Recipes where fresh herbs play a starring role
Vegetarian Lasagne I love this vegetarian twist on a classic lasagne, full of spring greens. It’s a bit messy to make, but delicious to eat; the ricotta mixture is much thicker than the béchamel sauce used in a traditional lasagne, so don’t worry that it doesn’t form a perfectly smooth layer – it all evens […]
Goat Cheese & Chive Omelette I love this versatile goat cheese and chive omelette as it makes a simple and delicious breakfast, lunch or dinner. Goat cheese and chives are my go to, but you can use almost any cheese and any herbs, or skip the cheese and just stir some herbs through the egg […]
Truffled Macaroni Cheese Like truffles? Join me for a hands-on truffle hunting food & wine weekend! For many food lovers, fresh black truffles are the highlight of winter. I developed this recipe using white Italian truffles from Alba (during their short mid-October to mid-December season), but it works just as well with black truffles. This […]
Lamb Kefta & Egg Tagine My lamb kefta and egg tagine recipe is inspired by a dish from Moroccan chef Hassan M’Souli who served a his version at Manly restaurant Out of Africa. I love eggs and I love the way this dish looks with them cooking in the sauce as it arrives at the […]
Pesto Tagliatelle Like pesto?You’ll love my online Italian cooking class featuring the food of the Italian Riviera! How often do you buy a bunch of basil, use a dozen leaves or so in a sauce or salad then wonder what to do with the rest? The answer’s easy: make pesto, the famous bright green basil […]
Spaghetti Aglio, Olio e Peperoncino Like this recipe?You’ll love my online Italian cooking class featuring the food of southern Italy! The simplest recipes are often the favourites, the ones with the most views on this website are croque monsieur (a.k.a. toasted ham & cheese sandwich) and affogato (ice cream ‘drowned’ in coffee and liqueur), hardly […]
Spatchcock with Chilli, Garlic & Lemon What does spatchcock mean? It’s a method of preparing any poultry or game bird for cooking by removing the backbone and flattening it out – butterflying in other words. So quail, duck, guinea fowl, and chickens large and small, can all be “spatchcocked”. Increasingly young chickens are referred to […]
Ratatouille Like this recipe? You’ll love my online French cooking class featuring the Food of Provence! This versatile Provençal dish is delicious hot or cold, as a standalone vegetarian meal, or an accompaniment to grilled meat, poultry or seafood. There aren’t any hard and fast rules, it’s a quick, one-pot combination of eggplant, capsicum, onion, […]
Entrecôte Café de Paris A compound butter is one of the easiest ways to to turn a piece of meat into a meal. It can be as simple as anchovies, garlic or fresh herbs mixed through butter, or as complex as the most famous version: Café de Paris. This butter was created in the early […]
Vichyssoise Vichyssoise is a wonderfully versatile leek and potato soup that’s delicious hot or cold. I use Dutch cream potatoes, but any floury potatoes work well. Wash leeks well to dislodge any soil caught between their layers, and don’t underestimate how much salt vichyssoise needs, especially if you’re serving it chilled, I add about a […]
