• Stuffed Roasted Capsicums

      This under $20 dish is mince stuffed capsicums served with jasmine rice, fresh cucumber slices and dressed with my Vietnamese dipping sauce. It’...
  • The Perfect Grilled Cheese Toastie

    How to perfect a cheese toastie as well as what I’ve put in mine for a spicy kick. I always love using mayonnaise for my toasties because I al...
  • Vietnamese Grilled Squid Salad- Gỏi Mực Nướng

    This is such a beautiful salad recipe that is perfect as a starter for a summer lunch, it comes together quite quickly and is served with...
  • Christmas Tree Pavlova

    A six tiered, show stopping festive dessert inspired by my own Christmas tree this year in reds and pinks.
  • Vietnamese Grilled Beef in Betel Leaf Skewers - Bò Nướng Lá Lốt

    Thinly sliced and marinated beef is delicately wrapped in a betel leaf resembling the shape of a cigar and then placed onto skewers and then grilled over flames until the leaves get charry, the skewers are glistening, juicy and fragrant. They’re served fresh and hot in rice paper rolls, otherwise you could also serve it in bowls as bún (vermicelli noodle bowls).
  • Capellini con Granchio

    A fresh, simple and delicate summery pasta with spanner crab, baby asparagus, parsley, chilli, lemon and angel hair pasta.
  • Prawn Linguine

    The key to packing flavour into this simple 15 minute pasta is in using the prawn heads and rendering them in some good quality olive oil which creates a fragrant prawn oil and becomes the base of the sauce.
  • Butterflied Prawns with Vegemite and XO Sauce

    A flavour/umami packed marinade for the next time you grill some butterflied prawns.
  • Sticky Vegemite Chicken Wings

    Easy sticky chicken wings with a vegemite marinade.
  • Whole Roasted Cauliflower

    Whole roasted cauliflower with a vegemite marinade, served with a yoghurt sauce and a herb salsa.
  • Chinese Style Braised Eggplant

    A really great way to braise eggplant in 20 minutes and using Vegemite in substitution for dark soy. You steam the eggplant, then score and then braise in a sauce before serving on top of some rice.
  • Casunziei all'ampezzana (Beetroot ravioli with poppy seeds)

    This pasta dish originates from northern Italy in the Veneto region near the Dolomites, however there are variations like Casoncelli which originates in the neighbouring Lombardy region.  Some recipes use potato in the filling with the beetroot but I love the version that uses ricotta and parmesan to create a rich and creamy texture to the beetroot.