A recipe that works real good with fresh mushrooms too. I had some dried chanterelles in my larder I was sick at looking at…dry porcini would sit too. Very tasty pasta this one.
What you’ll need
Serves 2
200 grams of your fave dry spaghetti or any other pasta
2 tablespoons dry chanterelles (girolles)
1 dry chilli, chopped
1 tbsp finely diced onion
Olive oil
Pinch or 2 of fresh tarragon
½ cup frozen peas
¼ cup white wine
(soaking juices from the mushrooms)
150 ml cream
Basil leaves
What to do
This is ...
Simple and tasty. A great little recipe to rip out when your beans are ripe. Omit the prawns, increase the volume and sit down with the pot and a loaf or 2 of quality sour dough.
What you’ll need
Serves 2
1 cup fresh borlotti beans
1 shallot, finely sliced
2 cloves of garlic, sliced
1 dry chilli, chopped
½ tin crushed tomatoes
Sea salt and freshly ground black pepper
Fresh basil
Sherry vinegar to taste
Large cous cous to serve with
6 local, fresh prawns, peeled, tail on
What to do
Place ...
Recipe created and styled by Destination Food for Food Importer and distributor Todd Butland of Fine Life Food Company. Over a five-year period Todd lived and worked in Sicily, Rome, Florence, Milano, Ravenna and Bologna, experiencing typical dishes from each region. Todd believes a ‘fine life’ is one that is found within the simple things where food, family, friends and true happiness rule the heart. Today, Todd is an importer & food distributor drawing inspiration from Italy where he searches ...
Recipe created and styled by Destination Food for Food Importer and distributor Todd Butland of Fine Life Food Company. Over a five-year period Todd lived and worked in Sicily, Rome, Florence, Milano, Ravenna and Bologna, experiencing typical dishes from each region. Todd believes a ‘fine life’ is one that is found within the simple things where food, family, friends and true happiness rule the heart. Today, Todd is an importer & food distributor drawing inspiration from Italy where he searches ...
Warning…this is a sweet little gem of a dessert
For the Pavlova
6 egg whites
250 grams caster sugar
2 tsp. corn flour
3 drops of vanilla extract
1 tsp. white vinegar
Allow the egg whites to come to room temperature. Pre heat oven to 120*C and line a flat tray with baking paper. In a very clean bowl whip the egg white until soft peaks form. Gradually add the sugar and continue to beat until you have a glossy, stiff meringue. Sprinkle over the corn ...
Love it! Picture how good a huge platter of this gorgeous salad, some chewy sour dough and good butter is for grazing over this weekend. Snap frozen broad beans are cool to use, the quality is good, just be sure to peel them.
Ingredients
2 smoked ham hocks
8 kipfler potatoes, peeled
1 cup sugar snap peas, topped and tailed
1 cup snow peas, topped and tailed
1 cup frozen broad beans
Roughly torn mint leaves, washed
1 cup rocket, washed
¼ cup best quality whole egg mayonnaise
Juice ...
The chillies are scorched here and the oil used to burn is then what you fry the prawns in. If you choose to not eat the chillies, you’ll get a hint of heat and loads of flavour. Though if you have the ‘cockles’ for it, do indulge and munch on a few of them. The chillies take on a euphoric flavour, hard to explain, but just try and turn up the heat!!
16 green prawns, peeled, tail on, vein removed
10 ...
You know you don’t just have to always stuff and fry these little guys. The young zucchinis here are sliced and folded through a Risotto Bianco and then the torn flowers added in the last second of mixing. It was a pleasure to make and also consume this amazing meal. The flowers were a special gift from a good friend, I had to do them justice. Ricotta folded through lightens the load a little, anything too heavy and rich, like ...
A left of centre steak and chips and perfect on the BBQ. This recipe will serve 4. Most who choose to cook this cut of beef and try it for the first time may be shied away by the tougher texture the flank is recognized for. The meat has a fantastic coarse texture and wait for it….an incredible beef flavour, one of the best cuts when we’re talking flavour. It is not your (hot knife through butter) eye fillet and ...
This is a real show stopping dessert. Perfect for November and December when the Aussie cherries are at their finest. It is a little complex, a few things to do. Read carefully and measure correctly. Make most all the day before you plan to serve this dessert.
Almond Panna Cotta
300ml milk
150gr almonds
600ml thickened cream
100gr caster sugar
Pinch of salt
10gr powdered gelatine
50ml cold water (ice cold)
Place the almonds and milk in a blender and blend until well combined. Add 100ml water to ...
It is easy to find second-rate carbonara in many Italian eateries, and it takes knowledge to create and serve your loved ones an example of how it should be. Look to the past to improve the present, create food of today based on the food of our sometimes forgotten periods. Enjoy!
What you’ll need
200 grams dry egg Spaghetti
2 tablespoons of olive oil
50 grams guanciale (cured pork cheek) pancetta will suffice, sliced thin (see info below on guanciale)
2 cloves of garlic, ...
Effortlessness…most people seem to love that word when it comes to creating things in the kitchen. This cake is that with a Capital E!
Ingredients
3 eggs
1 egg yolk
300 grams caster sugar
300 grams self raising flour
250 grams Greek Style yoghurt (Roaming Cow makes a great Greek stylie)
250 mls olive oil
1 orange, segmented
Some dates, pitted and roughly torn
A few mint leaves
Extra yoghurt for serving
Method
Pre heat your oven to 160*C. Grease a square or circular cake tin. Line the base with greaseproof paper.
Beat ...
Panna Cotta’s are a fail safe, an easy dessert to add to the catalogue. You can make them with cream, buttermilk and here…yoghurt.
Ingredients
1 packet of powdered gelatine (this can range from 7 to 10 grams)
2 tablespoons of cold water
1 cup of milk
75 grams caster sugar
500 grams Vanilla bean yoghurt (my choice here was Roaming Cow Dairies Yoghurt)
1 Punnet strawberries, hulled
1 teaspoon powdered gelatine
1 tablespoon cold water
Kiwi fruit and strawberry diced quite small to garnish and few small basil leaves.
Method
First ...
Caesar salad...why not? If you have a slight displeasure towards the Caesar it’s more than likely thanks to the rubbish you’ve eaten in the past. Stick with this, use good... fresh ingredients and this salad should never leave your thoughts when in need of a quick fire summer lunch or dinner.
Using 2 baby cos lettuce, wash well, drain and discard the outer leaves, using only the young crisp inner leaves. Leave the leaves whole. Slice or roughly tear a ...
Summer on a plate. Tomatoes, basil, mozzarella…need I say more. This is my version of a Caprese, been making it for years, love it. My society garlic flowers were really blooming well this year so rather than waste them they were scattered over to finish.
Wine Match - Wolf Blass Yellow Label Sauvignon Blanc
A delightfully crisp and refreshing South Australian Sauvignon Blanc evoking tropical flavours of guava, passionfruit and ripe honeydew melon, accented with hints of freshly cut grass. ...
The most famous of creations to come out of the legendary Harry’s Bar. The Carpaccio, simply raw meat and the ‘universal sauce’ The colours represented in this dish were the Venetian painter ‘Vittore Carpaccio’s favourites and this dish was made in his honour. The Bellini was created to honour another painter, Giovanni Bellini. White peach juice or pulp with Italian Sparking white wine. For the bubbles I’ve used a Chardonnay Pinot Noir Premium Cuvee from the Wolf Blass Red Label ...
Tired of the weekly supermarket shop? Bored of cooking the same meals every week or simply not having enough time to cook? Say hello to HelloFresh (www.hellofresh.com.au) an online recipe and grocery delivery service with a twist, now available in Brisbane & Melbourne.
Steak w Lentil salad
serves 4
4 porterhouse steaks
800 grams tinned lentils, washed and drained
4 tomatoes, finely sliced
2 Lebanese cucumbers, finely diced
1/2 mint, shredded
1 red onion, finely diced
juice of 1 lemon
40 mls olive oil
Method
Combine the lentils, onion, cucumber, tomatoes and ...
Tired of the weekly supermarket shop? Bored of cooking the same meals every week or simply not having enough time to cook? Say hello to HelloFresh (www.hellofresh.com.au) an online recipe and grocery delivery service with a twist, now available in Brisbane & Melbourne.
Bombay Burgers
serves 4
600 grams chicken mince
4 TBSP tandoori paste
1/2 red onion, finely sliced
1/2 cup coriander, chopped
200 ml yoghurt
3 Lebanese cucumbers
2 tomatoes, sliced
4 bread rolls
Method
In a bowl combine the mince, tandoori paste, onion and half the coriander. Mix well ...
Tired of the weekly supermarket shop? Bored of cooking the same meals every week or simply not having enough time to cook? Say hello to HelloFresh (www.hellofresh.com.au) an online recipe and grocery delivery service with a twist, now available in Brisbane & Melbourne.
Sweet Potato Pizza
serves 4
600 grams sweet potato, thinly sliced ( I used a peeler)
150 grams pesto
4 Lebanese flat breads
2 bunches of asparagus (sliced thin on an angle)
120 grams goat's curd
150 grams baby spinach
Method
Preheat an oven to 180*C, Lightly ...
Ingredients
For the flank and marinade
600 grams flank steak
1 clove of garlic, peeled
2 teaspoons dried oregano
1 teaspoon dried chilli flakes
2 teaspoons horseradish cream (the stuff in the jar)
125ml olive oil
250ml Aceto Balsamico di Modena
For the polenta
2 cups of milk
½ cup polenta
2 tablespoons butter
1 tablespoons grated parmesan cheese
1 tablespoon cream
Sea salt and white pepper
For the tomatoes
5 medium sized trussed tomatoes
Sea salt
Olive oil
Method
Trim all the visible sinew from the flank and place in a non-reactive bowl. Now create the marinade. In a food ...
Ingredients
For the panna cotta
200ml milk
300ml thickened cream
100gr caster sugar
1 vanilla bean, split and scraped
1 ½ leaves of gelatine
For the blueberries and balsamic
1 punnet of blueberries, washed
1 tablespoon icing sugar
2 teaspoons Aceto Balsamico di Modena (Casanova brand is a good one)
Small basil leaves to serve
Method
Panna cotta
Place the milk, cream, sugar and vanilla into a small saucepan and heat to just below boiling point over a medium heat. Soften the gelatine in cold water and when soft squeeze out the water and ...
Ingredients
For the risotto
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 small onion, finely diced
1 cup carnaroli rice (Arborio would also be fine)
Splash of white wine
600-700ml chicken stock
¼ cup grated Parmigiano Reggiano
1 tablespoon butter extra
For the mushrooms
2 cups of mixed mushrooms cut into various sizes
100ml chicken stock
50 ml Casanova Aceto Balsamico di Modena
1 tablespoon olive oil
Sea salt and white pepper
1 tablespoon unsalted butter
A few sprigs of lemon thyme
Method
For the risotto
Bring the chicken stock to the boil. Heat the butter and ...
Is this the easiest recipe to cook…or not cook? Being able to perfect a cracking ceviche is a must for anyone’s repertoire who thinks they know food. The lime juice begins to cook and cure the fish. It is the acid that begins to harden up the proteins of the fish. I think the correct word for what is happening here is denaturation. You will need to call upon the freshest seafood you can get your hands on (for this ...
A family favourite in many households. Silverside or corned beef can satisfy for days, generally when you cook it you cook alot, and there is always plenty in the fridge for the next day or 2. As soon as I could I was cooking corned meat at home, and exploring many ways to serve it. It is quite a simple preparation, and requires little attention during the cooking process, even less if you have a good ol crock pot under ...
Raw food, I absolutely adore raw food and consume and serve it as often as possible. I must add that food hygiene must at the top most of your thoughts when preparing anything raw. Keep everything clean and avoid cross contamination. Simple and uncomplicated is what this recipe is. I have seasoned the raw scallop with some Cobram Estate Lemon infused Olive Oil. Cobram Estate are making some cracking oil infusions...chilli, garlic, basil and here lemon.
Finely dice the freshest scallops ...
Yes, this is the business...Po'Boys, those great little inventions from down south in the good ol US of A. To create these ones here you'll first need to cook some corned beef RECIPE HERE then you could also do with the [do not ever throw away recipe] for Chipotle BBQ sauce RECIPE HERE. Po'Boys are awesome, just be sure to find some real good soft baguette type breads.
Take some of that cracking corned beef from last night and dice ...
Let me offer you a few tips on cooking a perfect steak. A few things you may already know, a few things you may not. It's not hard to cook a good piece of meat, you just need the right knowledge
First thing you do is to get a real good quality steak...here is some info on Wagyu steak...it will help your cause tremendously
Remove your steak 30 minutes prior to cooking, allowing the steak to come to room temperature
Drizzle with ...
Seafood in crazy water… one to try! This recipe is one that tests my desire to cook with sea water. And now I have a love for it, cooking in water from the ocean is way cool. Generally you’ll see recipes for acqua pazza using the tomato and chill broth you make to also poach the seafood in… I’ve adapted here. Where this originated from I’m not 100% percent sure, Naples…? Maybe some where by the ocean.
What you’ll need
4 ...
You must keep it simple when working with fresh tuna. Think also of the life span of this big fish and respect it in preparation and service. For this recipe I used a mighty fine yellow fin specimen. Some may also look to a more sustainable species...like albacore or bonito. Cook it quick in a hot pan to just sear and release the oils and flavour from the sesame seeds.
Ingredients
200 gram piece of the freshest tuna, cut into a ...
A very common garnish with scallops is cauliflower. I've cooked it so for quite a while and here is another evolution of a dish cooked many times before. I was fortunate enough to have discovered samphire growing amid the salty flats of my local area and picked, soaked, washed and now am cooking with it. On the plate we have sweet, earthy, salty and bitterness in a pleasant dish to look at and also eat. Samphire is a way cool ...
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