Here’s a fresh take on traditional pea and ham soup. We’ve tarted it up a bit and used fresh green peas (frozen), giving the soup a vibrant green colour and sweet flavour. I had a ham bone from Christmas in the freezer, but ham hocks are readily available at supermarkets or Deli’s. Make the broth first, by simmering the ham hocks, vegies and herbs. Strain and cool. Then add the green peas and a little mint to the broth, blend with a stick blender, season, and you’re done....read more
A Tartine (means a slice of bread in French) is just like an open sandwich. Use a good sourdough as a base, toast it, rub with a cut clove of garlic and top with plenty of goodies. Makes 4 tartines Ingredients punnet grape tomatoes, halved handful flatleaf parsley, chopped 1/2 eschallot, or 1/4 red onion, chopped 2 avocadoes feta cheese, or persian feta salt & pepper lime or lemon EV olive oil or lemon oil if you have it sourdough bread slices micro herbs (optional) In a mortar &...read more
This flourless chocolate cake is rich and fudgy, and really easy to make – the perfect finale to Easter lunch, or to serve for afternoon tea. Time: approx 70min Difficulty: Easy – Serves: 10 Ingredients 200g dark chocolate, 70% cocoa, roughly chopped 125g butter 200g chocolate/hazelnut spread such as Nutella 150g light brown sugar 200g ground almonds or grind whole almonds in the food processor 5 medium eggs, separated Method Preheat oven to 170C, 150C fan-forced. Grease and line ...read more
This is the perfect Autumn dish for a family gathering. I love this way of cooking lamb, it’s so easy and requires very little preparation. The slow cooking allows it to develop a deep, rich melt-in-the-mouth flavour – you don’t even need a knife to carve it – just two forks. You will need two shoulders for more than 8-10 guests. This recipe serves 4 Ingredients 1 shoulder of lamb on the bone, about 1.7 – 2kg 1 whole garlic bulb, broken into cloves bunch fresh ros...read more
Here’s a seafood meal-in-a-dish for Good Friday. This hearty, chunky seafood dish is inspired by San Francisco’s famous Cioppino. It can be prepared with various kinds of fish (although a firm flesh is preferable) and shellfish. It depends on what is available on the day and of course your personal choice. Ingredients 500g firm fish fillets 500g mixed shellfish (green prawns, scallops, squid, pippi’s etc.) 500 g mussels in shell 1 large onion, thinly sliced 4 cloves garlic, minced 1 ½ cups...read more
Having run a successful catering business in Sydney for more than 20 years, providing the highest standard of food and service for private and corporate clients, I have more than a few tricks-of-the-trade to impart to help make your entertaining easier. Sharing good food with family and friends is one of life’s greatest pleasures – entertaining should be easy and fun for everyone, including the cook.