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Turkey chili con carne, black beans, brown rice, with Phillips All in One Premium

This recipe is magic – It’s not only super healthy and full of nutrient rich, high fibre and low GI foods, it’s also ridiculously delicious! Normally it requires lots of slow cooking, but if you can use the Phillips Premium All in One to speed things up with both the [...]

By |July 27th, 2017|

5 spice Pork steaks with bbq fennel and caramelised mandarin, for Westfield

In Chinese cooking, pork is often paired with 5 spice powder – a mix of cinnamon, clove, fennel, star anise, and Sichuan peppercorns. Some go a few steps further, and even add ginger, nutmeg and liquorice. It’s a BRILLIANT spice blend to keep in the pantry, as it can jazz [...]

By |July 27th, 2017|

Lamb and Pear Tagine with toasted sesame, for Westfield

Moroccan food is absolutely delish! It might seem like it’s always sweltering hot there, but they do indeed have a (mild) winter and love cooking with seasonal ingredients. It’s the perfect time of year to be cooking with pears, as they are fresh, cheap, and above all delicious! They add [...]

By |July 27th, 2017|

Gluten Free Smoked salmon scotch eggs with quinoa flakes, for Westfield

Are you gluten free but love schnitzel? Quinoa flakes are your friend! They are crunchy, and yummy, and good for you too! Today we’re making scotch eggs, which are traditionally made by coating an egg in sausage meat, then crumbing and deep frying. We love them, especially when you can [...]

By |July 27th, 2017|

Zakąski, polish antipasta platter

Polish people love vodka, or wódka in Polish. And they especially love it in shots! But it’s not a drunkards way of behaving… even though it is indeed druk at the beginning of a meal with pre-dinner snacks called Zakąski. As the meal progresses, the drinks progress to beer (and [...]

By |July 27th, 2017|

Ryba smażona w panierce, fish schnitzel, from Sopot in Poland

In so many cultures around the world, especially in Australia, summer beach holidays with family bring back memories of fantastic fish and chips… Eaten by the seaside with the smell of salt in the air and the roar of the waves on the shore. It’s such a strong evocative dish, [...]

By |July 27th, 2017|

Leek and roast chicken pilaf w/pomegranate, as seen at Westfield Carindale

Leftovers. Love them or hate them? We love! It’s especially important to use up leftover meats, as we wouldn’t want an animal to go to waste. A pilaf is a super quick and easy way to use up leftovers, especially since all the other ingredients are probably sitting in your [...]

By |July 25th, 2017|

Butter Chicken and Almond Seekh Kebab with Mango Chutney Yoghurt, for Pataks

Seekh kebabs are a North Indian/Pakistani dish with ties to middle eastern cookery - spiced ground meat is threaded onto skewers and cooked over a charcoal BBQ. It's fantastic street food - especially delicious wrapped up in a naan bread with some sauce. This is a really easy chicken and [...]

By |June 10th, 2017|

Lamb Tikka Shephards Pie with Mushy Pea Crust, for Pataks

This dish is an homage to British Indian cooking. When you think about it, there are so many ingredients that both the Indians and British love to use – potatoes, peas, lamb, and mint are all classics in both cuisines. So it’s no wonder that throughout history the English have [...]

By |June 10th, 2017|

Sammy’s Pan fried Barramundi with lemon and aniseed myrtle bush spice

Lemon myrtle has a wonderful lemongrass flavour, and it’s readily available online… Essentially the leaves are cold dried (to avoid any loss of essential oils) and powdered. We are using the powdered version in the spice mix today, but you can also use whole dried or fresh leaves in sauces, [...]

By |May 15th, 2017|