Recipe – Radishes with Cultured Butter & Salt

I heard about this way of serving radishes many years ago, but it made no sense. Then one day I was served the most beautiful baby radishes with cultured butter and salt flakes … and it was delicious! So this is one of those recipes that is so basic it isn’t even a recipe. It’s […]

Recipe – Snails in Garlic Herb Butter

Snails in Garlic Butter Escargots à la Bourguignonne … Is there anything more French than escargot? In this classic dish from Burgundy, the snails are really just a vehicle for the delicious garlic and herb butter, so ensure you have plenty of crusty bread to soak it all up. Ideally you’ll have special snail plates […]

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 – Deep-fried Ice Cream

Deep-Fried Ice Cream Like most Anglo-Celtic Aussies growing up in the 1970s, Chinese was the first foreign food I ever tasted and, at the time, frying ice cream was about as exotic a thing as I could imagine. Thankfully Chinese food in Australia has come a long way since then, but humour me and try […]

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 – Watercress Soup

I love the pepperiness of watercress but picking the leaves for a salad can be quite tedious. You’ll need about 2 bunches for this soup, but the beauty is there’s no picking required, you can use almost all of it – just discard the thickest stems and any yellowing leaves and throw the rest in […]

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 – Easy Sauce Béarnaise

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 restaurant called Pavilion Henri IV, rather than any association with Béarn itself. Correctly it’s made by reducing […]

Recipe – Chocolate & Raspberry Brownies

This American classic is one of the easiest sweet treats to make. The recipe could be written in one sentence: melt butter and chocolate, whisk eggs and sugar, combine, fold in flour and bake. The most delicious brownies I’ve ever had were made by Scottish food writer Sue Lawrence; they contained fresh raspberries and inspired […]

Recipe – Profiteroles with Chocolate Sauce

Choux pastry seems daunting until you make it and realise just how easy it is. It can be used for a whole range of sweet and savoury recipes, but classic profiteroles with chocolate sauce is my favourite. Profiteroles can be filled with whipped cream or custard … but it’s hard to beat really good vanilla […]