Autumn is finally here and there is nothing we love more than warm baked eggs in the morning to get you up and going. This Spanish style uses our favorite variety of blood pudding – Morcilla, (pronounced Morth-i-ya). The typical spices used in the sausage are cinnamon, sweet and spicy paprika, and occasionally cinnamon and clove. While the northern europeans tend to use . . . → Read More: Recipe: Spanish baked eggs with Morcilla, as seen in Food on Tap
This is a fantastic weekend breakfast to enjoy with friends and family.
The traditional Turkish Gozleme we’ve all devoured at markets and festivals makes the perfect vessel for these delicious breakfast flavours – fresh free range eggs, cheese and sujuk (or sucuk) – a full flavoured Turkish sausage spiced with cumin, sumac and a hint of chilli. Other fillings you can experiment . . . → Read More: Recipe: Breakfast Gozleme with Sujuk, as seen in Food on Tap
Wow, we can’t believe the finals of MKR are coming up so quickly! It takes us down memory lane, and we thought we’d share a recipe from our very last winning dish on MKR – Saffron and Olive Oil ice-cream.
The olive oil gives it a wonderfully viscous texture, and it takes a little longer to melt in your mouth - so . . . → Read More: Recipe: Saffron Olive Oil Icecream, for Bertolli @ Taste of Sydney
Although Christmas has loads of traditional dishes, Easter is a little more restricted (but equally as delicious) with endless supplies of hot cross buns and chocolate bunnies and eggs.
Sometimes, it’s hard to get creative, but we’ve found inspiration in an article we read about a gentleman’s bet amongst Sydney’s top pub chefs. It’s all about the “hot cross bun burger” (http://www.goodfood.com.au/good-food/eat-out/chefs-start-a-hot-cross-bunfight-20130323-2gm22.html).
Challenge . . . → Read More: Recipe: Moroccan Hot Cross Lamb Burger with Preserved Lemon Aioli, as seen on The Morning Show
Last weeks chicken challenge on MKR was tough! It seems like the judging came down to how well the chicken itself was cooked. Mick and Matt struggled to make their chicken shine as the hero of the dish, while Angela and Melina’s chicken was dry. We really feel for the girls, as chicken breast is notorious for drying out and it . . . → Read More: Recipe: Pancetta Wrapped Chicken with Watercress Pesto, as seen on Sunrise
Where to begin? Mussels are probably one of our favourite foods of all time. We love them cooked classically with white wine & garlic or tomato & chilli, and the best bit has to be the “mop up” of all the delicious juices. We love to tear off bits of bread and let them soak in the sauce for a minute . . . → Read More: Recipe: Mussels with Smoked Pancetta and Cider
Have you ever heard that pasta makes you fat? Carb conscious do gooders may have all the right intentions when it comes to spreading rumours like these, but the truth is very different. You CAN enjoy pasta every day and stay healthy!
In Italy, pasta is eaten every single day as part of a meal, not the meal itself. So the portion . . . → Read More: Recipe: Fresh Fettucini with Authentic & Healthy Carbonara Sauce, as seen on The Morning Show
This is our delicious mediterranean version of a classic English fish pie. It’s full of rich and decadent flavours and fresh seafood, making it the perfect comfort food for a night in.
Seafood and saffron “pie” with panko crust
25g Bertolli Extra Virgin Olive Oil
25g unsalted butter
½ leek, white part only
1 small clove garlic
1 tsp salt
1 Tbsp Leggo’s Tomato Paste
3 tsp Gourmet . . . → Read More: Recipe: Seafood Saffron Pie with Panko Crust, as seen at the Good Food and Wine Show
Being Polish, we love love love beetroot! There are loads of Polish recipes around, but we thought we’d try something new and discovered an amazing new dish. The sweet earthiness of the beets works perfectly with the bright, fresh and nutty romesco sauce, and the colours are just stunning. Try this salad next time you’re entertaining, and you’ll be sure to . . . → Read More: Recipe: Roast Beetroot Salad with Romesco Sauce and Coriander
We love greek salad, it’s so fresh and always a hit at picnics, bbq’s and every day family meals. We wanted something fresh to go with lamb on Australia day, but we’ve eaten it a squillion times. So we developed a new summer salad based on the delicious flavours this classic… our almost greek salad.
It’s great for kids, because the flavours . . . → Read More: Recipe: Almost Greek Salad, and top tips for BBQ lamb, as seen on Sunrise