A few decades ago almost every home cook made their steak well done, so chefs started “training” them bit by bit. The first and most simple technique was to “only turn once”, and this resonated with home cooks. It stopped people from overcooking their steaks, but more importantly, it encouraged people to “sear” or caramelise the outside. Back in those days we didn’t have the access to amazing cookware like we do now, so teflon coated or non stick products weren’t very common in everyday households. Also, there was . . . → Read More: Bella explains why turning your steak once is an outdated technique, on Lifestyle Food
Brining is a great technique for keeping moisture in food that has the tendency to dry out. It’s incredibly simple but requires a little pre-planning. This minimal effort technique will guarantee juicy, flavorsome food every time!
Brining is a technique most commonly used with meats, fish and poultry, but can also be used with vegetables. It’s a process that has been used for many years when high levels of salt were used to preserve meats before refrigeration was available. These days brining or salt curing is not only used . . . → Read More: Sammy’s Masterclass on Brining, as seen on Lifestyle Food
Regionality in Chinese cooking is so important. Chinese isn’t just Chinese. In fact, each province has it’s own unique style and there’s a plethora of new and exciting traditional dishes that most Australian’s haven’t even heard of.
I’ve just come back from a trip to China where I came across this Northern Chinese speciality. Interestingly, they use potato in many traditional dishes. Although most people associate the potato with European cooking, it’s actually native to South America. It made its way to the Philippines through Spanish colonization then hop-skipped . . . → Read More: Bella’s Sichuan Spicy and Sour Shredded Potato “Tu Dou Si”, as seen on The Morning Show
Sammy’s Rocket and Walnut pesto on crostini
This may look like a simple pesto but it packs a good flavour punch. The peppery rocket with earthy walnuts is a match made in taste bud heaven and makes a more robust combination compared to basil and pine nuts. You can serve this simply on some toasted crostini or keep in the fridge for up to one week and enjoy tossed through linguine with some extra Parmesan grated on top.
This recipe is great served as a canapé or a dip . . . → Read More: Sammy’s Rocket and Walnut pesto on crostini
Who knew that this pesky weed could be so delicious? Nettles are usually the weed most avoided, but this time we’re pulling down our sleeves, putting on a pair of gloves and getting picking!
History tells us that the Ancient Greeks not only ate the weed for its nutrients but also as something of a cure-all. Its extremely rich in iron and potassium, and one of the richest sources of chlorophyll.
It can be a troubling weed and mowing can increase plant density. So the best way to deal . . . → Read More: Sammy’s Stinging nettle pasta – as seen on The Morning Show
I just love quinoa, it’s a delicious replacement for starches/carbs in your meal, and it’s actually a seed, not a grain, making it paleo friendly and great for those with gluten intolerances… It’s perfect for replacing the traditional cracked wheat in tabbouleh, and I think it tastes even better!
Because it’s a seed, it’s much richer in nutrients than other starches and carbs, such as pasta, rice or cous cous. It’s a superfood which has been the base of the Peruvian diet for centuries… Most importantly, it’s packed FULL . . . → Read More: Bella’s Quinoa Tabbouleh with Goats Cheese, as seen on Food For Life
How many of us love Indian food but rarely make it ourselves? We are often turning to our local take away of even those less than authentic jarred sauces from the super market. But if you want some thing home made but still relatively easy and quick then this prawn biryani is the dish for you!
Prawn Biryani is a fragrant rice dish made with fresh prawns and an selection of spices that most of us will already have in the pantry. This dish is the perfect for . . . → Read More: Sammy’s Prawn Biryani – as seen on The Morning Show
I just love Eton mess, there’s something so sensual about that velvety cream, punctuated with the wonderful crunch of meringue. It’s a great dessert for dinner parties too – as you can pre-prepare it in a sexy stemless wine glass the day before, it refrigerates well overnight. Alternatively, you can make it free-form, dolloping the lush cream over store bought mini meringue nests, and topping with the ginger spiced rhubarb. It’s certainly a grown up version of plain berries!
Really, you should be warned in advance that this Ginger . . . → Read More: Bella’s Ginger and Anise Stewed Rhubarb Eton Mess, as seen on Food For Life
Not all of us are confident in cooking fish well. We are often scared of over cooking it resulting in a less than delicious piece of fish that requires some serious lemon juice squeezing to bring back the moisture.
Cooking fish en papillote means to cook in a parcel. A gift-like presentation – here with white fish, fennel, fronds and all carefully wrapped in a round of parchment paper, then left to intermingle in the oven. Hmmm its warming us just thinking about it.
Once ready, tear . . . → Read More: Sammy’s Fish en papillote with fennel – as seen on The Morning Show
If you’re a lover of a good juicy steak, then look no further than Sammy’s top tips and tricks on how to buy, prep and cook this Aussie favourite to perfection.
The humble steak is probably the most common dinner option for Australians, but how many of us can actually nail cooking the perfect steak. You may have wondered how restaurants manage to cook the perfect juicy steak for their customers every time? Or maybe wondered which cut of steak is the best, . . . → Read More: Sammy’s tips on how to prepare and cook the perfect steak, as seen on Lifestyle Food