Basics
Chilli Chocolate Cake - French Provincial Cooking by David, Elizabeth
Inspired by Elizabeth David’s gâteux au chocolat, in her classic cookbook French Provincial Cooking, the cake is enhanced with a traditional Aztec hint of chilli. This cake is a classic on its own and can certainly be made without the chilli powder.
Inspired by Elizabeth David’s gâteux au chocolat, in her classic cookbook French Provincial Cooking, the cake is enhanced with a traditional Aztec hint of chilli. This cake is a classic on its own and can certainly be made without the chilli powder.
Watercress and Orange Salad - The River Cottage Meat Book by Fearnley-Whittingstall, Hugh
Simple and refreshing this salad is a great accompaniment to any meat or poultry dish. The fresh citrus flavour also works as a foil to fatty or rich dishes. It’s a great addition to a cook's repertoire ...
Simple and refreshing this salad is a great accompaniment to any meat or poultry dish. The fresh citrus flavour also works as a foil to fatty or rich dishes. It’s a great addition to a cook's repertoire ...
Tartare Sauce - The River Cottage Meat Book by Fearnley-Whittingstall, Hugh
This recipe is so simple it's almost like cheating. Just remember to use the best quality mayonnaise you can get your hands on ...
This recipe is so simple it's almost like cheating. Just remember to use the best quality mayonnaise you can get your hands on ...
Salted, spiced and roasted whole duck - by Ingersoll, Jared
Jared refers to this recipe as “how to roast a duck and have time for your wife” making it the perfect option for a special romantic dinner. He suggests that it would be wonderful cooked in a coal- or wood-fired barbecue – which is how I cooked it...
Jared refers to this recipe as “how to roast a duck and have time for your wife” making it the perfect option for a special romantic dinner. He suggests that it would be wonderful cooked in a coal- or wood-fired barbecue – which is how I cooked it...
Rabbit or hare with verjuice - Goose Fat and Garlic, Country Recipes from South-West France by Strang, Jeanne
This recipe was inspired by my work with the Vogue Entertaining + Travel produce awards. The awards seek to celebrate Australia’s artisan producers. I had not cooked rabbit before – but I wanted to find a recipe where the produce would shine and not be...
This recipe was inspired by my work with the Vogue Entertaining + Travel produce awards. The awards seek to celebrate Australia’s artisan producers. I had not cooked rabbit before – but I wanted to find a recipe where the produce would shine and not be...
Jamie's Homemade Pizzas - Jamie's Italy by Oliver, Jamie
These pizzas are amazing!! It will make you think twice about ever ordering in again. The base is crisp and not too doughy. The real treat is you can add whatever vegetables and toppings you want, I have recorded a couple of Jamie’s favourites ...
These pizzas are amazing!! It will make you think twice about ever ordering in again. The base is crisp and not too doughy. The real treat is you can add whatever vegetables and toppings you want, I have recorded a couple of Jamie’s favourites ...
Nan’s chicken sandwiches - Inspired by my Nan
These sandwiches are legendary in my home. They have been a regular fixture at all our celebrations – from 18th’s to 21st’s, from cocktail parties to brunches ...
These sandwiches are legendary in my home. They have been a regular fixture at all our celebrations – from 18th’s to 21st’s, from cocktail parties to brunches ...
Mussels in tomato broth - Something Italian by Terzini, Maurice
The flavour in this tomato broth is an exquisite accompaniment to the fresh, plump mussels. Cleaning and debearding aside, this recipe is all over in 5 minutes. Serve immediately with some well-buttered toast – it’s hard to go wrong.
The flavour in this tomato broth is an exquisite accompaniment to the fresh, plump mussels. Cleaning and debearding aside, this recipe is all over in 5 minutes. Serve immediately with some well-buttered toast – it’s hard to go wrong.
Eggy breakfast crumpets (Frumpets) - Jamie at Home by Oliver, Jamie
Re-named frumpets by the lovely Blocka, this ingenious dish is a little left of centre - but those who stick to the recipe will be rewarded. The chilli adds kick, the maple syrup brings sweetness and the bacon provides the smoky saltiness ...
Re-named frumpets by the lovely Blocka, this ingenious dish is a little left of centre - but those who stick to the recipe will be rewarded. The chilli adds kick, the maple syrup brings sweetness and the bacon provides the smoky saltiness ...
Karen Martini’s chocolate brownies - Sunday Life by Martini, Karen
Who doesn’t like a little indulgence every now and then. I made these prior to having guests over one Saturday afternoon … the house smelt like heaven and they made an even bigger stir when everyone tried them ...
Who doesn’t like a little indulgence every now and then. I made these prior to having guests over one Saturday afternoon … the house smelt like heaven and they made an even bigger stir when everyone tried them ...
Breast of Lamb Ste Menehould - The River Cottage Meat Book by Fearnley-Whittingstall, Hugh
I was recently presented with the opportunity to purchase half a spring lamb. I couldn’t resist, yet found myself stumped when it came to the breast. I have now discovered when slowly cooked, the lamb’s breast is a cut somewhat akin to pork belly ...
I was recently presented with the opportunity to purchase half a spring lamb. I couldn’t resist, yet found myself stumped when it came to the breast. I have now discovered when slowly cooked, the lamb’s breast is a cut somewhat akin to pork belly ...
Bill’s ricotta hotcakes with honeycomb butter - Sydney Food by Granger, Bill
King of the breakfast scene in Sydney, Bill’s restaurants are always packed to the rafters on the weekends. This dish is one of his best, and best known, recipes. It's worth the effort on a lazy Sunday morning ...
King of the breakfast scene in Sydney, Bill’s restaurants are always packed to the rafters on the weekends. This dish is one of his best, and best known, recipes. It's worth the effort on a lazy Sunday morning ...
Basic tomato sauce - Inspired by Jamie Oliver
This is the most simple tomato sauce – perfect for pizza toppings, tossed through pasta or try it in Terzini’s fabulous mussel recipe. I doubled this recipe and kept the rest in a jar in the fridge ...
This is the most simple tomato sauce – perfect for pizza toppings, tossed through pasta or try it in Terzini’s fabulous mussel recipe. I doubled this recipe and kept the rest in a jar in the fridge ...
Salad Nicoise - Roast Chicken and Other Stories by Hopkinson, Simon
This salad is a classic and a meal in itself. Hopkinson does not include tuna, however a lightly seared tuna steak would be a lovely addition if you are hungry. Opt for the best anchovies - it makes all the difference...
This salad is a classic and a meal in itself. Hopkinson does not include tuna, however a lightly seared tuna steak would be a lovely addition if you are hungry. Opt for the best anchovies - it makes all the difference...
Boiled Crab with Lime Butter - Danks Street Depot by Ingersoll, Jared
This recipe is so indulgent, yet so simple. The butter can be prepared in advance and the crabs cook in 12 minutes. Share this meal with someone appreciates crab; eating a crab is messy, time consuming and not for the faint-hearted...
This recipe is so indulgent, yet so simple. The butter can be prepared in advance and the crabs cook in 12 minutes. Share this meal with someone appreciates crab; eating a crab is messy, time consuming and not for the faint-hearted...
Granny Travers' Self-saucing Chocolate Pudding - by Granny Travers
This recipe is a family heirloom and my all-time favourite dessert. It is a perfect dish for when you are entertaining as the cooking time corresponds perfectly with eating time ...
This recipe is a family heirloom and my all-time favourite dessert. It is a perfect dish for when you are entertaining as the cooking time corresponds perfectly with eating time ...
Homemade sausage rolls - Sunday Life by Karen Martini
As all things retro make a revival, I decided it was time to revisit the humble sausage roll. This gourmet rendition can be cut into small portions, and served with homemade tomato chutney or preserve they make an elegant, substantial cocktail party ...
As all things retro make a revival, I decided it was time to revisit the humble sausage roll. This gourmet rendition can be cut into small portions, and served with homemade tomato chutney or preserve they make an elegant, substantial cocktail party ...
Sesame-Studded Tomato Jam - The Slow Mediterranean Kitchen by Wolfert, Paula
I was so intrigued by this recipe I had to cook it! The natural sweetness of the scorched tomatoes is enhanced by the honey and orange flower water, but it also has a savoury edge. Wolfert suggests serving it atop a little couscous, or with some grilled..
I was so intrigued by this recipe I had to cook it! The natural sweetness of the scorched tomatoes is enhanced by the honey and orange flower water, but it also has a savoury edge. Wolfert suggests serving it atop a little couscous, or with some grilled..
Prawn Broth with Prawn and Cauliflower Dumplings - Let it Simmer by Moran, Sean
This elegant broth offers frugality at its culinary best – the prawn shells go into make the broth, which cooks while you prepare the dumplings (with the prawn meat) – and it all comes together at the end. Be sure to ...
This elegant broth offers frugality at its culinary best – the prawn shells go into make the broth, which cooks while you prepare the dumplings (with the prawn meat) – and it all comes together at the end. Be sure to ...
Grilled Chicken Breast with Provencal Vegetables & Aioli - Roast Chicken and Other Stories by Hopkinson, Simon
This year I was put in charge of the Fathers Day lunch. I wanted to impress but with half the family away – one sister pulling beers at the local pub and another cheering her boyfriend on to a grand final win – our Sunday lunch was greatly depleted ...
This year I was put in charge of the Fathers Day lunch. I wanted to impress but with half the family away – one sister pulling beers at the local pub and another cheering her boyfriend on to a grand final win – our Sunday lunch was greatly depleted ...
Savoury Omelette - Fifty Luncheons by A. Kenney-Herbert, ‘Wyvern’
Scouring Elizabeth David in my quest for the ultimate omelette recipe I was intrigued to find she, too, had looked to another for hers. I tried this quick, simple method and it was sensational. These simple, unadulterated tastes will only be found ...
Scouring Elizabeth David in my quest for the ultimate omelette recipe I was intrigued to find she, too, had looked to another for hers. I tried this quick, simple method and it was sensational. These simple, unadulterated tastes will only be found ...
Aioli - Roast Chicken and Other Stories by Hopkinson, Simon
The name aioli comes from the French word ail (garlic) and oli (dialect for oil). An emulsion of garlic, egg yolks and olive oil, it is also known as alioli and is traditionally served with raw vegetables, poached fish or boiled eggs ...
The name aioli comes from the French word ail (garlic) and oli (dialect for oil). An emulsion of garlic, egg yolks and olive oil, it is also known as alioli and is traditionally served with raw vegetables, poached fish or boiled eggs ...
Basic chicken stock - Living and Eating by Pawson, John and Bell, Annie
This recipe takes the grief out of stock – and while it’s not as complex or impressive as those you will find in the restaurants, it provides the home kitchen with a product that is better than water, far superior to the supermarket versions and ...
This recipe takes the grief out of stock – and while it’s not as complex or impressive as those you will find in the restaurants, it provides the home kitchen with a product that is better than water, far superior to the supermarket versions and ...
Kylie's Mum's Hokkien Noodles - Heart and Soul by Kwong, Kylie
These noodles were very easy to cook – there was some early preparation (the chicken and mushrooms need over an hour to marinate) but the actual stir fry was knocked together in literally 6 minutes. Just make sure your wok is very hot and ...
These noodles were very easy to cook – there was some early preparation (the chicken and mushrooms need over an hour to marinate) but the actual stir fry was knocked together in literally 6 minutes. Just make sure your wok is very hot and ...
Braised dried Chinese (shiitake) mushrooms - Heart and Soul by Kwong, Kylie
These mushrooms will keep well in the fridge and can be thrown into many Asian dishes. I used these mushrooms in Kylie's Mum's hokkien noodles ...
These mushrooms will keep well in the fridge and can be thrown into many Asian dishes. I used these mushrooms in Kylie's Mum's hokkien noodles ...
Saganaki with cucumber, spring onion and green onion salad - Where the heart is by Martini, Karen
I have tried to shallow-fry haloumi on many occasions, with varying success, but this recipe (and in particular the addition of the sesame seeds) makes the most delicious meal. This is a beautiful light lunch for two, or a quick dinner ...
I have tried to shallow-fry haloumi on many occasions, with varying success, but this recipe (and in particular the addition of the sesame seeds) makes the most delicious meal. This is a beautiful light lunch for two, or a quick dinner ...
Butter-roasted Herbed Chicken - Living and Eating by John Pawson and Annie Bell
Don’t let sliding your fingers between the skin and breast make you sqeamish; this is an incredibly tasty roast chook, which will double as an indulgent chicken sandwich or simple salad ...
Don’t let sliding your fingers between the skin and breast make you sqeamish; this is an incredibly tasty roast chook, which will double as an indulgent chicken sandwich or simple salad ...
Basil Pesto - How to Cook Everything by Mark Bittman
Basil pesto is one of those great staples every chef should have in their repertoire. Divine simply tossed through pasta, served beside roast chook or spread on your sandwich, and it's a great way to use up the inevitable left-overs when you buy ...
Basil pesto is one of those great staples every chef should have in their repertoire. Divine simply tossed through pasta, served beside roast chook or spread on your sandwich, and it's a great way to use up the inevitable left-overs when you buy ...
Damien’s pâte brisée (shortcrust pastry) - French by Damien Pignolet
This is a beautiful, light and crumbly shortcrust pastry. When I made Damien’s shortcrust pastry I halved the end result and made a smaller version of Claude’s onion tart and a delicious tarte tatin for dessert ...
This is a beautiful, light and crumbly shortcrust pastry. When I made Damien’s shortcrust pastry I halved the end result and made a smaller version of Claude’s onion tart and a delicious tarte tatin for dessert ...
Claude’s onion tart - French by Damien Pignolet
I’m not much of a pastry chef, but I decided to make this on a lazy Sunday for afternoon tea. I was blown away at how easy and therapeutic it was. It would be a beautiful weekend lunch with a small salad and some prosciutto. It was lovely the next ...
I’m not much of a pastry chef, but I decided to make this on a lazy Sunday for afternoon tea. I was blown away at how easy and therapeutic it was. It would be a beautiful weekend lunch with a small salad and some prosciutto. It was lovely the next ...
Whole Fish Baked in a Salt Crust - Molto Italiano by Mario Batali
This recipe produced beautifully succulent fish. I served it with a simple tomato and basil salad and boiled potatoes ...
This recipe produced beautifully succulent fish. I served it with a simple tomato and basil salad and boiled potatoes ...
Autumn
Italian Mushroom Ragout - Heart and Soul by Kylie Kwong
In her book Kwong notes that this recipe was inspired by Franca and Stefano Manfredi and her time at The Restaurant Manfredi. It does have a beautiful Italian salt-of-the-earth feel about it. It is delicious on some crunchy toast or as a side ...
In her book Kwong notes that this recipe was inspired by Franca and Stefano Manfredi and her time at The Restaurant Manfredi. It does have a beautiful Italian salt-of-the-earth feel about it. It is delicious on some crunchy toast or as a side ...
Potage of Cream of Pumpkin - La Bonne Cuisine by Madame E. Saint-Ange
This is the most beautiful pumpkin soup recipe; smooth, sweet and delicious. The added bonus is that the recipe does not require chicken stock. Garnish with some chives or croutons ...
This is the most beautiful pumpkin soup recipe; smooth, sweet and delicious. The added bonus is that the recipe does not require chicken stock. Garnish with some chives or croutons ...
Youvetsi (lamb and tomato with risoni) - Falling Cloudberries by Tessa Kiros
This recipe is hard to cook for two, but as with most stews and slow-cooked cuts of meat it re-heats beautifully. It is the cinnamon that gives this dish the extra wow-factor. I stirred through some cubes of gruyere at the end – which was delicious ...
This recipe is hard to cook for two, but as with most stews and slow-cooked cuts of meat it re-heats beautifully. It is the cinnamon that gives this dish the extra wow-factor. I stirred through some cubes of gruyere at the end – which was delicious ...
Insalata di zucchini con mozzarella de bufalo - My Italian Heart, Recipes from an Italian Kitchen by Guy Grossi
This was an easy, delicious recipe to cook and it looked great! We had half of this for lunch, took some to work the next day and ate what was left over with a glass of wine the next night - it was beautiful every time ...
This was an easy, delicious recipe to cook and it looked great! We had half of this for lunch, took some to work the next day and ate what was left over with a glass of wine the next night - it was beautiful every time ...
Tarte Tatin - French by Damien Pignolet
Who doesn't like an apple tart? The French undoubtedly do them the best; this little recipe is simple to make and the result (with a little dollop of ice-cream) is just delicious ...
Who doesn't like an apple tart? The French undoubtedly do them the best; this little recipe is simple to make and the result (with a little dollop of ice-cream) is just delicious ...
Orecchiette con broccoli e cavolfiore - Something Italian by Maurizio Terzini
This is one of my all time favourite pastas. The smoky anchovies and the heat of the chillis are beautiful with the vegetables. Terzini’s head-note attributes the recipe to Karen Martini (executive chef at Mr Wolf in Melbourne and recipe contributor ...
This is one of my all time favourite pastas. The smoky anchovies and the heat of the chillis are beautiful with the vegetables. Terzini’s head-note attributes the recipe to Karen Martini (executive chef at Mr Wolf in Melbourne and recipe contributor ...
Winter
Lamb shanks cooked in parchment with garlic, lemon and green olives - Wild Weed Pie, A Lifetime of Recipes by Kryitsis, Janni
Lamb shanks make a great meal for one – perfectly sized. This dish is incredibly simple and can easily be multiplied to serve more. Just make sure you’ve got the hours as the key to the success of this dish is the unctuous meat falling off the bone ...
Lamb shanks make a great meal for one – perfectly sized. This dish is incredibly simple and can easily be multiplied to serve more. Just make sure you’ve got the hours as the key to the success of this dish is the unctuous meat falling off the bone ...
Cauliflower soup - La Bonne Cuisine by Madame E. Saint-Ange
Following the success of her incredible pumpkin soup, I couldn’t help but turn to Madame Saint-Ange for an answer as to how to use up the surplus snow white cauliflower that I keep receiving in my winter organic delivery. This recipe delivered exactly wha
Following the success of her incredible pumpkin soup, I couldn’t help but turn to Madame Saint-Ange for an answer as to how to use up the surplus snow white cauliflower that I keep receiving in my winter organic delivery. This recipe delivered exactly wha
Baked layered potato and Jerusalem artichoke with cream and parmesan - Where the heart is by Martini, Karen
There is nothing more comforting on a cold night than a potato bake. This version, with the addition of Jerusalem artichokes, is a little more grown up. The chicken stock and cream are infused with garlic and thyme adding a delicate flavour to the dish ..
There is nothing more comforting on a cold night than a potato bake. This version, with the addition of Jerusalem artichokes, is a little more grown up. The chicken stock and cream are infused with garlic and thyme adding a delicate flavour to the dish ..
Spring
Creamy asparagus soup with a poached egg on toast - Jamie at Home by Oliver, Jamie
A subscriber to Recipes for 2 suggested they would like a recipe for asparagus soup … so as soon as I saw this one in Jamie Oliver’s latest cookbook I knew I had to make it
A subscriber to Recipes for 2 suggested they would like a recipe for asparagus soup … so as soon as I saw this one in Jamie Oliver’s latest cookbook I knew I had to make it
Asparagus and poached eggs - by
Such a simple combination, yet such a divine result. The tip to this recipe is getting the freshest organic eggs and the very best asparagus you can find (don’t even bother out of season).
Such a simple combination, yet such a divine result. The tip to this recipe is getting the freshest organic eggs and the very best asparagus you can find (don’t even bother out of season).
Broad Bean Salad with Shaved Fennel, Pear and Pecorino - Let it Simmer by Moran, Sean
Illustrating the point where the colder months meet spring, the fresh broad beans and baby fennel offer the soft green of spring’s new growth while the pear signals the end of autumn’s bounty. It would be lovely served alongside grilled chicken, lamb cutl
Illustrating the point where the colder months meet spring, the fresh broad beans and baby fennel offer the soft green of spring’s new growth while the pear signals the end of autumn’s bounty. It would be lovely served alongside grilled chicken, lamb cutl
Summer
Deep fried zucchini flowers with goat’s curd - Becasse by Justin North
This is a bit of a special occasion’s dish – but I have always been intrigued by zucchini flowers and was keen to try cooking with them. Getting the oil temperature right can be a bit of a fiddle, but North’s bread trick worked well and as long as you ...
This is a bit of a special occasion’s dish – but I have always been intrigued by zucchini flowers and was keen to try cooking with them. Getting the oil temperature right can be a bit of a fiddle, but North’s bread trick worked well and as long as you ...
Insalata Caprese - Salad from Capri - Jamie’s Italy by Jamie Oliver
This is a lovely light summer’s dinner with a few slices of prosciutto, olives and crunchy bread to mop up the juices. It’s very easy to re-create for lunch the next day ...
This is a lovely light summer’s dinner with a few slices of prosciutto, olives and crunchy bread to mop up the juices. It’s very easy to re-create for lunch the next day ...
