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
Don’t deny it. You know you love it. Retro food is awesome! And nothing beats a great prawn cocktail. It’s our family favourite, and goes off with a bang at cocktail parties catered by Sammy and Bella Catering where we garnish it with gorgeous amber hued balls of fresh salmon roe.
The secret to a great prawn cocktail has to be the sauce. . . . → Read More: Recipe: Old School Prawn Cocktail with Smokey Island Sauce
NYE is just around the corner, and this delicious oyster recipe is perfect!
If you’re having friends over for the big count down, make sure you follow these tips and tricks for impressive and stress free catering:
1) Fun is foremost: A fabulous new years eve party is all about fun, so being the hostest with the mostest is crucial. Spending time . . . → Read More: Recipe: Oysters with sauce vierge, and our top tips for NYE entertaining
Thanks again to New Idea for spreading the Polish Christmas love across Australia!
Firstly, a few tip on how to survive the stresses of the Christmas kitchen:
It pays to prepare - do as much as you can the night before, and leave yourself enough time to get dressed and do your hair. Being the hostest with the mostest is just as important . . . → Read More: Recipe: Mum’s Poppyseed Cheesecake “sernik”, as seen in New Idea
We all love baby octopus, freshly grilled and smokey off the bbq in summer. But what about large octopus? Did you know that they’re tastier, more tender, and are actually quite easy to cook?
Large octopus needs to be tenderised – which can be done by beating it at against rocks for hours and hours, or simply freezing it. The latter is . . . → Read More: Recipe: Red Wine Poached Octopus Bruschetta, as seen on The Morning Show
A good friend of mine recently moved overseas, and when asked what he’d like for an Australian last supper, the answer was a resounding “seafood!”. It has to be the most quintessential Aussie ingredient, and I think we take it for granted how lucky we really are.
The old cliché of a shrimp on the barbie is actually a very real reality . . . → Read More: Recipe: Kingfish sashimi with preserved lime, black olives and salmon roe
Finally… the recipe for dessert from our Italian Cooking Classses! Our love affair with poached pears started many moons ago, and it doesn’t look like it will die anytime soon. There is something comorting yet inherantly sexy about a poached pear, making this dish a family friendly favourite as well as a wonderful adults dish for your next romantic dinner.
The rich . . . → Read More: Recipe: Marsala poached pears, mascarpone cream and amaretti
Welcome to our next recipe from Casa Barilla Cooking School! This recipe brings the Pugliese seaside to your home table and features one of our favourite ingredients, mussels. They can be such an underutilised food from the sea… the flavour is amazing and they’re cheap as chips so this is a perfect dish to impress your guests at your next dinner . . . → Read More: Recipe: Spicy mussel soup from Puglia, at Casa Barilla Cooking School
We love baking. There’s something so theraputic, and so rewarding about it – seeing the simplest and most humble ingredients work their magic. The only problem is that while it may be good for the soul, it’s not always good for the hips!
The solution can be a bit tricky. We’re not massive fans of “low . . . → Read More: Recipe: Amaretti biscuits, as seen on The Morning Show
Polish people are great lovers of meats and dairy products, but they also LOVE salads “surowki”. Almost every meal is accompanied by some type of salad, whether it be a celeriac and walnut remoulade or a classic freshly pickled sauerkraut.
This salad combines 2 of Poland’s most loved and most grown ingredients – apples and beetroot. It may seem odd to pair . . . → Read More: Recipe: Polish beetroot and apple salad with caraway seed, as seen on The Morning Show