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 is -20d and Australia is +30c this time of year. So to bring a little Christmas spice to our meal . . . → Read More: Recipe: Polish “Kompot”, steeped fruit and spices with vodka, 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 cold, (brrrr!). Although you can cook with it, the beautifully intense flavour profile, as well as the antioxidants, of Extra . . . → Read More: Recipe: Kingfish Ceviche, for Bertolli at the Sydney Seafood Cooking School
There is no better way to hide vegetables, than in dessert. This cake is super moist, full of natural sugar from the beets, and has the most spectacular rich dark red colour. Just don’t tell the kids what’s inside
The cake went down a treat at our recent dinner party at Ronald McDonald House in Westmead. Only one kid (with a very refined palate) picked up that there was something “different”… but still gobbled the whole thing! I think we have a chef in the making!
To donate . . . → Read More: Recipe: Chocolate Beetroot Cake with Berries ‘n’ Cream, for Ronald McDonald House
Treat your mum this mothers day with this delicious east-meets-west dessert that will tantalise her tastebuds!
The chocolate ganache is rich, so a little goes a long way.. and the ginger wafer is perfectly crisp and just sweet enough to balance the dark bittersweet chocolate. Make this dessert the night before, and serve in a martini or other ornamental glass.
To find out why we love our mum, click here
Check out our video on The Morning Show here!
Chilli chocolate pots with ginger wafers
For the . . . → Read More: Recipe: Mum’s Day Chilli Chocolate Pot with Ginger Wafer, 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 in the kitchen slaving over fiddly canapés is the last thing you want to be doing while your best friends are living it up! Design . . . → Read More: Recipe: Oysters with sauce vierge, and our top tips for NYE entertaining
Beetroot soup. or barszcz, is a crucial part of the Christmas eve table and makes up just one of the 12 dishes served to honour the 12 apostles.
Our babcia’s barszcz has a vey important little chefs trick – double beetroot flavour! It’s a great philosophy to follow with so many dishes: add some of the key ingredient, fresh, to finish the dish. This gives you a much deeper and complex beetroot flavour.
One of our own little tips is to add some pickled cucumber brine at the end . . . → Read More: Recipe: Barszcz Wigilijny z uszkami, a vegetarian beetroot broth with wild mushroom tortellini
Thanks again to New Idea for spreading the Polish Christmas love across Australia!
Firstly, a few tip on how to survive the stresses of the Christmas kitchen:
It pays to prepare – do as much as you can the night before, and leave yourself enough time to get dressed and do your hair. Being the hostest with the mostest is just as important as the food and decorations! Quality, not quantity – avoid a booze fest and buy quality, rather than quantity of alcohol. It’s the perfect excuse to . . . → Read More: Recipe: Mum’s Poppyseed Cheesecake “sernik”, as seen in New Idea
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 survived harsh winters on these little fish, which are preserved through curing then marinating in vinegar. The icy cold waters of the Baltic sea make them rich . . . → Read More: Recipe: Pickled herrings with creme fraiche and apple “sledzie w smietanie” as seen in New Idea
This is probably our favourite Polish dessert, a “Piernik staropolski” which translates to “old world gingerbread”. It’s a classic at every Polish Christmas dinner (or for that matter, birthday, anniversary or any other special occasion), and baking your own fills the house with the most amazing festive smell. Our gingerbread spice mix comes from a secret family recipe which was passed down by our great grandmother, Rosalia. You can buy it online at www.thesaucysisters.com, and many Polish delis will also stock their own versions.
Classically, this cake takes 6 . . . → Read More: Recipe: Gingerbread Cake with Plum Jam and Chocolate Sauce – Polish “Piernik”
All over the world adults and children are jumping for joy when Christmas comes around. Sadly here in Australia we have all the Christmas winter traditions thrown into 35-degree heat. So after we have stuffed ourselves with prawns, ham AND turkey, it’s no wonder some of us cant think of anything worse than diving into hot custard and Christmas cake.
This recipe is the perfect way to turn classic winter desserts on their heads and make them into something ice cold for the aussie summer.
Leftover brandy custard semifreddo . . . → Read More: Recipe: Leftover Brandy Custard Semifreddo with Chrissy Cake Bits, as seen in Food on Tap