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.
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 Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! A compound butter is one of the easiest ways to turn a piece of meat into a meal. It can be as simple as bottarga or garlic and fresh herbs mixed through butter, or as complex […]
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. Then when I finally tackled them I was surprised at how simple they are, especially the larger meaty Juraasic quail from Brisbane Valley. Brining is […]
Vichyssoise Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! Created in the early 1900s by the head chef of the New York Ritz Carlton, vichyssoise is a simple potato and leek soup that’s delicious year-round. Serve it cold in summer as a refreshing start to a meal, or warm […]
Duck & Peach Salad Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! I’m not generally a fan of meat and fruit together, but duck seems to be an exception and works well with cherries, oranges and, in this case, delicious summer peaches. Duck breasts are surprisingly easy […]
Summer Pudding Like Summer Pudding? You’ll love my online British cooking class! I’ve long been intrigued by summer pudding, the classic British dessert made in the height of summer when berries are abundant and very ripe. It’s ideal for warm weather and the colour is perfect for the Australian festive table. There are many variations […]
Chicken Soup with Fregola Avgolemono-Style Like this recipe? You’ll love my online Sardinian cooking class! Who doesn’t love a good chicken soup – the universal panacea? This version is more of a meal than a soup – and it tastes great! It came about as a way to use up the delicious chicken stock leftover […]
Italian Stuffed Artichokes Join my food & wine tour to Italy to discover more Italian regional specialties! I love artichokes, one of the first spring vegetables to appear in greengrocers. I love them finely shaved raw in a salad, deep-fried Roman-style (carciofi alla Giudia), and preserved on an antipasto platter. But most of all I […]
Pissaladière Like Pissaladière? You’ll love my online French cooking class featuring the food of Provence! Pissaladière is a classic dish from the city of Nice and is often referred to as Niçoise pizza. Its thin bread base is similar to focaccia and the sweetness of the caramelised onions contrasts beautifully with the salty anchovies and […]
Chicken & VegetablePot Pie Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! There’s something very comforting about a homemade pie. This chicken and vegetable pot pie, which I’ve been making for over 30 years, is one of my favourites. If you’re short on time you can use a barbecued […]
