Best Way To Truly Appreciate a Truffle

Truffle Butter Baguette
It is Winter. This also means it is Truffle time! This is the season to relish and savour a special winter indulgence. One of my most enjoyable culinary delights is creating new dishes with Black Périgord Truffles from Tamar Valley Truffles. And tasting a freshly dug truffle is a sublimely unique experience. Below I have described the [...]

A Piece on Pizza

A Piece on Pizza
Pizza is the famous Italian flatbread which has become almost ubiquitous after it was brought to America by Italian emigrants. It has developed an international food following with pizzerias all over the world baking this simple flat disc of bread with multi-cultural fervour. It has become a global food phenomenon and its simplicity and diversity [...]

Sylvia’s Special Spiced Anzac Biscuits

Sylvia's Special Anzac Biscuits on Steve's Glass Platter
I first made these Anzac Biscuits in 1988 based on a recipe in a clipping from The Adelaide Advertiser on 20 April 1988 when Margaret Kirkwood was writing the Cuisine pages and have been baking them ever since adding my own special touch over the years. The result is quite a different recipe that includes my [...]

Steve’s Garlic Mashed Potatoes

Tasmanian Blue Eye Trevalla with Steve's Garlic Mash
This is a mash. But not just any old mash. It's Steve's Garlic Mash! Fabulous with grilled steak with sauce, casseroles, lamb, chicken and even fish (as pictured above). Mashed potatoes are comfort food and wonderful for soaking up the delicious flavours from your plate, and for Steve, making them is nearly an art form. It is important [...]

Roast Cherry Tomatoes, Rosemary, Garlic, Extra Virgin Olive Oil

Mixed Heirloom Tomatoes and Garlic ready to be oven roasted
Roasted mixed heirloom cherry tomatoes are so versatile! They can happily accompany fish, chicken or even lamb. Use it to flavour freshly prepared Ligurian Handmade Pasta or add as a topping to Bruschetta (pron. brus-ket-a). I first prepared them this way in about January 2008 to accompany a Pink Ling dish. Here I have given you the [...]

Sylvia’s Kitchen Preserved Lemon Recipe Ideas

Preserved Lemon Potatoes Flathead Roasted Tomatoes Pesto
My Moroccan-style Preserved Lemons are handmade in Launceston, Tasmania using my own home grown lemons to my own special recipe that has evolved over 30 years. I make these Preserved Lemons about three times a year in small batches and in small jars. They are an artisan product, matured and ready for use. They have [...]

Tarragon Chicken with Cider Mustard and Cream

Tarragon Chicken with Cider Mustard and Cream
This beautiful chicken dish especially created to match the award winning Brady’s Lookout Tasmanian Premium Cuvée Cider, is inspired by French country cuisine. I have tried to capture the flavours of Normandy where cider is a specialty. Here I combine the delicate aromatic flavour of tarragon with their Premium Cuvée Cider which adds a note [...]

Cider Poached Salmon with Mussels and Aioli

Cider Poached Salmon Mussels Aioli
This delicious Tasmanian seafood dish, especially created to accompany the award winning Brady’s Lookout Tasmanian Wild Cuvée Cider, is inspired by the cooking of northern Spain. I tried to capture the flavours of Asturias where cider is not only enjoyed in the glass but in their cuisine. Here I poach salmon and mussels in their [...]

Thai Stir-fried Asian Greens

Stir Fry Asian Greens
This is a versatile way to cook all your Asian Greens. As you know Thai food is another favourite of mine and we regularly cook our Asian greens in this way. Whilst working as a chef, and home cook, in Adelaide I used to go to the Adelaide Central Market early in the morning and marvel at the [...]

Fig Galette

Fig Galette with Cinnamon Cream
Galette is the French term for a sweet or savoury open pie or flat cake usually made using a butter rich pastry such as puff pastry. It is simple, rustic, informal and versatile, and provides a base for a variety of sweet and savoury seasonal fillings. Here I am using figs and honey in a dessert dish [...]