Bella’s Home Made Red Sauerkraut, Apple and Walnut Salad

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“Fermentation” is such a buzz word at the moment, but it’s actually nothing new at all, especially to the hoards of Europeans who have been eating sauerkraut for centuries. Whatever language you say it in, the name of this dish translates to sour cabbage, and that’s exactly what it is. Polish people love “kapusta kiszona”, the Alsastians in the east of france can’t get enough of it, and even the Koreans have their own spicy version, Kim Chi.

Fermented cabbage has a host of health benefits… importantly, uncooked/fresh sauerkraut . . . → Read More: Bella’s Home Made Red Sauerkraut, Apple and Walnut Salad

Sammy’s Ancient Aztec Hot Chocolate, as seen on The Morning Show

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Yay it’s national chocolate day!

The Aztecs are credited with discovering the wonderful cacao bean. Today being National Chocolate day we wanted to celebrate this delicious food by sharing a recipe for traditional Mexican Hot chocolate to pay homage to its ancient history. When first discovered, cacao beans were roasted and ground to make a bitter chocolate drink that was known to revitalize and even as an aphrodisiac. It then started to be made with sugar and became more palatable to European countries and its popularity soared all around . . . → Read More: Sammy’s Ancient Aztec Hot Chocolate, as seen on The Morning Show

Mus Sernikowy – Polish cheesecake and poppyseed mousse, as seen at Good Food and Wine Show

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We are so proud to have had the opportunity to share some of our favourite polish recipes with the guests of the Sydney and Melbourne Good Food and Wine Shows last month!

As children, we were lucky enough to visit Poland and meet all our family (only mum and dad live in Australia). One of our favourite memories was driving up north to the lakes district, Mazury, a mecca for polish families in the summer (and for my sailing obsessed uncle). The drive up was a sea of red… . . . → Read More: Mus Sernikowy – Polish cheesecake and poppyseed mousse, as seen at Good Food and Wine Show

Bella’s Brudet – Croatian Seafood Hot Pot with Polenta, as seen on The Morning Show

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Croatian cuisine is not yet very well known in Australia, but more and more Aussies are discovering this wonderful cuisine both locally and while on holidays on the sunny Dalmatian coast.

I was lucky enough to travel to Croatia a few years ago and was amazing by the quality and the freshness of the seafood. The plethora of fish and shellfish and crustaceans were cooked very simply – preserving the integrity of the pure seafood flavour.

Brudet is a traditional dish eaten all along the coast, making use of . . . → Read More: Bella’s Brudet – Croatian Seafood Hot Pot with Polenta, as seen on The Morning Show

Sammy’s Braised Brazilian Black Bean and Pork “Feijoada”, as seen on The Morning Show

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Continuing on our World Cup food fever we have decided to get back to the grass roots of Brazilian Food and cook up a classic peasant dish called Feijoada. Feijoada is brazils signature offal dish, one which has many versions of its exact origin. One myth is that was created by slaves during the colonial period using leftover parts of the animal discarded by their owners. Another story is that the Portuguese, who have a strong heritage of stews, introduced the dish to Brazil.

No matter where this . . . → Read More: Sammy’s Braised Brazilian Black Bean and Pork “Feijoada”, as seen on The Morning Show

Smoked Duck, Red Cabbage, Apple Sauce, Coming soon to Good Food and Wine Show SYDNEY

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Polish people like a few simple things in life. Vodka? Tick. Potatoes? Tick. Sausages and all things porky? Tick. Sauerkraut and all things cabbagy? Tick. Smoking everything they can get their hands on? Tick. But there is one thing which stands out more than anything – and that’s apples. Yes, the apple of Poland’s eye is the apple itself.

Poland is europe’s biggest producer of apples, pumping out 2.5 million tonnes every year. That’s 9 times more than Australia! They are essential for apple pie (szarlotka), apple pikelets . . . → Read More: Smoked Duck, Red Cabbage, Apple Sauce, Coming soon to Good Food and Wine Show SYDNEY

Bella’s Macadamia, Coconut and Mango Muesli, as seen on Lifestyle Food

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Vic Asks: I am wanting to create a topping for a plain yoghurt with a New York theme and another with an Australia theme. Can you suggest anything that goes together well and is easy to source?

Bella answers:

I just LOVE yoghurt, and you definitely need to start with a great quality yoghurt. Many products on the market contain everything that you don’t want. I just looked up 1 popular supermarket brand of mango flavoured yoghurt and it contained: less than 2.5% mango (shock!), 4 different types of . . . → Read More: Bella’s Macadamia, Coconut and Mango Muesli, as seen on Lifestyle Food

Sammy’s Simple Classic Omelette, as seen on Food For Life

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A classic French omelette has to be the best go to quick meal. I for one am extremely guilty of enjoying a quick omelette for dinner every now and then. The perfect omelette should be soft and fluffy on the outside and the center should be soft and gooey. Simple flavorings are my favorite. I usually see what fresh herbs I have in the garden, but I usually choose between chives, tarragon, parsley, or even basil. A little butter while cooking adds a nice flavor to the omlette but . . . → Read More: Sammy’s Simple Classic Omelette, as seen on Food For Life

Sammy’s Hot Pink Beetroot Dip, as seen on Food For Life

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We’ve all heard the saying that we eat “with our eyes” and this is especially true for kids who all too often seem to have a genetic aversion to all things green. Hiding veggies is the most common trick parents use, but have you tried celebrating the veg?

There are loads of delicious healthy veggies that aren’t green, like sweet potato, corn, carrots, and tomatoes. Our favourite is definitely beetroot, it’s natural sweetness make it delicious for kids, and they will love the hot pink colour.

Beets are a . . . → Read More: Sammy’s Hot Pink Beetroot Dip, as seen on Food For Life

Sammy’s Seared Scallops with Crispy Pancetta and Watercress, as seen on Food For Life

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Scallops are one of the most delicious foods to come from the sea, but they can be ruined if cooked improperly. Our preferred way to cook them is pan frying after brining for the best flavour and caramelised scallop. Its also very important to not over cook scallops, otherwise you risk making them rubbery.

A few tips when cooking scallops: heat a larger pan on a high heat and make sure you don’t over crowd it when cooking the scallops. Another tip is to only turn your scallops once . . . → Read More: Sammy’s Seared Scallops with Crispy Pancetta and Watercress, as seen on Food For Life