What a day! We recently held a fantastic cooking class at the Sydney Seafood Cooking School at the famous Sydney fish markets. on the menu was, of course loads of seafood, but also lots of Bertolli Olive Oil. We just love olive oil, but a lot of people get confused about which type of olive oil they should use. The idea is to . . . → Read More: Recipe: Kingfish Ceviche, for Bertolli at the Sydney Seafood Cooking School
We all love a good Aussie BBQ and the delicious flavours we get from cooking meats on the grill or over hot coals. The Argentinians are also known for their amazing BBQ meats, and to the Argies there is no such thing as BBQ without the accompaniment of a classic chimichurri sauce.
The secret to an amazing chimichurri is not only the . . . → Read More: Recipe: BBQ chicken with Chimichurri Sauce, as seen at Good Food and Wine Show
We just love smoked fish, whether it be mackarel, trout, haddock, kippers or the classic salmon. There’s just so much lip smacking flavour!
And what better way to ward off the winter chill, then with a heart and soul warming bowl of chowder. This recipe is loosely based on an old school scottish soup called cullen skink. It’s predominantly thickened with potato . . . → Read More: Recipe: Healthy Smoked Haddock and Scallop Chowder, as seen on The Morning Show
The popularity of American food has been on the rise in the last few years, with sliders, kitted out hot dogs and every form of tex-mex popping up on menus in cool bars and pubs all over Australia. The interesting thing about American food is that it’s very regional. Locals take great pride in their food, and this is especially true . . . → Read More: Recipe: Creole Jambalaya, as seen on The Morning Show
Everyone loves burgers, and these pulled pork sliders will definitely be a hit! They are inspired by the home of passion fruit – Brazil, where they are often used to marinate meat. The acidity helps to break down the meat proteins, which is perfect for deliciously slow cooked pulled pork. You can make a large batch – as the pulled pork . . . → Read More: Recipe: Pulled Pork slider with Passionfruit Relish
We love Mexican food, and it can be unhealthy if you overload on the cheese and sour cream… but the truth is, in Mexico the food is actually very fresh, light and healthy. Luke and Scott from this years MKR did a great job with their chicken tacos in the food truck challenge, and we were invited to demonstrate this recipe . . . → Read More: Recipe: Chicken Tacos with Red Slaw and Spicy Yoghurt dressing, as seen on The Morning Show
During the war, the Anzac’s lived off some very basic rations. At times, rations were marginally more plentiful, and at other times they were very scarce.
The Anzac’s generally lived off tinned, salted and dried food. Quite common were Bully Beef (tinned corned beef), oats, plum jam, bread (so hard you had to break them with a bayonet!), and tea. . . . → Read More: Recipe: Anzac “Bully Beef” Sandwich, aka the Reuben, as seen on The Morning Show
My trip to Cuba last year was a real eye opener. They don’t have the luxury of expensive food products like we do in Australia, and government regulations seriously limit the choices available on shop shelves. It’s somewhat of a blessing in disguise as the Cubans have developed some delicious dishes based on some of the simplest ingredients around…
Throughout my travels . . . → Read More: Recipe: Cuban Rice with Black Beans
Sometimes Mexican food gets a bad wrap for being unhealthy – but these fish tacos (from the Baja region, not far from California) are light, healthy and deliciously moorish. You can use any firm fleshed white fish with a stronger flavour that can stand up to the spices. Try kingfish, bonito, mackerel, or mahi mahi. Our tortillas are made by a . . . → Read More: Recipe: Baja Fish Tacos