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Bacon-wrapped Pork Sausages with Sweet, Sticky Apple

Bacon-wrapped Pork Sausages with Sweet, Sticky Apple

This recipe comes from the excellent Good Food Magazine. Serves 4 Preparation: 5 mins – Cooking: 30 mins Ingredients: 8 rashers smoked streaky bacon 8 pork sausages 15ml (1 tbsp)
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Eclairs

Eclairs

Recipe adapted from Chocolate Desserts by Pierre Hermé Makes 20-24 éclairs Ingredients: Choux Pastry ½ cup whole milk ½ cup water 115g unsalted butter, cut into 8 pieces ¼ teaspoon
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Ruby Granita

Ruby Granita

Ingredients: 1/4 cup water 1/4 cup sugar 12 oz. Pomegranate juice (100% juice) 1/2 cup blueberries (frozen or fresh) 1/2 cup freshly squeezed blood orange juice (any other orange juice,
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Osso Bucco

Osso Bucco

Recipe adapted from Donna Hay Magazine (Issue 40) Serves 6 Ingredients: ¼ cup olive oil 2 brown onions, sliced thickly 4 cloves garlic (or 3 large) 6 x 200g osso
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Grilled Leeks

Grilled Leeks

Ingredients: 6 baby leeks, or 3 mature leeks Olive oil Splash of white wine vinegar Sea Salt Fresh black pepper Small handful of basil leaves Method: Start by washing the
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Dandelion Salad, with shallots and bacon. Grilled Mackerel.

Dandelion Salad, with shallots and bacon. Grilled Mackerel.

(serves 2) Ingredients: 1 handful of dandelion leaves, chopped 5 rashes of really high quality bacon – preferably not smoked heavily 1 medium shallot – finely diced 1 small handful
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Potato and Onion Cakes

Potato and Onion Cakes

Ingredients: 2 tablespoons butter 1 tablespoon brown sugar 1 tablespoon balsamic vinegar 1 tablespoon red wine vinegar coarse salt 1 teaspoon chopped rosemary, plus 6 sprigs for ramekins 1 small
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Roasted Sweet Garlic, Bread and Almond Soup

Roasted Sweet Garlic, Bread and Almond Soup

~from Jamie’s Kitchen, by Jamie Oliver Ingredients: 3 heads of garlic, separated into cloves but not peeled 1 medium white onion, peeled and finely chopped extra virgin olive oil 1
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Golden Beet Risotto

Golden Beet Risotto

makes 4-6 servings Ingredients: 1 tablespoon olive oil 1 cup Arborio rice 1/2 cup dry white wine 3 cups vegetable stock – heated and kept hot on stovetop 2 golden
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Twice baked cauliflower & gorgonzola soufflés

Twice baked cauliflower & gorgonzola soufflés

Ingredients: 2T olive oil ½ small brown onion, finely chopped 1 clove garlic, sliced 150g cauliflower florettes 1/2C (125mL) chicken stock 40g butter + extra for greasing 1T wholegrain mustard
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