Recipe – Pumpkin Scones

Pumpkin Scones Pumpkin scones are perhaps the most Aussie scone of all, made famous by Lady Flo Bjelke-Petersen, wife of a Queensland Premier. Use leftover roast pumpkin if you have some (you’ll need about 1 cup mashed), in which case you may need to add a splash more milk. These pretty orange scones are delicious […]

Recipe – Chicken in Half Mourning

Chicken in Half Mourning This is my version of poulet demi-deuil, a classic French dish made by placing shaved black truffles under the skin of a chicken, resembling the veil of a woman in mourning. It seems that the appearance is only ‘half mourning’ because some of the bird’s white flesh is still seen; full […]

Recipe – Pink Grapefruit Passionfruit Ice Cream

This is a variation on a sherbet recipe I’ve made with all sorts of different fruits. I like the tang of grapefruit with the sweetness of passionfruit … a combination I came up with to try an unusual syrup. Fassionola is a sugar syrup flavoured with passionfruit and other tropical fruits, it was popular in […]

Recipe – Potato & Fontina Tart with Smoked Eel

This deliciously versatile potato & fontina tart is vegetarian … but potatoes and smoked fish are such natural partners that I tried it with smoked eel and loved that version too. Hot-smoked rainbow trout also works; either way use about 300g flesh if using seafood. If fontina’s not available, use any mild washed rind cheese, […]

Recipe – Cranachan

Cranachan Cranachan, a combination of oats, raspberries, whisky and honey (ideally heather honey, which is available online from Gourmet Life), is the most typical Scottish dessert. A bit like a Scottish Eton mess, these days it’s usually made with whipped cream, though traditionally Scotland’s cottage cheese, crowdie, was used, giving it a more lactic tang. […]

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 I originally made a mango, lime and crème fraîche sorbet (more accurately called a sherbet, see FAQ below for details); then when I needed something to accompany a friend’s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 – 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 – Walnut and Cinnamon Coffee Cake

Walnut & Cinnamon Coffee Cake I’m not much of a baker, but this moist coffee cake, with a scrumptious crunchy topping, is foolproof and so delicious that it’s become my go-to when I need a homemade sweet treat to take to a friend’s house. The coffee in the recipe title isn’t an ingredient, it means […]

Recipe – Tarte Flambée (Flammekueche)

This traditional flatbread from Alsace is very similar to pizza. My Alsatian friend Isabelle, who serves it whenever friends gather at her house for drinks, doesn’t use a written recipe – but this one was inspired by watching her make it. It’s best to get everything prepared ahead of time, in fact the dough’s easier […]