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
Who knew that this pesky weed could be so delicious? Nettles are usually the weed most avoided, but this time we’re pulling down our sleeves, putting on a pair of gloves and getting picking!
History tells us that the Ancient Greeks not only ate the weed for its nutrients but also as something of a cure-all. Its extremely rich in iron and potassium, and one of the richest sources of chlorophyll.
It can be a troubling weed and mowing can increase plant density. So the best way to deal . . . → Read More: Sammy’s Stinging nettle pasta – as seen on The Morning Show
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
We’ve all heard the saying that we eat “with our eyes” and this is especially true for kids who all too often seem to have a genetic aversion to all things green. Hiding veggies is the most common trick parents use, but have you tried celebrating the veg?
There are loads of delicious healthy veggies that aren’t green, like sweet potato, corn, carrots, and tomatoes. Our favourite is definitely beetroot, it’s natural sweetness make it delicious for kids, and they will love the hot pink colour.
Beets are a . . . → Read More: Sammy’s Hot Pink Beetroot Dip, as seen on Food For Life
Mushrooms are probably one of the most versitile ingredients to cook with. We are lucky enough to have some great farms that can provide us with these delcious buttons of fungus all year round! For a warming wintery treat we like to make a decadent creamy mushroom bruschetta with Truffle oil. Serving it on some hot charred artisan bread with a rub of garlic means this dish ticks all the boxes.
The mascarpone in this recipe means that the mushrooms arent too heavy with cream and won’t make the . . . → Read More: Sammy’s Mushroom and Mascarpone Bruschetta with Truffle Oil, as seen on Food For Life
Scallops are one of the most delicious foods to come from the sea, but they can be ruined if cooked improperly. Our preferred way to cook them is pan frying after brining for the best flavour and caramelised scallop. Its also very important to not over cook scallops, otherwise you risk making them rubbery.
A few tips when cooking scallops: heat a larger pan on a high heat and make sure you don’t over crowd it when cooking the scallops. Another tip is to only turn your scallops once . . . → Read More: Sammy’s Seared Scallops with Crispy Pancetta and Watercress, as seen on Food For Life
Everyone loves gnocchi, not just Italians! They are delicious little potato based dumplings with a pillow like soft texture… and if you’ve ever eaten real home made gnocchi, you’ll never ever ever ever go back to the stodgy store bought stuff which is more akin to rubber bullets. Make these super simple gnocchi your new family favourite!
We’re all about inspiring every Aussie out there to reconnect with their family traditions and heritage through food. We asked our Facebook fans with Italian heritage to tell us what their favourite . . . → Read More: Bella’s Italian Family Favourite: Gnocchi with Brown Butter and Sage, as seen on The Morning Show
We’re all about inspiring every Aussie out there to reconnect with their family traditions and heritage through food.
Often, we’ve somewhat lost connection to our blood backgrounds, sometimes because our families came to Australia several generations ago and we’ve let go of some of our traditions. Some people no longer speak the language or follow many cultural traditions, but no matter who you are or where your blood came from, we ALL remember 1 thing with fondness and nostalgia… the food!
Whether your ancestors came from Greece, Scotland, China or . . . → Read More: Bella’s Cantonese Family Favourite: Chicken Corn Soup, as seen on The Morning Show