Recipe – Herb Scones

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 […]

Recipe – Gorgonzola Walnut Sauce with Lumache

Gorgonzola Walnut Sauce with Lumache I first had this sauce many years ago in an Italian restaurant in Glebe. I remember writing (no email back then) and asking the chef for the recipe, but he ignored my request. He served it with the little shell-shaped pasta called conchiglie, but I’ve used ‘snail shells’, lumache; it […]

Recipe – Poussin with Preserved Lemon Salata

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 time. Use a good organic bird, like the ones from Eugowra Game Birds, and a good naturally thick yoghurt, such […]

Recipe – Potato Salad

Potato salad is my go-to dish for picnics, barbecues and any family gathering, it’s delicious with virtually everything, including veal schnitzel. For me, hard boiled eggs are a must; the yolks break up a little and add their creaminess to the dressing. Pancetta is optional, I like its saltiness, but you can make an excellent […]

Recipe – Chive Pull Aparts

These pull-aparts are simply a scone dough rolled up with a savoury filling – so the trick is not to handle the dough any more than is necessary. Use any filling you fancy, such as chopped herbs, ‘nduja, cheese, anchovies, tapenade … and serve alongside your favourite soup or as a snack with a glass […]

Recipe – Ricotta & Chive Pasta Shells in Taleggio Sauce

My cooking’s often inspired by what happens to be on hand, like some delicious Vannella ricotta leftover from a cooking class (thanks Giovanni) and a huge bunch of chives from a herb patch gone berserk … that’s how this dish came about. Giant pasta shells, called conchiglioni, are simple to fill and look impressive; they’re […]

Recipe – Steak Tartare

Steak Tartare As a reformed vegetarian, it’s odd that my favourite way to eat meat is raw, but I can rarely resist this dish when I see it on a menu. I love the theatre of it being mixed tableside by an experienced waiter and the traditional crinkly pommes gaufrettes with it, though crisped baguette […]

Recipe – Bacon and Egg Pie

Bacon and Egg Pie is perfect for breakfast, lunch or dinner – and, great served at room temperature, it makes ideal picnic fare. Best of all, the Ingredients will be on hand in a well-stocked fridge. I was introduced to this pie by Janni Kyritsis who, of course, makes his own pastry; I shortcut with […]

Recipe – Pumpkin Soup

Pumpkin Soup Pumpkin soup is an Aussie classic, so quick and easy that it’s a staple on pub menus and family dinner tables across the land. I find many versions too sweet, so spice mine up with a dash of ginger and cumin and add tang with a swirl of Pepe Saya crème frâiche, though […]

Recipe – Chicken Kiev

Chicken Kiev I love this retro dish of deep-fried chicken breast wrapped around garlicky herb butter – it looks so impressive, but is really quite easy if you follow the recipe step-by-step. I use chives, parsley and tarragon because that’s what’s in the herb patch, but any combination of herbs works well. The traditional chicken […]