If you've treated yourself to a truffle or two, here's a simple recipe idea to accompany a roast chicken, duck or thick 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 [...]
20
Jul
Jul
Updated 13 August 2020 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 very healthy soup has medieval origins as it is believed that servants collected the left-overs from [...]
31
Mar
Mar
This is a mash. But not just any old mashed potatoes. It's Steve's Garlic Infused Mash Potatoes! 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 my husband Steve, making them [...]
28
Jan
Jan
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 [...]
13
Dec
Dec
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 [...]
17
Nov
Nov
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 [...]
17
Nov
Nov
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 [...]
05
Apr
Apr
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 [...]
05
Apr
Apr
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. For a sweet treat, here I have used figs [...]
05
Apr
Apr
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 [...]