Recipes

I made this salad for a barbecue a few weeks ago and since you loved my salad from last week, I figured I should share more on my page for your summer meals. Written recipe below, but main rule with salads for me is they should always be served in a shallow dish/platter vs bowl.

Serves- 6Ingredients- 9Cooking Time- 15 minutesSkill Level- Easy Ingredients ½ cup of my whipped ricotta mixture from whipped ricotta toasts rec...

Makes- 1 cup of basil oilIngredients- 2Cooking Time- 30 minutesSkill Level- Easy   Ingredients 1 bunch of fresh basil 1 cup (250ml) of olive oil ...

Serves- 6Ingredients- 6Cooking Time- 15 minutesSkill Level- Easy Ingredients 1 baguette, cut into 8 slices  1 tub (375g) of smooth ricotta  ¼ cup...

Ingredients 1 whole chicken ( a 1.5-2kg chicken will feed 6 people) 125g of butter, brought to room temperature 1 tablespoons of salt 3 cloves of...

Serves- 6Ingredients- 13Cooking Time- 20 minutesSkill Level- Easy Ingredients ⅓ sesame seed baguette, cut into small chunks 1 punnet of cherry to...

Serves- 6Ingredients- 9Cooking Time- 45 minutesSkill Level- Easy Ingredients 1 packet of wonton skins 1 cup of vegetable oil for frying 1 table...

Serves- 2Ingredients- 13Cooking Time- 45 minutesSkill Level- Easy Ingredients 1 sheet (170g) of frozen puff pastry, thawed 2 tablespoons of icing...

Arrabiata means 'angry' in Italian, and traditionally is a spicy red sauce for pasta made from garlic, tomatoes and dried red chilli peppers cooked in olive oil. In my version, I've decided to add in finely chopped red onions slowly cooked and caramelised to add sweetness to the tomato sauce, and used Ardmona's Canned Rich & Thick Chilli Diced Tomatoes to add a kick of spice to the sauce. Finally, I used spaghetti for this one because I think it works perfectly in this simple red sauce.

A simple and delicious salad perfect for summer.

I’m sharing a lesser known traditional Vietnamese recipe where beef and onions are thinly sliced and poached in a simple slightly sweet and sour broth of coconut juice and vinegar before being rolled into rice paper rolls.

Sharing a delicious salad I made the other week featuring pomegranates from my parent’s garden. It’s a riff off the iconic Waldorf salad, where I’ve mixed some fruits and nuts together in a salad but instead of apple, celery and walnuts, I’ve gone for apple, pomegranates and pistachios. It’s a fun and easy one that you can serve as a side salad or have for on its own for lunch with maybe the addition of some poached/grilled chicken for some protein.