I love any type of legume but cannellini beans are my favourite. People seem to shy away from cooking dried beans from scratch, maybe because of the pre soaking they require. But the difference in taste between home cooked dried beans and the canned version aren’t comparable. Having said that I always keep a variety […]
You may have noticed from the posts here that we’re partial to our steaks. We normally barbecue a steak at least once a week and the only problem that poses is what to serve with it. It’s hard trying to come up with different side dishes, especially if you take potatoes out of the equation […]
Quinoa (pronounced keen-wah) is one of the new super foods, except it’s not that new. The Inca’s cultivated it for domestic use more than 3000 years ago and referred to it as the “mother of all grains”. But it isn’t really a grain, it’s a seed and as such contains no wheat or gluten and […]
It’s taken me a while to become fond of beetroot, maybe it was all the canned pickled beetroot that adorned Australian hamburgers growing up. But now I love them and the added bonus is that they’re incredibly good for you. I find the easiest way of cooking beetroot is to wrap them individually in foil […]
The star of this dish is really the stewed green beans; the patient and slow cooking of onions, garlic and tomatoes giving them wonderful flavour. Green beans are a great vegetable for long slow braising for whilst they break down a little and loose their “squeakiness”, they don’t completely wilt. I could happily consume just […]
Spatchcocked chicken, also referred to as butterflied chicken, simply means a chicken which has had it’s back bone removed and then been flattened. It’s very simple to do at home and only requires a sharp knife or some poultry shears and a little brute force. If you’re purchasing your chicken from a butcher they can […]
Who doesn’t like schnitzel? Veal, chicken and even fish all taste great when crumbed. For me nothing beats a good homemade schnitzel and this veal cutlet is just an oversized schnitzel really. I actually prefer the higher ratio of meat to crumb that you get with a thicker cut of meat such as a veal […]
I think there must be as many French sauces as there are French chefs and just as many variations on those sauces. Gribiche is another of those classic French sauces that’s been around forever. It’s a mayonnaise style cold egg sauce but instead of using raw egg yolk as in a mayonnaise, it’s emulsified using hard-boiled egg […]
One of our favourite restaurants in Sydney is Porteno, an Argentinian restaurant that’s a meat lovers paradise. Pork, lamb, beef and chicken are cooked on huge spits at the front of the restaurant, you can imagine how amazing that dining room smells! Funnily enough whenever we go there it’s not the meat that I look […]
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 […]
Mustard With Mutton 