November was full of great food festivals all over the country for us. We started out in Brisbane for Good Food and Wine show, then made our way to Taste of Melbourne with Lurpak Butter and travelled to beautiful Margaret river for Gourmet Escape.
We were lucky enough to be chosen to create some top notch open sandwiches with Lurpak and run their Go Freestyle cooking classes in both Melbourne and Margaret river.
Here is a collection of our photos from Taste of Melbourne and a recipe for our Smoked . . . → Read More: Lurpak Go Freestyle – Taste of Melbourne and Gourmet Escape – Recipe
Thanksgiving is an American tradition we’ve all seen played out on TV and in movies. Who can forget that hilarious scene from the Lampoon’s Thanksgiving Family Reunion… and that deflated turkey. And we all love that Friends episode… so why not get together with your friends and have your own thanksgiving?
Although the holiday is rooted in Christian pilgrim values, it’s about so much more than that. It’s essentially a harvest festival – it’s all about giving thanks to the earth for providing us with its fruits, to the farmers . . . → Read More: Bella’s Thanksgiving Spriced Pumpkin PIe, as seen on The Morning Show
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
Australian spring has arrived, and I know this because my hay fever is going crazy and there is a swarm of bees outside moving from one flowering tree to the next. Ill be trying to avoid them coming into my apartment this year.
With spring also comes the heat and our desire to eat delicious fresh seafood. So before you whip out the BBQ and throw on the shrimp, try this delicious prawn spaghettini, made even more deliciously prawny with a home made prawn oil.
We were lucky enough . . . → Read More: Sammy’s Barilla Tagliatelle prawn pasta with fresh herbs, as seen on The Morning Show
All I have to say is WOW! This was by far my most enjoyable dish this year… well so far, but to be honest it will be nearly impossible to beat. I ate this dish in Vernazza, Italy, which happens to be my favourite place in the world. Vernazza is a small town part of the Cinque Terre coastline in northern Italy. Its located in the Liguria region which is famous for its basil, olive oil, pine nuts, focaccia and of course seafood!
I’ve been to Vernazza twice and . . . → Read More: Sammy’s Tagliatelle with bottarga and mussels, from Vernazza, Italy
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
We all know the classic dessert of bread and butter pudding… but for extra warm wintery indulgence you can’t go past a croissant and butter pudding. The buttery, flaky pastry of the croissants are perfect for soaking up the rich and creamy custard, which we’ve spiked with decadent white chocolate. This is a dessert lovers dream…
And it’s super easy! Because the croissants are already baked with butter, there is no need to butter each slice. So essentially it’s just croissants and custard. The custard is made using Lodge . . . → Read More: Sammy’s Croissant and Butter Pudding with warm very coulis and ice cream, as seen on The Morning Show
Eggless Pasta Dough
Eggless pasta dough is incredibly easy to make just like egg pasta dough.
Eggless pasta dough is made with semolina which is 100% durum wheat, and makes very tough pasta which is what most commercial dried pasta is made with. In this recipe I used a combination of pasta flour and semolina for the perfect balance of strength and flavour. If you’re looking for eggless pasta in your supermarket you shouldn’t have too much trouble as they should be very clearly labeled. Often when . . . → Read More: Sammy explains home made vegan pasta, as seen on Lifestyle Food
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