One of the best things about making corned beef is the leftovers. In fact I always try to buy a piece of beef that is bigger than what we require to ensure that there are leftovers. Our favourite ways to use the remaining meat is to make toasted Rueben sandwiches with Swiss cheese and sauerkraut […]
These two recipes came from a recent edition of Donna Hay Magazine. Whilst they were in the same section I’m not sure that the two dishes were meant to be served together but they were certainly a great match. Spatchcock are actually small chickens weighing roughly 500g (I believe they may be referred to as […]
This recipe might not win any awards for culinary expertise but its very simplicity is what makes it such a comforting dish. It’s easy to throw together which makes it a perfect midweek meal. I didn’t add any pasta to this as we wanted a carb free night and we actually didn’t miss it. But […]
The best way to describe what Moghrabieh are would be to say that they’re Lebanese couscous. Much larger in size than regular couscous and larger still than Israeli couscous, these pearl like buttons are made from semolina flour and have the consistency and texture between a gnocchi and a dumpling, with a slight chewy bite […]
I have a problem with wasting food – I just can’t bring myself to throw anything out. Which is why I always seem to have a lot of small ziplock bags in my freezer filled with egg whites from making ice cream or mayonnaise. I needed to use up some of these egg whites over […]
A good coleslaw is a great side dish to have in your repertoire. Coleslaws go so well with barbecued food, anything from hotdogs and burgers to ribs. I’ve tried a lot of different recipes but my favourite is this coleslaw from Annabel Langbein. It has a lovely refreshing tang and whilst it does have some […]
There are many different schools of thought regarding ribs and the arguments about which method produces the best ribs can get very heated. There are dry rubs, wet marinades, smoking, mopping – it can all get a bit confusing so when I decided to make some ribs for dinner my head was reeling with information […]
Gratin is the term used for any dish that is topped with a browned crust, usually using breadcrumbs or grated cheese. You can make a gratin using just about any vegetable – potatoes, zucchinis, spinach are a few popular examples. This cauliflower gratin is one of my favourites and makes a wonderful winter side dish. […]
This recipe comes from the Red Spice Road Cookbook and restaurant based in Melbourne. The broth has wonderful Thai flavours with just a little bit of a chilli kick. The broth and mushrooms are good enough to eat on their own but the addition of the crispy skin fish makes it an amazing meal. This […]
Mustard With Mutton 