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 . . . → 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 . . . → 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 . . . → 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 . . . → 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 . . . → 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 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 basmanti rice
150ml Bertolli Extra Virgin Olive Oil
½ cup . . . → 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. . . . → Read More: Recipe: Confit Lamb with Caponata, for Barilla and Good Food Month
Creamed chicken and leek soup with crispy chicken skin
700g chicken breast
1.5 litres of Salt Reduced Campbells Real Chicken Stock
1 tablespoon Bertolli Extra Virgin Olive Oil
1 tablespoon of Gourmet Garden Chunky Garlic
8 golden shallots, finely chopped
3 leeks, coarsely chopped
2.5 tablespoons plain flour
300ml pouring cream
25g chicken skin
500 ml Bertolli Extra Light olive oil (approx.)
1 tablespoon of sea salt flakes
Drizzle of Bertolli . . . → Read More: Recipe: Creamed Chicken and Leek Soup with Crispy Skin, as seen at Good Food and Wine Show
We are so excited to be hosting a cooking class at the Sydney Seafood Cooking School on behalf of Bertolli Olive Oils this week! As a sneak peak, I thought i’d share with you the recipe for the dessert… It’s a delicious way to use blood oranges which are in season right now.
Delicious cakes and pastries are certainly easy on lips, . . . → Read More: Recipe: Blood Orange, Almond and polenta up side down cake, from Sydney Seafood Cooking School
Bella has been lucky enough to visit Europe this year, and as a 7 week special we will be bringing the tastes of Europe to your TV screen and kitchen.
No trip to europe is complete without one of the biggest and most exciting cities in the world… London! British food doesn’t always get the best wrap – but to those non . . . → Read More: Recipe: Beer battered fish and twice cooked chips, as seen on The Morning Show