Kiwi fruit acts as a tenderiser in this tasty marinade for skewered baby octopus.
An imaginative variation on the classic sushi roll, great for entertaining.
Cool and refreshing.
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
Shredded green papaya and green mango combine with rice noodles and a Thai-style salad dressing in this delicious salad.
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.
A cool refreshing soup to start a summer lunch.
A lovely twist on the traditional Aussie fruit salad.
Delicious cocktail party fare. All the ingredients are readily availabe at Chinese grocery stores - the crepes are sold either fresh or frozen.
A simple elegant dessert of frozen lemon mousse enclosed by savoiardi biscuits.
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.
A lovely light vegetarian entree which makes use of freh fennel and artichokes.
This elegant entrée is best served at room temperature.
Something a little different for a light lunch. The salsa is also good with char-grilled salmon, ocean trout, prawns.
This hearty wholesome soup hails from south- west France and is a good one for those on a budget or with a crowd to feed. According to 'Larousse Gastronomique', the most famous version is from Bearn (which includes cabbage and confit), but there are many local variations. In Gascony , the local tradition is to tip a glass of wine (preferably a full-bodied red) into the dregs of your bowl which not only makes the soup go further but is also very delicious. Toasted bread with cheese is sometimes served as an accompaniment, as with French onion soup.