Potted Trout Discover Scotland’s excellent smoked fish on my Scottish ‘Seafood & Spirits’ Tour! Potting is an old British technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot […]
Lotus Seed Paste Shortbread Biscuits Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! Chef Cheong Liew, who introduced me to lotus seed paste cookies, tells me they’re typically served with jasmine tea at the end of a Chinese banquet. While golden lotus seed paste (lin yoong) is traditional, […]
Pedro Ximénez Sherry & Date Puddings Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! These simple Sherry and date puddings are inspired by part of a far more elaborate recipe by Cheong Liew in his book My Food. He adds ginger for an extra dimension, so stir 2 […]
Spungata (Ligurian Apricot Tart) Join one of my food & wine tours to Italy to discover more Italian regional specialties! This delicious fruit tart, called spungata in Liguria and spongata in neighbouring Emilia-Romagna, is similar to what other Italian regions call a crostata. In Liguria, a spungata is often given as a gift when visiting […]
Radishes with Cultured Butter Like this recipe? You’ll love my online French cooking class featuring the food of Provence! 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 they […]
Snails in Garlic Butter Like this recipe? You’ll love my online French cooking class inspired by Damien Pignolet! 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 […]
Lemon Shortbread Cookies Explore Scotland – the home of shortbread – with me on my Scottish ‘Seafood & Spirits’ Tour! These super easy cookies are inspired by melting moments, using rice flour instead of cornflour for more of a shortbread texture. Instead of sandwiching the lemon buttercream between two cookies, I spread it generously on […]
Deep-Fried Ice Cream Like this recipe? You’ll love my online Chinese cooking class! 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 […]
Guinea Fowl Bisteeya Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Guinea fowl makes a wonderful bisteeya – this guinea fowl recipe puts a delicious spin on the elaborately spiced Moroccan pie. Also written as bastilla, bestela, bastila, pastilla or pastila, bisteeya is traditionally made with pigeon and […]
Grilled Asparagus with Sauce Maltaise Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Spring brings so many wonderful ingredients together, including two of my favourites: new season asparagus and blood oranges. And I love combining them in this dish of grilled asparagus with sauce Maltaise. Being one of […]