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Roasted Greens Salad

Spring is for greens! And the current mood for green vegetable is brussel sprouts. Yep, the stuff I hated as a kid after being served a plate of boiled sulphur-smelling mushy sprouts in the school canteen ( not sure if that’s on the menu any more. Hope not!) It would take 25 years and a surprisingly tasty bowl of curried brussel sprouts tasted in a Townsville pub to make me reconsider. Then… Read More

 Category: Main courses, Recipes, Shore based cooking      Tags: , , ,

My Aussie Spring Salad!

Spring started today. Officially anyway. The chilling wind and 10 dec C temp had me fooled though, and no amount of sunshine outside could convince me to take off my ugg boots and down vest! Still, in an effort to wish winter away and start on a lighter menu, I decided to make my first spring salad for lunch: fennel, lettuce, sprouts, avocado and olive oil. A few bites of smoked trout… Read More

 Category: Main courses      Tags: , , , ,

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Last month we drove nearly 800 kilometers for dinner at @cadeaurestaurant in Brunswick Heads. The menu was delightful, all my favourite European style dishes with local produce. Sadly the husband and wife team are finishing this week, they will be missed terribly.
Watercress veloute. An elegant, nutritious and delicious green soup to start a festive feast or have as a late supper after said feast. The recipe is easy and can be found @mimithor A Kitchen in France
Let’s begin this festive season with cookies. These are pumpkin spiced cookies, an adaptation of pryanikis, Russian gingerbread cookies. Traditionally made with honey and spices, then glazed, I substituted golden syrup and skipped the glazing with dusting of icing sugar instead. Perfect for tea time. Recipe from this month @deliciousaus
November classics: #seafood, #slowcooks , #roasts, #curries, pumpkin and turkey! Inspired by travels near and far, using local produce and whatever sits in the pantry.
Feeling like going meatless and taking inspiration from @ottolenghi book #ottolenghiflavour. The original recipe of Spicy Berbère Ratatouille calls for eggplants, capsicums/peppers, kohlrabi, and berbère spice mix. I substituted brown onions for the kohlrabi and baharat for the berbère mix ( similar flavour less heat ). Served it on steamed rice, with baba ganoush and makdous paste from @valleyfallscatering and a few cherry tomatoes for colour and freshness. The falafel and cucumber yoghurt are optional, I happened to have them on hand and added it for extra bull for the hungry ones…
We’re home and the cooking is easy. I pick the main ingredient and pair it with whatever is on hand that day. It’s a bit like playing mystery box, no one knows what’s for dinner until it’s in front of you! 😂
The last road trip we managed to squeeze in our European visit was from Paris to Liguria, Italy. 9 days, 3 locations, countless coffees and gelatos, heavenly breakfasts and a wonderful mix of traditional and modern Italian dinners. We expected to eat lots of pasta and pizza, what a delightful surprise to find there is so much more to Italian cuisine: foccacia, pesto and anchovies are everywhere in Liguria, served in a hundred different ways. We ate our fair share, as well as hearty meat dishes and delicate vegetable offerings. So many delicious discoveries! I didn’t want to leave, could have kept eating my way through the whole country!
Back from France and needless to say that we ate well ( 99% of the time 😂 ). From the generous hosting of family and friends, to traditional establishments, regional menus, a gastronomic dinner in a 15th century castle, a leisurely lunch by the beach, and of course iconic pastries… it has been such a unique and delicious journey. I wish we covered more, just ran out of time…a good thing for the waistline I guess.
I have not cooked for over a month. Instead we have spent the whole of July tasting our way thru other’s kitchens during a 28 day road trip around Northern Europe. Here are 10 of the highlights, many others deserve a mention, even a post of their own. Stay tuned…

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