Shredded Brussels Sprouts with Ginger and Garlic

Brussels Sprouts
Brussels Sprouts is the correct name for this brassica and there are classical references to it in 13th century Belgium. They only became known in France and England at the end of the 18th century and later in North America. It comes in green and purple varieties and being a cold climate vegetable we are [...]

Crespelle alla Fiorentina – Italian Pancakes with Baby Silverbeet

Sylvia's Crespelle alla fiorentina with baby silverbeet
This is a very special dish I am quite fond of. Crespelle are light thin Italian pancakes and I used to serve them at our boutique country hotel and restaurant The Peacock Inn. My Crespelle alla Fiorentina are filled with spinach, Prosciutto and ricotta (or béchamel), doused in our tomato sauce (Passata di Pomodoro), sometimes [...]

Parsnips with Linguine Macadamias Bacon and Sage

Parsnips with Linguine Macadamias Bacon and Sage
Parsnips can be mashed with potatoes, roasted with other root vegetables in olive oil, butter and herbs or as a sauce for pasta! Yep that’s right! Here I’ve created a special seasonal sauce with lovely soft autumnal colours on show. We love to eat this dish when parsnips are plump. The parsnip, bacon and sage have [...]

Thai Stir-fry with Cherry Tomatoes, Eggplant, Garlic and Thai Basil

Thai Stir-fry Eggplant Cherry Tomatoes
Here is one of the dishes I cooked at our Cooking Demonstrations at the 2016 Tasmanian Garlic & Tomato Festival. It received an enthusiastic round of applause! This is a deliciously different Thai stir-fry dish using seasonally available cherry tomatoes, garlic, eggplant and fragrant Thai basil. I just love cooking this dish when we entertain Thai-style. It is quick and easy [...]

Bruschetta with Mixed Heirloom Tomatoes and Basil

Authentic Italian Bruschetta with Mixed Heirloom Tomatoes
In addition to the dishes I specifically developed for our Cooking Demonstrations at the 2016 Tasmanian Garlic & Tomato Festival, here I have used beautiful heirloom tomatoes and garlic, my green and purple basil, sourdough bread from Sandy's Sourdough and extra virgin olive oil from Coronea Grove to create a simple Italian dish called Bruschetta (pron. bru-sketta). Enjoy this anti-pasto dish [...]

Passata di Pomodoro Easy Tomato Sauce

Home-grown Tomatoes ready for Passata di Pomodoro
People ask me “How do I make my own successful tomato sauce from scratch?” I say, simply by cooking red ripe tomatoes simply! So, here we go. This is not a recipe more an instruction on how to easily prepare authentic Passata di Pomodoro. Pomodoro in Italian means “tomato”. Passata in Italian means “to pass”. Therefore when [...]

Mushrooms Roasted with Garlic Thyme and Chilli

Mushrooms with Garlic Thyme & Chilli ready for roasting
This recipe I share with you as an addition to the dishes I specifically developed for our Cooking Demonstrations at the 2016 Tasmanian Garlic & Tomato Festival. This is one of our favourite mushroom dishes. It is so simple! An ideal starter dish served on bruschetta or can be transformed into a side dish to accompany barbequed steak or [...]

Carrots with Rocket Hazelnut Crumbs & Puffed Quinoa

Sylvia's Baby Carrots Goat's Curd Hazelnut crumbs & Puffed Quinoa
A fresh, quick and simple way to prepare and serve an accompanying vegetable dish with your weekday meals. We love this carrot dish in particular for its freshness and simplicity. I dreamt it up one day when thinking of a new creative way to serve sweet baby carrots from York Town Organics. The idea is to keep it [...]

Lamb with Crushed Potatoes Corn Spring Onion & Pesto

Lamb with Crushed Nicolas Corn & Pesto
Simple and superb. This dish has great flavour and texture. The crushed potatoes or cauliflower, corn and spring onion, or leeks, are a match made in heaven and can be prepared in advance. Simply cooked lamb or chicken make it an easy family meal or a fabulous dish for entertaining. We have been cooking this dish for [...]

Easy Tomato Cucumber Olive and Feta Salad

Tomato Cucumber Olive & Parsley Salad
Easy healthy salad for summer or autumn. I’ve scored the cucumber for an artistic look but also for a practical reason, to expose the cucumber flesh to the marinade. Greek flavours mingle with tomatoes, olives, parsley and feta. Feta is optional. Enjoy this simple salad with grilled fish, barbeque chicken or with my Lamb with Crushed Potatoes Corn [...]