Annette and Wentworth Hill work with small producers to source the best potatoes I’ve ever tasted – winner of the 2020 Delicious Produce Awards and praised by chefs like Neil Perry and Lennox Hastie. Available from Harris Farm and select butchers as well as Carriage Works and North Sydney Produce Markets, they are worth seeking out.
Baked Vegetarian Kibbeh I love the classic torpedo-shaped balls of kibbeh that often appear as part of Lebanese mezze – but baked kibbeh (kibbeh bil sanieh) is more popular as a family meal and much quicker to make. This vegetarian kibbeh is slightly crumblier than the one made with minced lamb, but just as delicious. […]
Pommes Dauphinoise Also known as Gratin Dauphinoise, or more simply Potato Bake, this delicious layering of potatoes and cream is the perfect accompaniment to many steak dishes. It originated in the Dauphiné region of southeastern France, famous for its dairy produce and gratins. Some recipes add cheese, but this is neither traditional nor necessary, though […]
Mustard-crusted Roast Lamb 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 on the side. It seemed to take all afternoon to prepare and was ample […]
Steak with Green Peppercorn Hollandaise I was served steak with green peppercorn hollandaise at the comfortable 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 in the fridge and pantry, that I told the chef […]
Swiss Barley Soup (Gerstensuppe) Discover more regional specialties on my small group Swiss food & wine tour! I always cook up a big pot of this delicious barley soup for Swiss National Day (1 August). It’s one of Franz’s favourite childhood memories – a sustaining dish full of vegetables and cured meat, that’s more a […]
Vichyssoise Vichyssoise is a wonderfully versatile leek and potato soup that’s delicious hot or cold. I use Dutch cream potatoes, but any floury potatoes work well. Wash leeks well to dislodge any soil caught between their layers, and don’t underestimate how much salt vichyssoise needs, especially if you’re serving it chilled, I add about a […]
Gnocchi alla Sorrentina This deliciously simple dish is so easy even a child can make it (see video below). It’s named for the town of Sorrento on Italy’s Amalfi coast and I first ate it at Trattoria Da Ciccio. This family-run restaurant is perched on a cliff edge just north of Amalfi, and the tomatoes […]
