I was vegetarian for most of my teens and twenties and I still love the diversity of plant-based dishes the world’s cuisines offer. Some of these recipes contain anchovies or optional meat ingredients, which you can simply omit. Vegetarian recipes are colourful, tasty, usually quick and easy and, as my carnivorous husband likes to say, they go so well with meat! Use these vegetarian dishes as a meal in themselves, an accompaniment to a meat dish, or a starting point for your own inspiration!
Chopped Salad Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Of course we all love to cook – but occasionally, there just isn’t time. That’s when I whip up a big bowl of this delicious chopped salad which keeps well for days in the fridge. Found all over […]
Stuffed Vine Leaves (Dolmades) Like this recipe? You’ll love my online cooking class Inspired by Janni Kyritsis! I enjoy rolling the filling into stuffed vine leaves, once you get started it’s quite meditative. Vine leaves come in large packs, which is just as well, as some will be too small or too large and some […]
Savoury French Toast Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! French toast is the only dish I remember Dad teaching me to make. He didn’t cook often, though he did love to eat and, like me, I think he preferred savoury to sweet. When we made French toast […]
Truffle & Cheese Toastie Like truffles? Join me for a hands-on truffle hunting food & wine weekend – see video below! This black truffle and cheese toastie is quite simply the most decadent toasted sandwich you’ll ever make. Australian black truffles are one of the joys of winter and, although they cost upwards of $2,500/kg, […]
Zucchini Carbonara Join my food & wine tour to Southern Italy to discover more Italian regional specialties! Carbonara sauce traditionally contains guanciale (cured pork cheek), but I had a delicious vegetarian version with zucchini at Fratelli Paradiso in Potts Point, and couldn’t resist trying to recreate it at home. You need female zucchini flowers for […]
Turkish Lentil Soup Like this recipe? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! I lived on this delicious lentil soup when I was in Turkey for three months in 1988. My recipe is adapted from one that I had on the Black Sea coast made by a young lady called Zerrin. […]
Funghi Trifolati Join my food & wine tour to Italy to discover more Italian regional specialties! Trifolati is an Italian term for dishes cooked in olive oil with garlic and parsley; mushrooms, zucchini and kidneys are often prepared ‘trifolati’. Funghi trifolati was one of my favourite starters in Sydney’s 1980s suburban Italian restaurants, where exotic […]
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 […]
Mozzarella Grilled in Lemon Leaves Join my food & wine tour to Southern Italy to discover more Italian regional specialties! I discovered mozzarella grilled in lemon leaves on the Amalfi coast, where lemons are a way of life. It’s delicious and so very simple to make, especially if you (or a neighbour) have a lemon […]
Nachos Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! I’ve always had a soft spot for this Tex-Mex snack, invented, as so many good things are, out of necessity. Asked to feed some hungry customers after the kitchen had closed, a Mexican cook called Ignacio (“Nacho” for […]
