Bella’s “Babka Wielkanoncna”, Polish Easter Babka with Lemon and Raisins

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Babka. Baba. Bundt. Kugelhopf. It’s a sweet, brioche-like yeast cake with a hole in the middle made all over continental europe, from Germany, to Poland, to France, Italy and as far as Turkey! There are loads of different versions, and in the culinary world the rum baba is most well known. The story goes that the king of Poland, Stanislaw Leszczynski, was fed the French-Alsatian version which . . . → Read More: Bella’s “Babka Wielkanoncna”, Polish Easter Babka with Lemon and Raisins

Bella’s hot smoked salmon, ruby red grapefruit and fennel salad, as seen on Food For Life

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So now you’ve all learned hot to hot smoke salmon, you’ve got o try this recipe! If you don’t have time to smoke the salmon, you can purchase some from the store. It won’t be as good, but still delicious! This salad is REALLY simple, and so delicious. The tartness of the ruby grapefruit works perfectly with the rich salmon, and the dish looks oh-so pretty with all the . . . → Read More: Bella’s hot smoked salmon, ruby red grapefruit and fennel salad, as seen on Food For Life

How to: smoke fish and make your own home made smoker, as seen on Food For Life

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Watch our video on how to smoke fish, on Food For Life

How to Hot Smoke:

cure fish (as in previous blog post) for 24 hours after fish has been cured, rinsed and patted dry, place on a wire rack in fridge for 24 hours and allow it to become “tacky” i.e. slightly sticky on the outside, This will allow the smoke to stick to the fish and flavour . . . → Read More: How to: smoke fish and make your own home made smoker, as seen on Food For Life

How To Tuesdays – curing fish at home, as seen on Food For Life

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You can use salmon, ocean trout, mackarel or any other oily fish to make your very own delicious home made cured and/or hot smoked fish. Milder flavoured fish such as tuna can also be used, but smoke for a shorter period of time.

Watch our video tip on how to cure fish, on Food For Life

How to Cure Fish:

Using your fingers, feel the fish for bones and . . . → Read More: How To Tuesdays – curing fish at home, as seen on Food For Life

Bella’s easy peasy mac ‘n’ cheesy, as seen on Food For Life

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It’s comfort food time and who can say no to mac n cheese? This is a proper mac n cheese, as opposed to a mac n cheesy béchamel, aka cheesy white sauce, which most recipes call for. It’s a little more expensive to cook it this way, with pretty much just pasta and cheese, but it’s a real treat when done properly! And hey, if you’re going to treat yourself . . . → Read More: Bella’s easy peasy mac ‘n’ cheesy, as seen on Food For Life

Sammy’s French Tarte Tatin with Honey Brandy Creme Anglaise, as seen on The Morning Show

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Well we’ve experienced a bit of that Autumnal chill this week, and to celebrate I headed to the Hawkesbury and Blue Mountains for a little get away, only 2 hours drive away from Sydney’s eastern suburbs. Its small quaint towns and warm hospitality made for a perfect weekend away. A highlight had to be The Apple Bar in Bilpin, serving local pear and apple ciders and a gorgeous apple . . . → Read More: Sammy’s French Tarte Tatin with Honey Brandy Creme Anglaise, as seen on The Morning Show

Sammy’s classic american cheeseburger, as seen on Food For Life

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The secret to the perfect burger has to be the burger pattie itself – it’s all about the meat! Here are our top ps fpr the perfect burger:

•get together the right cuts of meat to give a good, strong beefy flavour

•buy good quality, dry aged and grain fed meat

•ask your butcher to mince the meat through the coarsest setting, only once, and from very cold meat

. . . → Read More: Sammy’s classic american cheeseburger, as seen on Food For Life

Bella’s chicken ballotine with green olives and prosciutto, polenta and red capsicum sauce

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This is a great dish for entertaining and very special occasions as it’s very, very impressive, and mostly can be prepared the day before. Deboning your own bird is a great skill and can be applied to chickens, ducks and even turkeys! The bones are not wasted – they go towards making a lovely stock that flavours our polenta. If it’s a bit tricky for you, remember . . . → Read More: Bella’s chicken ballotine with green olives and prosciutto, polenta and red capsicum sauce

How To Tuesdays: Deboning birds (not for the faint hearted!)

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What can you debone? Lots of birds! A chicken is definitely the easiest and most forgiving. But you can also do poussin (spatchcock), quails (very fiddly, we did this in our grand final of MKR!), turkey and even duck (although it requires some muscle as the meat is very strongly attached to the bone).

Deboning is a very classic skill to master and we recommend it to experienced cooks . . . → Read More: How To Tuesdays: Deboning birds (not for the faint hearted!)

Bella’s pork, veal and ricotta rissoles, as seen on Food for life

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If you’re after a wallet friendly meal then this is for you! Rissoles get a bit of a bad wrap as 70’s housewife food but I can guarantee that if you put a plate of these in front of just about anyone, nostalgia will take hold and the whole lot will be gobbled up quick smart! If you’re a busy little bee like me, it’s a great idea to make . . . → Read More: Bella’s pork, veal and ricotta rissoles, as seen on Food for life