This is my favourite breakfast, any day of the week! White truffle oil is available from Simon Johnson and most Gourmet Food Stores. I use sourdough bread (I always have a sliced loaf in the freezer for toasting) but soy and linseed bread works well too: Continue Reading →
Roasting and grinding whole spices such as coriander, cumin and fennel seeds, adds a superior flavour and aroma to your cooking (as opposed to using pre-ground spices). Here’s how to do it:
Continue Reading →
One of my favourite and most used books in my vast cookbook collection is The Food Substitutions Bible , by David Joachim. This practicle book provides substitutions for just about any ingredient, which makes it an invaluable resource if you are in the middle of cooking a dish and realise that you are out of something. Continue Reading →
In addition to the anxiety associated with the meal, many hosts worry whether the conversation will flow easily amongst their guests. Most of us have experienced that awkward silence where no one knows what to say, or a lively debate turning into a heated argument. Without stating the obvious, dinner parties and entertaining are not just about the food – conversation is an integral part of the occasion. As a host you are largely responsible for ensuring that the conversation does not become boring, uncomfortable or overly intense. Continue Reading →
Peeling garlic can be a real chore if you don’t know how to do it property. It’s tempting to use bottled garlic, but there is no substitute for fresh garlic. Try this quick and easy method and you’ll be happy to use fresh garlic in all your dishes: Continue Reading →
A dinner party dilemma that presents itself from time to time is when a guest you invite advises that they are vegetarian. Should you plan a meat-free meal and deprive your carnivorous guests? Or do you cook two separate meals and try to please everyone? Continue Reading →
Homemade pesto is a whole different experience from the varieties you pick up from supermarket shelves, and it is really easy to make. Pesto is a sauce that originates from Genoa in Northern Italy and the word “pesto” derives from the Italian word “pestello” meaning “pestle” or “to pound”. Continue Reading →
Welcome to my blog life’s a feast, on all that is food and cooking. My aim is to ignite your passion for food, cooking and entertaining by providing recipes, articles, tips and hints and culinary inspiration.
I am passionate about food and cooking, and of the belief that the ultimate compliment you can pay anyone is to prepare them a meal from the heart. In my experience many people associate cooking and entertaining with stress, hard work and very little reward. But it doesn’t have to be that way – I believe that preparing a meal and having guests should be a joy, not a chore. In line with this philosophy, my recipes have been developed with the following in mind:
1. High “wow” factor, low effort
2. The large proportion of the dish can be prepared ahead of time
3. Recipes are all designed to be easy to follow and prepare, so you will easily be able to recreate them at home.
I am a self-taught cook rather than a trained chef, as cooking is my passion and my chosen career. I own and operate a boutique cooking school in beautiful Noosa on Queensland’s Sunshine Coast, also called life’s a feast. We offer 10 different cooking class themes, from Pasta Making and Cocktail Food to Barbequing and Asian. Our classes are hands-on and utilise excellent fresh, quality, local produce that is readily available.
I have an extensive collection of cookbooks and subscribe to numerous food magazines, and my skills have been developed through trial and error. In my experience, people’s reluctance to entertain is often because they feel that the lack cooking skills, but to quote from the movie Ratatouille, “anyone can cook”!
My blog promises to provide plenty of culinary inspiration to to have you looking forward to spending time in the kitchen and hopefully contribute to making cooking a joyous and rewarding experience for you. I also have a Facebook page and publish a free monthly newsletter, both of which provide additional culinary inspiration.
Happy cooking and eating!