I just love Eton mess, there’s something so sensual about that velvety cream, punctuated with the wonderful crunch of meringue. It’s a great dessert for dinner parties too – as you can pre-prepare it in a sexy stemless wine glass the day before, it refrigerates well overnight. Alternatively, you can make it free-form, dolloping the lush cream over store bought mini meringue nests, and topping with the ginger spiced rhubarb. It’s certainly a grown up version of plain berries!
Really, you should be warned in advance that this Ginger . . . → Read More: Bella’s Ginger and Anise Stewed Rhubarb Eton Mess, as seen on Food For Life
Not all of us are confident in cooking fish well. We are often scared of over cooking it resulting in a less than delicious piece of fish that requires some serious lemon juice squeezing to bring back the moisture.
Cooking fish en papillote means to cook in a parcel. A gift-like presentation – here with white fish, fennel, fronds and all carefully wrapped in a round of parchment paper, then left to intermingle in the oven. Hmmm its warming us just thinking about it.
Once ready, tear . . . → Read More: Sammy’s Fish en papillote with fennel – as seen on The Morning Show
I do love the culture of a shared meal. I used to love everything about fine dining and the full restaurant experience, folded napkins, multiple courses, and shiny silverware. Although I still do enjoy eating out, there’s something deliciously heart warming about you and your loved ones huddled around a large pot of something braised or slow cooked and of course made with love. When I first moved out of home I experienced a certain sadness of only cooking for two rather then 6-8 people. I found myself craving . . . → Read More: Sammy’s French One Pot Wonder, puy lentils with sausage, as seen on Food For Life
Adobo in Spanish means “marinated”, and essentially this is a classic Filipino dish of marinated and braised chicken. It’s not to be confused with the central American marinade/sauce/rub called by the same name, which is based on paprika and smoked chilli.
The Filipino version is a very traditional dish, and probably the best known family favourite. Our friend, John, says he misses it more than any other Filipino dish! It’s super easy to make – just pop it all in a pot and let the magic happen! It’s loved . . . → Read More: Bella’s Filipino Chicken Adobo, as seen on The Morning Show
Panna Cotta is an Italian dessert which translates to cooked cream. It’s a deliciously creamy dessert which is enjoyed all over Italy and can be made with many different flavourings. Its served chilled and is a great recipe to add to your dinner party repertoire because it is pre made and you just turn it out last minute. Panna cotta made with cream can be overly rich and heavy so I decided to try using a combination of butter milk and cream to balance out the richness with the sourness . . . → Read More: Sammy’s Buttermilk Pannacotta with Blueberry Coulis, as seen on Food For Life
For Poles, Czech’s, hungry Hungarians, and any former Yugoslav country, there is no better winter comfort food than a delicious slow cooked bowl of goulasz. It’s rich with paprika and red capsicums, and the caraway seed is a must to get that nutty floral note that’s so classic to this dish.
The best thing about this dish is that it keeps well in the fridge, so you can eat it several days in a row! It also freezes very well, so go ahead and make a double or triple . . . → Read More: Bella’s slow cooked Veal and Red Capsicum Goulash, as seen on The Morning Show
Is there anything more satisfying than relaxing on the couch at night with a warm cup of tea in one hand and a cookie or biscuit in the other? For many this is the perfect way to unwind after a long cold day at work and something that the whole family can enjoy doing together. Although if you’re getting a little tired of your standard digestive or scotch finger with your cuppa, why not try making your own cookies. The flavour combinations are endless and it’s a great way . . . → Read More: Sammy’s favourite adults and kids cookies, as seen on The Morning Show
You might not have heard of eating Alpaca meat, but the Peruvians have been eating it for centuries! It’s very, very lean and high in iron so it’s perfect for anyone who’s watching their waist or has some health concerns.
It’s a delicious meat with a delicate flavour somewhere between lamb and veal, so it works perfectly with my osso bucco Milanese recipe, which is traditionally made with veal shin and white wine in the north of Italy.
The neck end rosettes are a unique cut available from Alpaca. . . . → Read More: Bella’s Alpaca Osso Bucco Milanese, coming up at PERTH Good Food and Wine Show 11-13 July
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 woodefired oven, and I believe making your own dough from scratch is still well worth it!
The key to perfecting homemade pizza is to turn your oven up to its highest temperature. That way you can get a deliciously crispy crust on your pizza.
Laucke Pizza and Focaccia Mix is your best . . . → Read More: Sammy’s Laucke Pizza with Pancetta and Radicchio, coming to Good Food and Wine Show PERTH this weekend!
We are so proud to have had the opportunity to share some of our favourite polish recipes with the guests of the Sydney and Melbourne Good Food and Wine Shows last month!
As children, we were lucky enough to visit Poland and meet all our family (only mum and dad live in Australia). One of our favourite memories was driving up north to the lakes district, Mazury, a mecca for polish families in the summer (and for my sailing obsessed uncle). The drive up was a sea of red… . . . → Read More: Mus Sernikowy – Polish cheesecake and poppyseed mousse, as seen at Good Food and Wine Show