Prawns curried with ginger, garlic and Vietnamese mint
This is a quick and easy everyday prawn curry which also makes a lovely entrée for a special lunch or dinner with friends. I hav eincluded the Green Curry Paste recipe at the end of [...]
Duck liver pâté
Duck livers are available from your poultry shop or supermarket; I buy mine from my nearby supplier, Luv-a-Duck; they come fresh in large 2kg bags, so I freeze them in small packages of 200 - [...]
Tapénade – Olive paste with garlic, anchovies and capers
Tapénade is a rich olive paste with a full-flavoured taste that comes with the addition of garlic, anchovies and capers. Originally tapénade was made with a mortar and pestle; you may choose to hand chop [...]
Spaghetti squash with almonds, parsley and feta
Serves 4 Filling Spaghetti squash 50 gm butter 1 tbsp extra-virgin olive oil 60 gm natural almonds, coarsely crushed in a mortar and pestle or chopped 3 garlic cloves, finely chopped 1 cup, loosely packed, [...]
Napoli Sauce – the Italian tomato sauce
This is a very intense and flavoursome, tomato sauce which suits many dishes; it is marvellous simply served with zucchini noodles and cheese, try it! Serves 8 Ingredients 1 red capsicum roasted; remove seeds and [...]
Omelette with cheese, tomato, spring onions, chives and bacon
The eggs are the essential part of the omelette, the filling is secondary, so do not over-fill them! The egg is the hero with its buttery taste on the outside of the omelette and the [...]
Eggs en cocotte – baked eggs
These little pots are so quick and simple to make; these ones taste luscious and delicious. They can be made with a variety of ingredients, such as cheese, ham, mushrooms, spinach, lightly cooked vegetables, salmon, [...]
Creamy cauliflower cheese
Serves 6 1 head of cauliflower 100ml cream 50g creamed cheese 100g grated tasty cheese 40g butter Cut the cauliflower into florets and place in the steamer; steam until tender, about 8 minutes. Transfer the [...]
Chicken curry with coconut cream and greens
This was a great chicken curry with good depth of flavour and superb colour. It was quick and easy to cook in the wok, so just one pan to wash. Inspired by what my friend [...]
Corned Beef Silver-side with creamy cauliflower cheese
Serves 6 This recipe is based on my mother’s corned beef and is a family favourite. I always loved rolled corned beef as it is juicy, succulent and flavoursome from the fat. These days it [...]
Pumpkin and Mussel Soup with Saffron
This smooth, luxurious and flavoursome soup is perfect as a wintry pick-me-up. It is also ideal for freezing. Mussels are inexpensive and taste wonderful when paired with the pumpkin. Serves 4 Ingredients 250ml white wine [...]
Pumpkin soup – an old family favourite
In this recipe the pumpkin and onions are sautéed, roasted and simmered; this is to give the soup a deep, rich flavour. It is fine and still delicious, to miss the roasting step and to [...]
Meatballs in mushroom sauce
This is a lovely flavourful main course and is very easy to make. The meatballs can be nestled into many of your dishes to add extra protein, such as your Napoli sauce or shakshuka. Make [...]
Pumpkin, mascarpone, parmesan and tomato frittata
These LCHF days I serve this tart as a frittata as we no longer eat the pastry. If you would like to serve it as a tart in the parmesan pastry shell, and you do [...]
Roasted pumpkin with onion, garlic, tomato and feta
We love pumpkin simply roasted like this, served as vegetable or as a warm ‘salad’ – it is a real family favourite and is usually one of our Christmas day vegetables as it is fine [...]
Suppliers for Cooking on the Bay at the South Melbourne Market, Corner of Coventry & Cecil Streets, South Melbourne, 03 9209 6295
These guys all have a good teams working with them. Aptus Fish Supply – Peter, Anna, Linda plus others K and L Poultry – eggs, poultry and duck –Chris, Pete, Tina Kirkpatricks Butchers – Barry, [...]
Stracciatella alla Romano – egg soup with chicken quenelles
Famous food writer, Waverley Root, writing the Time Life series, ‘The cooking of Italy’ mentions this soup as one of the Roman’s favourite dishes. He explains, ‘Stracciatella’ means little rags as the soup is made [...]
Braised beef short ribs* with Pedro Ximénez and an almond herb crumb
This slow braise is full of flavour and nourishment. The almond herb topping dresses it up for entertaining; it is delicious with or without it! Serves 6 Ingredients Extra virgin olive oil 2.5k beef short [...]
Spaghetti squash with almonds, parsley and feta
Serves 8 - 10 Filling Spaghetti squash 70 gm butter 1 tbsp extra-virgin olive oil 80 gm natural almonds, coarsely crushed in a mortar and pestle or chopped 4 garlic cloves, finely chopped 1 cup, [...]
Chicken and cheese ‘soup’ or is it ‘stew’?
Especially delicious for cold winter days, or any day really, this soup or stew is a meal in itself. Make it into a stew by adding more chicken pieces and serve it with a crisp, [...]
Memories of Gascony by Pierre Koffmann
Memories of Gascony is an award-winning cookbook written by three-Michelin starred chef Pierre Koffmann about the provincial cooking of Gascony, in south-west France. I did read it a couple of years ago, I am really [...]
Croatian Ajvar – a delicious capsicum and aubergine dipping sauce or paste
Croatian Ajvar is a popular dipping sauce which is served with meats, and particularly ćevapčići, or chevapi sausages, meatballs, chicken and sausages and Mediterranean vegetables. Ajvar is a capsicum pepper-based condiment with aubergines, garlic and [...]
Braised lamb necks with wine, tomatoes and vegetables
Slow cooked, braised lamb necks in a scrumptious sauce, made with our home-made beef or chicken stock adds such a depth of flavour. Garnished with a gremolata and lemon slices, this lamb makes a wonderful [...]
Braised fennel with citrus and cider
Braised fennel has a wonderfully subtle flavour, not very strong and more like a braised onion, with just a hint of fennel. The citrus adds a lift to make this a fabulous side for pork, [...]
Mandarin and pistachio flour-less cake
This recipe is a variation of the classic Elizabeth David orange and almond cake, made with mandarins and pistachios. You may also like to substitute the pistachios with macadamia nuts. 300grams, about 2 – 3, [...]