If you like in Melbourne and make some time to visit Bar Idda in Brunswick for gorgeous Sicilian inspired fare. The food is to die for! Here’s a recipe they they give away their secrets to. I’m not really much of a meatball eater, but these are something else..READ MORE
Karen, Karen, Karen. She never fails me and I love her. Another winner flavour combo and simple to make. I mean, you’ve gotta love a roast on a Sunday night, shove it in the oven and wait. But this, with the walnut pesto and enough butter to please Julia Childs stuffed under the skin, is on another level entirely.
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I call this ‘my’ moussaka only because it won’t ever compare to Giagia’s Moussaka. Mine is a shortcut on a classic, leaving out the potato and using lamb mince. I’m told everyone does this dish a little differently, so hopefully it will hold up against the classics. READ MORE
You know how no matter how small a piece of cabbage you buy, you’ve always got way too much left over? A little bit of cabbage goes a long way.. This is a great way to use it up and a dead easy Friday night dinner that you can hide heaps of veg in for the kids. READ MORE
I thought calling this pizza was a bit far fetched really, but apparently the word ‘pizza’ actually means ‘pie’, so that makes a bit more sense.. READ MORE
How good are ribs? I confess I’m a late-comer to this sticky world but I’m glad I’ve now arrived. They’re not something I’ve cooked often and I never order them out cause they leave me feeling like I’ve got a big saucy face and in bad need of a toothpick. READ MORE
What a cool few weeks we’ve been having. Very unusual for mid-summer Melbs, but in some ways a nice break from the scorching heat and an opportunity to turn the oven back on and cook up some warming fare. As any one who I’ve caught up with lately knows, I’m having a bit of an affair with Silvia Colloca right now. READ MORE
I used to make this dish years ago when I wanted something quick, easy and impressive for dinner guests. I don’t normally go for fish in curries, but this is a worthwhile exception. The buttery soft salmon holds its own in the spicy sauce and looks so good on the plate on a bed of spinach. READ MORE
The tomato plants are teeming with the first fruit, the cherries, at the moment. I was super excited because it gave me the opportunity to take my new flash bottle of sherry vinegar for a spin and try out our new Strathbogie Ranges extra virgin olive oil – I know, what a food snob – anyway.. We had the most gorgeous, simple salads tonight with a beautiful scotch fillet.READ MORE
What a tasty little grain this is. Freekeh is young, green wheat which has been toasted and cracked. One of the so called ‘ancient grains’ which have made a resurgence in recent years, it is packed full of goodness and tastes great too. I can’t get it at my supermarket, but I think some fancy supermarkets stock it and most delis and health food shops. READ MORE