Bella’s Canapé of Smoked Speck, pickled mustard seed, coffee glaze (a food mash up, come and taste it this weekend!)

Pork coffee mustard

Since winning My Kitchen Rules in 2011, we’ve been very busy working hard in the kitchen every day. Running a successful catering business is wonderfully challenging, and designing new and interesting canapés with curious flavour combinations keeps our creative minds active.

I came up with a curious combination recently… and we’ll showcasing FREE tastings this Saturday! Come to Kings Cross Markets this Saturday 1st August from 9am!

We’re promoting next week’s Good Food and Wine Show, in Sydney 7-9 August 2015…. we’re very busy at the show with lots . . . → Read More: Bella’s Canapé of Smoked Speck, pickled mustard seed, coffee glaze (a food mash up, come and taste it this weekend!)

Bella’s Peanut butter and lilly pilly jam thumbprint cookies, as seen on The Morning Show

peanut butter jam cookies

These cookies will make you feel like a kid again… they are inspired by one of my favourite childhood treats – the peanut butter and jam sandwich!

When I was a kid, mum and I used to love baking cookies. My favourite were shortbread cookies with a dollop of jam in the middle (known as linzer cookies) which are really popular in Poland. I remmebr having so much fun using the back of a wooden spoon to make little indentations in the cookie dough, and filling it with luscious . . . → Read More: Bella’s Peanut butter and lilly pilly jam thumbprint cookies, as seen on The Morning Show

Bella’s Super Quick Chai Spiced Brownies

brownie dilmah

Wow, it is COLD!!!! Yukky weather outside can only mean one thing… more time cooking inside! Anything that inspires us to get in the kitchen is a good thing

This week I’ve been inspired by a competition being run by Dilmah, who are encouraging people to design a high tea recipe to wine a trip to Sri Lanka! Now, there’s nothing anyone loves more than a brownie… and I’ve spiced mine with chai! So it’s the perfect match for a cup of hot tea. I quite like it . . . → Read More: Bella’s Super Quick Chai Spiced Brownies

Bella’s Tagliatelle alla Bolognese with Heineken – Perfect Pairings

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There’s not a single person in Australia, young or old who doesn’t love Bolognese sauce, and there are many who claim their version is the best. We’re super excited to share our authentic recipe because not only did we visit Bologna in Italy where Bolognese comes from, but we’ve perfectly paired it with the clean, crips taste of Heineken .

 

Authentically a ragu (which means slow cooked meat sauce) is served with tagliatelle pasta because it’s wide enough to hold onto the lovely thick meaty . . . → Read More: Bella’s Tagliatelle alla Bolognese with Heineken – Perfect Pairings

Sammy’s Healthy Chocolate Cake – as seen on The Morning Show

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Sammy’s Healthy Chocolate Cake

Recently I have had a number of friends begging me to make my uber decadent Flourless Chocolate Fudge Cake, (you can find the recipe here) and I’ve kind of been avoiding it. Mainly because I’m on a bit of a health kick and although it is flourless, it still has a bit of sugar.

 

So to keep my keep my friends and myself happy I stared to research some super healthy chocolate cake recipes that are, sugar, dairy and gluten free. And there . . . → Read More: Sammy’s Healthy Chocolate Cake – as seen on The Morning Show

Sammy’s Wild Mushroom Risotto – as seen on The Morning Show

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Autumn is the season of wild mushrooms and we couldn’t be more excited. Each year we throw on our gum boots and warm coats, grab a basket and knife and head out mushroom foraging. Our family has been doing it for generations, and we have been going since we could walk. It’s probably one our families favourite traditions and you’ll find a lot of other Eastern European families do the same each year. We usually go out to Belanglo State Forest, which is about a 2.5 hour drive . . . → Read More: Sammy’s Wild Mushroom Risotto – as seen on The Morning Show

Bella’s Dark chocolate pudding with White Rabbit Dark Ale, the Perfect Pairing

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We’re so excited about the latest Perfect Pairings recipe for our Winter Chocolate Puddings with White Rabbit Dark Ale. This beer has become a new favourite of ours because of its rich, dark flavour but at the same time it’s also refreshing – perfect for any dark ale novices out there.

 

We loved creating this recipe because it gave us a chance to experiment with a dark ale in a dessert and combine our passion for beer and dark chocolate. The mix of . . . → Read More: Bella’s Dark chocolate pudding with White Rabbit Dark Ale, the Perfect Pairing

Bella’s Shakshouka Eggs with Labne and Zhoug, as seen on The Morning Show

shakshouka eggs

This has to be the best breakfast in the world… and perfect for Mothers’ Day, a chilly Sunday morning in bed (possibly with a hangover!) or as an amazing brunch dish if you’ve got friends or family dropping by. In fact, you can eat this dish for dinner too! #breakfastfordinner

Shakshouka eggs are basically baked eggs in a rich tomato, chilli and cumin sauce. The dish originated in Tunisia and is eaten all over North Africa and in Israel, where it has become a national favourite ever since it . . . → Read More: Bella’s Shakshouka Eggs with Labne and Zhoug, as seen on The Morning Show

Sammy’s deconstructed christmas pavlova with passionfruit cream

deconstructed pavlova with passionfruit cream

Did you know that Pavlova is just as good in chilly winter as it is in Summer? Tropical fruits are a MUST, and although mango is out of season, the good news is that passionfruit is in season! WHAT??!? I hear you ask. It’s true, passionfruit drops twice per year, in summer and again in winter (usually late may to early june, weather dependant).

So why not have a wintery christmasy dinner party and feature this delicious deconstructed Pav! mmmmmmmmmmm!

xoxo S&B

For more christmas recipes, CLICK HERE!

Deconstructed . . . → Read More: Sammy’s deconstructed christmas pavlova with passionfruit cream

Bella explains aged beef: wet vs dry, as seen on Lifestyle Food

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Let’s start by discussing what aging means, exactly. Aged meat is juicier, more tender, and more delicious, and it’s mostly due to the natural enzymes which break down the connective and muscle tissues. Some meats, such as chicken, only need a few days of aging, while beef can take weeks or even months.

Dry aging is the most traditional process, where whole sides of beef are hung in temperature and humidity controlled environments for at least 4 weeks. In addition to the naturally occurring enzymes, the beef quality . . . → Read More: Bella explains aged beef: wet vs dry, as seen on Lifestyle Food