Autumn is the season of wild mushrooms and we couldn’t be more excited. Each year we throw on our gum boots and warm coats, grab a basket and knife and head out mushroom foraging. Our family has been doing it for generations, and we have been going since we could walk. It’s probably one our families favourite traditions and you’ll find a lot of other Eastern European families do the same each year. We usually go out to Belanglo State Forest, which is about a 2.5 hour drive . . . → Read More: Sammy’s Wild Mushroom Risotto – as seen on The Morning Show
This Easter we’ve teamed up with Oliver Brown Chocolate cafes to create some extravagant Easter creations!
We started by creating Australia’s most extravagant and expensive Easter egg… The concept was born out of our eastern European heritage and Aussie taste buds. The 60cm tall, 100% edible Faberge Easter egg was covered in edible 24 carat white gold leaf, edible pearls and edible diamonds. Inside it was filled with spiced chocolate ganache, 3kg of honeycomb and dozens of specialty chocolates from Oliver Brown. All in all, the egg weighed over 23kg . . . → Read More: Choc orange ganache filled eggs with candied almond, for Oliver Brown Chocolate Cafe
Croatian cuisine is not yet very well known in Australia, but more and more Aussies are discovering this wonderful cuisine both locally and while on holidays on the sunny Dalmatian coast.
I was lucky enough to travel to Croatia a few years ago and was amazing by the quality and the freshness of the seafood. The plethora of fish and shellfish and crustaceans were cooked very simply – preserving the integrity of the pure seafood flavour.
Brudet is a traditional dish eaten all along the coast, making use of . . . → Read More: Bella’s Brudet – Croatian Seafood Hot Pot with Polenta, as seen on The Morning Show
Babka. Baba. Bundt. Kugelhopf. It’s a sweet, brioche-like yeast cake with a hole in the middle made all over continental europe, from Germany, to Poland, to France, Italy and as far as Turkey! There are loads of different versions, and in the culinary world the rum baba is most well known. The story goes that the king of Poland, Stanislaw Leszczynski, was fed the French-Alsatian version which was a little bit dry. He dipped it in some rum to moisten the cake and so the rum baba . . . → Read More: Bella’s “Babka Wielkanoncna”, Polish Easter Babka with Lemon and Raisins
So now you’ve all learned hot to hot smoke salmon, you’ve got o try this recipe! If you don’t have time to smoke the salmon, you can purchase some from the store. It won’t be as good, but still delicious! This salad is REALLY simple, and so delicious. The tartness of the ruby grapefruit works perfectly with the rich salmon, and the dish looks oh-so pretty with all the shades of blush. Perfect for a ladies lunch with a glass of bubbly!
Watch the official VIDEO RECIPE on Food . . . → Read More: Bella’s hot smoked salmon, ruby red grapefruit and fennel salad, as seen on Food For Life
In Chinese, Sang Choi Bao means “lettuce wraps” and they are usually eaten as part of a celebration or banquet meal. Essentially, you can put almost any filling inside the lettuce leaf, the important thing is the combination of textures. The crisp, cold and fresh leaf should contrast with the sweet warm and delicious filling.
This recipe is perfect for an easy family meal, or to impress your dinner party guests with a selection of deliciously sweet and succulent seafood. As with so many Chinese dishes, this cooks very . . . → Read More: Recipe: Seafood Sang Choi Bao, as seen at Good Food and Wine Show
Most people cook a variation of 5 different dishes each week. With hardly any time to get dinner on the table we may even be tempted to order in a pizza or stop at the local chicken shop on the way home from work.
So if you are looking to expand your weeknight meal repertoire this pan fried Basa dish is easy, quick and delicious. Literally taking away your need for well…. Take away!
Pan fried Basa with pepperonata and home made aioli
2 x 300g packs . . . → Read More: Recipe: Pan Fried Basa, Pepperonata, Home Made Aioli, as seen at Good Food and Wine Show
These delicious biscuits are actually very close to our hearts. They are a traditional Italian dessert, but they are also made in Poland where they are called faworki and our grandmother, babcia, used to make them for us as a treat when we were kids. Although we could argue for hours as to where these little treasures are from, there is one thing we can all agree on – that they are absolutely lip smackingly delicious! Think of them as crispy fried sweet pasta. Not only are they yummy, . . . → Read More: Recipe: Limoncello Crostoli with Citrus Sugar, as seen at Good Food and Wine Show
Although Christmas has loads of traditional dishes, Easter is a little more restricted (but equally as delicious) with endless supplies of hot cross buns and chocolate bunnies and eggs.
Sometimes, it’s hard to get creative, but we’ve found inspiration in an article we read about a gentleman’s bet amongst Sydney’s top pub chefs. It’s all about the “hot cross bun burger” (http://www.goodfood.com.au/good-food/eat-out/chefs-start-a-hot-cross-bunfight-20130323-2gm22.html).
Every dish starts with good quality ingredients, and a quality hot cross bun is full of spices and dried fruit. Matching a sweet bun to . . . → Read More: Recipe: Moroccan Hot Cross Lamb Burger with Preserved Lemon Aioli, as seen on The Morning Show
Don’t deny it. You know you love it. Retro food is awesome! And nothing beats a great prawn cocktail. It’s our family favourite, and goes off with a bang at cocktail parties catered by Sammy and Bella Catering where we garnish it with gorgeous amber hued balls of fresh salmon roe.
The secret to a great prawn cocktail has to be the sauce. Thousand island sauce is very simple – just mix tomato ketchup and mayo. Of course, we have a few tricks up our sleeves and our Smokey . . . → Read More: Recipe: Old School Prawn Cocktail with Smokey Island Sauce