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 Coleslaw Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! Cabbage is a wonderfully versatile veg. You can add it to soup, cure it to make quick kimchi, bake it into pizzocheri pasta, or shred it to make a whole range of coleslaw-style salads. Don’t be limited […]
Steak Tartare Let’s Eat Steak Tartare Together on my small group food & wine tour of Switzerland! As a reformed vegetarian, it’s odd that my favourite way to eat meat is raw, but I can rarely resist steak tartare when I see it on a menu (it sometimes also appears as beef tartare). It’s my […]
Chopped Salad Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Of course we all love to cook – but occasionally, there just isn’t time. That’s when I whip up a big bowl of this delicious chopped salad which keeps well for days in the fridge. Found all over […]
Coq au Vin Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! Coq au vin was one of the first French dishes I ever cooked, and it seemed terribly sophisticated in the early ‘80s. Literally ‘rooster in wine’, it’s a classic braise of chicken, onion, mushrooms and lardon (cured pork […]
Funghi Trifolati Discover more Italian regional specialties on one of my small-group food & wine tours to Italy Trifolati is an Italian term for dishes cooked in olive oil with garlic and parsley; mushrooms, zucchini and kidneys are often prepared ‘trifolati’. Funghi trifolati was one of my favourite starters in Sydney’s 1980s suburban Italian restaurants, […]
Steak Diane Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I love food history almost as much as I love food. I always thought this dish of steak with a garlicky sauce was a French classic as it appears on many bistro menus. In fact, steak Diane originated in […]
Bacon & Egg Pie Like this recipe? You’ll love my online cooking class Inspired by Janni Kyritsis! Bacon and egg pie is perfect for breakfast, lunch or dinner and – as it’s great served at room temperature – it makes ideal picnic fare. Best of all, the ingredients will be on hand in a well-stocked […]
Chicken Kiev Like Chicken Kiev? You’ll love my online cooking class featuring the food of America’s Deep South! I love retro chicken Kiev! 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 […]
Artichoke & White Bean Dip Like this recipe? You’ll love my online French cooking class featuring the food of Provence! This marinated artichoke and white bean dip is a simple way to enjoy artichokes when they’re out of season or you don’t have time to prepare fresh ones. Use good quality bottled artichokes, preferably stored […]