curry)
This delicate flavoursome fish curry, possibly of Portuguese-Indian origin, is quick and easy to prepare and very well received whenever I serve it. Make sure you use fresh...
Thai-me Kangaroo Down Salad
What’s on your Australia Day (or should that be Invasion Day) menu ? Weird isn’t it, how we still shy away from using native Australian ingredients?Here we live on a...
The Watermelon Cake
This spectacular cake was the hit of summer, not just because of its Wow factor, but also because it's gluten-free and (refined) sugar-free. Both the kids and adults kept coming...
Janice’s Salmon Dip
Janice's Easy Peasy Salmon DipHere's a simple, tasty dip which only takes a few minutes to make. It's a good one for New Year's Eve and entertaining through the silly season. It was given to me...
Listen to Sheridan’s
Radio Segments
Journal
Celebrating My Lunacy
Celebrate your lunacyPray for Help - Tibetan Buddhist Lojong When I fell over a few months ago and broke four small bones in my foot, three words sprang instantly to mind: “Hello old age!” I’d been looking for my...
Ramadan Nights Sydney
The sun was just slipping beneath the horizon when I arrived at the IQRO mosque in Wiley Park, western Sydney. Despite a few grey clouds hovering in the distance it promised to be a fine evening with just a hint of autumn chill in the air. ...
Meet Wanitha Tanasingam
Meet Exuberant Malaysian Chef Wanitha TanasingamI’m sitting in the bar at the Grand Shanghai Hotel in Burwood, Sydney, where I’ve arranged to meet exuberant Malaysian chef and cookery teacher Wanitha Tanasingam. Pink-tinged images of pretty young Chinese women and...
Mini Chef Cooking Classes
April School Holidays 2026
Friday April 10th 10.30am - 1.30pm
Monday April 13th 10.30am -1.30pm
Wednesday April 15th 10.30am - 1.30pm
Friday April 17th 10.30am - 1.30pm
Cooking counts as a Skill in the Duke of Edinburgh's International Award. Please contact me to discuss a bespoke weekly or fortnightly program designed to assist you meet your Award goals. A minimum of 3 participants is required.
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