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Bella’s Beef Picanha Rump Cap Tacos with Green Chimichurri

The picanha, or rump cap, has to be the KING of all beef cuts. It’s most prized in Brazilian churrasco bbq’s, where they salt it very liberally and cook over a proper charcoal grill. I love it for two reasons – firstly because it has a generous thick layer of [...]

By |March 7th, 2017|

Bella’s Thermomix Double Pecan Pie with Whiskey Cream

Pecans are such a delicious nut, and we can't resist upping the pecan flavour of this classic dessert by making a home made pecan pastry. Although almond and hazelnut meal can be purchased at most supermarkets, pecan meal needs to be made at home and the thermomix is powerful enough [...]

By |December 16th, 2016|

Bella’s Beer BBQ pulled pork roll with cab-apple slaw

Some people get scared by the thought of slow cooked meat, because it takes a long time to cook. But the truth is, it takes very little time to prepare, so it's a perfect dish for busy people! You can pop it in a cast iron pot or baking dish and [...]

By |November 24th, 2016|

Sammy’s Autumn Apple pie with maple cream

Autumn can be a bittersweet time as we start to say goodbye to the to those long summer days spent in the water or the warm nights spent sitting under the stars. That’s why when it comes to cooking and preparing for those colder months, there is nothing better than [...]

By |November 22nd, 2016|

Beer marinated skirt steak with grilled vegetables and Peruvian Aji sauce, as seen at Good Food and Wine Show

The South Americans are experts at bbq, especially the Brazilians with their "churasco", and the Argentinians with their traditional "asado". The Peruvians also love grilling, and they have an amazing chilli sauce called "Aji" to go with it. The origins of this sauce date back to ancient incas, who called [...]

By |June 23rd, 2016|

Bella’s Apple Buttermilk Biegnet with Salted Caramel

Biegnets are a new Orleans classic, made famous by local joint Café du Monde. These little doughnuts are at their best when cooked fresh and eaten right away... But remember that you can make the dough up to 8 hours before frying. They are a real treat but I've made [...]

By |April 18th, 2016|

Bella’s Blackened Snapper

“Blackened redfish” is a famous dish from 1980’s at K-Paul’s Louisiana kitchen in new Orleans, invented by chef Paul Prudhomme. The technique of blackening involves dipping food in melted butter, then a mix of dry herbs and spices, then cooking an an extremely hot skillet. The black colour comes from the [...]

By |April 13th, 2016|

Bella’s Mississippi Okra and Polenta Fritters with special sauce

What happens when you combine 2 staples of southern american cooking, Okra and Grits (polenta)? Heaven! There are many variations of recipes for okra fritters in the south, and these are my favourite. Traditionally they are made with grits, which is white corn polenta, but the Italian style yellow cornmeal [...]

By |April 11th, 2016|

Bella’s Prawn Etouffee

Étouffée is a classic cajun/creole dish hailing from New Orleans and south west Louisiana (the New Orleans/Creole version tend to feature tomato and a blonde roux rather than a dark roux, but it's essentially the same dish). It's name comes from the french "Étouffée" which means to "smother", which is [...]

By |April 6th, 2016|

Bella’s Oysters Rockefeller with Watercress

I love American food, but sometimes we forget just how regional the cuisine is. There are Maine lobster rolls, Maryland crab cakes, Chicago dogs, Cincinnati chilli, Philly cheese steaks, NYC reubens, Kentucky hot browns, Louisiana gumbo, Californian Baja tacos, Hawaiian lomi lomi... and the list goes on. One of my [...]

By |April 4th, 2016|