Bella’s Paprykarz z kurczaka, Polish chicken and red pepper stew, as seen on The Morning Show

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When it comes to fruit and vegetables, cheap is usually the best! Food prices don’t just depend on the quality of the produce, when it comes to fresh fruit and vegetables, mother nature has the most influence! At peak times it’s season, fresh produce is in bulk supply, so producers flog their stock at excellent prices to make sure they clear the stocks before they spoil. The end of the season is often even better… fruits and veggies have had many hours in the beaming australian sunshine . . . → Read More: Bella’s Paprykarz z kurczaka, Polish chicken and red pepper stew, as seen on The Morning Show

Bella’s naughty but nice pear and blueberry pie, as seen on The Morning Show

pear and blueberry pie

 

 

We’re very excited that it’s national pie week! Although the classic Aussie pie is usually meat, we just can’t help but do a sweet pie recipe with seasonal fruit! Early autumn sees gorgeous pears and apples gracing the supermarket shelves, and we’re just at the end of berry season so you can still pick up gorgeous strawberries and blueberries.

Now, I know that pies don’t exactly have the reputation of the healthiest of foods, but this one is naughty and nice! Let’s be honest, a super healthy . . . → Read More: Bella’s naughty but nice pear and blueberry pie, as seen on The Morning Show

Bella’s Spiced Carrot Dip with Caraway and Chilli, as seen on The Morning Show

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Why not spice up your next dinner party with this delicious home made dip? It’s always a crowd pleaser at our house, and it’s definitely something different that your guests have probably never tried before. You can make this dip up to 3 days before hand, and it’s also a great spread for your morning toast or favourite sandwich.

To go with the dip, why not try some interesting vegetable crudités? Fennel and red breakfast radish are great alternatives to boring celery and carrot. Or, why not use up . . . → Read More: Bella’s Spiced Carrot Dip with Caraway and Chilli, as seen on The Morning Show

Sammy’s Chicken with Home Made Piri Piri Marinade, as seen at Good Food and Wine Show

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Portuguese chicken has become an Aussie favourite with take away shops popped up all over the country. Its the simplicity in this dish that’s so addictive. Spatchcocked chicken marinated its all its best friends, garlic, bay leaves, and paprika. Combining to make marriage like no other.

Because it is such a simple recipe its important to use the best quality ingredients. A big organic or free range bird is essential to ensure a juicy flavoursome chook, and the highest quality spices from Hoyts means that you’re getting the full . . . → Read More: Sammy’s Chicken with Home Made Piri Piri Marinade, as seen at Good Food and Wine Show

Bella’s Oysters with Champagne Vinaigrette, Grape and Pomello, as seen on The Morning Show

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Around this time of year I always tend to get very busy with work…. And there are 2 very exciting things that creep up on me in the blink of an eye. Firstly, the warm weather! The sun is shining in my local ‘hood at Bondi, and everyone seems to have a bit more of a spring in their step. Secondly, spring racing fever hits and the bubbles start to flow!

We’re very excited for the Melbourne Cup and the rest of the spring racing carnival around Australia. Some . . . → Read More: Bella’s Oysters with Champagne Vinaigrette, Grape and Pomello, as seen on The Morning Show

Sammy’s Pork Chops with Romesco and Caramelised Carrots, as seen on The Morning Show

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They say that most of us only have about 7-10 dishes in our cooking repertoire and we just keep repeating them over and over again. Although some of us might every now and then try something new, its not often that we add a new dish to our go to list.

If this sounds like you then fear not! We are putting together recipes over the next few weeks that are aimed at becoming your next go to week night meals. They will most likely be so tasty that . . . → Read More: Sammy’s Pork Chops with Romesco and Caramelised Carrots, as seen on The Morning Show

Bella’s Pastrami Salt Cured Salmon and Naan, as seen at Good Food and Wine Show

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The difference between good food and great food is almost always salt! A little salt goes a long way in making your food extra delicious.

Today I’m salt curing salmon, which is an ancient Baltic technique to preserve fish. It might seem like a lot of salt, but remember that the salt will draw the moisture out of the salmon and all of that gets discarded. Plus, Murray River Pink Salt is packed full of minerals (giving it its distinct pink colour), and it’s free of additives and preservatives. . . . → Read More: Bella’s Pastrami Salt Cured Salmon and Naan, as seen at Good Food and Wine Show

Bella’s Sorrel Veloute with quail egg and crispy speck, a Polish family favourite

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For those of you who are unfamiliar with polish food, you should know that the country has somewhat of a soup obsession. Even growing up in Australia, in 40C summer heat, I ate soup as a starter EVERY SINGLE DAY (thanks mum!).

The good news is that the Poles are expert soup-ologists, and this is one of my all time favourites. Sorrel is a leafy green that looks similar to english spinach. The taste, however, is vastly different. It’s tangy, sharp, slightly peppery and definitely astringent. It gets the . . . → Read More: Bella’s Sorrel Veloute with quail egg and crispy speck, a Polish family favourite

Bella’s Delizia Al Limone from Sorrento, as seen on The Morning Show

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I’ve just come home from an amazing trip to Italy. I really had to pinch myself… not only was I on the spectacular amalfi coast, but I was also eating some of the most delicious food I’ve ever tasted. The very best lemons in Italy are grown here, in fact the town of Sorrento is famous for its limoncello, which has a DOP (Protected Designation of Origin). Our hotel was right opposite a lemon grove, which sold home made limoncello. The bad news is that even though I bought . . . → Read More: Bella’s Delizia Al Limone from Sorrento, as seen on The Morning Show

Sammy’s Raddicchio and Pancetta Pizza, as seen on The Morning Show

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People say you shouldn’t bother making your own pizza unless you have a wood fire oven. There’s no denying that’s where the best pizzas come from. Although very few of us would have the luxury of a woodfired oven, and I believe making your own dough from scratch is still well worth it

Dough can be made up to two days in advance which will allow the fermentation process to get into full swing and add lots of flavour to your dough.

If you are time poor you can . . . → Read More: Sammy’s Raddicchio and Pancetta Pizza, as seen on The Morning Show