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Breakfast Piadina, at the Good Food and Wine Show

Bread is a staple of so many cultures, and Italy has some of the best bread in the world! But it’s not just focaccia and ciabatta – there is a plethora of styles, each belonging to the hearts of specific Italian regions. “Piadina” is a flat bread that originates in [...]

By |June 24th, 2017|

Greek braised lamb shanks, Arni Kokkinisto – αρνί κοκκινιστό

Winter is for braising, and this Greek dish will have all your neighbours begging to come over for family dinner! In Greek it’s called Arni Kokkinosto (pronounced koh-keen-isto), and it essentially translates to “reddened” – referring to the rich tomato sauce the lamb is cooked in. Lamb shanks do take [...]

By |June 22nd, 2017|

Healthy brekky – One Pan Mexican Shakshouka

Last week we had the pleasure of being invited to an amazing event – the World’s Biggest Degustation! It was indeed a massive brekky degustation with 42 courses (just a bite size of each thank goodness!) created by Sydney top chef, Matt Fletcher. We especially loved to soft boiled eggs [...]

By |June 10th, 2017|

Butter Chicken and Almond Seekh Kebab with Mango Chutney Yoghurt, for Pataks

Seekh kebabs are a North Indian/Pakistani dish with ties to middle eastern cookery - spiced ground meat is threaded onto skewers and cooked over a charcoal BBQ. It's fantastic street food - especially delicious wrapped up in a naan bread with some sauce. This is a really easy chicken and [...]

By |June 10th, 2017|

One-pot slow cooker butter chicken and buttery rice, for Pataks

Traditionally, butter chicken, also known as “makhani” in Indian, is made with chicken pieces on the bone, which are perfect for slow cooking coming into the cooler months. The bones release lots of flavour and nutrients into the dish, which is cooked in butter for extra yumminess. Don’t be tempted [...]

By |June 10th, 2017|

Lamb Tikka Shephards Pie with Mushy Pea Crust, for Pataks

This dish is an homage to British Indian cooking. When you think about it, there are so many ingredients that both the Indians and British love to use – potatoes, peas, lamb, and mint are all classics in both cuisines. So it’s no wonder that throughout history the English have [...]

By |June 10th, 2017|

Sammy’s home made Sauerkraut

  Sauerkraut has been sneaking its way back into our kitchen and meals with the fermented foods revolution. This revolution was brought back on in my opinion by kraut master Sandor Katz, who has been nicknamed Sandorkraut. You can read about him here: http://www.wildfermentation.com/who-is-sandorkraut/ For Bella and I our interest [...]

By |May 26th, 2017|

Sammy’s Smoothie madness

So I think its pretty clear that all current food trends are pointing to smoothies! I’ve been making smoothies all my life and over the past 4 years it’s been all about the healthy smoothie. Adding super foods and substituting dairy for homemade almond milk have been the main changes [...]

By |May 23rd, 2017|

Bella’s Wild weed and native spinach spiral spanakopita with dukkah

In rural areas of Greece, local home cooks love using wild weeds in their cooking, for their amazing health benefits and slightly bitter flavour. Plus, it’s free! It’s a wonderful sustainable way to eat – and the best way to get rid of pesky weeds that might be growing in [...]

By |May 19th, 2017|

Sammy’s Pan fried Barramundi with lemon and aniseed myrtle bush spice

Lemon myrtle has a wonderful lemongrass flavour, and it’s readily available online… Essentially the leaves are cold dried (to avoid any loss of essential oils) and powdered. We are using the powdered version in the spice mix today, but you can also use whole dried or fresh leaves in sauces, [...]

By |May 15th, 2017|