If you love simple home cooked meals with a great flavour pairing like beef, mushrooms and potatoes, then you’ll fall even more in love with this refined version of a classic steak with mushroom sauce. Using the scotch fillet cut as a roast rather then single steaks keep it even more juicy and tender, and it also makes it easier to cook perfectly for 2 or more people when entertaining.
To refine this classic dish I’ve stuffed it with a mushroom duxelle made with Portobello mushrooms as well as . . . → Read More: Sammy’s porcini stuffed scotch fillet with paris mash, as seen at The Chop
In Australia we are so lucky to sample so many amazing foods from different cultures from around the world. This week Hindus around the world will celebrate Diwali, the festival of lights. The festival celebrates the victory of good over evil, and families everywhere decorate their homes with lamps and candles, and even throw fireworks displays! A huge annual festival was held last week in Melbourne’s Federation square to commemorate the festival, with a turn out of over 50 thousand people!
And if you would like to celebrate this . . . → Read More: Bella’s Indian Almond and Pistachio fudge slice ”Badam Burfi”, as seen on The Morning Show
Summer is approaching which means delicious stone fruits are coming into season. As the season has just started they can be a little firm which makes them perfect for cooking and baking as it softens them with out falling apart. It also helps release their sweetness and intensify their flavour. I love the idea of mixing classically savoury herbs with sweet things and vice versa. In this case to bake the peaches I just add a drizzle of honey and some fresh thyme springs. This is one of those . . . → Read More: Sammy’s Thyme baked peaches with home made ricotta and honeycomb, as seen at The Factoria
Are you a silly yak? Oops… typo, I mean coeliac. In all fairness, it’s not a laughing matter. It’s estimated that 330,000 Australians suffer from coeliac disease, and that means that 330,000 pasta lovers are concerned about how on earth they are going to eat their favourite food. Fear not! Barilla is now making AMAZING tasting gluten free pasta!
Many of us have specific dietary needs these days… so we’ve created a “cure all” recipe which is gluten free, vegetarian, and very low in lactose (we’re using pecorino, which . . . → Read More: Bella’s Barilla Gluten Free Penne with mushroom, red wine and garlic ragu
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
There is nothing more satisfying in the winter than enjoying an incredible warming dessert. My favourites have to baked or stewed fruits, sticky date pudding and crumbles. My go to accompaniment is normally ice-cream, but because its been so cold I’ve been really craving warm velvety, creamy, rich delicious custard.
Custard is one of those things you have to make yourself at home because store bought just wont cut it. If you’ve never made custard before and you’re a keen cook then you should attempt it. Be warned though it . . . → Read More: Sammy’s fool proof thermomix custard, as seen on The Morning Show
You might be surprised to see passion fruits flooding into your green grocers this week…. That’s because it’s actually a summer and a winter fruit! Yes it has 2 seasons a year. So while the weather gets cooler, why not heat things up a bit in the kitchen with some tropical flavours and a lovely hit of chilli in this delicious savoury passion fruit sauce that works perfectly with salmon, ocean trout, snapper, or any other richer flavoured fish.
Beurre blanc is a warm emulsified white butter sauce. The . . . → Read More: Bella’s Crispy Skin Salmon with Passionfruit Beurre Blanc, as seen on The Morning Show
The authentic flavour of Mexico is actually very easy to achieve, and the secret is in picking the right herbs and spices. The magic combination of cumin, dry oregano and paprika powder makes everything delicious… especially this vegetarian jacket potato! Even the meat eaters will love this recipe. So no matter what fussy eaters you have to feed at your family table, this recipe is a sure thing.
And for all those who are watching what they eat, you’ll just adore this recipe! It’s low GI and full of . . . → Read More: Bella’s Sweet Potato jacks with Mexican inspired beans and real guacamole, as seen on The Morning Show