Herbs add freshness and colour to recipes and are often the signature fragrance of a cuisine. They’re easy to grow in pots on the kitchen counter, planter boxes on the balcony or a garden bed, so they’re on hand to brighten dishes all year round. Here are some of my favourite recipes using fresh herbs.
Southern Fried Chicken Wings Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! The Colonel may have had 11 secret herbs and spices, but these Southern fried chicken wings taste just as good with only four! The secret to flavour is salt – and soaking these wings (or […]
Rosemary Potatoes Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! Rosemary is surprisingly easy to grow (trust me, I’m no gardener and mine has thrived). So consider popping a cutting in some soil and having it on hand to add its wonderful aroma to dishes like these roast rosemary […]
Poussin with Preserved Lemon Salata Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! 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 […]
Spicy Slaw Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! This spicy coleslaw is a great way to liven up a simple poached chicken, steak or piece of grilled fish. It’s also delicious on a sandwich with a hard cheese (like cheddar) or a fried egg. I […]
Potato Salad Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! 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 […]
Roast Chicken with Preserved Lemon Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! This super simple, super delicious roast chook is my kind of comfort food. I love the combination of chicken, rice and yoghurt, but you could serve crispy smashed potatoes with it if you prefer. I also […]
Chive Pull Aparts Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! These pull-aparts are simply a scone dough rolled up with a savoury filling. So, as with any scones, the trick is not to handle the dough any more than is necessary (see video below). Use any filling you […]
Easy Sauce Béarnaise Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! Sauce Béarnaise is the classic accompaniment to roast beef. It’s named for Béarn in southwestern France, the birthplace of Henri IV, although the rather tenuous connection seems to be that it was created around 1830 at a Parisian […]
Ricotta Stuffed Pasta Shells in Taleggio Sauce Join my food & wine tour to Italy to discover more Italian regional specialties! My cooking’s often inspired by what happens to be on hand, like some delicious Vannella ricotta leftover from recipe testing and a huge bunch of chives from a herb patch gone berserk. That’s how […]
Steak Tartare Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! 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 […]
