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.
SouthernHam Salad Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! The American South is famous for smoked ham. It’s fried for breakfast, sliced for sandwiches and popular in this party favourite. It’s called Southern ham salad, but it’s really more of a dip or spread, perfect for […]
Tom Yum Goong (Hot & Sour Prawn Soup) Like this recipe? You’ll love my online Thai cooking class inspired by David Thompson! Hot and sour soups are a classic on Thai menus. Although the version containing prawns, tom yum goong (dtom yam gung), is perhaps the best known in Australia. ‘Tom’ simply means to boil […]
Trofie al Pesto Genovese Join one of my food & wine tours to Italy to discover more Italian regional specialties! I love this classic way of serving pesto – with the beans and potatoes cooked in the same water as the pasta it’s more like a main meal than a starter. This is done with […]
Turkish Eggplant Salad Like Turkish Eggplant Salad? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! Eggplant appears in so many dishes in Türkiye that it should be named the country’s national vegetable! And why not – it’s a wonderfully versatile and delicious ingredient, especially when it’s exposed to a bit of intense […]
Vegetable Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A good vegetable stock can be the base of great soups, risotto, casseroles and many other dishes. Roasting the vegetables before boiling them adds further flavour and depth. Once you know how to make vegetable stock so it’s rich […]
Orange & Date Salad Like this orange and date salad? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Once you discover how easy it is to segment an orange, you’ll be making this simple salad all the time. I like the crunch of toasted almonds or vivid Persian pistachio slivers, but […]
Pork Sausage Ragu with Cicciones Join my food & wine tour to Italy to discover more Italian regional specialties! This pork sausage ragu is called alla Campidanese in Italian as it’s typical of the Campidano plains in southern Sardinia. Campidano is where a lot of the island’s vegetables are grown, and this sauce is as […]
Pane Carasau with Rosemary Like this recipe? You’ll love my online Italian cooking class featuring the food of Sardinia! I love Sardinia’s crisp flatbread, called carta di musica or, in dialect, pane carasau – especially the way chef Giovanni Pilu serves it at Pilu at Freshwater. He brushes it with olive oil, sprinkles it with […]
Aussie Solomon Gundy Like this recipe? You’ll love my online Caribbean cooking class inspired by Paul Carmichael! Solomon Gundy is a classic Jamaican spread (also called solomon-a-gundy) made from heavily salted herring so strongly smoked that the flesh turns a reddish brown (thus ‘red herrings’). The rather odd sounding name comes from the old-fashioned English […]
Burratawith Tapenade Join My Food & Wine Tour To Southern Italy To Discover More Italian Regional Specialties! I love stretched curd cheeses of every kind – including delicate, creamy burrata. This southern Italian cheese is a thin pouch of mozzarella filled with straciatella – a rich blend of cream and shredded fresh curd – tied […]