I realize it sounds rather odd to serve vinaigrette in a soup but this crunchy savoury soup topping has just enough acid to lift the taste together with a contrasting crunchy texture taking a…
Also known as pineapple guava, feijoas are more commonly known and embraced by our Kiwi cousins across the ditch. Tasting like a combination of pineapple, strawberry and quince, their heady perfume lets you know…
Australian Salmon is a firm white fish with a stronger taste and that can dry out, but is wonderful when fried, cooled and marinated in vinegar and spices in the Mediterranean / Latin American…
A traditional German dish called ‘Himmel und Erde’ that originated from the Southern German word for potato, erdapfel or ‘earth apple’ inspired this recipe along with our beautiful new season West Australian potatoes. Potatoes…
The classic carrot cake recipe generally has a lot of oil and is dense, sweet and heavy. This gluten free version, based on a recipe from the wonderful Jude Blereau’s Wholefood Baking, is much…
This recipe is a wonderful meat-free and gluten-free option for Christmas feasting but can make a precious from-the-heart gift. It was inspired by friend and talented chef | food blogger Emma Galloway. I’ve added…
This is an unusual combination of ingredients, but their flavours really connect. Juniper berries are a dried ingredient found in the spice section of the supermarket and are best crushed in a mortar pestle.…
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