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 [...]
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 [...]
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 [...]
Updated 28 July 2022 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 is a seasonal dish I created in about 2008 using freshly dug plump parsnips that our then neighbours, “The Lewises”, regularly shared with us. […]
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, which I grow together with Italian Genovese Basil. They [...]
In addition to the dishes I specifically developed for our Cooking Demonstrations at the 2016 Tasmanian Garlic & Tomato Festival, here is another where I have used beautiful heirloom tomatoes and garlic, Thirlstane Gardens green and purple basil, sourdough bread from Sandy's Sourdough and extra virgin olive oil from Lentara Grove Frantoio or Coronea Grove to create a simple Italian [...]
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 [...]
Fabulous flavours evolve here with the sage, garlic and chilli complementing the sweet pumpkin. You could also use sweet potato. Either slice or dice the pumpkin and create a savoury tart (refer to my Fig Galette recipe for the idea) or pizza topping. Not really a recipe but a group of fresh seasonal ingredients that [...]
If you want a meal for the family that is healthy and nutritious you can’t go past this Broccoli dish. It’s fresh, quick to cook and serve. And simply delicious and refreshing. Accompany with a freshly dressed salad. It might even get your children eating those 'little green trees'! The crisp crumbled Prosciutto, Pangrattato, pine [...]
This is Recipe No. 1 in our 3 Ways with Sweet Corn. Here’s a delicious way to cook sweet corn. Steve is the expert at this and gets it just right! Accompanies barbeque chicken, lamb or pork or as we do, with a Thai barbeque meal. Finger lickin’ good! INGREDIENTS Serves 4-6 2 cobs sweet [...]