Sammy’s Rocket and Walnut pesto on crostini

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Sammy’s Rocket and Walnut pesto on crostini

This may look like a simple pesto but it packs a good flavour punch. The peppery rocket with earthy walnuts is a match made in taste bud heaven and makes a more robust combination compared to basil and pine nuts. You can serve this simply on some toasted crostini or keep in the fridge for up to one week and enjoy tossed through linguine with some extra Parmesan grated on top.

This recipe is great served as a canapé or a dip . . . → Read More: Sammy’s Rocket and Walnut pesto on crostini

Sammy’s Spiced Crispy Chickpeas, as seen on Food For Life

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These crispy baked chickpeas are a terrific protein-rich snack you can take on the go or enjoy at home when you’re feeling a little peckish. You can also experiment with different seasoning combos to make your own signature flavour. For this recipe we use canned chickpeas which work perfectly and you’re bound to almost always have a can sitting in the pantry, then add few spices and some olive oil is all you need. Not only are these a great healthy impromptu snack but you could also make a . . . → Read More: Sammy’s Spiced Crispy Chickpeas, as seen on Food For Life

Sammy’s world cup worthy Brazilian passionfruit capirinha

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One of the biggest events in 2014 will of course be the Brazilian FIFA World Cup, so what better way to celebrate than with a classic Brazlian drink, Passionfruit Caipirinha! This deliciously sour and sweet drinks is made using the national spirit of Brazil, Cachaça, pronounced Ca-sha-saa, which is similar to a light rum. So if your planning on hosting some World Cup drinks at your place this drink will be sure to impress your friends and take them straight to Brazil through their taste buds!

Sammy’s passionfruit . . . → Read More: Sammy’s world cup worthy Brazilian passionfruit capirinha

Bella’s Popcorn Shrimp (don’t stop til you pop!), as seen on The Morning Show

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So, I went to America and I fell in love. Love at first taste with Old Bay spice mix. The celery salt ridden pearl of southern seafood cooking was absolutely delicious. One of my favourite memories was hanging out by the wharf in DC, eating freshly boiled Chesapeake Bay crabs off a table covered in newspaper. It’s messy, delicious business. The crab was oh-so-sweet but the best bit was the old bay. We mixed up an artery-clogging (but so worth it) dipping sauce of simple melted butter with . . . → Read More: Bella’s Popcorn Shrimp (don’t stop til you pop!), as seen on The Morning Show

Recipe: Polish “Kompot”, steeped fruit and spices with vodka, as seen on The Morning Show

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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

Recipe: Beer BBQ wings with ranch sauce, as seen on The Morning Show

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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 the “drumette” from the “wingette” by cuttting through the joint with a sharp heavy knife. That being said, if you . . . → Read More: Recipe: Beer BBQ wings with ranch sauce, as seen on The Morning Show

Recipe: Steamed Pandan and Coconut Puddings, as seen on The Morning Show

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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 pandan juice is the key to a perfect pudding. Traditionally called “Khanom Thuay”, are made in little porcelain cups and . . . → Read More: Recipe: Steamed Pandan and Coconut Puddings, as seen on The Morning Show

Recipe: sichuan cuttlefish with chilli bean dipping sauce, for Bertolli at Sydney Seafood Cooking School

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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 also because it can withstand the heat. Extra Light olive oil is light in flavour, making it a great neutral . . . → Read More: Recipe: sichuan cuttlefish with chilli bean dipping sauce, for Bertolli at Sydney Seafood Cooking School

Recipe: Best Ever Brownies, as seen on The Morning Show

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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 ever brownie” recipe, stamped with American approval! What we’re trying to achieve is a perfectly flaky and crisp top with . . . → Read More: Recipe: Best Ever Brownies, as seen on The Morning Show

Recipe: Kingfish Ceviche, for Bertolli at the Sydney Seafood Cooking School

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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