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 This month, we were very proud to represent Bertolli olive oil at Taste of Sydney, held in Centennial Parklands. The annual food and wine festival was full of sunshine, laughter, friends and family. It proved to be a fantastic day out for the droves of Sydney foodies who flooded in to taste food from our top restaurants, sample wine (and lots . . . → Read More: Recipe: Penang Loh Bak – Pork Rolls in Bean Curd Skin with Nori, for Bertolli @ Taste of Sydney 
Don’t deny it. You know you love it. Retro food is awesome! And nothing beats a great prawn cocktail. It’s our family favourite, and goes off with a bang at cocktail parties catered by Sammy and Bella Catering where we garnish it with gorgeous amber hued balls of fresh salmon roe. The secret to a great prawn cocktail has to be the sauce. . . . → Read More: Recipe: Old School Prawn Cocktail with Smokey Island Sauce 
We recently got a brand spanking new Thermomix and are LOVING all the cool stuff we can do! One easy (and super cheffy) thing to make is popcorn dust. The blades are so strong that they make light and quick work of turning popcorn into powder, as well as completely and utterly pulverising spices, grains and seeds. The tostadas in . . . → Read More: Recipe: Thermomix: Quinoa Tostadas with Crab, Avocado and Popcorn Dust 
Valentines Day is nearly here, in case you haven’t already guessed! Whether or not you have plans with a loved one, it’s a day to treat ourselves with something delicious and a little bit special. Many of us will have plans for some yummy food and you can find some great valentines recipes right here on www.sammyandbella.com. Try Oysters, Breakfast in . . . → Read More: Recipe: Valentine Blush (Gin, Cardamom, Rose and Cucumber) 
Getting kids clean, dressed, fed and out the door in time for school each day can be difficult. It often means that the school lunch box is left full of pre packaged, high sugar snacks rather than healthy and nutritional food. One of our quickest and easiest lunch box fillers is a pastry scroll. We have three favourite flavours; sundried tomato, herb, . . . → Read More: Recipe: Back to School Pastry Scrolls, 3 ways, as seen on The Morning Show 
It’s been many moons since the very first episode of our series of My Kitchen Rules went to air. So many wonderful things have happened in our lives since… opening our own catering business has definitely been a highlight! We recently started our own sauce brand, The Saucy Sisters and have loads of exciting projects coming up in 2013 . . . → Read More: Recipe: Smoked Trout Scotched Quails Egg – as seen on The Morning Show 
NYE is just around the corner, and this delicious oyster recipe is perfect! If you’re having friends over for the big count down, make sure you follow these tips and tricks for impressive and stress free catering: 1) Fun is foremost: A fabulous new years eve party is all about fun, so being the hostest with the mostest is crucial. Spending time . . . → Read More: Recipe: Oysters with sauce vierge, and our top tips for NYE entertaining  Firstly, a big thank you to New Idea mag for publishing our delicious Polish Christmas recipes this week! If you haven’t already, make sure you pick up a copy of this week’s New Idea. Pickled herrings, also known as soused herrings or rollmops, have been a Baltic favourite since 3000 BC. Poles, Germans, Russians, Scandinavians and of course the vikings have long . . . → Read More: Recipe: Pickled herrings with creme fraiche and apple “sledzie w smietanie” as seen in New Idea 
For more delicious recipes from Sammy and Bella, visit www.foodontap.com.au The Aussie christmas is all about seafood. Actually, almost every special occasion throughout the year features seafood! Each year we consume 45,000 tonnes of prawns (about half of which is imported… often from dubious unsustainalble sources), not to mention the salmon, scallops, lobster and oysters the we devour like no tomorrow! We will always . . . → Read More: Recipe: Leftover Seafood Saffron Arancini, As seen in Food on Tap 
We all love baby octopus, freshly grilled and smokey off the bbq in summer. But what about large octopus? Did you know that they’re tastier, more tender, and are actually quite easy to cook? Large octopus needs to be tenderised – which can be done by beating it at against rocks for hours and hours, or simply freezing it. The latter is . . . → Read More: Recipe: Red Wine Poached Octopus Bruschetta, as seen on The Morning Show |
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