Australian cuisine is such a wonderful melting pot of influences from every corner of the world. We have a huge range of beautiful produce, some introduced and some indigenous and we’re not afraid to break the old world rules in combining them to create Australian recipes. Here are some of my favourite Aussie recipes.
BBQ Prawns with Smoky Garlic & Parsley Butter I love this method of grilling prawns in their shells without turning them onto the flesh side – the shell protects the delicate meat from overcooking and keeps them deliciously juicy. I find it easiest to cut off the heads before cooking them as they fit in […]
Date Scones This recipe is inspired by Matt Moran’s date scone recipe in Australian Food, which is in turn inspired by the scones his Nan, Valda made. The dates and mixed spice make them so tasty I don’t think they need jam or cream, just lashings of Pepe Saya butter – but feel free to […]
Herb Scones I love herb scones alongside a bowl of soup, but they also make a great savoury addition to afternoon tea. Use just one herb or a mixture of any fresh herbs you like: parsley, chervil, dill, chives, tarragon or thyme – even a little very finely chopped rosemary – in this versatile, tasty […]
Cheese Scones Given scones British heritage, I like to use a good crumbly cheddar in my cheese scones; most of it mixed into the dough and a little saved to sprinkle on top. Depending on your oven, the topping may brown unevenly, so check after 10 minutes and if necessary turn the tray around to […]
Pumpkin Scones Pumpkin scones are perhaps the most Aussie scone of all, made famous by Lady Flo Bjelke-Petersen, wife of a Queensland Premier. Use leftover roast pumpkin if you have some (you’ll need about 1 cup mashed), in which case you may need to add a splash more milk. These pretty orange scones are delicious […]
Crispy Smashed Potatoes These crushed potatoes combine the crunchiness of roast potatoes with the creaminess of mash – what’s not to love?! The most important thing in this simple dish is the best ingredients. I use Burbank potatoes from The Gourmet Potato because the high moisture content guarantees a creamy centre while allowing ALTO Olive’s […]
Aussie Solomon Gundy 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 called ‘red herrings’). I’ve opted for locally smoked salmon to create this Aussie version served with raw vegetables for dipping. Keep any leftovers in the fridge […]
Honey carrots has long been a favourite side dish of mine, especially when the carrots are roasted so that they caramelise a little, adding a touch of bitterness to balance the sweetness. I love the look of whole baby carrots (also called Dutch carrots), but you could use sliced large carrots if that’s what you […]
This is a variation on a sherbet recipe I’ve made with all sorts of different fruits. I like the tang of grapefruit with the sweetness of passionfruit … a combination I came up with to try an unusual syrup. Fassionola is a sugar syrup flavoured with passionfruit and other tropical fruits, it was popular in […]
I started thinking about classic Aussie melting moments … but didn’t have any cornflour so substituted rice flour, which gave my cookies more of a shortbread texture. I still made the lemon buttercream filling, but instead of using it to sandwich 2 cookies together, I spread it (rather generously) on top of each one. You […]
