Rosie
SNAPPER WITH MANGO AND AVOCADO SALSA

After a dash to the fish co-op one afternoon we produced this delicious dinner of a Barbecued Snapper served with Spicy Mango and Avocado Salsa and accompanied it with the best friend of white fleshed fish - potatoes - simply steamed and tossed in butter. It was spectacularly simple and delicious ….

SNAPPER WITH MANGO AND AVOCADO SALSA
Caren
MUSSELS IN CIDER AND CREAM

Inspired by my favourite, old, French cookbook, I prepared this mussel dish. It is very simple to make, the quality of the result relying upon the use of the very best produce you can lay your hands on. And aren’t we fortunate in Australia to have such ingredients to indulge our appetites and fantasies? ….

MUSSELS IN CIDER AND CREAM
Caren
XO SAUCE

This is a recipe for XO Sauce with a difference. It is gluten-free, of course, which is the first difference. The next is that XO sauces usually include dried scallops and seafood but we use readily available bacon and mushroom to create the savoury complexity expected in an XO sauce ….

XO SAUCE
Jan
MUSHROOM AND LENTIL MOUSSAKA

Versions of moussaka have been made in the Levant and the Balkans, in Egypt and Turkey and Greece for who knows how long. Proof of its popularity. But do we need another one? Well, this Mushroom and Lentil Moussaka has no gluten. It has no meat. It has no potato. The eggplant is grilled not fried ….

MUSHROOM AND LENTIL MOUSSAKA
Entrée, Main, Vegetables
Rosie
TUBULAR TASTES

Deliciously succulent pasta tubes filled with aubergine, ricotta, spinach, parmesan and smoked Fior di Latte, topped and bottomed with home made tomato sauce ….. salivating yet? This week’s recipe is a home-cook’s dream as it can be prepared well ahead of time and gently reheated to serve topped with fresh basil leaves. It can be made in very large quantities for parties and freezes well ....

TUBULAR TASTES

APPLE TART, QUICK SMART

APPLE TART, QUICK SMART

This classic apple tart is another fairly easy recipe for your repertoire and will be well liked by all. Who doesn’t like apple? Who doesn’t like pastry? No one we know. And besides, this one not only looks pretty, it smells wonderful ....

HANDY TERIYAKI

HANDY TERIYAKI

Along with sushi, teriyaki is one of the staples of Japanese restaurants in Australia. It’s been popular in Japan too, since the 17th century, when cooks began to heat soy sauce with sake or mirin, together with some sugar or honey to create a marinade and dressing ....

PRESERVING AVOCADOS

PRESERVING AVOCADOS

We have an avocado tree in our garden, which provides us with a good supply of avocados most of the year. Despite sharing them with the birds, fruit bats and friends, we often have a surplus, so I decided to try my hand at preserving a few for the odd lean month and to pack into handsome jars to give as gifts .... 

SUMPTUOUS SHORTCUT

SUMPTUOUS SHORTCUT

Recipes come from everywhere – from new ingredients sometimes, new ways of doing things, new combinations or new twists on classics. While we do like to develop our own ideas every now and then someone else’s recipe is just too hard to resist, particularly when it includes a damn good shortcut ....

SUMMER FRUIT IN KIR JELLY

SUMMER FRUIT IN KIR JELLY

Here in the southern hemisphere, summer fruit is everywhere and we’re loving it.  And just to ease ourselves out of our celebratory holiday mode and back into the working year, we’ve combined a refreshing summer tipple with the abundance of berry fruit to make a simple, delicious and pretty healthy dessert to kick off our blogging year ....

VIBRANT VEG

VIBRANT VEG

These three vegetable dishes are easy to prepare and while they are great on their own they also nicely complement grilled, baked or barbecued meats, poultry and fish. They are healthy, colourful, hi-viz even, and taste as good as they look ....

THE MAIN EVENT

THE MAIN EVENT

A generously laden Christmas table needs a main event, a dish or two  around which all others are planned, and here we have two suggestions which will make very handsome additions to your festive feasting. The first is a whole fish which is perfect for feeding a crowd. The second is a butterflied, pork neck which is first marinated then stuffed and rolled ....

ENTREE CHRISTMAS DAY

ENTREE CHRISTMAS DAY

Two of our trio have been to Greece this year and we’ve noticed an ever so subtle leaning to the flavours of that region sneaking into our Christmas menu. Dill, marinated feta, oregano, figs, nuts, dried beans and the like have all made an appearance in our recipes but in a deliciously understated way ...