They may be a support act, but great side dishes can transform a meal. Breads, salads, rice, potatoes and veggies, some can even be transformed into the main attraction with a little inspiration. Here are my favourite side dish recipes.
Guacamole & Pico de Gallo Like this recipe? Try it with Crisp Potato Skins! Guacamole is one of the quickest snacks to toss together and serve with drinks. It seems lime juice is not traditional – but it’s the best way I know to stop the avocado from browning and I like the tang it […]
Raw Artichoke Salad Like Artichokes? Eat them with me in Rome on my Small-Group Food & Wine Tour to Southern Italy. Insalata de carciofi is one of my favourite ways to serve artichokes – simply thinly sliced with a tangy lemon dressing and a little salty cheese. Celery heart adds crunch to this raw artichoke […]
Truffled Mac & Cheese Like truffles? Join me for a hands-on truffle hunting food & wine weekend! I first made truffled mac and cheese with white Italian truffles from Alba during their short October to December season. But it works just as well with the fresh black truffles that are the highlight of winter for […]
Mustard-crusted Roast Lamb Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! What’s more Australian than roast lamb? Mum’s Sunday roast is one of my favourite childhood memories. It was a large leg of lamb surrounded by a heap of roast root vegies, with boiled peas, beans, cauliflower and broccoli […]
Steak with Green Peppercorn Hollandaise Explore Scotland’s West Coast on my Scottish ‘Seafood & Spirits’ Tour! I was served steak with green peppercorn hollandaise at the Kilchoan Hotel on the Ardnamurchan Peninsula on Scotland’s west coast. A simple hollandaise with pickled green peppercorns is such an easy way to dress up a steak with what’s […]
Manchego, Fennel, Orange, Walnut Salad Like this recipe? You’ll love my online Spanish cooking class! Manchego, fennel and orange salad is one of my favourite dishes for summer entertaining. It’s a little different, but quick and easy, and there’s never any left over. The trickiest part is segmenting the oranges, and you can see how […]