Cauliflower has proved to be such a versatile vegetable: roasted whole with almonds, steamed with fresh herbs, as a base for soup, mash or puree, as a filling for golden fritters and even ground up finely to make a gluten-free pizza base. Here’s my shot at making cauliflower shine again.
Read MoreIt was my mother who first introduced me to chocolate cake – much to my school friend’s envy, as she baked them for school lunch boxes, afternoon tea and birthday parties. She was also the first to introduce me to ‘real’ beetroot, the wholefood you harvest out of the ground and cook yourself, rather than the sweetened slices you buy in a can. Turns out chocolate and beetroot are a really good match in a cake. Be warned though you will end up with lolly-pink stained fingers making this cake!
Read MoreA healthier take on your traditional nachos, it’s great for a casual nibble or as an easy, nutritious family favourite - everybody loves this nachos!
Read MoreUsing lentils makes for the most delicious soups and they’re budget friendly too. This is a great soup for people who are in need of healing - the ginger and spices give it real warmth.
For me it is essential to serve it with a dollop of natural yoghurt.
Pretty in pink indeed are pickled radishes. Grab a couple of bunches of rosy pink radishes in season and preserve their goodness, crunch and colour for another day. Pickled radishes are the perfect addition to sandwiches, salads, vegetable dishes and curries, and are a delicious match for grilled seafood. Pickling is quite a simple thing to do and the resulting display of colourful jars in your pantry makes it a most rewarding task.
Read MoreA chocolate lovers delight, this cake is rich, delicious and gluten free. A wonderful choice for afternoon tea, dessert or as a birthday cake. I like to serve it with a simple fruit coulis or vanilla bean ice cream or both!
Read MoreI created this recipe to give people an alternative to using butter and sugar in baking.
Using olive oil as the fat source, and fresh dates and the maple syrup as the sweetener, produces a lovely moist and nutritious carrot cake. The mascarpone icing is optional, unless of course it is a celebration cake and then it is a must.
So this year I’ll not be doing the cooking, baking, preserving and making of gifts – instead I’m simmering stocks, stewing fruit, making chicken soup and rhubarb crumble, to help nourish and heal the very, very brave patient. Grateful for the gift of being able to have Christmas with mum, I’ve decided to outsource the making of our gifts this year. The criteria for choosing what to give is simple, they’ll still be handmade with love, from small family-owned Australian and local businesses, many founded and owned by our dear friends. With just twelve sleeps til Christmas, I thought you might like to know what twelve things are on my list to give!
Read MoreIt was Mr G’s love of both gherkins (baby cucumbers) and pickled onions, served as an afternoon snack on crackers with vintage cheddar that introduced me to enjoying these pickled delicacies. The pickle had been the very thing I would extract and discard from my burger, but now I enjoy them and delight in pickling and bottling my own.
Read MoreAt Carriageworks Farmers Market (near Redfern), every Saturday morning, a unique experience exists, where farmers, growers, producers, artisans and chefs, gather to sell produce, either grown or raised on their farms or hand-made within the NSW/ACT region, direct to the customer.One of my great joys is to take tours to the market, introduce people like you to the farmers and growers, share breakfast together and chat about how best to utilise and cook the produce you buy. Book here
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Come join me for a Cooking Classes or 'Afternoon Tea with an Author' event in my Palm Beach Kitchen, on Sydney’s Northern Beaches.
