This is a favourite from my time at The White House in the Adelaide Hills. I took on the little project of baking the sweets and treats we would sell with the coffees. A few became real hits and I had to make every week or the regulars would get upset. The most popular two […]Read more "RECIPE: Chocolate Brownie Cookies with Peanut Butter Frosting"
Here’s 2 recipes for amazing pickled red onion, It’s hard to choose a favourite but I tend to like Recipe Two best but my brother-in-law loves Recipe One and eats them straight from the jar. Recipe One 5 red onions 1/2 caster sugar 1 cup (250ml) good red wine vinegar 1 cup (250ml) water Slice […]Read more "RECIPE: Pickled Red Onion"
Bread and butter pickles are one of my absolute favourites, I always have a jar on hand and usually more then one. I usually replace fresh cucumber with these little beauties in sandwiches. I find that there’s always a half a cucumber in the back of my fridge going off so why not use pickles […]Read more "RECIPE: Bread & Butter Pickles"
For the meatballs combine all ingredients and mix thoroughly. You can use it straight away or leave for 4 hours for flavours to develop. Roll mince into small balls and fry in batches until golden brown in colour and put aside. In a large pot fry the onion over a medium heat for 3-5 mins or until softened and translucent in colour. add the garlic and cook for 1-2 minutes. Add the red wine and cook out until reduced by half. Add the tinned tomatoes and brown sugar and stir to combine. Add the meatballs and cook for 30 -45 minutes or until sauce has thickened. Season with salt and pepper. Just befor you serve stir through half a bunch of basil, reserve the rest for garnish.Read more "Linguini with Chorizo Meatballs and Truss Cherry Tomato"
Chorizo Meatballs 1kg of beef mince (can substitute for pork, veal or try kangaroo) 2 tbsp. cumin seed 1 tbsp. coriander seed 10 whole cloves 4 bay leaves 1/2 tsp. ground cinnamon 1 tsp. oregano 1 tsp. thyme 2 tbsp. garlic powder 2 tsp. sea salt 10 whole peppercorns 2 tbsp smoked paprika mixed with […]Read more "Chorizo Meatball, Ricotta & Balsamic Shallot Lasagne"
This year I made a dream come true and I began work for Jamie Oliver in his Adelaide restaurant Jamie’s Italian. I remember watching Jamie on TV for the first time when I was at school and from that time on he has been one of the most formative presences in my cooking career. So […]Read more "A year as Jamie Oliver"
A taste of the 2015 fringe show Fear and Delight. This show is designed to bewitch the mind and ensnare the senses, fasten your safety belts It’s going to be a bumpy ride!Read more "Fear And Delight 2015"
I visited Lynda Shepherd, owner of the magical little travelling cafe Myrtle & Mae – Travelling Refreshment at her house in Lobethal overlooking the farm of the iconic SA Tweedvale Milk, which is so close she could walk to pick up her milk. She took me out to her vintage 1950’s styled caravan for a […]Read more "Myrtle & Mae"
Scrambled eggs is one of those topics that for some reason I am very picky about. There are many methods to make scrambled eggs but for me there is but one way. What I absolutely hate is when I recieve and broken up omlette served as scramble eggs. Scrambled eggs should be wet, creamy and […]Read more "Heston Blumenthal vs Tradition – Scrambled Eggs"
As a chef, I know that the act of choosing ingredients is a very deliberate thing. I suppose this is why it amazes me that leading Australian companies are still managing to make some pretty rubbish choices. With all the public concern that KFC endured over their use of palm oil, and there eventual switch […]Read more "Hey Woolies, enough with the palm oil!"