Southern Fried Chicken Wings Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! The Colonel may have had 11 secret herbs and spices, but these Southern fried chicken wings taste just as good with only four! The secret to flavour is salt – and soaking these wings (or […]
Preserved Lemons Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Preserved lemons, a Moroccan specialty, are super easy to make, a great pantry staple to spice up many dishes and a wonderful homemade gift. It’s a great way to use excess fruit from a backyard lemon tree; or […]
Pimientos de Padrón (Padron Peppers) Like this recipe? You’ll love my online Spanish cooking class! Looking for something different to get your next gatherings off to a great start? The darling of many fancy restaurants, Pimientos de Padrón (or Padron peppers) are plump little Spanish chillies grown near Queensland’s Sunshine Coast and they’re the easiest […]
Pommes Dauphinoise Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! Also known as gratin Dauphinoise, or more simply ‘potato bake’, pommes Dauphinoise is a delicious layering of potatoes and cream and the perfect accompaniment to many steak dishes. It originated in the Dauphiné region of southeastern France, famous for […]
Harissa-rubbed Quail Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! For a long time, i thought quail would be too fiddly to cook – but when I finally tackled it I was surprised at how simple it is. Brining is a great way to add flavour to meat […]
Steeped Chicken with Spicy Slaw Like this recipe? You’ll love my online Malaysian cooking class! This dish is based on a classic Cantonese way to poach chicken (see video below). Basically you pop it in the pot, bring it to the boil, take it off the heat, cover it and walk away until it cools […]
Spice-rubbed Lamb Backstrap Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! This quick spice rub adds real punch to any red meat. I sometimes serve spice-rubbed lamb backstrap with instant couscous tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but […]
