Dukkah
Ingredients 110g hazelnuts 80g sesame seeds 2 tbs coriander seeds 2 tbs cumin seeds 2 tsp black peper 1 tsp flaked sea salt Directions Preheat oven to 180C. Spread hazelnuts over a baking tray and cook...
View ArticleSpinach and feta barbequed chicken
Ingredients 1 small brown onion, diced 1/4 cup pine nuts, chopped 2 garlic cloves, crushed 100g baby spinach leaves 50g feta, crumbed 2 tsp fresh lemon juice 8 chicken thigh fillets, trimmed 3 tsp...
View ArticleLime and ginger fishcakes
Ingredients 300g redfish fillets 3cm piece fresh ginger, grated 1 lime, juice and rind 1 egg white 1 tsp fish sauce 1/2 cup fresh coriander leaves 4 green shallots, trimmed, chopped 2 tbs olive oil...
View ArticlePotato and red lentil curry
Ingredients 2/3 cup dried split red lentils 1 tbs vegetable oil 1 brown onion, finely chopped 3 tsp brown mustard seeds 2 tbs balti curry paste 4 garlic cloves, crushed 2 cups vegetable stock 1/4 cup...
View ArticleGreen harissa chicken with roast artichokes
Mum and I have made this recipe before and substituted marinated artichokes which were also delicious. Obviously, they don’t need to be pre-cooked! If using marinated artichokes I would suggest cooking...
View ArticleClik here to view.
Beef rendang (the easy way and the long way)
I love Malaysian food and beef rendang is one of my favourite curries. I love going to a hard to find dingy food court near the Woolworths at Town Hall station in the Sydney CBD which has plastic...
View ArticleClik here to view.
Tropical getaway in Cairns
The Anzac day long weekend was approaching and Stu and I decided on a whim to head to Cairns for 4 days. We didn’t need much convincing really – it has been months since our last scuba dive and the...
View ArticleClik here to view.
Slow cooked massaman curry with lamb shanks
This is the ultimate slow cook dish for winter – lamb again, I know… but it’s a lovely twist on a more traditional beef massaman curry. Massaman curries are not as spicy as traditional Thai curries can...
View Article
