Recipe – Hot & Sour Prawn Soup

Hot & Sour Prawn Soup (Dtom Yum Gung) Hot and sour soups are a classic on Thai menus. Although the version containing prawns, dtom yam gung, is perhaps the best known in Australia, ‘dtom’ simply means to boil and ‘yam’ to mix or toss together and these soups can be as basic or as complex […]

Recipe – Orange, Almond & Date Salad

Once you discover how easy it is to segment an orange, you’ll be making this simple dessert regularly. Use vivid Persian pistachio slivers instead of almonds if you like (no need to toast them) or add some pitted olives, chopped parsley, olive oil, salt and pepper for a delicious savoury version. This orange salad is […]

Recipe – Lemon & Ginger Rice

This deliciously fresh pilau is a great accompaniment to any Indian dish, especially seafood or poultry. Serves 2-4 as a side dish Ingredients 200g basmati rice 1 lemon, juiced and zested 2 teaspoons finely grated ginger Salt flakes, to taste Pinch ground turmeric 1 teaspoon ghee Tempering Mixture 1 tablespoon ghee ½ teaspoon brown mustard […]

Recipe – Lemon Shortbread Cookies

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 […]

Recipe – Raspberry Crème Fraîche Sherbet

I love the way good basic recipes can be rejigged to suit different occasions and Ingredients. I originally made a mango, lime and crème fraîche sorbet (more accurately called a sherbet, see FAQ below for details); then when I needed something to accompany a friend’s chocolate tart, I used the base recipe to create this […]

Recipe – Mango Crème Fraîche Sorbet (Sherbet)

Mango, Lime & Crème Fraîche Sorbet This super easy mango crème fraîche sorbet is inspired by Katrina Kanetani’s plum sorbet in the cookbook Pier, and you could substitute plum or any other fresh fruit for the mango. The crème fraîche gives it a lovely smooth texture and rich flavour, more like ice cream than sorbet, […]

Recipe – Duck a l’Orange

Duck a l’Orange I love this easy version of the classic duck à l’orange. It’s inspired by Pierre Koffman’s recipe for wild duck in orange sauce in Memories of Gascony and is simpler than most because it doesn’t require stock, just fresh orange juice. When they’re in season, I love to use Peter Dryden’s Poorman’s […]

Recipe – Grilled Asparagus with Sauce Maltaise

Spring brings so many wonderful Ingredients together, including two of my favourites: new season asparagus and blood oranges – and I love to combine them in this dish. Being one of the classic ‘mother sauces’ of French cuisine, Hollandaise (a warm emulsification of eggs, butter and lemon juice) is the foundation for many variations, including […]

Recipe – Preserved Lemons

This Moroccan specialty is super easy to make, a great pantry staple to spice up many dishes and a wonderful homemade gift. It’s a great way to use up excess fruit from a backyard lemon tree; or wait until lemons are in season (and inexpensive) then make a big jar that will keep you supplied […]

Recipe – Mozzarella Grilled in Lemon Leaves

Mozzarella Grilled in Lemon Leaves I discovered mozzarella grilled in lemon leaves on the Amalfi coast, where lemons are a way of life. It’s delicious and so very simple to make, especially if you (or a neighbour) have a lemon tree in the backyard. I’ve tried it with fresh fior di latte, but that’s a […]