Chokecherry Pancakes

Corkmaster's 2008 Year in Australian Wine

2009-02-08T08:53:00.017+11:00

My first post for Chokecherry Pancakes involves a reflection on the year that was, in wine of course. Our year started with a move from Sydney to Melbourne, a move which saw us leave our well stocked cellar under the care of Wine Ark. However, it also gave us a good excuse to re-stock our wine fridge. What a better place to start than in one of the world's great wine cities, with a number of wine regions within a one hour drive of Melbourne. Melbourne is also home to one of my favorite places on the planet, The Supper Club, which has an unrivaled wine list, an Old New York state of mind, and a quirky mix of appetizers that always please.

First, the ground rules ... I/We must have either rank a full bottle of the wine during 2008 OR tasted it at a show/cellar door and subsequently bought a bought a bottle. Most, however, are the former. So, in no particular order, here are my top ten wines of 2008.

Mount Mary Quintet 1999 - We actually had three bottles of this spectacular Yarra Valley wine in 2008. We had one on our fifth anniversary, and I shared the other two with some good mates over dinner in the Hunter Valley. This Cabernet blend was my favorite of 2008, but it was also probably the only reasonably aged wine that I had, so not really a surprise I suppose. At a retail price of $100+ it is not something you pull off the shelf every day, but well worth it if you want to spoil yourself. You will rarely go wrong with the Mount Mary wines, but they will lighten your wallet.

Saltram No. 1 Shiraz 2003 - I have always wanted to try this wine, as I am a fan of Nigel Dolan, the chief winemaker at Saltram. We got our chance when we found it at Dan Murphy's for under $40 (it normally retails for around $60). This is a classic Barossa Shiraz, well worth its price, and an absolute bargain if you find it below $50. The Mamre Brook range from Saltram is also an excellent value at around $20 per bottle.

Yeringberg - 2006 reds, 2007 whites - A great surprise. Normally very hard to come by, understandable when you consider that the winery is only open to the public two days of the year. Completely by accident, we ended up in the Yarra Valley on the one weekend of the year that this winery was open. Of course after sampling the wares, we left with an entire case of wine. We still have all of the reds left and the whites have been superb. This is a great family owned winery that is well worth a visit if you're in the Yarra in May.

Leeuwin Estate Art Series Chardonnay 2005 - The so called experts will tell you this is Australia's best Chardonnay. Who am I to disagree? We splurged on this Margaret River beauty one night while out with mates, and I also picked up two of these bottles for the cellar thanks to some timely Wine Ark specials. If you've gone off Chardonnay in the last few years, try this and you will be back on board. The next challenge is to have the patience to let one age.

Peter Lehman Stonewall Shiraz 1998 - We didn't buy this wine, but it was served as the red wine of choice at a friend's wedding, and I am sure I drank more than a bottle, so I am not breaking the ground rules! This is teeth staining stuff, and I tried my best to paint my teeth red that night. This Barossa Shiraz requires patience thought, it is a wine that is made to last.

Jacob's Creek Steingarten Riesling 2006 - This wine normally retails for $25+ but we found it on special at Dan Murphy's for $19. We quickly grabbed a few cases and didn't waste any time getting through them. It is drinking brilliantly now, but will also age. This is one of the benchmark Australian Rieslings that will probably change any preconceived notions that you had of the variety.

Lakes Folly Cabernets - Having been members of this winery for a few years now, which entitles us to an annual allocation of 8 Cabernets and 4 Chardonnay, the cellar is well stocked with these wines. I took a case on a weekend away with friends, and although both were a hit, the Cabernet blend was the favorite. A great medium bodied Hunter Valley Cabernet blend, which is rare for the region.

Rockford Moppa Springs Grenache/Mataro/Shiraz 2004 - Through a colleague at work, I finally managed to get on to the Rockford Mailing List. Over time, loyalty on the mailing list is rewarded with membership to the famous Stonewallers' Club, which entitles you to an annual allocation of a case of Basket Press Shiraz. Along the way, you also get to have some fantastic wines such as this one. Very fruity, with a bit of spice to keep things interesting and well worth its $30 price tag.

Rockford Basket Press Shiraz 2005 - A bit of a cult wine in Australia that is pretty difficult to come by (read above). We found this in a wine store in Queenstown , New Zealand for under NZ$100 and drank it that night. If they had more than the one bottle remaining, I would have bought the lot. This is one of my all time favorite wines and thanks to the refreshing philosophy of those at Rockford, it is still at a reasonable price ($55 for Stonewallers).

Barons of the Barossa Shiraz 2006 - The annoying monthly phone calls from the Wine Society finally got the better of me and I ordered a case of this for under $20/bottle. It was a great surprise and we've finished the entire case already. The wine is made from premium fruit contributed by various Barons of the Barossa, a fraternity of the best wine 'personalities' in the Barossa. They have hooked me in to an annual purchase. Great value stuff.

There you have it - my top Australian wines of 2008. I'm already looking forward to the 2009 post, having already cut our teeth on a few crackers in January, and look forward to contributing to Chokecherry Pancakes on a regular basis.

Top Ten Wine O'clock in 2008

2009-01-18T12:46:00.013+11:00

Last year, I posted my top ten Australian wines of 2007, which put me in the firing line for a lot of comic relief, as when my list was referred to, sarcastic undertones predominated. Admittedly I am not a wine diva, more of a foodie than a sommelier; my husband is more of a sommelier than a foodie. As we attempt to become better on both the foodie and the sommelier fronts, we have decided to retire his blog and come together under the Chokecherry Pancakes banner, matching food with wine, wine with food, capturing our wine drinking ways. Look forward to Steven's posts - he is passionate about wine and pursues his hobby like a professional. He has even given himself the title of "Corkmaster", story to follow later I am sure.

On a personal note, I am still drinking more white wine than red, and this past year I have started to enjoy champagne and sparkling wine, which is something worth celebrating. When I drink red wine, it is usually to mark a momentous occasion or is chosen specifically to match with food. Because it is not too often that I dip my toes in our vat of red wine, when I do, very nice wines are consumed (as you will note from my list of red wines).

In the spirit of keeping my list alive, I will attempt to capture the year in wine as a reluctant punter - here it is, the 2008 rendition of my favorite Australian wines.

Whites:

O'Leary Walker Polish Hill River Riesling 2008

Grosset Springvale Watervale Riesling 2008

Leeuwin Estate Art Series Chardonnay 2005

Leeuwin Estate Art Series Riesling 2008

Yeringberg Chardonnay 2006

Reds:

Rockford Basket Press Shiraz 2005

Clonakilla Shiraz Viognier 2005

Katnook Estate Odyssey Cabernet Sauvignon 2002

Stonier KBS Pinot Noir 2004

Torbreck Struie Shiraz 2005

Enjoy!

Frozen Raspberry Makes Ripe Return

2008-12-25T04:50:00.017+11:00

I have been in a little bit of a rut lately, where new recipes are seldom, and if I have ventured into the "white space" abyss, I have been unable to photograph, let alone post my epicurious adventures. The back half of 2008 turned out to be a tumultuous time for me personally, but I am giddy and gleeful with the new year imminent. As I kiss 2008 good-bye, it is rather difficult not to have a permanent smile on my face at present - we are surrounded by loving friends and family, back in the deep freeze that is home - Canada, and at the most wonderful time of the year - Christmas.

We attempted to climatise and brave ourselves for the Saskatchewan winter with a short stint skiing in Whistler en route to the "land of the living skies". In Whistler, zero degrees seemed cold, but the retail therapy quickly warmed us up, not to mention the skiing itself. As luck would have it, when we touched down in Saskatchewan, rugged up in our new winter gear, Jack Frost was truly nipping at our toes ... the temperature was minus 55°C with the wind chill. Temperatures have hovered around minus 25°C ever since, but the next few days should see things change to a balmy minus 8°C. I feel like a typical Canadian chirping on about the weather, but how can you not? I cannot count how many times we have been asked with a smirk, "Is it cold enough for ya?". On the positive side, I have been able to get my hands dirty in the kitchen with an eager sous chef (my mother) and an audience that is always up for something new and different.

From Donna Hay's Instant Entertaining, this brownie recipe (titled Raspberry-Spiked Chocolate Brownies) is my favorite brownie recipe so far - absolutely rich chocolate, colliding with the sweetness of ripe raspberries. Served warm accompanied by a little dollop of ice cream and a big glass of red wine, the flavours really come alive. Make this your next happily ever after!

Ingredients & Preparation:

200 grams (7 ounces) dark chocolate, chopped (I use Lindt 75% cocoa)

250 grams (8 ounces) butter

1 3/4 cups brown sugar

4 eggs

1 1/3 cups plain (all-purpose) flour

1/4 teaspoon baking powder

1/3 cup cocoa, sifted

1 1/2 cups raspberries, fresh or frozen*

* If using frozen raspberries there is no need to defrost them first. You can also use fresh or frozen blueberries.

Preheat the oven to 180°C (355°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm (9 inch) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries and bake for 30–35 minutes or until set. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.

Bon Appetit!

Hopelessly Devoted to Pink Ladies

2008-07-13T20:26:00.020+10:00

The Kitchen Aid got another work out today, this time to make an Apple Crostata! We had some Pink Lady apples in the fridge that had seen better days, which when found has been known to spark my baking bug. Normally I make an Apple Crumble when confronted with this type of fruit phenomenon, but since I need to expand my dessert repertoire, I went hunting for new recipes. I was very pleased with this dessert in the end - it was easy to make, presented well and was just a little different than a tradtional apple pie. For a dinner party, it would be great as it is quite a cute dessert, presents beautifully and is perfect for Autumn/Winter, the aromas heavenly.

What is a Crostata? Isn't it just a pie? Wikipedia, my humble and reliable online companion, cites: a crostata is an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the fruit filling, creating a more "rough" look, rather than a uniform, circular shape. The fruit can be anything from apple to mixed berry to peaches.

Ingredients & Preparation:

Short Crust Pastry (from Bill Granger's Bills Sydney Food):

2 cups plain flour

1/4 cup icing sugar (confectioners' sugar)

a pinch of salt

180g (11 3/4 oz) unsalted butter, cubed

1/4 cup (2 fl oz) cream

Filling:

3-4 Pink Lady apples, sliced thinly

Juice of 1 lemon

Lemon Zest of half a lemon

3 tbsp white sugar

1/4 tsp ground cinnamon

Demerara Sugar (to sprinkle)

1 tbsp unsalted butter, cubed

1 egg yolk

1 tsp cold water

For the pastry: Place flour, sugar and salt in a bowl. Add butter and rub through the mixture until it resembles coarse breadcrumbs. Add just enough cream for the mixture to form a ball. I made the pastry with my Kitchen Aid, using the dough hook. Refrigerate pastry for at least 30 minutes before rolling. Ensure that you have a perfectly round sphere before rolling out the pastry on a lightly floured surface - this will ensure that your pastry rolls out into a round shape.

For the filling: Toss the sliced apples with the lemon juice and zest. Add the cinnamon and white sugar, then gently combine.

To assemble: Preheat oven to 200 degrees Celsius. Place the rolled pastry in a pie plate or on a flat cookie sheet. Arrange apples within the pastry, leaving 5 cm on the outside if using a cookie sheet. If you are using a pie plate, ensure that there is at least 5 cm of extra pastry on the outside of the pie plate.

Once the apples are arranged on the pastry, fold the pastry edges in to the centre. Dust pastry edges with egg yolk mixed with water. Sprinkle demerarra sugar on top of the crostata. Drop tiny cubes of the butter on the apples just prior to baking.

Bake for 25-30 minutes, until crust is lightly golden. Dust with icing sugar. Serve warm.

Bon Appetit!

Going Bananas for Banana Bran Muffins

2008-07-11T19:16:00.013+10:00

I went bananas today, almost literally! Thanks to a tip from a friend, I learned the Kitchenaid KS150s were on sale at Minimax as part of their stocktake sale. I had convinced myself that online shopping was the way to go to acquire one of these sexy little units, but the deal breaker was that if you spent over a certain amount at Minimax, you received a Le Creuset 20 cm pot for FREE! Add to this, the Kitchen Aid appliances were 10% off. Already in the car sleuthing out my errands when I received the tip, I high horsed it over to the shop, and within minutes the Kitchen Aid Mixer I had been scoping out for months, along with the bonus pot, were in my hot little hands. The sale was not meant to start until Monday, but for me, the sale started today. As my grandfather used to say, "you have a tongue in your head, use it." It worked! Yet another old adage which my great grandfather used to say is "a sale is not a sale unless you need it" which I can agree with, but definitely not in this circumstance. I had to grab this bargain to save my sanity along with yours. My blogosphere audience is likely dwindling due to my constant whinging about all of the elbow grease I have been using in my "bitchin" kitchen. Well, there will be no "bitchin" in my kitchen any more! The mixer is mine, and will most certainly source some inspiration for future posts (and a whole lot less complaining).

The Kitchen Aid mixer is timeless, in brushed nickel, and matches our oven, fridge and dishwasher. I am all about the matching motifs! It looks great in our industrial style kitchen in Melbourne, however I know it is hanging to head over to Young Street in Annandale (Sydney) where it would be even more at home (I am really missing our house in Sydney today). The freebie is a cute little Le Creuset pot in royal blue, and unfortunately does not and never will match my kitchen theme (I am collecting the Dune color in this range of pots), so the online garage sale continues, on eBay. For anyone that knows me well, I am an eBay addict, more so for selling rather than buying. My husband jokes that "if it is not nailed down, it will get sold on eBay." While not entirely true, I am definitely guilty of auctioning off things I do not feel I am using to their full capacity, and usually have something up for grabs on eBay every couple of weeks. It is a lucrative little enterprise I have going, and helps me justify purchasing items on my Peters of Kensington and Minimax wish list. Next cab off the rank is the Gordon Ramsay Platinum Royal Doulton China range of dishes. Divine! And a Dualit hand mixer .... mmmmm!

A special thank you to my parents who have funded today's shopping expo, combining my birthday with my husbands, along with our anniversary, to grace our kitchen with the Mac Daddy in kitchen appliances! Introducing my new "baby" and another new (but not so new) recipe. My mother is a seasoned baker, and to christen this appliance, one of her recipes was in order ....

Today's post is all about going bananas (as I have been going all day for my new toy), and for going bananas in resurrecting a family favorite - Banana Bran Muffins, a staple when I was growing up and something I often crave for breakfast or as a pick me up during the day. It goes without saying that the fiber content in these little babies is probably going to make your insides go bananas too.

Ingredients & Preparation:

2 eggs

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup canola oil

3/4 cup mashed bananas (about 1 1/2 bananas)

1 1/2 tsp baking soda

1 tsp vanilla

3/4 cup sour milk (add a cap full of white vinegar to 3/4 cup milk to create sour milk)

Beat above ingredients until combined.

Add the following ingredients to the wet mixture, and gently beat:

1 cup bran

1/2 cup oat bran

1 1/2 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup raisins / sultanas

Spoon in to greased muffin tins (fill 3/4 full) and bake at 180 degrees Celsius for 12-15 minutes, or until the top of the muffins are springy to touch. As the muffins are cooling, lift the muffins out of the muffin tins with a knife (they do not stick to the muffin tin, but I find it is best to lift the muffins out whilst they are warm). There is no need to use cupcake casings with these muffins as long as you grease the muffin tins.

This recipe makes 1.5 dozen. If you are doubling this recipe, use 3 eggs and double everything else.

These muffins freeze well, and are great microwaved just out of the freezer, topped off with just a dab of butter. Best served when warm so the butter melts into the muffin - throwing the health component of the muffin factor completely out of the window.

Bon Appetit!

Sugar and Spice and All That's Nice!

2008-06-29T17:56:00.007+10:00

I consider myself to be a humble person, but I thought I would mention the little round of applause I received from Jenn at Leftover Queen (if you haven't guessed, she prides herself on making masterpieces out of left overs!). Jenn also hosts the Foodie Blogroll, which is a growing community of over 2000 food bloggers. Every Friday, Jenn picks five blogs from the Foodie Blogroll to feature as part of Finest Foodies Friday and this week, my blog was chosen! I feel honored, but more than that I feel grateful that there are people like Jenn who put their heart and soul into such endeavors so that it can put a smile on the lucky bloggers who make the weekly picks, but more importantly unite people around the world who share this hard to shake food bug. So, if you love food like I do, and enjoy writing or reading about it, head over to Leftover Queen and the Foodie Blogroll to poke around for new recipes and inspiration in your kitchen - every blogger takes a different angle in the blogosphere so be prepared to get so absorbed in the journey around this website which will help you navigate the blogging world to discover so many culinary sensations! Congratulations to my fellow bloggers who made this week's picks - I have spent half a day perusing your blogs and have a short list of recipes to get stuck in to!

Happy Birthday Corkmaster - Pass the Pasta, Saucy!

2008-06-20T21:39:00.014+10:00

I think I have an obsessive personality. No, I know I do. I woke up today with the idea in my head that I was going to have another crack at making fresh pasta. Last time I had this idea, I went for it, but sadly my little pipe cleaners of arms could not quite muscle the rolling pin to flatten the dough enough . The result was thick, tough, under-cooked pasta. Despite my enthusiasm and high hopes, my husband remarked my pasta raviolis looked like perogies. Tail between my legs, I knew he was right. The "perogy pasta" was not blogworthy and barely edible. So, today I visited one of my favourite new stores, Minimax, and grabbed the last pasta machine they had left. The Binford of Pasta Machines, straight from Italy, the Marcata Atlas 150. I was Tim Taylor proud. I still am. Maybe I always will be?

I started to make the dough, got completely stuck in, then was interrupted by a repairman who was here to fix the heating. No wonder I am making all this comfort food - we have no heat! And it is cold in Melbourne in Winter!!!! Bloody cold! He spent all of 5 minutes addressing the problem, only to say he would have to return next week with another guy for OH&S reasons. So, another weekend of cold, craving comfort food .... and we have our 10KM run on Sunday. We will most likely roll over the finish line. Running is hardly an option. The training has fallen off, the comfort food has taken over. The Corkmaster even decided to do the 10KM rather than the half marathon he was initially planning to run. It is going pear shaped really quickly in our digs!

Regardless, tonight's meal was a cracker. I will be getting the Binford Pasta Machine out again soon. I was really getting into the groove at the end, had quite a rhythm, and finally got the hang of it. Self teaching is full of hits and misses, learning from mistakes, but I think I actually found my straps in the end with the pasta machine. Cooking with gas, I say. Cooking with gas.

If you are embarking on this "mission" reserve the better part of a day, especially if you have never made your own pasta before. My advice: despite how keen or obsessive you are about making your own pasta, do not consider doing so unless you have a pasta machine. It is just not worth the time.

Ingredients & Preparation:

Pasta Dough:

4 cups Tippo "00" Flour (readily found in grocery stores)

6 eggs

Three Cheese Ravioli Filling:

250g (1 cup) marscapone cheese

375g (1 3/4 cup) ricotta cheese

150g (2/3 cup) parmesan cheese, freshly grated

Sea salt

Fresh black pepper

Sauce:

800g Italian tomatoes, diced (I used La Gina - 2 small tins)

4 tbsp extra virgin olive oil

4-5 bullet chillies, sliced finely

1 clove garlic, crushed

1/4 cup white wine

1/4 cup vodka

1 small bunch basil, chopped

1/2 cup sour cream

1 tbsp sugar

1/2 tsp nutmeg

2 tbsp tomato paste

For the dough:

Place flour in pile on counter top or in a large bowl. Hollow out the middle of the flour pile, and crack eggs into this crevasse. Whisk the eggs with a fork until they form a paste. Slowly work more flour into the egg mixture. Begin to knead the dough. Vent your frustrations. There is a lot of kneading. Eventually, the dough will take on a velvety feel - it will neither be sticky or floury, but very malleable. Form about four balls of dough. Place in fridge for about thirty minutes.

Fire up the pasta machine, ensuring it is bolted to your counter. This is serious business. Start by flattening one of the balls of dough with a rolling pin, using flour to ensure the dough does not stick to the counter or rolling pin. When the dough is a few centimeters thick, it is ready to greet the pasta machine. Place one end of the dough in the pasta machine and begin to crank (in my machine, I start at the number 1, then work my way up). Crank the dough through the machine. Notch the machine up to number 2, repeat, and so on. Continue to roll the dough through the machine until you reach a desired thickness. Usually you will need to go up to at least 6, 7, or 8 if making ravioli. When you have reached desired thickness, place long layer of dough on a floured counter top.

For the three cheese filling:

Simply stir all ingredients together. When the pasta dough has been rolled out, drop teaspoon by teaspoon on to the dough, about 5 cm apart. Only drop the filling half way up the dough, brush around the filling with water, then fold the remaining dough over top. Cup the filling as you are draping the remaining dough over the top, ensuring that all of the air bubbles are removed. Gently seal each parcel, then cut with a pizza cutter, knife or serrated pasta cutter.

When you have finished rolling the dough and creating all of the ravioli parcels, place on a cookie sheet or individual plates, ensuring they are floured with Semolina flour so that the pasta does not stick to the plate or each other. Refrigerate until you are ready to cook. This should keep for up to four weeks in a fridge or freezer if you are unable to use this all on the day.

For the sauce:

Gently heat a saucepan. Add olive oil, chillies, and garlic. Sauté for a couple of minutes. Add diced tomatoes and remaining ingredients, reserving the sour cream. Simmer for twenty minutes at least, then add the sour cream towards the end.

To cook the pasta:

Bring a large pot of salted water to a boil. Cook for at least 6 minutes, but probably longer (remember you have 2 layers of pasta squeezed together). I ended up cooking my pasta for at least 11 minutes, as I learned from the last time I attempted my own home made pasta that under cooked pasta is blasphemy. As the pasta floats due to the ravioli contents, I even used a vegetable steamer which evidently fits in my pasta pot, to hold down the pasta in the water, ensuring it cooked evenly. I have to admit, I was doing everything I could to avoid the "perogy pasta" and also wanted this meal to be extra special to celebrate my husband's birthday of thirty three years!

When the pasta is done cooking, drain, rinse and return to the large pot. Spoon sauce over the pasta sauce and gently stir, trying not to disturb the raviolis. After all that work, you do not want to break them!

Plate the ravioli gently, garish with chives, freshly ground black pepper if desired and freshly grated parmesan cheese.

The fact that this worked out a thousand times better than my last pasta experience has me very happy. In fact, I haven't stopped smiling all night. I spent $110 on the machine, and in my mind, this was a wise investment! Stay tuned for more of my humble pasta creations.

Divine.

Bon appetit!

Happy Birthday sweetie, aka Corkmaster!

Berry Blue Tuesday Blueberry Vanilla Tart

2008-06-11T07:47:00.012+10:00

Today’s inspiration is a verbatim (well, almost verbatim) recipe from Australian Gourmet Traveller magazine, and also features in Bathers’ Pavilion Menus and Recipes by Serge Dansereau. Normally I deconstruct recipes to make them my own, but when it comes to desserts I lack this creative flare, and I seldom bend the rules.

I spent yesterday in hospital. It was a playground for people watching, which had my mind racing like a merry-go-round, a rusty merry-go-round on its last dilapidated legs. As I conjured up images of what my future may hold (how could I help it with all of these unwell and mostly elderly folk sitting in the sidelines), I had the usual waiting room magazine diversions, and I could cast my mind back to the cuisine and couture of years gone by, reading trashy and passé magazines borne of another decade. I found a few diamonds in the rough, a relatively recent Australian Gourmet Traveller, being one of them. With a little treasure chest from the bottom of the hospital's literature ocean in my trembling fingers, I was able to find today’s recipe, but in the back of my mind, I continued to cast my thoughts in to the future, my health future.

I could not help but wonder, how much do I have left in my bank? My body bank? What niggling ache or pain will I have in 10, 20, 30, 40 years time? On a more superficial front, how many fashion faux pas will I be guilty of? Will my addiction to higher than high heels render my knees useless, whittled away to dust? When will I have to ditch the stilettos for something more practical? Will my metabolism wind down so much that this blogging gene really catches up with me? When will my skinny jeans mutate into Fortrels®? On a more sombre note, when shit hits the fan, who will be my ‘wing man’ escorting me through these nosocomial hallways? Will the magazines have changed? Will I have a sense of humour about my ailments? And of course, this got me thinking to what I can do now to ensure there are at least a few trump cards in my body bank.

I am now 32; in 32 more years I will be 64. I do not eat processed foods, and I have not had fast food in a number of months. I have finally embraced exercise as part of my weekly routine, and have to say I am enjoying it considerably. I am trying to minimise carbohydrates, but not eliminate them – this is my vice. And, of course more organic fruits and vegetables are becoming part of the daily repertoire. I know I need to eat more berries, dark luscious berries, and hence the choice of this dessert. I am not going to stop enjoying food, in fact I am going to relish in all of those things I love, with healthy interpretations when I can, in moderation. And while this is not the healthiest of desserts – share one with me that really is – I am pleased it has me eating more berries! And in our household, desserts feature once or twice a month, so a once in awhile indulgence is permissible, or this is what I tell myself. After having had some reflection on building up my body bank and stacking it high with trump cards, my body currency has to be trending better than it has been in the past, but like anyone I have cravings. These vanilla tarts even stack up to the ones I used to give in to at Le Pâtissier Chocolatier in Neutral Bay (Sydney), consequently just on the way to Balmoral Beach, home of the Bathers' Pavillion, birth place of this recipe and a favorite destination of Nicole Kidman and Hugh Jackman.

Ingredients & Preparation:

Tart:

225g (1 cup) unsalted butter

100g (1/2 cup) caster sugar

1 egg, beaten

350g (2 3/4 cup) plain flour

3-4 punnets ripe blueberries and/or raspberries, rinsed and towel dried (note: original recipe only calls for blueberries)

icing sugar, to dust

Frangipane Filling:

100g (1/2 cup) unsalted butter

100g (1/2 cup) caster sugar

3 eggs

40g (1/3 cup) plain flour

125g (2/3 cup) ground almonds

Vanilla Custard Filling:

1 litre (4 cups) milk

2 vanilla beans, split

250g (1 1/4 cup) white sugar

6 egg yolks

40g (1/3 cup) plain flour

40g (1/3 cup) corn flour

Frangipane filling: In an electric mixer, beat the butter and cast sugar for 2 minutes. Then add the eggs, slowly, beating until well combined. Sift the flour and ground almonds, and add to the butter mixture. Beat for a further minute, transfer to a bowl and refrigerate overnight covered with plastic wrap. (Note: I refrigerated this for 6-8 hours and it was okay).

Pastry: Cream the butter and sugar together in a bowl until very pale, then beat in the egg. Gradually add the flour and mix to a smooth paste. Refrigerate for 1-2 hours. Roll out the pastry to 3mm thickness and use it to line 8 individual 7.5cm-diameter tartlet tins. Once you have lined the tartlet tins with pastry, chill in the refrigerator for 20 minutes. Preheat oven to 180 degrees Celsius and blind bake for 10 minutes or until starting to get golden brown. Remove from oven, add a tablespoon of frangipane filling to each tart and bake for a further 10 minutes, until golden brown.

Vanilla Custard: Bring the milk, vanilla beans and sugar to a boil, slowly. Cream egg yolks and flours together and pour the slowly boiled liquid into this egg mixture once the vanilla beans have infused well. I actually only kept the vanilla beans in the mixture for about half the time I was heating this up, as I found the vanilla taste was becoming very strong. Mix well. Using an electric mixer whilst you are adding the eggs mixture to the milk and sugar mixture will ensure that the eggs do not curdle or cook too quickly. Return the entire mixture to the heat and cook on low heat, stirring or mixing with an electric mixer until thickening occurs. Continue to mix on low heat and cook out the flour taste for a further 5 minutes. Pass through a sieve and place into a bowl with some baking paper on top to stop a skin from forming. When the mixture has cooled to room temperature, spoon a level amount of the custard into each cooked pastry tart.

To serve: While the vanilla custard is still at room temperature in the tart shells, place the berries tightly packed on top of the custard and dust with icing sugar to serve.

This is perhaps the best pastry I have had in a very long time. I can't wait to make this in summer when fresh berries are in abundance and in season. At $8 per punnet, I think I will need to find some winter dessert alternatives! Regardless, it was amazing and worth the indulgence.

Bon Appetit!

Get Your Mojo in Morocco with Moroccan Tagine

2008-06-07T14:36:00.008+10:00

There have been a lot of firsts in my kitchen lately, and this is just one of them. We are travelling to Spain, Portugal and Morocco in August, and whilst I am excited about the destinations, I am most excited about the food we will discover on our journey. So, in revving up for this adventure, my kitchen had a Moroccan theme tonight as I embarked on making my first tagine. A tagine is both an earthernware cooking pot from Morocco and also the name of the meal which is cooked in this pot. If you don't own a tagine, you can use a large casserole dish or crock pot with a lid, such as Le Creuset. The aromas of this dish are heavenly, and I especially love the bounty of harvest colours. The key to getting the most of your tagine is to cook on the lowest possible heat for an extended period of time. Not only will the flavours really come alive, but the meat will naturally tenderise and literally fall off the bone if you are using lamb cutlets or lamb shanks. Another perk of this dish is its ability to clean out your vegetable crisper in one foul swoop. As the world food situation is becoming more and more dire, it is a travesty to let good quality veg live out its life mouldering away in the fridge without being consumed. That being said, feel free to add additional vegetables to this dish such as celery or carrot.

Ingredients & Preparation:

8 lamb cutlets or 2-3 lamb shanks

1 red onion, finely chopped

1/2 cup flat leaf parsley, chopped

5 cloves garlic, crushed

2 tsp tumeric

2 tsp cayenne pepper

1 tsp ground black pepper

2 tsp salt

4 tbsp tagine spice mix (available from Herbies, this is a spice mix with the following ingredients: paprika, coriander seed, cassia, allspice, chilli, cloves, cardamom)

2 tbsp tomato paste

Juice of 2 oranges

6 dates, chopped

4 cups water

3 waxy potatoes, cubed (such as Desiree potatoes)

2 ripe tomatoes, cubed

1 red capsicum, cubed

Extra virgin olive oil

3 tbsp red wine vinegar

Couscous to serve

Gently brown lamb in a non-stick pan using extra virgin olive oil. Transfer lamb into a large tagine or crock pot. Add all remaining ingredients except the red wine vinegar, and stir to combine the spices throughout the mixture. Ensure that all ingredients such as the lamb and vegetables are covered in liquid. Cook on low heat on a stove top or in a slow oven at 150 degrees Celsius for 3-4 hours until meat is very tender and falling off the bone. When ready, remove from heat and stir in the red wine vinegar. Serve with couscous.

Bon Appetit!

Apple Crumble Meets Cinnamon Twist and it is Happily Ever After Apple Pie

2008-06-01T20:57:00.012+10:00

For someone who claims not to be a dessert aficionado, I certainly am blogging like one. My last post was a recipe for Cinnamon Twists, a childhood favorite. Even though I halved the original recipe, I still felt like it was too much for two people so I ended up saving about half the dough. The vision was to make my first pie. So here it is, my very first pie! This is somewhat of a deviation from a traditional pie crust, but it was my own experiment, and it seemed to work. With my faithful family cookbook at my side, I was able to dig out one of my submissions for Apple Crumble, which was the inspiration for the Apple Pie filling. I was fourteen when the recipe was submitted, and it seems as though most of my specialties at that time were in fact desserts. In any case, as it turns out, a Cinnamon Twist can meet an Apple Crumble and live happily ever after.

When serving, remember that apple pie and ice cream are synonymous! One indulgence can't go without the other.

Ingredients & Preparation:
Pastry Dough: 1 1/4 cup plain flour

1/2 tsp. baking powder

115 g (1/4 lb) butter

Apple Filling: 5-7 apples, sliced and diced into cubes

1/4 cup white sugar

1/2 tsp. cinnamon

1/4 cup butter

1/2 cup flour

3/4 cup brown sugar

1/4 tsp salt

Preheat oven to 180 degrees Celsius. Divide pastry dough in to two equal balls. Sprinkle a little flour on a clean surface, and roll one of the pastry dough balls until thin and round, and large enough to fit over a pie plate. Move the circle of flattened dough to a greased pie plate, and press in to the dish gently.

Add sliced apples on top of the first layer of pastry. Mix cinnamon and white sugar, then sprinkle over the apples. Crumble butter, flour and brown sugar together, then top the apples with this mixture.

Roll the second ball of pastry with the same technique as the first ball. When thin and round, gently place on top of the pie plate and apple mixture. Squeeze the dough together around the top of the dish, pinching both layers of pastry together, all the way around.

Place a few slits in the top of the pastry with a sharp knife. Sprinkle with sugar and cinnamon mixture again if desired.

Bake for 30-40 minutes until crust is golden brown. Slice and serve warm with ice cream.

Bon Appetit!

Twist and Shout for Cinnamon Twists

2008-05-30T21:07:00.005+10:00

I became a seasoned baker by the age of around ten, and this recipe was a family favorite, especially of my brothers. When making this tonight, I realised how lucky I was in my early years when getting my sea legs in the kitchen - with the choice of a Bosch or Kenwood mixer, baking was so easy and straight forward. No wonder I was a baking addict back then! These days, it is back to old fashioned grass roots - bowl, spoon, elbow grease. The inspiration for tonight's nostalgic recreation is twofold. First, I was flipping through family recipe books, trying to understand some basics such as making a pie (I have NEVER made a pie). Secondly, my husband has always said that he loves Cinnamon Twists, a staple when he was growing up too, so tonight I have made these for him for the first time - on a Friday night, while he is entertaining clients at a soccer match. I hope he is twisting and shouting at tonight's effort when he returns home!

No excuses about rolling up your sleeves and trying this recipe. As I mentioned, I was making this by age ten. It is so straightforward and presents very well. Perfect as an afternoon pick me up, spiked with ice cream or with a nice cup of coffee or tea.

Ingredients & Preparation:

2 1/2 cups plain flour

1 tsp. baking powder

230g (1/2 lb) butter

1/2 cup milk

1 egg

1 cup sugar (I actually used 1/2 cup white sugar, 1/2 cup demerarra sugar)

4 tsp cinnamon

Mix flour, baking powder and butter together. Add milk and egg, whipped slightly. Divide into 4-5 balls and chill. Mix together sugar and cinnamon in a separate bowl and set aside.

Once the dough has chilled, roll out balls (one at a time) on a clean surface covered with the sugar and cinnamon mixture. As you roll the balls with a rolling pin, continue to sprinkle the sugar and cinnamon mixture on top of the dough. Flip the dough a few times as you are rolling, continuing to coat with the sugar and cinnamon. Once you have a flat and round piece of dough rolled, cut into equal wedges as you would a pizza, approximately 8-10 slices. Roll up the triangles large ends towards small corner. Bake in a greased cookie sheet at 180 degrees Celsius for 12-15 minutes. These will be done when the sugar mixture has caramelised and hardened on the bottom of the baking tray.

These freeze well. They are a great thank you gift when attending a dinner party, and a lot more personal than a bottle of wine! This recipe is also suitable to make with kids.

Bon Appetit!

Brownie Points for Ready Made Brownie Sundays

2008-05-27T21:29:00.006+10:00

Have you ever had a Brownie Sunday? Well, this dessert is just that, and more. It is a ready made Brownie Sunday with a difference. The outside of these little puddings bake to form a moist cake, while the insides remain as melted molten chocolate. Serve just out of the oven, add a scoop of ice cream on top, and be amazed at how the flavours melt together. No need for chocolate sauce here. For any chocolate lover out there, this will go down a treat. This is a simple dessert to make, 20 minutes from start to finish.

Ingredients & Preparation:

200g (1 cup + 1 tbsp) good quality dark chocolate, broken up roughly (I used 2 x large Lindt bars)

110g (1/2 cup) unsalted butter, chopped

3 eggs, lightly beaten

110g (1/2 cup) caster sugar

2 tbsp plain flour, sifted

Good quality ice cream to serve

Preheat oven to 200 degrees Celsius. Grease 4 x 150ml Ramekins.

Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water making sure not to let the bowl does not touch the water. Stir to combine, until melted, then cool slightly.

Place the eggs, sugar and flour in a bowl and whisk until just combined. Gradually whisk in the chocolate mixture, then pour the batter into the ramekins and place on a baking tray. Bake in the oven for 12 - 15 minutes until the edges are set but the centre is soft. Serve hot with ice cream or cream.

Bon Appetit!

Who's your Daddy Blackened Barbecue Pork Ribs

2008-05-27T08:45:00.009+10:00

If you are looking for great barbecue sauce, then look no further. This sauce can be used on anything from American pork ribs, leg of lamb, burgers or organic chicken. This recipe is from Jamie Oliver's Jamie at Home, and I have to say that this sauce really punches above its weight. Thanks to a great housewarming gift of a Spice Kit from Herbies Spices in Rozelle (Sydney), I have all of these herbs and spices in my cupboard. I will often make double the sauce that I need, and keep an extra jar or bottle in the fridge.

These ribs are messy, but that is half the fun! Be sure to arm your guests or partner with several serviettes and a bib. If you're not up for recreating Fred Flintstone meets Barney Rubble at your dinner table, then opt for another cut of meat such as chicken, lamb or pork on skewers perhaps.

Ingredients & Preparation:

2 kg American pork rib racks

1 heaped tsp cumin seeds

2 tbsp fennel seeds

5 cloves

Sea salt

Freshly ground black pepper

A bunch of fresh thyme, leaves picked

A bunch of fresh rosemary, leaves picked and chopped, a few sprigs reserved

Zest and juice of 1 orange

1 bulb of garlic, broken into cloves and crushed

4 heaped tsp sweet smoked paprika

6 tbsp balsamic vinegar

150 ml tomato ketchup

8 tbsp olive oil

10 bay leaves

Freshly squeezed lemon or lime juice to serve

Preheat oven to 180 degrees Celsius. Light barbecue about 40 minutes later.

To make the marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with salt and pepper. Add chopped thyme and rosemary leaves, orange zest and garlic together. Add remaining ingredients and mix together. Instead of a pestle and mortar, I simply combine any of the ingredients that need chopping or crushing in a mini Magimix food processor, which is probably one of the best kitchen tools I own!

Rub your chosen meat all over with the marinade. Place the meat in a snug-fitting roasting tray, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in oven until tender. This will take an hour and a half for the pork ribs.

Finish the meat on a medium hot barbecue. Place it carefully on the barbecue and sear it well on each side, using the extra sauce to baste while cooking. Keep turning and brushing the meat until you build up a lovey sticky, charred crust. Take it off the barbecue and rest it on a serving dish for a few minutes.

Cut the pork into individual ribs and serve - I just use good quality scissors, and it only takes a few minutes. I like to drizzle lime or lemon juice over the top of the ribs to make the ribs look even more succulent and mouth watering. We had these ribs with a baby spinach and Parmesan salad with an oil and balsamic dressing, which went perfectly. The ribs really are the star of this meal, which is why I chose to dumb down the meal accompaniments, and just chose a simple salad.

Bon Appetit!

Absolut Divine Vodka Pasta with a Blokey Twist

2008-05-26T09:24:00.007+10:00

This signature recipe was inspired by a cooking segment on the Oprah show, although I don't admit that very often. My DNA is definitely a Bree Van De Camp / Gabrielle Solis mutation. If you've been living under a rock, I am referring to two characters on Desperate Housewives. This post is all about the hidden housewife within - watching daytime TV and sneaking in downloads of the US Feeds of all my favorite series, mixed in with a lot of flicking through cookbooks, Gourmet Traveller, delicious magazine, Donna Hay magazine, Vogue. Whilst I was inspired by the cooking segment on Oprah, I have never been able to find the Vodka Pasta recipe, so decided to invent my own, drawing inspiration from my favorite chefs. This is how I go about a lot of my cooking, making it up as I go, combining 2-3 recipes to create my own version. That aside, this is one of the best pasta recipes. It is so easy and the flavours together are so powerful. The vodka really seems to draw out the various flavours, and the crème fraîche softens all of the ingredients, creating a rich and rustic tomato sauce. The crisp baby spinach really packs a punch too, and adds wonderful texture to this dish.

In tonight's rendition of this recipe, I decided to add meat balls, created from good quality sausages, an idea I borrowed from Jamie Oliver. We had a roaring fire burning all weekend in our fireplace, which had me thinking back to many a sausage sizzle over an open fire. While we were tempted to roast sausages in the fireplace for a good old bangers and mash dinner, we opted for something a touch more civilised! This made for a very 'blokey' pasta, but I knew that sausages had to feature in some shape or form tonight. The vegetarian version of this recipe is what I will stick to most but the sausages did add a splendid twist, and importantly fulfilled a craving! Having over-indulged in dinner, I will be running the gauntlet tomorrow - all 8.5 KMs of it.

Ingredients & Preparation:

4 good quality lamb or beef sausages

6-10 bullet chillies, chopped

8-10 cloves of garlic, crushed

Extra virgin olive oil

Fresh flat leaf parsley, chopped

Fresh basil, chopped

Fresh cracked black pepper

Sea salt

3/4 cup vodka (such as Absolut Vodka)

Large jar of good quality pasta sauce (such as Five Brothers)

1 cup crème fraîche

Baby Spinach

Capellini

Freshly Grated Parmesan

Heat a non-stick pan to medium heat, and add a generous pour of extra virgin olive oil. Add chillies and garlic, and cook for about one minute, stirring throughout. Add one half of the pasta sauce and the vodka. Let the vodka simmer off, then add the rest of the pasta sauce. To finish the sauce, stir through the crème fraîche, fresh parsley and fresh basil, and let this simmer. This will create a nice rosé sauce. Season with fresh cracked pepper and sea salt.

To create the meat balls, simply squeeze the sausages to form little meat parcels. You should get about 3 meat parcels per sausage. Do not worry if they are not perfectly round. The more rustic, the better. Fry until golden brown. When the sausages are done cooking, add to the pasta sauce and stir through. Continue to simmer the sauce.

Meanwhile, bring a large pot of salted water to a boil, and add the Capellini (or other preferred pasta) once the water is boiling. Cook until al dente. Drain, rinse with hot water. Combine the pasta and the sauce in a large pot, and toss together, ensuring the pasta is evenly coated in the sauce.

Plate the pasta, and garnish with fresh baby spinach, basil leaves and additional parsley. Flavour with freshly grated Parmesan cheese, and more cracked pepper if desired. Try to use the best quality parmesan cheese possible, and grate it just prior to serving.

Bon Appetit!

Cream of the Crop ... Chorizo, Calamari and Baby Potato Salad

2008-05-25T12:24:00.012+10:00

This recipe was inspired by a relaxing lunch in Fitzroy at Birdman Eating, teamed up with some heavy hitting celebrity spotting. Ever since I enjoyed the salad alongside Geoffrey Rush and his second hand smoke, I have had it in the back of my mind that a) I need to get back to this restaurant to try the salad again and b) I need to emulate this dish in my own recipe repertoire. While I have yet to return to Geoffrey's hole in the wall eatery in Fitzroy, I have managed to fiddle with this recipe a few times before getting it Oscar worthy. I am bound to bump into Geoffrey again some time soon as he is a local in my neighbourhood, and I am sure we frequent at least some of the same haunts!

Ingredients & Preparation:

2 chorizo sausages, sliced

4 new baby potatoes, cooked and sliced thinly

1 squid, ringed or cut into squares and scored

Large bag of Rocket

1/2 cup crème fraîche (or good quality sour cream)

1/2 cup aioli (or good quality mayonnaise)

1 tsp dried mustard

Sea salt

Fresh cracked black pepper

1 tsp white wine vinegar

6 tbsp extra virgin olive oil

2-3 tbsp chopped parsley

Juice of 1 lemon

Lemon wedges to serve

Season calamari with extra virgin olive oil, sea salt, fresh cracked black pepper and juice of half a lemon, then set aside.

For the dressing, combine crème fraîche, aioli, extra virgin olive oil, remaining lemon juice, sea salt, white wine vinegar, black pepper and chopped parsley. Set aside.

Boil baby potatoes in salted water until just done, being careful not to overcook. When the potatoes are almost done cooking, fry chorizo slices on both sides on medium heat, then place in paper towel to drain any excess oil. Next, place the calamari in a separate fry pan, and cook for a few minutes, tossing in the pan throughout the process to ensure even cooking. Do no over cook as the calamari will get tough. When done cooking, remove from heat and set aside.

Drop sliced potatoes in the dressing, remove and then toss in the Rocket. Be careful not to over-dress the potatoes, otherwise the salad will be too heavy with dressing. Toss gently to ensure potatoes stay whole. Place rocket and potato mixture on to 4 plates, then top with chorizo and calamari. Serve with a lemon wedge or alternatively drizzle lemon on the salad just prior to serving. Serves 4.

This recipe will be dictated by the freshness of the calamari and the quality of the chorizo. Be sure to source fresh squid from a good fish monger (who will clean and prepare it in front of you), and use chorizo from a good butcher or fresh food market.

Bon Appetit!

A First Date with Sticky Date Pudding

2008-05-25T11:53:00.006+10:00

This dessert is perhaps the happiest ending to any meal in my opinion. If I see this iconic Australian 'after' on any cafe, bistro or restaurant menu, I just have to order it. Today, I have made this iconic dessert for the first time. This is my first proper date with Sticky Date Pudding. I have now earned at least one badge on my way to becoming a fair dinkum Australian.

This recipe is from Neil Perry's Good Food cookbook. I did not mess around when choosing this recipe - Neil Perry is a renowned Australian Chef whose brainchild is Rockpool, one of Australia's best restaurants. Neil Perry also heads up a team of six consultants who together develop Qantas Airways Business and First Class menus. As a chef, he is truly first class, and so too is this recipe.

Ingredients & Preparation:

Pudding:

230g (1 cup) fresh dates, pitted and chopped

250 ml (1 cup) water

1 tsp bicarb soda (baking soda)

100g (1/2 cup) unsalted butter, softened

175g (3/4 cup) caster sugar

2 eggs

1 tsp natural vanilla extract

150g (2/3 cup) self-raising flour, sifted

Sauce:

500ml (2 1/2 cup) thick (double heavy) cream

110g (1/2 cup) Demerara Sugar

2 tbsp treacle or molasses (worst case scenario, use Golden Syrup)

Preheat oven to 180 degrees Celsius. Grease a deep loaf tin and line the base and sides with parchment or waxed paper. Place the dates and water into a pan and bring to a boil over medium heat. Remove the pan from the heat and add the bicarb soda. The mixture will begin to bubble up. Set aside to cool.

Meanwhile, use an electric mixer to cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until combined. Fold the flour and the date mixture alternatively into the butter mixture. I would recommend using the electric mixer to beat all ingredients together, only to further beat up the dates.

Pour the batter into the prepared loaf tin and bake for 50 minutes, or until cooked when tested with a toothpick or skewer.

To make the sauce, combine the cream, sugar and treacle in a small pan, stirring constantly over medium heat until the sugar has dissolved. Bring the mixture to a boil, then reduce to a simmer, stirring occasionally until the sauce reduces and thickens slightly.

To serve, turn the warm pudding out onto a platter and drizzle with half the sauce. Cut the pudding into thick slides or squares and serve with the remaining sauce and thick cream. If the pudding needs to be reheated, cover it with foil and place it in a 150 degrees oven for 30 minutes or until heated through. Microwaving is just as effective. Freezes well.

If you are using Ramekin dishes or a shallow pan, adjust cooking time accordingly, probably around 20 minutes.

Bon Appetit!

Citrus Squeeze Salmon Risotto

2008-05-17T11:20:00.009+10:00

This is one of the easiest dishes to make, and always seems to go down a treat. I made this last night for some friends who are stomping the globe and spending a few nights with us. They have been featured on Travelhacker's 100 best travel blogs, so check out their adventure so far!

A few years ago, after flirting with risotto on a number of occasions and never getting it quite right, I decided on another blind date which resulted in one of my signature dishes. A shot in the dark, I combined the flavors I love – citrus, sweet basil and chilli – and found these ingredients complemented the salmon perfectly, bleeding throughout the dish. Meanwhile, the flavor of the salmon infuses throughout the risotto, making this recipe even more decadent. Garnish with rocket or parsley for a beautiful and provocative presentation, and you will be salivating at this marriage of very flavorsome and fresh ingredients.

Ingredients & Preparation:

1 white onion, chopped

4-6 cloves garlic, crushed

Extra virgin olive oil

1/2 to 3/4 cup white wine

2 cups arborio rice

2L chicken or vegetable stock

3 limes, juice squeezed

2 lemons, juice squeezed

6-8 fresh baby bullet chillies, chopped

1/4 cup fresh basil, chopped

1 – 1 ½ cups fresh Parmesan cheese, grated

2 salmon fillets, diced

In a saucepan, gently bring the chicken or vegetable stock to a boil. Meanwhile, heat a large non-stick pan to medium. Add a generous splash of olive oil, then add the onion, garlic and chillies, and sauté gently for 2-3 minutes. Add arborio rice to this mixture and stir through, ensuring that the rice is coated in the olive oil, onion and garlic mixture. If the mixture seems dry, add more oil. After a few minutes, add ½ to 3/4 cup of white wine and stir. Just before the wine has fully evaporated, add boiling stock 1 cup or 1 ladle at a time, and stir through. Continue to add the liquid every few minutes, as the rice absorbs the stock. Do not let the rice get dry. Continue to stir throughout this process to ensure the rice cooks evenly. Once the risotto is nearing completion, after about 25 minutes, add the basil, squeezed citrus, and Parmesan cheese. Stir through. Once the risotto has completed cooking, and absorbed all liquid, turn off heat, and toss through the diced salmon, which will cook quickly from the heat of the dish. (I usually do not need the full 2 litres of stock).

This dish serves 6-8, depending on portion size. I usually garnish with extra Parmesan and chopped parsley or rocket.

Because this recipe makes quite a large quantity, I usually always end up making arancini balls the next day, which are great as a starter.

Bon Appetit!

Sweet Baby Cakes

2008-05-16T15:03:00.013+10:00

My husband calls me sweetie. I don't even have a sweet tooth. Not until now.

This recipe was suggested to me by a friend, who described these cakes as: "THE BEST lemon cakes I have ever had (I'm not lying). They are unbelievably moist. I can't describe how heavenly they are. You MUST try them They are super easy and you only have to dirty two bowls and a spoon! Amazing!" I think you would agree that after an introduction like that, this recipe really peaked my curiosity. The recipe is from Nigella Lawson's How to be a Domestic Goddess. I don't actually own this book, but may have to add it to my collection. Nigella titles the recipe Baby Bundts.

I decided to try the Magnolia Bakery's Vanilla Buttercream Frosting instead of Nigella's frosting (which is simply icing sugar and lemon juice). This was not to undermine Nigella or my friend, but because I had another friend who was making the cupcakes of Sex and the City fame for a baby shower, and again my interest was tweaked. The photos of these cupcakes look amazing, and I wanted to taste at least half of what they were about - the frosting.

Ingredients & Preparation: Baby Bundts

125ml (1/2 cup) natural yogurt

75g (1/3 cup) butter, melted

2 large eggs

Zest of 1 lemon

150g (2/3 cup) plain flower

1/2 tsp bicarb soda

Pinch of salt

125g (1/2 cup) caster sugar

6 ramekins, 1 mini bundt tray with 6 moulds or a regular muffin pan

Preheat oven to 170 degrees Celsius. Mix yoghurt, melted butter, eggs and lemon zest in a small bowl. Mix flour, bicarb soda, salt and sugar in a separate bowl. Fold wet ingredients into dryingredients. Bake at 25-30 minutes or less if you are using smaller pans. I actually baked at 150 degrees Celsius as I have a convection oven.

Ingredients & Preparation: Magnolia Bakery Vanilla Buttercream Frosting

1/2 cup unsalted butter

4-5 cups confectioners' sugar (icing sugar)

1/4 cup milk

1 tsp vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1/4 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Bon Appetit!

Roast Capsicum Soup

2008-05-16T13:15:00.006+10:00

My love affair with soup continues as the winter trajectory is upon us. This winter soup is splendid, and despite the fact that the tomatoes in this recipe out-number the capsicums threefold, the capsicum flavour is the true essence of this recipe, and is most certainly the stand out ingredient. Serve with warm, crusty bread and even choose to spice it up with some chorizo sausage on the side, as we did, for a more guilty interpretation of this meal. As we continue to brave the Melbourne cold, I am sure there will be more soul nourishing soup ideas to come.

Ingredients & Preparation:

4-6 bullet chillies, chopped 6-8 garlic cloves, crushed

1 red onion, chopped

2 red capsicums, sliced

5 vine ripened tomatoes, quartered

2 x 400g tinned tomatoes (such as La Gina)

1 large carrot, grated

1 small bunch basil, chopped

8-10 parsley stocks, chopped

1 litre chicken stock or vegetable stock

Extra virgin olive oil

Sea Salt

Ground Black Pepper

Thickened cream or natural yogurt to serve

Parsley, chopped for garnish

Heat a large non-stick pan to medium heat. Meanwhile, preheat oven to 200 degrees Celsius. Add olive oil and the onion, garlic and chillies. Sauté for 1-2 minutes. Stir through vine ripened tomatoes and capsicum, ensuring they are well coated in the mixture. Place in a 200 degrees Celsius oven and roast for about 30 minutes.

Remove from oven and add all remaining ingredients. Simmer for at least an hour. Remove from heat and let the soup cool slightly. Purée the soup in a blender, adding more stock if the soup is too thick. Gently reheat the soup.

Spoon in to bowls, and garnish with cream or yogurt and a sprinkle of parsley. Simply divine.

Serves at least 6. Great left over the next day, or for a great winter starter at your next dinner party.

Bon Appetit!

Rainbow Parmesan Chicken Salad

2008-05-12T17:58:00.010+10:00

I am trying to make healthier dinners as we have agreed to participate in a Mini Olympics on 1 June and The Age Run to the G on 22 June. I am not sure what has come over my husband or I, as this is SO out of character. We made many resolutions with our move to Melbourne and this is just one of them - getting fit. I have never ran 10 KM in my life (probably have walked it briskly in a shopping frenzy). Even more bold is my husband who has committed to run the half marathon (in just over a month - ouch). I think we are envisioning the pot of gold at the end of the run, rather than the pain we are putting ourselves through beforehand - not surprisingly, that pot of gold is vino and food, and hopefully more svelte frames!

In the spirit of healthy living, and protein rich dinners, here is a new recipe which I am titling Rainbow Parmesan Chicken Salad - I love strong presentation in meals and this recipe is most certainly a medley of rich winter colours. Red, Orange, Yellow, Green .... missing Blue, Indigo and Violet.

Ingredients & Preparation:

4 X 200g chicken breasts, trimmed and sliced thinly

3 egg whites, lightly beaten

2 cups finely grated Parmesan cheese

1 cob of sweet corn

200g baby spinach leaves

100g rocket

1 green capsicum, thinly sliced

240g or 1 punnet baby Roma tomatoes

2 green onions, thinly sliced

1/4 cup pesto

extra virgin olive oil

2 tbsp lemon juice

sea salt and cracked black pepper

Preheat oven to 200 degrees Celsius. Dip the chicken in the egg whites and press into the Parmesan. Place on a baking tray, and cook under a preheated hot grill for 5-8 minutes or until crunchy and golden.

Wrap cob of corn in aluminum foil, spray with olive oil and top with pepper and sea salt. Place in oven alongside the chicken.

Place the spinach, rocket, capsicum, tomatoes and green onions in a bowl and toss to combine.

Combine the pesto, oil, lemon juice, salt and pepper in a bowl and whisk together.

Divide the salad between plates, top with chicken and corn, then spoon over the basil oil dressing to serve.

Bon Appetit!

Shepherd's Pie

2008-05-11T21:11:00.007+10:00

Poor man's dinner. Comfort food. White trash. Call it what you want to .... it is one of our favorite dishes, in Winter, on a Sunday, and even better left over the next day. The Corkmaster has a huge affinity towards this dish .... it can look like a bit of a dog's breakfast, but it tastes divine, and reminds us of home where meat and potatoes featured far too often.

Ingredients & Preparation:

500g beef mince

1 large onion, chopped

1 bullet chilli, chopped

Handful of parsley, chopped

1/4 c. BBQ sauce, such as Fountain brand

1/4 c. Heinz tomato ketchup

1-2 tbsp balsamic vinegar

1-2 tbsp worchestershire Sauce

3 tbsp thousand island salad dressing

Fresh ground black pepper

Sea salt

2 x tins kernel corn

Desiree potatoes, mashed (I mash with butter and Crème fraîche)

Chop onion, chilli and parsley. Heat skillet and brown the mince along with the aforementioned ingredients. When the mixture is browned, drain all grease through a collander.

Add BBQ sauce, ketchup, worchestershire, 1000 island, pepper and sea salt. Stir this through mince mixture. Once combined, place this meat mixture at the base of an oven safe dish. Layer with corn, then mashed potatoes. Sprinkle with paprika or simply sea salt and fresh ground black pepper. Bake in a 250 degrees celsius oven for at least half an hour, until mashed potatoes begin to brown. Beatiful on a Sunday when you may be missing those home cooked dinners of yesteryear.

Bon Appetit!

Cupcakes on Pitt

2008-05-11T20:44:00.008+10:00

We travelled to Sydney this weekend for my best friend's birthday, and not only had a great weekend, but drummed up more inspiration for posting! No surprises. Today's topic - Cupcakes! (or Queen Cakes, as they are called in Ireland, apparently (where Nuala grew up)). I have never heard anyone talk more passionately about cupcakes than Nuala. In fact, Nuala was so excited when we went to pick up these cupcakes that she bashed somone en route to the counter, and his Oreo Cupcake sadly spilt into his serviette. At least he wasn't wearing it.

Check out Cupcakes on Pitt for your next function. Huge queues. Order ahead and pay by credit card.

Bon Appetit!

Garlic & Anchovy Rubbed Lamb Cutlets

2008-05-11T19:56:00.004+10:00

These lamb cutlets have been served to the most vehement of anti-anchovites, and they have loved this dish. The anchovies and garlic melt in to the meat and help to create a delicious crust and sauce. This is one of my signature dishes. It is a simple, yet decadent dish, and will melt in your mouth!

Ingredients & Preparation:

80g anchovy fillets in oil, drained

4-5 cloves garlic, peeled and roughly chopped

4-5 rosemary sprigs, leaves picked

2 lemons, juiced

3-4 Tablespoons extra virgin olive oil

6-10 lamb cutlets

Fresh ground black pepper

Lemon wedges to serve

Place anchovies, garlic, rosemary leaves, lemon juice and olive oil in a food processor, and pulse until roughly chopped, adding more olive oil if necessary to moisten the mixture. Season well with fresh ground black pepper.

Wrap the bones of the cutlets in aluminum foil. Place lamb in a large bowl with bones facing up, and rub pour mixture all over, making sure to coat evenly. Cover and refrigerate at least 2 hours. Remove from refrigerator about 3o minutes prior to cooking. BBQ or grill, spooning extra marinade over whilst the meat is cooking. Do not over cook.

This dish goes well with mash / green beans or cous cous as shown in the photo.

Bon Appetit!

Comfortable Carrot Soup

2008-05-06T20:06:00.009+10:00

Home cooked soup is the ultimate in comfort food, especially in this cold and drizzly Melbourne weather. Nursing a nasty cold, I have found it therapeutic to prepare the soup and even more so eating it. I am hoping this remedies my cold, along with a lot of Vitamin C. Served with warm, crusty bread, the soup really becomes a meal. I have looked to perfect this soup, and on my third go, I think I have finally got there!

Ingredients & Preparation:

50-80g unsalted butter

1 large onion, chopped

6-8 garlic cloves

700g organic carrots, peeled and grated (about 4 very large carrots)

1.5L chicken stock

1 tbsp chopped parsley stalks

Chopped parsley leaves to garnish

Juice of 1 large orange

150ml thickened cream to serve

Heat butter in a pan over medium heat. Add onion and garlic, stirring for 2-3 minutes until opaque. Add grated carrot and stir well, ensuring all ingredients are coated in the butter. Pour 1 litre (4 cups) of chicken stock over the carrots. Add parsley stalks. Reduce heat, stir frequently, and simmer on low for 1 hour.

Remove pot from heat. Allow mixture to cool slightly. Then, blend soup in a food processor or blender, until silky smooth. Add additional stock if too thick, and stir through. Add orange juice and season with ground black pepper and sea salt. Gently reheat the soup.

Once the soup has reheated, spoon into bowls and garnish with cream and parsley. Enjoy this hearty and comfortable meal!

Bon Appetit!

Great Eggspectations Breakfast Pizza

2008-05-06T19:04:00.012+10:00

This is a quick and easy breakfast with a twist, and a little bit left of centre to the traditional "big breakfast". To me, it feels a whole lot healthier too. The key to this dish is in the Goats Cheese. I have chosen one from 180 Acres, which is marinated in olive oil, peppercorns, and thyme. This particular cheese is available at Macro Wholefoods Market in Sydney's Crows Nest, Raw Materials in Melbourne's Footscray or at my local butcher, East Hawthorn Gourmet Meats in Melbourne's Hawthorn East. There is an abundance of good quality Goat's Cheeses out there but this is the best one I have found.

A little bit more about this cheese from The Australian: MELBOURNE'S Raw Materials founder and director Andrew Gray has created a high-quality range of goats' cheeses, dubbed 180 Acres, which harks from the happy goats and lush green paddocks of Tasmania. Gray, a former chef, became passionate about cheese while working for Tassie's King Island Dairies. His interest led him to become an accredited cheese critic, enabling him to sit on the panels of Australian shows.One pizza is enough for two people, so have fun with the concept and try a few variations based on what you have kicking around in your refrigerator.

Ingredients & Preparation:

1 large pita bread

Good quality tomato sauce (such as Five Brothers)

8 slices pancetta

2 free range eggs

Fresh basil

Goats cheese (I use 180 Acres Marinated Goat's Chèvre)

Fresh cracked pepper

Place pita bread flat side down on a pan lined with aluminum foil. Spread with thin layer of tomato sauce being careful not to use too much sauce. Layer the pancetta over the sauce. Tear basil leaves and sprinkle on top of the pancetta. Beat two eggs together with a fork and gently pour over the pizza. Crumb goats cheese over the top, and finish with a generous crank of cracked pepper. Cook in 180 degrees Celsius oven for fifteen minutes or until done.

Bon Appetit!