Here in Australia we still follow many food traditions from the cooler countries over Christmas serving glazed ham and turkey, but we have also adopted some new traditions making the Aussie prawn the star of many Christmas day feasts. One I’m sure our European friends are jealous about!
We are always looking for ways to bring our polish heritage together with the Australian Christmas, which is hard considering Poland . . . → Read More: Recipe: Polish “Kompot”, steeped fruit and spices with vodka, as seen on The Morning Show
Beware! These wings are not for the faint hearted! They are packed full of flavour and are a perfect excuse to treat a special man in your life. That’s right, today we’re cooking DUDE FOOD! Dad’s, hubbys and bro’s will love these, and so will the gals!
You can use whole whicken wings for this recipe, just cut off the tips (save these for an amazing stock!) and separate . . . → Read More: Recipe: Beer BBQ wings with ranch 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 quality coconut cream and making your own . . . → 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 we’re cooking with fiery Sichuan flavours, but . . . → 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 have finally come up with “the best . . . → 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 use Extra Virgin Olive Oil . . . → 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 rolls that’s for sure!
It’s important to . . . → Read More: Recipe: Oriental Tuna Tartare with Black Sesame, as seen on The Morning Show
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 . . . → 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 best. That is absolutely the case . . . → Read More: Recipe: Cozze Ripiene, Stuffed mussels with prosciutto crumb for Barilla & Good Food Month
Bella has been lucky enough to visit Europe this year, and as a 7 week special we will be bringing the tastes of Europe to your TV screen and kitchen.
The next stop on my trip is Copenhagen, Denmark. It’s the home of Princess Mary and her half-Tasmaninan brood, and also the home of Rugbrod, Smorrebrod, and all types of brod. Brod is bread, and they sure do bread well . . . → Read More: Recipe: Danish Smorrebrod with kippers, potato and dill cream, as seen on The Morning Show