Essentially, a philly cheese steak is just that – a sandwich filled with cheese and steak. What makes it so famous is the perfect balance of flavour between the micro thinly sliced beef and the deliciously melted provolone cheese. Provolone is classic in this dish, so make sure you seek it out. Grilled onions are a must, and some like to add mushrooms or capsicums to the mix but i . . . → Read More: Bella’s Philly Cheesesteak (worth every calorie!) as seen on The Morning Show
I’m not always a believer in “healthy versions of” – they often end up tasting like cardboard! If you’re watching your waist, I don’t recommend making healthy chocolate cakes or cookies. The flavour will never match up to what you expect, and I’m afraid you might end up dissatisfied.
My personal preference is to eat these things less often, but do them properly – go hard with the butter and . . . → Read More: Super Healthy Superfood Dessert: Coconut Chia Pudding with Mango, as seen on The Morning Show
We’ve come to the end of silly season and some us a probably feeling a little heavier than we did two weeks ago. Many of us will have a few new years resolutions to kick into gear, so we thought we’d will share a very simply but tasty summer salad that’s light and very healthy.
Chickpeas are a bit under utelised in Australian kitchens. You can either buy the . . . → Read More: Recipe: Simple Summer Chickpea Salad, as seen on The Morning Show
Beware! These wings are not for the faint hearted! They are packed full of flavour and are a perfect excuse to treat a special man in your life. That’s right, today we’re cooking DUDE FOOD! Dad’s, hubbys and bro’s will love these, and so will the gals!
You can use whole whicken wings for this recipe, just cut off the tips (save these for an amazing stock!) and separate . . . → Read More: Recipe: Beer BBQ wings with ranch sauce, as seen on The Morning Show
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 and this fantastic BBQ recipe.
Bertolli . . . → 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 ways to enjoy a prawn is on . . . → Read More: Recipe: Smokey BBQ Prawns with Chimmichurri Sauce, as seen on The Morning Show
Although brownies are a distinctly American tradition, there is no denying their universal appeal. Loved by children and adults alike, they are a café favourite across the world. From Singapore, to Sydney, to Amsterdam you’ll find these deliciously gooey squares of goodness almost everyhere.
So what makes a good brownie? I’ve been busy testing recipes on a very good American friend and have finally come up with “the best . . . → Read More: Recipe: Best Ever Brownies, 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 you need is . . . → 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 lemon 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 . . . → 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. Although it takes . . . → Read More: Recipe: Confit Lamb with Caponata, for Barilla and Good Food Month