Where I live (Queensland’s Sunshine Coast) is pineapple country and we are lucky enough to enjoy the sweetest of pineapples at a fraction of the price that city dwellers pay. Because they are readily available all year round, I normally have one sitting in my fruit bowl and enjoy using them in my cooking in a variety of ways. Pineapples are gorgeous in a salsa, and marry really well with fresh chilli and mint. I devised this recipe as a light and healthy warm weather meal and it’s perfect for this time of year. If you can’t get hold of barramundi, any firm white fish will work fine. The salsa also pairs well with all seafood, as well as chicken and pork.
Tag Archives | barbeque
Today is officially the last day of summer, but in Australia our climate allows us to enjoy barbequing most of the year round. Everyone loves a good barbeque: less fuss, more fun and flavour, and great for entertaining. Barbequing has come a long way since the days of overcooked steaks and charred sausages. But surprisingly, even in our barbeque-obsessed country, many people are still intimidated by outdoor cooking. Here are a few tips that will have you the master of the grill in no time: Continue Reading →
Asparagus season is reaching its peak in Australia, and as a result it’s inexpensive, plentiful and flavoursome. Three good reasons to be incorporating asparagus into your menu!
In this recipe, prosciutto-wrapped asparagus is paired with Haloumi cheese and dressed with a lemon chive dressing – a divine combination! This dish works really well cooked on a barbeque – perfect for relaxed summer dining. Serve it as either a starter or lunch, together with with fresh crusty bread and a glass of sauvignon blanc. Continue Reading →
With the weather warming up and the days becoming longer, it’s time to fire up the barbeque. Rather than serve bottled sauces and relishes alongside your grilled meat or fish, try this Italian dish of sautéed capsicums. It’s simple, delicious and can be made ahead of time, scoring all the ticks for successful entertaining. Peperonata is also a a lovely addition to an antipasto platter. You can serve this either hot or cold. Continue Reading →
Indonesian food is a much loved Asian cuisine in Australia. There are strong Indonesian influences in many modern-Australian dishes, especially those served in restaurants in Darwin and North Queensland. Continue Reading →
Mushrooms are a great meat substitute, and as I’m still on my detox (no meat allowed) this dish really satisfies. You can use any cheese – cheddar, Parmesan, feta, Swiss and goat’s cheese work really well. My preference is goat’s cheese (and it conforms with my detox eating plan). The chilli in the dressing gives it a nice bite, although you could leave it out if you’re not a fan. Continue Reading →
This tasty dish is a real winner and so simple to prepare. Cleaning and de-bearding mussels can be a bit of a chore, so to save time buy the 1kg vacuum packed pre-cleaned and debearded mussels, available from good seafood retailers. The garlic butter can be prepared up to 1 day in advance, making it ideal for entertaining.
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December in Sydney is a wonderful time of the year: the weather is superb (lending itself to alfresco dining and barbeques), people are in good spirits, and the produce at this time of the year is amazing. Although there are many people around the globe who find the idea of spending Christmas and New Years Eve in warm weather strange (my Dutch husband is one of them!) I wouldn’t have it any other way. Continue Reading →