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
One of my favourite things about Easter is hot cross buns. These hot cross muffins are a delicious take on the classic bun, but also a lot quicker and easier to make. They freeze well, so make some this week, well in time for the Easter weekend. Just glaze the muffins, and pipe on the crosses when you defrost them. To make the cross, I’ve gone for an easy option – using icing sugar and an egg white mixed to a thick paste, and then piped onto the cooked muffins. You could also pipe t...read more
Pancake Day (Shrove Tuesday, the day before the start of Lent) is upon us already, and the perfect reminder to make some pancakes or crepes. I’ve been making this recipe from the original Margaret Fulton Cookbook, for longer than I care to remember. It’s an oldie but a goodie, and the flavours just work well. Serve the crepes the classic way, simply warmed, and sprinkled with sugar and a drizzle of lemon juice, or add some Lemon Curd and whipped cream. I seem to have mislaid my crep...read more
Now that limes are well in season and don’t cost almost $30 a kilo, as they did here, at Christmas time, it’s worth buying them in quantity and making some cordial or even lime curd. For the lime curd, you can use my Microwave Lemon Curd recipe and just substitute the lemon juice for lime juice. The cordial can be diluted with water, sparkling water or soda, add a dash of gin or Vodka or whatever else takes your fancy, top with a sprig of mint – a really refreshing summer drink...read more
Who doesn’t love lamb, and what is char-grilled or roasted lamb without mint sauce ? Here’s a new take on a Aussie classic mint sauce, combining fresh Asian flavours with mint, chilli, and lime. If time permits, marinate the lamb for an hour or so, but if not, just brush with Fish Sauce and a good grind of black pepper before cooking. Cook in the oven or BBQ. I’ve used a butterflied lamb leg here, but rack of lamb or lamb cutlets would work just as well. Ingredients Butterflie...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.