Roast Mushrooms Poached Egg Garlic Crouton

Roast Mushrooms Poached Egg Garlic Crouton
A gourmet treat that looks mouthwateringly (I just made that word up) delicious and impressive. So quick and easy it can be prepared in minutes. Not really a recipe but rather the clever culinary use of fresh local seasonal ingredients prepared simply to create a light brunch, lunch or dinner. Accompany with a freshly dressed [...]

Honey Blueberry Orange Muffins

These delicious muffins are a take on my classic easy muffin recipe this time using Honey Tasmania Wildflower or Clover Honey, blueberries from Crestview Blueberry Farm in Lebrina and fresh orange zest. As I discussed with Helen Shield on The Afternoon (26/10/2015) ABC Radio Hobart/Northern Tasmania, when cooking with honey in sweet dishes such as these muffins try using […]

Sylvia’s Simple Vinaigrette

Sylvia's Simple Vinaigrette
Many people request to know my secrets to a simple salad dressing. Finally, I have been able to write and publish it for you here and I hope you enjoy this velvety vinaigrette. It's a light and flavoursome salad dressing that is simple to prepare and keep on hand in the fridge. The secret is [...]

Sylvia’s Easy Smoked Salmon Pate-Dip

Sylvia's Easy Smoked Salmon Pate-Dip
This is a lovely quick and easy pâté or dip you can prepare in advance or whip up in an instant as part of your festive feasting with family and friends or anytime for that matter.  It has a lovely delicate flavour and smooth texture and presents beautifully simply in a bowl garnished with baby [...]

Sylvia’s Truffle Salad with Walnuts

Sylvia's Truffle Salad with Walnuts
If you've treated yourself to a truffle or two, here's a simple recipe idea to accompany a roast chicken or grilled steak. Prepare a salad with York Town Organics Baby Cos and Micro Salad Leaves. I've also used Radicchio from my kitchen garden, a beautiful deep ruby-red Italian chicory I grow for the winter. Season [...]

Sylvia’s Ribollita Tuscan Kale Soup

Sylvia's Ribollita Tuscan Kale Soup
Ribollita is a Tuscan peasant style (vegetarian) soup made with bread, vegetables, cannellini beans and the essential ingredient is the robust green Cavolo Nero or Tuscan Kale. Ribollita in Italian translated literally means “re-boiled”. This soup has medieval origins as it is believed that servants collected the left-overs from wealthy banquets and re-boiled the bread, [...]

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 [...]