Wednesday, October 26, 2011

Saturday, September 24, 2011

Monday, May 16, 2011

Cream of Celeriac Soup


25g salted butter
800g celeriac, scrubbed, unpeeled (I haven’t tried Unpeeled!) (600g, cubed/200g save for topping)
1 carrot, sliced thinly
1 potato, cut into 1cm dice
4 cloves garlic, crushed
1 litre vegetable or chicken stock
200ml fromage frais
sea salt flakes & freshly ground black pepper
virgin olive oil for deep frying


Melt the butter in a large, heavy-based saucepan and sauté the celeriac cubes, carrot, potato dice and garlic over a high heat for 5 minutes. Pour in stock, cover the pan and simmer gently for about 15 minutes, until all
the vegetables are tender.  Allow to cool slightly, before pouring half the pan contents into a blender.  Blitz to a creamy puree, and repeat with other half, then return puree to the saucepan with half the fromage frais, adding salt and extra vegetable stock to adjust consistency. Add pepper to taste. Reheat gently on a low heat.

Cut the remaining 200g celeriac into hair-like shreds using a knife, a coarse grater or mandolin. Heat the oil in a frying pan or deep fryer until very hot (about 180c). Sizzle the shreds in four batches for up to 2-3 minutes until golden and crisp. Drain and keep to one side. Serve the soup hot, topped with a swirl of the remaining fromage frais and the crispy shreds on top.

Serves 4 (makes 1.5 litres)

Bruschetta with Goat's Cheese, Proscuitto and Cavolo Nero


Sourdough or ciabatta or similar loaf bread
Goat’s cheese
Prosciutto (finely sliced) - 2 slices per bruschetta

Cavolo Nero – 2 leaves per bruschetta
Extra Virgin Olive Oil
Garlic Clove
Black Pepper


Pre-heat oven to 180 degrees.  Wash and spin dry cavolo nero leaves.  Heat a small amount of olive
oil in a pan and add leaves, stirring until they wilt - remove and set aside and keep warm.

Cut bread on the angle to desired thickness, place on a baking tray and brush with olive oil. Toast in oven for approximately 5 minutes, remove and turn slices over.

Brush the other side of the bruschetta with olive oil and rub each side with a cut clove of garlic. Return to oven for another few minutes, until lightly toasted.

Spread each slice of toasted bread with goat's cheese.  Place 2 slices of prosciutto over the goat's cheese, then top with a couple of cavolo nero leaves.   Add a grind of black pepper.

Monday, January 18, 2010

Banana and Caramel Torte

Pumpkin and Hazelnut Salad

Millionaire's Shortbread

Recipe and Image - House and Garden Magazine

Green Vegetable Stir-Fry

Recipe and Image - The Weekend Australian Magazine

Sunday, December 13, 2009

Eggs on Spinach


1 kg spinach
2 medium onions, finely sliced
4 garlic cloves, crushed
1 teaspoon ginger, grated
1 green chilli, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 cup coriander, finely chopped
2 desertspoons Worcestershire sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
2 tablespoons olive oil
2 eggs


  1. Wash spinach and remove stalks.   Chop.
  2. In a pan, heat the oil and fry onion until pale yellow.
  3. Add garlic, ginger and green chillies - cook for 3 minutes.
  4. Add turmeric and chilli powder and coriander - cook for 3 minutes more.
  5. Add spinach, blend well and add salt.  Cover and cook on low heat for 10 minutes.
  6. Add Worcestershire sauce and sugar - continue cooking on low heat for a few minutes more until the spinach is cooked.
  7. Separate the eggs - beat the whites until soft peaks form.  Add the yolks and mix.
  8. Put the spinach in an 8" pie plate, spread beaten eggs over the top of the spinach and bake in a moderate oven until the eggs are set and golden.
Serves 4.

Monday, November 30, 2009

Fetta and Pea Salad

Image and Recipe - Sunday Life Magazine

Chickpea Salad with Broccoli and Goat's Cheese

Image and Recipe - Good Living (Sydney Morning Herald)

Spaghetti with Lemon, Capers and Rocket

Image and Recipe - Sunday Magazine (Sun Herald)

Puffy Cheese and Spinach Omelette

Image and Recipe - Sunday Magazine (Sun Herald)

Chilli Linguine with Scallops or Prawns and Lime

Image and Recipe - Pasta (Marie Claire)

Flash-Grilled Lamb Chops with Spanish-Style Potato Salad

Image and Recipe - Good Living (Sydney Morning Herald)

Fennel Coleslaw

Monday, November 23, 2009

Shell Pasta with Smoked Atlantic Salmon, Feta and Roast Sweet Potato

Recipe - Tasmanian Atlantic Salmon

Pea, Mint and Proscuitto Frittata

Recipe and Image - Good Living (Sydney Morning Herald)

Mushroom Brushcetta

  1. Saute mushrooms in oil for several minutes.
  2. Remove from heat and stir in parsley, cheese, salt and pepper and place in a serving bowl.
  3. Toast or grill bread.  Rub one side of the bread slices with the garlic and brush with a little oil.  Serve on platter with bowl of mushrooms.

Tuna and Egg Pie

Recipe -

Sunday, October 4, 2009

Barbecued Ginger and Soy Glazed Salmon

Recipe and Image - Good Living, Sydney Morning Herald

Macaroni with Broad Beans and Pancetta

Recipe and Image - The Sunday Telegraph