Winter salad/summer salad, and not a single ingredient in common.
Australian salmon are not a salmon at all, but a sea perch, and though sustainable, they are notoriously not a prized table fish. If fresh caught, bled, skinned, and filleted to remove the dark “blood” meat, the flavour is good – strong but good. The texture is more the problem. They are a bit chewy and soft at the same time. Only one way to honour the life of an…
I’ve developed a fetish for beetroot dip open sandwiches for lunch.
Pumpkin season. Infinite number of pumpkin recipes required. This one has used up several of our pumpkins, and will use up several more before the season ends.
It is Halloween in Australia, and peak of the pumpkin season. Roasted pumpkin seeds are a hugely healthy and totally addictive snack. And they are so easy.
This is a recipe for people who like their chocolate dark, who like expresso coffee and olives and beer and marmalade.
This toast topping has been a favourite for a few weeks now.
This is another of my favourite summer salads. This salad holds relatively well, so it’s a good one to take to a barbeque or make ahead of time. Goes really well with barbequed fish.
Banana season peaks in February in this part of the world (northern NSW).
This is an adaption of an adaption of a traditional Italian recipe.