Since winning My Kitchen Rules in 2011, we’ve been very busy working hard in the kitchen every day. Running a successful catering business is wonderfully challenging, and designing new and interesting canapés with curious flavour combinations keeps our creative minds active.
Shiso (also called beefsteak plant or perilla) is a native Japanese herb. Its flavour is often described as reminiscent of coriander, honey, spruce, and lemon peel. As you can imagine, it’s fantastic with seafood. The Japanese eat the leaves fresh (sliced and garnishing cold noodle dishes), as cress . . . → Read More: Bella’s coriander cured kingfish, passionfruit and shiso
This is a recipe with essentially no cooking… if you’re not familiar with tartare, it’s a dish of superb quality raw minced beef with raw egg yolk and condiments such as capers, minced echallot, and mustard. But it’s not just a classic French dish… it’s a staple of polish and Russian cuisine, and also pops up with different seasonings around the world. Koreans eat a version spiked with soy and nashi pear called yukhoe and Ethiopians love kitfo which is laced with chilli and clarified butter. You can also . . . → Read More: Bella’s Smoked Beef Tartare with Porcini Dust and Pickled Rainbow Beets
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
Yum! We just love waldorf salad, it’s the perfect combination of meatiness, creaminess and crunchiness. The flavours balance perfectly too – the bitter almonds, sweet apple and salty dressing are a match made in heaven. You can use leftover turkey or leftover roast chicken in this recipe, or some grilled or poached chicken will do the trick too.
Apples are in season right now so it’s great time to use them in all your cooking, whether it be a sweet or savoury dish like this one. For presentation, try . . . → Read More: Sammy’s leftover christmas turkey waldorf salad
This is definitely NOT the stodgy pea and ham soup most people are used to. It’s actually light, fresh, and full of healthy garden fresh greens. The best thing is that it’s summer friendly, so even on a warm day you can devour it without feeling heavy.
This is exactly how my mum always made pea and ham sou – thanks for the recipe mum! But we’ve added a little twist. Some fresh lemon zest spiked gremolata over the top really brings this dish to life.
If you don’t . . . → Read More: Bella’s leftover christmas ham and pea broth with summer vegetables
I just love adding fruit to a savoury dish… just like adding a pinch of salt to your dessert, the addition of sweet fruit to a savoury dish rounds out the taste by balancing any number of flavours. Spicy chilli, fatty/fuller flavoured meats, or bitter greens are all made tastier with a little sweetness.
This is a fantastic summer and autumn dish, and you can grill any summer stone fruit or autumn pears/apples to add to your salads. Just make sure the fruit is slightly underripe so that it . . . → Read More: Bella’s leftover chistmas turkey and grilled peach salad with cranberry vinaigrette
Polish people just LOVE horseradish, and it’s not just for roast beef. It’s equally as delicious when paired with fish, especially in this classic Christmas Eve dish.
Traditionally, Polish catholics observe “post” which means that only vegetarian food and seafood can be eaten on Christmas Eve. Although the roots of “post” are based on abstinence and fasting, these days the seafood meal can be just as extravagant and delicious as the meat meal (on Christmas Day), especially in Australia with the abundance of fresh delicious seafood..
On Christmas Eve,12 . . . → Read More: Grandma’s Poached Fish in Horseradish Sauce, for Christmas, as seen on The Morning Show
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
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
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