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Pages we have added in the past |
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Last week, for her 3rd birthday, my little girl Isabelle had a special request: a breakfast made with brioche. This version of French toast or ‘Pain Perdu’ is what we came up with for a special birthday treat.
Brioche, a rich sweet bread is just perfect for this recipe. However, if it’s not available, you can always replace it with traditional white bread. If you have to do this, just add a couple of tablespoons of caster sugar to sweeten the egg mixture. |
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When thinking of taramasalata, you might imagine the tasteless pinkish dip sold in the supermarkets, fortunately fresh taramasalata couldn’t be further from it. It’s delicious, healthy, quick, easy and cheap to make and can be served as part of a mezze plate or enjoyed as a quick snack on its own. With a combination like that I think you’d be mad not to make it yourself.
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When I was pregnant with my daughter Isabelle, a waitress from the restaurant where I was buying my lunch use to offer me this small treat with the words:"for your baby".
I just love the sweetness and nuttiness of this dessert and trust my word; it is very difficult just to have one.
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Over the past few weeks, despite the fact that we’re well into autumn we’ve had some truly outstanding weather on the weekends. Beautiful warm days with lovely balmy evenings so to take advantage of it we decided to put a spin on the classic peaches and cream flavour combination. This recipe, Cheesecake Cream with a Peach Sherbet is what we ended up with. |
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I think my tastes must have matured a bit since I last tried to eat Candied Orange Peel. Granted I was only nine or ten at the time but I really remember that I didn’t think too much of it. Well since then, I’ve grown up. As we had some imported fruit from half way around the world that really was past its best, I decided to give this recipe a go and see if I could candy the peel.
Overall, I have to say that I was very impressed with this recipe. You really get a burst of citrus as you eat the candied peel without the bitterness of the pith. |
However, for me this isn’t the best bit. If I had to choose the one thing that I really love, it’s the aroma. As you open the air tight jar to get at the peel, it’s like being hit in the face with a citrus blast. Just brilliant!
Click here to see the recipe |
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This recipe came about because my wife was invited to a baby shower last weekend. Everyone was asked to bring a plate so rather than the same old boring salads or cakes I decided to try out a modified version of a recipe that I’d seen in the ABC's Delicious Summer Recipe book. After all, at least in my experience, chocolate and a pregnant woman usually seem to go pretty much hand in hand.
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It’s earth hour again this weekend, that one hour of the year when we all sit around in the dark to show that we care. To help pass the time and as candles will be the order of the day, this year we’ve decided to pull out the dessert fondue set and have a chocolate orange fondue to mark the occasion.
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I love prawns; they’ve been my favourite seafood for as long as I can remember. Of all the different prawns available out there, my absolute favourite has to be the Tiger. Why? Well, first and foremost is the flavour. You just can’t beat a perfectly cooked Tiger Prawn.
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Have you ever wondered how to home brew your own beer, what you need or how the process works? Well, if so, I have written this book especially for you.
Click here for more information |
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This recipe brings many childhood memories. My mum used to prepare pork filet with Roquefort sauce as family dinner. This was one of my favourite dishes. Over the years, I have added my own touch to this recipe and have to make it a family favourite for my husband and two children. |
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Since meeting and getting married to my wife, this recipe has become a staple in our house. With crunchy pastry, a beautiful balance between the sweetness of the caramelized onions and the saltiness of the anchovies. Being so easy to make, Pissaladiere really is hard to beat.
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Quite a while ago now I stopped seeing Tapenade as something that needed to be bought from the shop. It is so easy to make and tastes so much better when you use fresh ingredients that it just became a bit of a no brainer for me.
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The tender juicy duck meat combined with the crispy crunch of the skin and the spiced sweetness of the sauce make this a dish to remember. Truly, one of the all time classic French recipes, oh and it also just happens to be one of my personal favourites too.
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Blinis are great, a savoury treat that can be topped with any number of things and are versatile enough to make a great breakfast or can even be served on their own as canapés.
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Bouillabaisse was originally cooked on the beach by fishermen, who used a large cauldron over a wood fire to cook their freshly caught fish.
In this recipe, we have decided to add an Australian feel by adding Bundaberg Rum instead of Pernod and lemon myrtle instead of the traditional Herbes de Provence. |
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The Hunter Valley, a huge collection of wineries, breweries, cheese factories, chocolate shops, restaurants, pubs, accommodation and plenty of other things to do as well. Here's a selection of the things we've seen and done during our many visits.
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If you’re looking for a treat to finish off your meal or for something special for the festive season then I’m hard pressed to think of something better than these Rustic Chocolate Rum Truffles. The blend of the dark chocolate, rum, honey and cocoa come together perfectly to produce a beautifully balanced flavour that will not easily be forgotten, I really can’t express just how good I think that this recipe is. |
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it’s a lot faster to dry and far less fiddly than trying to thread or tie a string of chillies but does require that you pay the process more attention. |
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This dish makes for a lovely entree or snack when simply served with toasted crusty bread and some pickles on the side. |
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Chocolate Mousse, wonderfully creamy and velvety smooth, it really is the perfect way to end a meal. Truly an old favourite that’s guaranteed to please and that I don’t think will ever go out of style. |
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It’s been a while since I’ve had a good Cheese Fondue. As it was mother’s day last week I decided that it would be a good occasion to dust off the old Fondue set and help our daughter cook something special for her Mum. Ok, so our daughter is only two so it was mostly me doing the cooking but hey, it’s the thought that counts. |
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There really is nothing quite like the smell of freshly baked bread. Who’d have thought it was so easy to make. Sure the process takes a while but it sure is worth it. |
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Translated literally, Coq au vin means Rooster with wine. As the name implies, the dish was originally made with Rooster rather than the nowadays easier to obtain chicken. Packed with flavour, it tastes absolutely spectacular and as recipes go is a true French classic that is relatively cheap to make. |
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Silky smooth and full of flavour, perfect mashed potatoes are something to behold. Follow this simple recipe and you’ll have the perfect mashed potatoes every time. |
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You know, I don’t think I’ve ever actually come across anyone who doesn’t like Rocky Road. The mix of Nuts, Marshmallow, Turkish delight and Chocolate make for a treat that’s hard to resist. With all that’s good about the Rocky Road flavour combination and following on from our visit to the Bundaberg Rum Distillery where we found their Royal Liqueur we decided to try and adapt the concept and make an almost intoxicating Rocky Road Ice Cream Sundae. |
| Probably one of the easiest cocktails you’ll ever make. The raspberry and rhubarb flavours combine to make a glass of sparkling wine into something really special.
Wild Hibiscus flowers in Syrup - An intriguing ingredient that lends itself well to a variety of uses including desserts and Cocktails. |
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With the elimination last night on My Kitchen Rules and the subsequent explosion in search traffic hitting our Salmon Confit recipe I thought I’d take the opportunity to bring it back out and try to see how our Salmon Confit differs from the one presented on the show. |
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If you’re anything at all like me, chilies, especially the hot ones are an ingredient best used very sparingly. As a little chili goes a long way in our house, what do you do if you come into a large number of fresh chilies all at once? Rather than just letting them spoil, why not try drying them instead. |
25th February 2010
18th February 2010
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Oysters Mornay - For those that find eating raw freshly shucked Oysters a little intimidating, Oysters Mornay is a great compromise. The Mornay sauce is a Bechamel sauce enriched with grated cheese. This versatile sauce is used to coat dishes to be glazed under the grill. Oysters and Mornay sauce, they really do make for a perfect marriage. |
7th February 2010
6th February 2010
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Rouille Sauce - A mayonnaise like sauce full of Mediterranean flavours which is usually served with dishes such as fish stews, bisque or seafood. |
3rd February 2010
Harissa Sauce, How to make it - A sauce with beautiful African and Middle-Eastern flavours that can be used in dishes such as Couscous or as a base for a Rouille sauce. |
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29th January 2010
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Roasted Red Capsicum (Peppers) - There is no way better to release the gorgeous sweetness and delicious flavours of a capsicum than to roast it until the skin blackens and blisters before peeling it off to reveal the soft flesh. |
24th January 2010
Smoked Salmon Scrambled Eggs - For a beautiful quick and easy breakfast, combine the delightfully fluffy Scrambled Eggs with the decadent flavour of Smoked Salmon. |
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21st January 2010
19th January 2010
12th January 2010
06th January 2010
Butane Torch - If you are intending to try and make recipes such as a Crème Brulee there is really no substitute for the hand held butane torch when it comes to creating the beautiful crunchy sugar coating. |
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05th January 2010
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Le Chat Noir - What we thought of the place on our last visit in December 2009. |
24th November 2009
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How to make a Chocolate Ganache - This delicious creamy chocolate ganache can be used as an icing or filling for cakes and can be flavoured with a few drops of your favourite liqueur if you like. |
20th November 2009
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Cherry Clafoutis - This dessert is probably one of the simplest to realise, yet it tastes just delicious. |
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Christmas Opera Cake - In a slight twist to the traditional Opera usually made with butter cream, the Chestnut cream and Brandy syrup give this recipe has a Christmassy feel. |
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How to make a Whisked Sponge Cake - A whisked sponge boasts the lightest texture of all cakes. |
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Croissants - There's nothing like the smell of fresh baked croissants coming out of a French bakery, why not try making them yourself at home. |
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Tarte Tatin - Combining the taste of caramel with the flavour of the apples cooked in butter under a golden pastry crust. |
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How to make Choux Pastry - This pastry is the base of many desserts and savoury hors d’oeuvre. Some examples include profiteroles, éclairs and gougeres. |
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How to make Custard - This custard thickened with both plain flour and corn flour is very versatile. It can be used as base for a soufflé or as filling for tarts, pastries and cakes. |
16th November 2009
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Caneles - Gorgeous little cakes originating from the Bordeaux region of France. |
15th November 2009
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The Ultimate Creme Brulee - Probably one of the most decadent desserts! Under the crunchy topping hides a beautiful rich and creamy custard. |
13th November 2009
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Bush Beer Damper - Quintessentially Australian and probably the simplest of all the bread products to make |
4th November 2009
24th October 2009
14th October 2009
13th October 2009
12th October 2009
11th October 2009
9th October 2009
8th October 2009
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Beer Pannequets (Crepes) - The flavour of these savoury pannequets (crepes) is enhanced considerably by the use of beer in the batter. |
3rd October 2009
29th September 2009
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Financiers aux myrtilles (Blueberry Friands) - The Friand is a small sponge cake made with ground almonds and whisked egg whites which make the Friands beautifully light and fluffy while still being full of Blueberry flavour. |
26th September 2009
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How to segment Citrus Fruit such as Oranges. The technique required to separate the segments of citrus fruit so as to leave the bitter pith behind. |
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Waterfall and Parry beaches. Two great fishing spots that we visited during our last visit to Denmark, Western Australia. |
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22nd September 2009
21st September 2009
20th September 2009
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Moombaki wines. What we thought of the place on our last visit in July 2009. |
12th September 2009
08th September 2009
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Cheesy Beer Gougeres - This is a twist to the traditional recipe from Burgundy. Enjoy them with a glass of your favourite beer. |
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Spiral Pottery Studio - Our review from our last visit in July 2009 during our trip to Denmark
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06th September 2009
24th August 2009
22nd August 2009
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A simple technique showing how to make your own fresh, creamy mayonnaise. |
21st August 2009
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Introducing a new section of our site. Here we go through and review the things the we do and see when we go away to visit other areas of the country away from our home on the Central Coast of New South Wales.
The first of the regions we will cover is around the town of Denmark in the Great Southern Wine Region. |
Pages so far:
Six Triple Three restaurant
The Alpaca Farm
The Bead Gallery
Greens Pool
Old Kent River Wines and Slow Food Cafe
The Toffee Factory and Elephant Rocks Cider Company
15th August 2009
09 August 2009
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Cherry Liqueur Chocolates - Combining fresh Cherries and Cointreau orange liqueur, these chocolates make a perfect end to any meal or can be enjoyed on their own as a special treat. |
03 August 2009
02 August 2009
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Onion Soup - A traditional recipe to keep you warm during this cold winter months. This dish can easily be served as a starter or be eaten on its own as a light meal. |
29th July 2009
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Salmon Confit - During a visit to Tetsuya's Sydney Restaurant, I tasted a delicious Trout confit and wanted to try and reproduce this beautiful dish. The slowly cooked, "confit", melts in your mouth and highlights the exquisite flavour of the Salmon. |
28th July 2009
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An explanation of how to use a hydrometer in order to get an accurate reading to allow you to calculate the strength of your homebrew. |
5th July 2009
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Boeuf (Beef) Bourguignon - A hearty stew with warm inviting flavours, a meal that’s just perfect for the cold winter months |
28th June 2009
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Quiche Lorraine, perfect when served either hot or cold with a nice side salad, it makes an ideal dish for use at a picnic or other outdoor dining occasion. |
21st June 2009
14th June 2009
7th June 2009
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Our recipe for how to make Prawn Cocktails. An old favourite brought back that serves as an impressive start to any meal as well as an explanation for the Decorative Martini Glass used to present the recipe. |
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3rd June 2009
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How to make Hot Chips. Beautiful hot crispy chips produced from nothing more than potato and a bit of seasoning. |
26th May 2009
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A beautiful recipe for Cannelloni Gratin with a Ricotta and Goat Cheese Filling |
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Use this form to calculate the approximate alcohol volume of your home brew. |
19th May 2009
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Our latest review for the Gosford RSL club from our visit in May 2009.
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18th May 2009
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Our recipe for Paella Valenciana. A dish with Spanish origins combining the seafood and chorizo with the smoky flavours infused from cooking process over an open fire.
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10th May 2009
Blind Baking, the tequnique used to precook a pastry case before adding the final filling.
Shortcrust Pastry, A basic recipe for a pastry that can be used for savoury or sweet tarts
Brie Tart, A rich and creamy tart perfect as a starter or as a light meal in its own right.
3rd May 2009
New equipment description for pump up spray bottles. A very useful piece of cooking equipment.
An ingredient description for Vanilla Bean Paste. A convenient alternative to using whole Vanilla Beans.
27th April 2009
It's been a long time coming but finally the measurement conversion tools are online. You can use the measurement converters to convert Weight, Length, Volume and Temperature measurements.
08th April 2009
One of my favourites, my spin on the recipe for Lasagne
05th April 2009
A simple recipe for the clasic Chocolate Mud Cake.
Brewing Tips: Yeast Activation.
01st April 2009.
Restaurant review for The Bay Cafe
28th March 2009.
How to make a Bouquet Garni.
How to make a Brown Beef and Vegetable Stock.
How to make a fresh Salt and pepper mix for seasoning.
Our first restaurant review for the Ettalong Beach Hotel.
The recipe for Pancakes (Crepes).
28th February 2009.
The Beer Page. A simple overview of how to brew Beer at home.
Introducing our Feedback page. Tell us what you think.
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