blog

May 2nd

poached eggs with creamed corn and jalapeno & coriander dressing

Posted by with No Comments

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.

(more…)

Read the Recipe
Apr 13th

demi-tasse cauliflower soup

Posted by with No Comments

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

(more…)

Read the Recipe
Oct 29th

coconut & palm sugar creme caramel

Posted by with No Comments

After being a little slack with my blogging for the last few months, my inspiration has been revived by the characters in the movie ‘Julie & Julia’ with their JUST DO IT attitude!

So here I am – sharing the recipe that got me through to the 3rd round of auditions for a spot on Masterchef 2.  No I didn’t make it all the way but please don’t let that (or this crappy iphone photo that doesn’t do this dish justice) deter you from making this yummy creme caramel. This is the photo I took after plating my dish up at the master chef audition.

coconut creme caramel with palm sugar syrup, pineapple chips & pandanus foam

Props to Beth for sharing the coconut creme caramel recipe with me, and for executing a succesful trial run of this dish with me in her kitchen. The palm sugar, pineapple chips and pandanus mousse / foam are ideas that developed along the way.

Props to Gerard, Louise, Ben, Will & Gabe for lending me their kitchen (my oven exploded a week or so before) and along with Mum, Nic, Candy, Josh & Steve for being my guinea pigs.

You will need to do the pineapple chips a day ahead, and it is best to do the creme caramel and pandanus foam a day ahead too as they need quite a while to chill.

(more…)

Read the Recipe