So... what's the difference between stock and broth?
Errrr, I can only assume that when the doctor ordered you to eat more fish, he wasn't referring to the deep fried kind. lol. Here's a great little recipe which requires only a little more effort than going to the local fish n chip shop. This recipe takes the humble fish finger and elevates it … Continue reading Panko Fish Fingers w/ Pickle Aioli & Lemon Rocket Salad
This breakfast bread is only mildly sweet. Lots of seeds and spelt flour, make it a wholesome start to the day that's good for your tummy!! And with the addition of your favourite fruit spread, it makes for a lovely warm breakfast treat. Toasting for breakfast, top it with jam or honey For the … Continue reading Breakfast Bread w Spelt
Today, I'm bending the 'seasonal produce' rule.. but all for a good reason. Grapefruit and rhubarb grow in different seasons, but are amazingly delicious when paired together. Admittedly, when we did my first taste test, we were somewhat impressed by the combination of flavours. But once we dolloped a spoonful onto some buttered toast, we were … Continue reading Rhubarb, Strawberry & Grapefruit Conserve
This recipe epitomises decadence and indulgence!! Combining ingredients such as chocolate, pinenuts and Cointreau would certainly indicate that you enjoy being a little extravagant in the kitchen. The most difficult part of this recipe is in gathering enough will power not eat the raw ingredients! These chocolate Biscotti are light on sweetness and super … Continue reading Chocolate Chia, Pinenut & Cointreau Biscotti
Today’s inspiration came from a True Blue Aussie Culinary Delight…the Chocolate Ripple Cake. This dessert is a cinch to make. But don’t be fooled by the simplicity of the recipe..it is definitely one for Adults Only consumption. Enjoy!!!
1 tbsp instant coffee
1 1/2 tsp hot water
2 tbsp icing sugar, sifted
1 pkt (300g) Anzac biscuts
1 tbsp brandy (optional)
50g dark chocolate (optional)
Combine the hot water and instant coffee. Allow to cool.
Whisk the cream until soft peaks form then fold in the coffee and sugar. Stir lightly to avoid the cream curdling.
Pipe or spoon a little cream onto each biscuit.
Arrange the biscuits onto a plate, to form a ring. Brush lightly with brandy. Grate dark chocolate over the cake. Refrigerate until ready to serve.
Today’s inspiration came from a True Blue Aussie Culinary Delight…the Chocolate Ripple Cake. This dessert is a cinch to make. But don’t be fooled by the simplicity of the recipe..it is definitely one for Adults Only consumption. Enjoy!!! 1 tbsp instant coffee 1 1/2 tsp hot water 300ml cream 2 tbsp icing sugar, sifted 1 pkt (300g) […]
How do I love thee... let me count the ways... This recipe works in soooo many ways. It's easy, it's delicious, it takes little time to prepare, it's healthy, and there's virtually no clean up. We serve it up in the foil parcels, which are easily discarded at the end of the meal, so there … Continue reading Pesce al Cartoccio (baked fish in a parcel)
Iconic Queen Victoria Market! There's something there for every foodie! If you're a newbie, you will find a good selection of seasonal produce available from most of the stalls there. But...if you can manage the time to get to know the vendors, and ask them about 'what they do best'..then you are certain to discover … Continue reading Vodka Cured Trout
Pipis are yummy little clams found around Oz and New Zealand. Substitute them with whichever clam-like molluscs you can find around your neck of the woods. Years ago, pipis were primarily used as bait in South Australia, and it was not until Italian immigrants introduced vongole into restaurants in the 1990s that they became part … Continue reading Pasta Vongole (Pipis)