“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
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
We will be demonstrating this dish at the Melbourne Good Food and Wine Show this weekend, at the Laucke Creative Kitchen Stage on Friday, Saturday and Sunday. Free to take a seat! Buy your tickets to the show HERE
The difference between good food and great food is almost always salt! And desserts seem to be no exception… we’ve all heard of salted-caramel, and of chilli-chocolate, but did you know that salt and dark chocolate are also a match made in heaven? In fact, many desserts benefit from the . . . → Read More: Bella’s Murray River Chilli Salted Pretzels with dark chocolate, this weekend at Good Food Wine Show Melbourne
Bacon, Bacon, bacon, its said to be the one food that could turn a vegetarian. Its also the one ingredient that can be added to almost anything and it will make it taste great! We like to use Primo, which is widely available, and uses only the finest ingredients. Their bacon range includes short cut, middle bacon, and our favourite specialty, Beechwood smoked bacon. Primo smallgoods is also Australia’s largest bacon, ham and smallgoods producer in Australia.
So enough talk more bacon! We gave ourselves a challenge . . . → Read More: Sammy’s Bacon Brussel Sprouts, as seen on Sunrise
This question comes from ray: could you please give me the best recipe for garlic prawns i have tried a few but I want to try yours thank you cant what to here from you
Garlic prawns are a very simple recipe, so to make the best garlic prawns you need the best quality ingredients.
You should always buy Australian prawns as they have much better flavour than the Asian version, especially as we have better farming methods and better quality water.
Imported garlic has hardly any flavour, . . . → Read More: The best ever recipe for garlic prawns, as seen on Lifestyle food
It’s comfort food time and who can say no to mac n cheese? This is a proper mac n cheese, as opposed to a mac n cheesy béchamel, aka cheesy white sauce, which most recipes call for. It’s a little more expensive to cook it this way, with pretty much just pasta and cheese, but it’s a real treat when done properly! And hey, if you’re going to treat yourself you might as well do it properly!
Wine is very important in this dish as the acidity stops the cheese . . . → Read More: Bella’s easy peasy mac ‘n’ cheesy, as seen on Food For Life
On last week’s show we made a giant slab of pork for our traditional Italian porchetta… so this week we’re going vegan for a change! Plus, this recipe is gluten free and lactose free so it’s a fantastic dish for anyone who’s got tummy issues.
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 . . . → Read More: Bella’s Vegan Sang Choi Bao, as seen on The Morning Show
Traditionally Panzella is a Tuscan dish made of day old bread, fresh tomatoes, olive oil, salt and vinegar. In this version we want to showcase the end of summer and enjoy a few last mouthfuls of the season best offereings.
Everyone knows tomatoes are best enjoyed in summer when the flesh is thin and the flavour has been perfectly developed and sweetened by the suns warm kiss. For this salad we want to use the best, ripest heirloom variety to give it the perfect end of season send off.
Basil . . . → Read More: Sammy’s Last of Summer Panzanella Salad, as seen on The Morning Show
This is a question from Anne: Hi girls! What’s your go-to Christmas salad? Something to have with all sorts of meats and seafood?
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For Christmas and all things summer our go to salad is joyfully simple and delicious for all types of meals. Its actually our dads recipe and its the only salad we would eat growing up. Its made with almost any salad leaf, our dad would mainly use either iceberg, butter, lambs, or oat lettuce.
. . . → Read More: mmmm Mizeria, our go-to salad, as seen on Lifestyle Food
I’ve just got back from a trip to the USA and ate SOOOOOOOO much good food! American food isn’t just about fast food and burgers… there are so many delicious dishes (some healthy, some more of a treat) from so many mini food cultures across different states.
From the classic Texan chili, to baja fish tacos from California, to Louisiana jambalaya, to Maryland crab cakes, to New York buffalo wings with blue cheese dip, the list of American food to explore is seemingly endless.
I’m going to spend the next . . . → Read More: Bella’s Californian Black Bean dip with Jalapeños, as seen on The Morning Show