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Recipe: Cumquat Marmalade

At this time of the year in many parts of Australia, cumquat trees are bursting with ripe fruit. Many suburban homes have cumquat trees in their gardens as an ornamental, but sadly the fruit is left to rot as it is too tart for most people to eat.  However, cumquats make fantastic marmalade – the perfect way to use that cumquat crop that you didn’t know what to do with.

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Recipe: Thai-Style Prawn & Mango Curry

With summer drawing to a close, mangoes are starting to become more expensive and less plentiful. I say make the most of them while they’re still around, and this recipe is a great way to enjoy the last of the season’s mangoes.

The divine Thai flavours of garlic, chilli, ginger, lime and coconut marry beautifully with the prawns and mango. The curry sauce can be made in advance – you only need to add the prawns and mango just before serving time. Perfect for entertaining and a piece of cake to make, you’ll make this recipe time and time again. Continue Reading →

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recipe: moroccan carrot salad

One of my My New Year’s resolutions was to give my body a spring clean, get fit and lose a couple of kilos. Hence I am currently on a two-week detox, which entails a fairly strict eating regime – no meat, dairy, refined flour products, sugar, alcohol, caffeine….you get the picture. It’s essentially a vegan diet. Continue Reading →

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recipe: rosewater, coconut & cardamom milk pudding

I created this recipe as I wanted an elegant, low effort, healthy dessert to add to my repetoire. Inspired by the Middle Eastern pudding Muhallebi, this light and refreshing dessert is perfect to follow a rich meal. You can easily put this together in 15 minutes, although it will require about an hour or so to set in the fridge. And in keeping with my philosophy, this is ideal for entertaining, as it can be prepared up to 2 days ahead.
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