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
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