Germaine Borg and her family grow wonderful potted herbs on their family farm, Windy Hills Farm, near Camden. The herbs last for weeks on the kitchen counter, and months in a garden bed or planter and are perfect for snipping off just what you need for a dish.
German Potato & Chervil Soup Like this recipe? You’ll love my online Swiss cooking class! German potato & chervil soup (kerbelsuppe) is traditionally eaten on Maundy Thursday, the day before Good Friday which celebrates the Last Supper; in German this day is also known as Gründonnerstag (‘green Thursday’). Some traditional recipes thicken kerbelsuppe with an […]
Kolokithokeftedes Like this recipe? You’ll love my online Greek cooking class Inspired by Janni Kyritsis! These fritters (keftedes in Greek) are typically served as part of a mezedes, the array of snacks eaten at the start of a meal or at any time when drinking ouzo. Add some dolmades, spanakopita, Janni Kyritsis’ stuffed red capsicum […]
Guinea Fowl Bisteeya Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Variously written as bisteeya, bastilla, bestela, bastila, pastilla or pastila, this Moroccan pie has many variations but is traditionally an elaborately spiced preparation of pigeon, egg, almonds and warqa pastry, which is similar to Greek fillo pastry. […]
Lamb Loin Chops with Garlic Oregano Marinade Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! Lamb chops were a fixture on the menu when I was a kid and I’d forgotten how good they are until I noticed them recently at the butchers and thought I’d give them another […]
La Ribollita Join my food & wine tour to Italy to discover more Italian regional specialties! The famous Tuscan soup, La Ribollita, is a classic example of delicious cucina povera (peasant cooking). The name literally means ‘the reboiled’ as it was created to use up leftover beans and vegetables cooked for Friday, the fast day […]
Axoa d’Espelette (Basque Veal Stew) Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I discovered axoa d’Espelette, a classic Basque dish, when I visited the town of Espelette in southwestern France, famous for its mild dark red chillies drying under the eaves of the whitewashed houses. I brought home […]
Rosemary Potatoes Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! Rosemary is surprisingly easy to grow (trust me, I’m no gardener and mine has thrived). So consider popping a cutting in some soil and having it on hand to add its wonderful aroma to dishes like these roast rosemary […]
Gorgonzola & Walnut Sauce with Lumache Like this recipe?You’ll love my online Italian cooking class featuring the food of northern Italy! I first had this sauce many years ago in an Italian restaurant in Glebe. I remember writing a letter (no email back then) to the chef asking if he’d share the recipe, but he […]
Tapenade Like this recipe? You’ll love my online French cooking class featuring the food of Provence! I love salt, so a dish made of black olives, capers and anchovies is right up my alley. Tapenade hails from Provence in the sunny south of France and is generally regarded as an olive paste, however the name […]
Poussin with Preserved Lemon Salata Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Poussins, French for chicks, are young chickens, sometimes called spatchcocks. They’re a good size to serve whole or halved, but you can also make this dish with a regular-size chicken and just increase the cooking […]
