Recipes

Pork Shoulder Braised in Apple Cider, Honey, Fennel, Fresh Herbs and Spices

Pork Shoulder Braised in Apple Cider, Honey, Fennel, Fresh Herbs and Spices

The thought of a succulent piece of pork shoulder, slowly braised in honey and apple cider, that falls apart on the fork is bliss! The pork’s natural fat yields a lot of flavour and also retains the moisture within the meat. If unavailable, a good substitute to shoulder is belly. […]

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Kohlrabi, Parsnip and Potato Gratin

Kohlrabi, Parsnip and Potato Gratin

With a mild flavour, similar to a sweet radish, the benefits of slow cooking kohlrabi are very satisfying. I love the balance of sweetness and textures in this dish and while the list of ingredients are simple, the gratin is packed full of flavour. Serves 8 400g each of kohlrabi, […]

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Roast chicken with Jerusalem Artichokes, Saffron and Lemon

Roast chicken with Jerusalem Artichokes, Saffron and Lemon

This is a beautiful looking dish because of the combination of the saffron and whole lemon slices, it also goes exceptionally well with the delicate, nutty and earthy flavours of the Jerusalem artichokes. If unavailable, a mix of potatoes, parsnips and carrots are a more than adequate substitute! Full of flavour try […]

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Baked Moroccan Parsnip with Carrots, Pumpkin, & Chickpeas

Baked Moroccan Parsnip with Carrots, Pumpkin, & Chickpeas

Why do I love roast vegetables? For starters, they feel like contentment – hearty, substantial, rib-sticking, but when something as simple as chunks of fresh, seasonal, local parsnips are coated with a little bit of olive oil, sprinkled with a fabulous mix of spices, and then roasted, they come out […]

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Very Simple Tomato Sauce

Very Simple Tomato Sauce

At the heart of Italian cooking there are fresh, simple ingredients; a love of texture and flavour over presentation and the communal table. Each year, usually around mid Autumn, entire families come together for their annual passata (which really is fresh tomato sauce) making weekend. It’s laborious work but everyone […]

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Three ideas about how to enjoy Persimmons

Three ideas about how to enjoy Persimmons

Non- astringent persimmons are perfect for eating fresh. Look for well-coloured, shiny skin that is firm to touch. Store the fruit stem end down, in a single layer at room temperature where they will soften slightly after a few days storage. The fruits texture will develop to a jelly-like smoothness, […]

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Baked Pumpkin, Bacon and Herb Frittata

Baked Pumpkin, Bacon and Herb Frittata

Eggs are the ultimate comfort food – but it doesn’t mean they can’t be fired up with exciting flavours. Present the frittata, warm or at room temperature with a crisp green salad. It’s also very good cold, served with chilled white wine or a rose before a meal. Serves 6 […]

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Preserved Limes

Preserved Limes

Great preserve making requires beautiful ingredients. Always choose good produce and look for the best salt available. Try Murray River Salt as it sharpens and defines the natural flavour of the limes in a way that reveals a uniquely gentle and complex flavour. It will taste fabulous!  Makes about 700g […]

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Spiced lamb kofta with quinces

Spiced lamb kofta with quinces

This recipe is a modern take on a classic Persian dish and the result is a divine mix of contrasting textures with aromatic and enticing savoury, fruit sweet and sharp flavours. You can substitute the quinces with hard pears (omit the sugar). Serve with plain rice or with saffron rice […]

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Table grapes with orange blossom and lemon  

Table grapes with orange blossom and lemon  

Table grapes are at their height of perfection now and this simple dessert, to be served at the end of a healthy meal, is a great way to indulge the senses with aromatic bursts of unique flavours. 1.5kg table grapes (choose a variety mix depending on the seasonal availability) removed from the vine. – Gerry & Linda Bariamis olive oil 1tsp lightly […]

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