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
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
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
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
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
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
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
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
The sun is shining and party season has started! We’ve been very busy with catering this month, and everyone seems to be ordering (and falling in love with!) our oriental tuna tartare.
It’s a wonderful light, fresh, tasty and healthy way to cater for a cocktail party, especially if you want to avoid heavy deep fried foods. Much better than boring spring rolls that’s for sure!
It’s important to freeze the tuna before you cut it, as it will let you cut it into a perfect dice (even if . . . → Read More: Recipe: Oriental Tuna Tartare with Black Sesame, as seen on The Morning Show
Vietnamese Lemongrass Prawn Skewers
Makes 10 – 12
1 tsp Gourmet Garden Garlic Paste 3 tsp Gourmet Garden Lemongrass Paste 540g (2 packets) John West Garlic Prawns 3 tsp cornflour 50g palm sugar, grated ¼ tsp ground white pepper 2.5 tsp fish sauce 1 free range egg 2 eschallots, finely chopped ¼ tsp salt 12 pieces of lemon grass stalks approx 10cm long (or tinned sugar cane pieces, if you can find them) Bertolli Extra Light Olive Oil, for brushing 12 soft lettuce leaves
Nuoc Cham Dipping . . . → Read More: Recipe: Vietnamese Lemongrass Prawn Skewers, as seen at Good Food and Wine Show