Here’s yet another dish from our class at the Sydney Seafood Cooking School… although it’s not made with seafood, it does feature the other Aussie all time favourite – Lamb!
It’s really starting to get hot and the boardies, flip flops, and bbq utensils are starting to come out! It’s a great excuse to get outdoors, enjoy the fresh air, great company . . . → Read More: Recipe: Spied bbq lamb cutlets with grilled eggplant and tahini yoghurt, for Bertolli at Sydney Seafood Cooking School
We love, love, love prawns, especially coming into the summer and party season. There are three main reasons why we love prawns, firstly because we have some of the best prawns in the world caught and farmed in Australia, secondly because of their versatility in cooking techniques and flavor pairings, and thirdly because they are just so damn delicious!
One our favourite . . . → Read More: Recipe: Smokey BBQ Prawns with Chimmichurri Sauce, as seen on The Morning Show
To celebrate Good Food Month 2013 we have teamed up with Barilla for “Sunday Family Lunch”. We recently held a delicious 4 course lunch with 40 special guests at Casa Barilla in Annandale, and today we will be sharing our recipe for the second course, pasta of course!
Pesto trapanese is a traditional Sicilian pesto made from tomatoes and almonds. It’s super simple to create, all . . . → Read More: Recipe: Casarece con pesto trapanese, Almond & Tomato Pesto, for Barilla and Good Food Month
Syrian poached chicken, pilaf, grilled eggplant and seeds ‘n nuts
2 chicken breasts
1 sprig of thyme
2 bay leaves
1 cinnamon stick
½ tsp black peppercorns
1 tsp all spice berries
1 litre of Campbell’s Salt Reduced Chicken Stock
(Reserve 700ml of poaching stock for pilaf)
1 medium eggplant
Bertolli Extra Virgin Olive Oil for frying
Pine Nut Pilaf:
700ml poaching stock
300g basmanti rice
150ml Bertolli Extra Virgin Olive Oil
½ cup . . . → Read More: Recipe: Syrian Poached Chicken, Grilled Eggplant, Pilaf, as seen at Good Food and Wine Show
To celebrate Good Food Month 2013 we have teamed up with Barilla for “Sunday Family Lunch”. We recently held a delicious 4 course lunch with 40 special guests at Casa Barilla in Annandale, and today we will be sharing our recipe for the third course: confit lamb with caponata.
Confit, although a traditional French technique, is the perfect way to add something special to been-there-done-that lamb. . . . → Read More: Recipe: Confit Lamb with Caponata, for Barilla and Good Food Month
To celebrate Good Food Month 2013 we have teamed up with Barilla for “Sunday Family Lunch”. Last Sunday we held a delicious 4 course lunch with 40 special guests at Casa Barilla in Annandale, and today we will be sharing our recipe for the entree: cozze ripiene.
As with all good Italian food, if you have top quality ingredients then simple cooking is . . . → Read More: Recipe: Cozze Ripiene, Stuffed mussels with prosciutto crumb for Barilla & Good Food Month
We are so excited to be hosting a cooking class at the Sydney Seafood Cooking School on behalf of Bertolli Olive Oils this week! As a sneak peak, I thought i’d share with you the recipe for the dessert… It’s a delicious way to use blood oranges which are in season right now.
Delicious cakes and pastries are certainly easy on lips, . . . → Read More: Recipe: Blood Orange, Almond and polenta up side down cake, from Sydney Seafood Cooking School
Adding a little middle eastern spice to your week night meals is the perfect way to mix things up a little.
Using pearl barley is stead of rice in your pilaf adds an extra bit of nuttiness and extra health benefits, but you could use a basmati rice just as well. The great thing about a pilaf is that you can save . . . → Read More: Recipe: Lamb cutlets with pearl barley pilaf and honey ginger sauce, as seen on The Morning Show
Leeks have to be one of the most versatile and delicious winter vegetables. It belongs to the onion and garlic family but has a much milder and delicate flavor compared to its cousins. This extremely versatile vegetable can be steamed, braised, roasted, puréed, and even charred on the grill. The Turkish boil the layers then fill them with meat. The bottom . . . → Read More: Recipe: Charred Leek, Egg, and Hazelnuts, as sen on The Morning Show
Third course of our healthy and kid friendly dinner at Ronald McDonald House is an old school favourite… spaghetti and meatballs! Every kid will LOOOOOVE this dish, and it’s pumped full of bone strengthening calcium, thanks to the ricotta in the meatballs which also happens to add moisture and yumminess.
Although the actual meatballs take a bit of time to make, you . . . → Read More: Recipe: Spaghetti with Ricotta Meatballs, for Ronald McDonald House