There is nothing more satisfying in the winter than enjoying an incredible warming dessert. My favourites have to baked or stewed fruits, sticky date pudding and crumbles. My go to accompaniment is normally ice-cream, but because its been so cold I’ve been really craving warm velvety, creamy, rich delicious custard.
Custard is one of those things you have to make yourself at home because store bought just wont cut it. If you’ve never made custard before and you’re a keen cook then you should attempt it. Be warned though it . . . → Read More: Sammy’s fool proof thermomix custard, as seen on The Morning Show
We’re so excited about the latest Perfect Pairings recipe for our Winter Chocolate Puddings with White Rabbit Dark Ale. This beer has become a new favourite of ours because of its rich, dark flavour but at the same time it’s also refreshing – perfect for any dark ale novices out there.
We loved creating this recipe because it gave us a chance to experiment with a dark ale in a dessert and combine our passion for beer and dark chocolate. The mix of . . . → Read More: Bella’s Dark chocolate pudding with White Rabbit Dark Ale, the Perfect Pairing
Did you know that Pavlova is just as good in chilly winter as it is in Summer? Tropical fruits are a MUST, and although mango is out of season, the good news is that passionfruit is in season! WHAT??!? I hear you ask. It’s true, passionfruit drops twice per year, in summer and again in winter (usually late may to early june, weather dependant).
So why not have a wintery christmasy dinner party and feature this delicious deconstructed Pav! mmmmmmmmmmm!
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Deconstructed . . . → Read More: Sammy’s deconstructed christmas pavlova with passionfruit cream
Yum! We just love waldorf salad, it’s the perfect combination of meatiness, creaminess and crunchiness. The flavours balance perfectly too – the bitter almonds, sweet apple and salty dressing are a match made in heaven. You can use leftover turkey or leftover roast chicken in this recipe, or some grilled or poached chicken will do the trick too.
Apples are in season right now so it’s great time to use them in all your cooking, whether it be a sweet or savoury dish like this one. For presentation, try . . . → Read More: Sammy’s leftover christmas turkey waldorf salad
This is definitely NOT the stodgy pea and ham soup most people are used to. It’s actually light, fresh, and full of healthy garden fresh greens. The best thing is that it’s summer friendly, so even on a warm day you can devour it without feeling heavy.
This is exactly how my mum always made pea and ham sou – thanks for the recipe mum! But we’ve added a little twist. Some fresh lemon zest spiked gremolata over the top really brings this dish to life.
If you don’t . . . → Read More: Bella’s leftover christmas ham and pea broth with summer vegetables
I just love adding fruit to a savoury dish… just like adding a pinch of salt to your dessert, the addition of sweet fruit to a savoury dish rounds out the taste by balancing any number of flavours. Spicy chilli, fatty/fuller flavoured meats, or bitter greens are all made tastier with a little sweetness.
This is a fantastic summer and autumn dish, and you can grill any summer stone fruit or autumn pears/apples to add to your salads. Just make sure the fruit is slightly underripe so that it . . . → Read More: Bella’s leftover chistmas turkey and grilled peach salad with cranberry vinaigrette
Polish people just LOVE horseradish, and it’s not just for roast beef. It’s equally as delicious when paired with fish, especially in this classic Christmas Eve dish.
Traditionally, Polish catholics observe “post” which means that only vegetarian food and seafood can be eaten on Christmas Eve. Although the roots of “post” are based on abstinence and fasting, these days the seafood meal can be just as extravagant and delicious as the meat meal (on Christmas Day), especially in Australia with the abundance of fresh delicious seafood..
On Christmas Eve,12 . . . → Read More: Grandma’s Poached Fish in Horseradish Sauce, for Christmas, as seen on The Morning Show
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