Sep 29th

quick roast vegie tray

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This is a quick and delicious side dish that helps to brighten up any plate and tastes fantastic!  We’ve served this with both whole eye fillet and roast lamb racks, but would go just as well with a roast chicken, a simple steak or bbq sausages.  I try to do a monster sized tray full so I have some leftover to toss with greens to make a salad for lunch the next day.  Change it up with your favourite vegies but make sure you stick with the red onions as this is what really gives the dish that beautiful caramelised flavour.

enough for 6 sides

2 zuchinnis
10 chat potatoes
1 punnet cherry tomatoes, washed
2 red onions
2 bulbs australian garlic (or any garlic with large cloves) broken up into cloves with skin left on
2 sprigs rosemary – stems discarded
4 sprigs thyme – stems discarded
3-4 tablespoons olive oil
1 tablespoon butter


Preheat the oven to 200 degrees Celcius. Cut the potatoes in half and par boil, skin on.  Meanwhile, slice the zucchini thickly and cut the onions into eight wedges. Once the potatoes are par boiled, toss in a large bowl with the other vegies, garlic, herbs, oil, butter and s&p.  The vegies should have a bit of a sheen to them, so don’t be afraid to go crazy with the olive oil if you think they need more.
Line the largest tray you have with baking paper and spread the vegies out.  You want them to be snug but not overcrowded as otherwise they will just stew rather than get a deliciously brown crispness. Bake for approx 30. or until the potatoes are golden.

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May 2nd

poached eggs with creamed corn and jalapeno & coriander dressing

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I have had several requests to post more breakfast recipes.  With a little inspiration from some of the cafes/restaurants I frequent for a unique breakfast and good coffee (first and foremost, my favourite would have to be cup in west end. corner store in toowong is good but it depends who is on the coffee machine), I think this can be arranged.

This recipe will definitely spruce up your morning with a bit of tang from the limes, accompanied by some bite from the jalapeños. The idea is adapted slightly from a recipe in 2010 Gourmet Traveller Annual Cookbook.  The original recipe refers to the coriander dressing as relish, but it is not nearly as thick and no cooking is involved.  Not to say that this isn’t as good, if not better, but it is much fresher than a relish. Let’s call it a dressing. The tangy-ness of the dressing cuts the sweetness of the creamed corn, and adds an oriental touch to the dish. Delicious.


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Apr 13th

demi-tasse cauliflower soup

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Finally there is an inkling of autumn in the air!  I thought the day would never come when I could suitably post a soup recipe on my blog again.

eine tasse cauliflower suppe

Cauliflower; the underrated, unsung hero and albino cousin of its more colorful counterpart; broccoli…did you know there is such thing as purple cauliflower? Anyway, I really like cauliflower, I have recently discovered.  It can be tough to tackle, sometimes I am just not quite sure how to go about it…whether I should break each stalk off into neat little flowerettes or just take to the whole thing with a knife and make a big mess.  Cauliflower is delicious in soup, sauces and just last night i made a cauliflower gratin with pan fried chorizo, thyme and white sauce…mmm yum.

This cauliflower soup recipe is extremely simple, but the flavours  and end result are much more impressive than you would imagine, so much so, that a whole bowl of it might be a little overbearing.  I like to serve it as an entrée with thyme sprigs, chopped chives, mini croutons and sometimes, when I’m feeling really fancy, a dash of truffle oil. The basic recipe is from donna hay issue 26…but have added a few things of my own…

I didn’t take many photos of this one because I didn’t realise it was going to be so damn good!

cauliflower soup and mess


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