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 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 [...]

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 [...]

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 [...]

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 [...]