So simple and a real crowd-pleaser, this pie is perfect for lunch, served with a simple green salad and fresh crusty bread. You can also bake it in a slab pan, cut it into small squares and serve as an appetiser or as part of an antipasto platter.
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This summer in Sydney has been a scorcher, with temperatures well above average.  This is not the weather to be standing over a hot stove, getting hot and bothered in the kitchen. However, this presents a dilemma, as I love cooking and entertaining. There’s always the barbeque, but even that can be too hot to handle in this heat. So I came up with a challenge for myself:  create a 6 course meal that requires absolutely no heat on my part: no cooking in the preparation and all food to be served cold. Oh, and a meal that will please and satisfy a group of discerning foodie friends!
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This new Australian food magazine, based on the British version, is a great read for foodies, keen cooks and anyone who enjoys eating.  Released last month, BBC Australian Good Food Magazine is packed with recipes, articles and food advice.  Gordon Ramsay and Kylie Kwong are two of the contributing celebrity chefs. [Read more →]