Sammy’s favourite adults and kids cookies, as seen on The Morning Show

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Is there anything more satisfying than relaxing on the couch at night with a warm cup of tea in one hand and a cookie or biscuit in the other? For many this is the perfect way to unwind after a long cold day at work and something that the whole family can enjoy doing together. Although if you’re getting a little tired of your standard digestive or scotch finger with your cuppa, why not try making your own cookies. The flavour combinations are endless and it’s a great way . . . → Read More: Sammy’s favourite adults and kids cookies, as seen on The Morning Show

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

Bella’s Low Gluten & Low Lactose “Grilled Cheese”, as seen on The Morning Show

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The key to a delicious toastie is the quality of the ingredients, and it all starts with great bread. Bread is king!

But what about all those people with intolerances to gluten? Unless you’re actually medially diagnosed as coeliac, there’s probably nothing wrong with eating real bread. The key is – keep it real. Once upon a time ago, all bread was real. It was made with good quality unbleached wheat, and more importantly it was fermented (aka leavened or proved) for at least 8 hours. Everything changed in . . . → Read More: Bella’s Low Gluten & Low Lactose “Grilled Cheese”, as seen on The Morning Show

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

Bella’s Alpaca Osso Bucco Milanese, coming up at PERTH Good Food and Wine Show 11-13 July

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You might not have heard of eating Alpaca meat, but the Peruvians have been eating it for centuries! It’s very, very lean and high in iron so it’s perfect for anyone who’s watching their waist or has some health concerns.

It’s a delicious meat with a delicate flavour somewhere between lamb and veal, so it works perfectly with my osso bucco Milanese recipe, which is traditionally made with veal shin and white wine in the north of Italy.

The neck end rosettes are a unique cut available from Alpaca. . . . → Read More: Bella’s Alpaca Osso Bucco Milanese, coming up at PERTH Good Food and Wine Show 11-13 July

Sammy’s Laucke Pizza with Pancetta and Radicchio, coming to Good Food and Wine Show PERTH this weekend!

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People say you shouldn’t bother making your own pizza unless you have a wood fire oven. There’s no denying that’s where the best pizzas come from. Although very few of us would have the luxury of a woodefired oven, and I believe making your own dough from scratch is still well worth it!

The key to perfecting homemade pizza is to turn your oven up to its highest temperature. That way you can get a deliciously crispy crust on your pizza.

Laucke Pizza and Focaccia Mix is your best . . . → Read More: Sammy’s Laucke Pizza with Pancetta and Radicchio, coming to Good Food and Wine Show PERTH this weekend!

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 Bienenstich Kuchen – German Bee Sting Cake, as seen on The Morning Show

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The kitchen can be a dangerous place… and legend has it that a German baker was stung by a bee while making this cake!

This is an incredibly delicious cake which has been made in Germany for hundreds of years. It’s a sweet, yeast-risen cake, filled with vanilla crème patissiere, and topped with the most decadent honey almond crunch. It can be found at all the best pastry shops, and in the kitchens of all the best Oma’s (Grandmother in German) who have made this a family favourite for . . . → Read More: Bella’s Bienenstich Kuchen – German Bee Sting Cake, as seen on The Morning 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

Bella’s Spiced Fig and Almond Laucke Scones, as seen at Good Food and Wine Show

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If you thought your nanna made the best scones… then you might just have to give her a run for her money with this recipe!

The Country Women’s Association has long been the toughest judge when it comes to scones. They should be light and fluffy, rather than dense and stodgy, and have a light crusty top. For this, make sure you:

don’t overwork the dough make sure the dough isn’t dry – it should be slightly sticky cut using a floured cooking cutter or knife, to help them . . . → Read More: Bella’s Spiced Fig and Almond Laucke Scones, as seen at Good Food and Wine Show