photography

Apple Cake Tatin

Apple Cake Tatin

Some years ago I came across a recipe in a magazine for a cake made entirely with apples. In a clean-up later the magazine was thrown away and the recipe forgotten.

For no reason I can think of, a few weeks ago, this unusual dish came back to me. I spent hours searching the internet trying to find it finally coming across an old recipe in French. This I adapted to what is now my Apple Cake Tatin.

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3 Perfect Pastas

3 Perfect Pastas

It’s been a while since I’ve posted, not intentionally, as it’s been a busy year. I’m off next week overseas for about 7 weeks for business, so the family aren’t coming, and I’ve been slightly worried about how my husband is going to feed himself (opening a bottle of wine is not a problem). But when faced with a saucepan and the stove, he’s confused, and takeout is not an option in our family. We just don’t do it.

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Quicke’s Cheddar: Cloth-Bound In History

Quicke’s Cheddar: Cloth-Bound In History

Recently my husband and I had the pleasure of visiting Quicke’s in Devon: the makers of our favourite cheddar cheese. And, even better, were invited for a private tour of the Home Farm. For me it was like being a kid in the world’s best lolly shop.And inspired by their cheese I’ve included a recipe I developed after returning home.

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Chilli with Cornmeal Dumplings

Chilli with Cornmeal Dumplings

I’m a bit behind in posts at the moment, and thought I’d leave this recipe until next winter, but as I’ve been on a road trip in Victoria and the weather was decidedly cold, I thought I’d carry on. So, here is my Chilli, a one pot dinner, and total comfort food for those cold rainy nights.

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Spaghetti with Romanesco, Dried Shrimp, Chilli and Spices

Spaghetti with Romanesco, Dried Shrimp, Chilli and Spices

I have been cooking, on an almost daily basis for many years. And most of the time I cook with what’s in my fridge and pantry, because I like to create something delicious from what’s there, rather than running to the shop for that one ingredient that I’ve run out of. So after bringing home some lovely fresh romanesco from the markets recently, and deciding it would be perfect with pasta, I discovered I’d run out of anchovies (a classic partner) so out came dried shrimp, coriander and fennel seed.

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American Psycho - And Other Serial Offenders

American Psycho - And Other Serial Offenders

Every once in a while you get a really fun brief from a client. Best Skin (UK) asked if I could style and photograph four very different smoothies that they had created. It was a hoot recreating, and shooting them - and tasting them was just as amazing. These are well worth trying, you can feel the Goodness Police flowing through your veins.

To get the rest of the recipes go to www.bestskin.co.uk.

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Apples Ain’t Apples

Apples Ain’t Apples

On a recent food and wine trip, with my husband, to the Southern Highlands* for a few days I had the good fortune to visit a very special apple orchard – actually a farm consisting of three separate apple orchards: the oldest of these dating back to the late 1800s – that today produces a truly yummy, vintage, organic, sparkling cider. It’s called Pomologist Cider.  The current owners purchased the property, not far from Robertson, almost 20 years ago and after a subsequent trip to England, where they sampled some locally made, organic ciders, returned home and set about creating their own Southern Highlands’ version.

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Charred Broccoli and Spring Onions with Roasted Garlic Coconut Cream

Charred Broccoli and Spring Onions with Roasted Garlic Coconut Cream

Recently I’ve been testing recipes for a client, who has been very specific that they be either vegan, or paleo based. It’s given me a lot to think about, and at times has been challenging, as of course there are guidelines to both these diets. But a challenge is something I’m always up for, and I love it when a recipe with such strict parameters comes together beautifully.

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Fried Coconut Rice with Duck, Prawns and Cucumber Pickle

Fried Coconut Rice with Duck, Prawns and Cucumber Pickle

This recipe came about following frequent visits to the Castagna Vineyard in Beechworth, Victoria, where my habit is to arrive with two or three Peking ducks, pancakes, green prawns, and other ingredients that you simply can’t get in rural Australia. On our first night we usually have a bit of a Chinese feast, and sometimes (only sometimes) there are a few things left over.

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Martini or Mar-two-ni?

Martini or Mar-two-ni?

From Nick and Nora Charles to James Bond, from gin to vodka: unintentionally, Hollywood elevated the simple martini to the ubiquitous phenomenon it is today. And unfortunately, for my clarity of mind, you can number me among its admiring fans. A libation that has inspired a thousand artists: John Register’s 1994 painting, simply titled Martini, my very favourite.

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Black Bean and Chorizo Soup, Poached Pears and a Little Smoked Salmon Pasta

Black Bean and Chorizo Soup, Poached Pears and a Little Smoked Salmon Pasta

Hi everyone, I just wanted to let you know that I often put recipes up in my recipe section without writing a post. So, if you go to my site, and into “recipes”, you will find these delicious dishes below.

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Red Velvet Borsch

Red Velvet Borsch

My grandmother and my aunt Tamara used to make a lot of Borsch. It would differ, depending on the time of year. At Lent, it was always without meat, and water was used as the base of the soup. Other times, beef bones and stewing beef were used, the meat shredded after cooking and put back into the soup. This version was hearty, delicious, and perfect during the colder months. My mother’s borsch was slightly different, although equally delicious, and, like my aunty Tamara’s and grandmother’s, was always served with a big bowl of sour cream and horseradish; so commonplace on a Russian table. 

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Grazing Tables and a Romantic Wedding

Grazing Tables and a Romantic Wedding

Recently, I was asked by Sydney boutique caterer Delectable Dishes to be part of a team to put together a wedding at the National Art School in Sydney. This venue has quite a history, having been a prison from 1841 –1914. It’s one of Sydney’s oldest, and best-preserved examples of colonial architecture; the buildings are a gorgeous yellow sandstone, and I’m sure if they could speak would have so many amazing stories to tell. And after this evening there will be another story to add: one of a beautiful bride, loving families and friends, long banquet tables in the old cell block covered with flowers of sunset hues and glowing candles, and in the courtyard, two grazing tables groaning with fresh seafood and antipasti to be devoured by guests before the main course.

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Twice Tomato Tart

Twice Tomato Tart

It’s summer, and that means tomatoes. So when I was at my farmers market last week it came as no surprise there were lots on display. I was particularly attracted to a pile of tiny Roma tomatoes - the colour was incredible! When they’re this small they roast perfectly as they’re not too fleshy, so I thought maybe I would make a tart: something slightly organic, with a little spice.

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Anytime Hash

Anytime Hash

I really don’t like to waste food it’s just not in my nature, so when I find myself with a few odds and ends in the fridge I throw it altogether and make a kind of a hash – this time literally. I like it for dinner with some Greek yoghurt drizzled on top, and with a sprinkling of my homemade Dukkah. The secret is to cook it evenly.

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Truffle Farm

… this is a truffle farm. And this truffle farm, although still in its early stages, is already producing a small amount of delicious truffles.

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