Gnudi are delicious. Of course they are: they have two types of cheese in them. Gnudi are traditionally boiled in hot, salted water followed by an optional flash in a hot frying pan to crisp up the outsides; all very well and very delicious but a little bit involved. To simplify matters, I have oven-baked…
Polenta, silverbeet & feta bake
Yotam Ottolenghi: I love the guy but his recipes can be exhausting. So many ingredients! So many herbs to wash and chop! So many spices to toast and grind! This sort of bullsh*t usually results in cookbooks becoming consigned to the bedtime reading pile, never again to make it back to the kitchen. But Ottolenghi…
Roasted white chocolate & miso blondie
On the eve of my glutard diagnosis at the peak of (or descent into) my gluten grief, my sister brought me a tub of Duck Island roasted white chocolate and miso ice cream. Insanely delicious, this tub of gluten free gold restored my faith that maybe there was life after gluten. Featuring the well-established combination of salty, unami, and sweet, the roasted white chocolate…
Herbed fish cakes, charred pineapple salsa & slaw
A bowl comprised of individually prepared delicious things is one of my favourite ways to eat, as evidenced by the fact that my Katherine Smyth ceramic bowls are pretty much never sitting unused in the cupboard. Herbed fish cakes, charred pineapple salsa & slaw is currently one of my favourite things to eat from a bowl. It’s fresh, light and…
Lemon relish
Lemon relish is a delightfully easy and delicious condiment to add to your weeknight dinner repertoire. It’s fresh and zingy and surprisingly sweet despite containing an entire lemon. Delicious alongside crispy-skinned salmon, lemon relish perfectly cuts through the oily richness of the fish. Serve alongside some roasted or char-grilled asparagus, long-stem broccoli, or zucchini. So spring right now. Lemon relish…
Tangelo, mascarpone & coconut trifle
This trifle was supposed to be a tangelo sponge cake sandwiched with mascarpone cream and tangelo curd, until I had a cake fail. The cake emerged from the oven with a slightly soggy bottom and minimal rise; Mary Berry would not have been impressed. But what the tangelo sponge cake lacked in good looks it made up for in tasting…
Taco beef, pickled slaw, kimchi & gochujang
In the 1990s this recipe would have been named ‘fusion beef’, as it deliciously fuses together Mexican spices with Japanese miso and tamari and Korean condiments kimchi and gochujang. As it’s not the 1990s I won’t call it that, except maybe quietly in my head. I like to serve taco beef, pickled slaw, kimchi & gochujang by setting out bowls of…
Salted miso caramel slice
I know, I know: this blog is rapidly turning into 101 ways with miso. I am obsessed but for good reason: salted miso caramel is incredibly wonderfully bloody good. The new salted caramel; there, I said it. Now make it and tell me I’m wrong. Salted miso caramel slice For the base: butter 90g, melted brown…
Fennel broth with peas & baked ricotta
Fennel broth with peas & baked ricotta is the perfect thing to eat in spring. Asparagus would be a wonderful addition to this – once it gets down off its new season $26 per kilogram high horse. Time for a small boast: I made the ricotta for this from scratch; a process that’s actually pretty simple but…
Baked hoisin pork meatballs with greens & brown rice
Baked meatballs are bloody basic to make. Roasting the meatballs at a high temperature means you still get browned and crispy outsides without having to faff about with hot oil. Baked hoisin pork meatballs with greens & brown rice is midweek dinner perfection and any leftovers will make for a lunch that will be envy of your workmates the…
Preserved lemon butter
Butter! Bloody love it. Good on bread. Good on vegetables. Good on everything. Especially when you flavour it up with some lemon and thyme. Preserved lemon butter is delicious on roasted vegetables. On medium rare steak. On pan-fried fish. On steamed vegetables. Probably not on cake, but that’s over to you. Preserved Lemon Butter A Bon…
Salty smoky chocolate brownie cookies
Before you freak out at the thought of smoked paprika and cayenne pepper in a cookie, think back to a time when salted caramel sounded noveau and outlandish. We’re now beyond peak salted caramel (as evidenced by salted caramel Toffee Pops), but fear not: adding smoke and heat to the sweet/salty duo takes things to the next level….
cake for breakfast 