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
As far as traditional Thai desserts go, there are few as authentic and old time as these Pandan Coconut steamed puddings. Served on nearly every street corner and restaurant they are a favourite among Thai people and now me! The subtle balance of sweet and salty, and the lightness of this Thai dessert means its can be enjoyed all day.
A good . . . → Read More: Recipe: Steamed Pandan and Coconut Puddings, as seen on The Morning Show
Her’s another recipe from our cooking class at the Sydney Seafood Cooking School at the famous Sydney fish markets. Salt and pepper squid is a staple at any chinese restaurant, but did you know that its easy to make at home? And it can be healthy too! Bertolli Extra Light olive oil is perfect for this dish, because it’s HOT! not just because . . . → Read More: Recipe: sichuan cuttlefish with chilli bean dipping sauce, for Bertolli at Sydney Seafood Cooking School
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
What a day! We recently held a fantastic cooking class at the Sydney Seafood Cooking School at the famous Sydney fish markets. on the menu was, of course loads of seafood, but also lots of Bertolli Olive Oil. We just love olive oil, but a lot of people get confused about which type of olive oil they should use. The idea is to . . . → Read More: Recipe: Kingfish Ceviche, for Bertolli at the Sydney Seafood Cooking School
The sun is shining and party season has started! We’ve been very busy with catering this month, and everyone seems to be ordering (and falling in love with!) our oriental tuna tartare.
It’s a wonderful light, fresh, tasty and healthy way to cater for a cocktail party, especially if you want to avoid heavy deep fried foods. Much better than boring spring . . . → Read More: Recipe: Oriental Tuna Tartare with Black Sesame, as seen on The Morning Show
On my recent trip to Thailand I discovered the joys of Thai street food. One of the most common dishes served is a green papaya salad. In every row of food stalls you’ll find a little lady or man making this quick, delicious salad. Because it’s made in an oversized, wooden mortar and pestle, they often stand on a little step . . . → Read More: Recipe: Authentic Thai Green Papaya Salad, 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
Vietnamese Lemongrass Prawn Skewers
Makes 10 – 12
1 tsp Gourmet Garden Garlic Paste
3 tsp Gourmet Garden Lemongrass Paste
540g (2 packets) John West Garlic Prawns
3 tsp cornflour
50g palm sugar, grated
¼ tsp ground white pepper
2.5 tsp fish sauce
1 free range egg
2 eschallots, finely chopped
¼ tsp salt
12 pieces of lemon grass stalks approx 10cm long (or tinned sugar cane pieces, if you can find . . . → Read More: Recipe: Vietnamese Lemongrass Prawn Skewers, as seen at Good Food and Wine Show
To celebrate Good Food Month 2013 we have teamed up with Barilla for “Sunday Family Lunch”. Last Sunday we 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 entree: cozze ripiene.
As with all good Italian food, if you have top quality ingredients then simple cooking is . . . → Read More: Recipe: Cozze Ripiene, Stuffed mussels with prosciutto crumb for Barilla & Good Food Month