In Chinese, Sang Choi Bao means “lettuce wraps” and they are usually eaten as part of a celebration or banquet meal. Essentially, you can put almost any filling inside the lettuce leaf, the important thing is the combination of textures. The crisp, cold and fresh leaf should contrast with the sweet warm and delicious filling.
This recipe is perfect for an easy family meal, or to impress your dinner . . . → Read More: Recipe: Seafood Sang Choi Bao, as seen at Good Food and Wine Show
Most people cook a variation of 5 different dishes each week. With hardly any time to get dinner on the table we may even be tempted to order in a pizza or stop at the local chicken shop on the way home from work.
So if you are looking to expand your weeknight meal repertoire this pan fried Basa dish is easy, quick and delicious. Literally taking away your . . . → Read More: Recipe: Pan Fried Basa, Pepperonata, Home Made Aioli, as seen at Good Food and Wine Show
These delicious biscuits are actually very close to our hearts. They are a traditional Italian dessert, but they are also made in Poland where they are called faworki and our grandmother, babcia, used to make them for us as a treat when we were kids. Although we could argue for hours as to where these little treasures are from, there is one thing we can all agree on – . . . → Read More: Recipe: Limoncello Crostoli with Citrus Sugar, as seen at Good Food and Wine Show
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).
Every dish starts with good . . . → 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. Thousand island sauce is very simple . . . → 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 in the kitchen slaving over . . . → 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 as the food and decorations! Quality, . . . → 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 our prefered (lazy cooks) option! Besides from . . . → 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 for most Australians, who like me grew . . . → 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 velvety texture is absolutely divine, . . . → Read More: Recipe: Marsala poached pears, mascarpone cream and amaretti