Chermoula is a North African paste that’s used as a marinade for seafood, chicken and lamb but is also wonderful for vegetables such as eggplant, zucchini & capsicums. It’s best used on the day…
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This delicious dish is of Sicilian origin where the culinary legacy of the Moors in the Mediterranean during the 8th and 15th centuries still remains strong. Traditionally, whole sardines or mackerel are butterflied and…
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My past Swiss mother in law was a wonderful cook, so when I entered the family she undertook my education in Swiss cooking and baking traditions with great spirit. Christmas biscuits are a much-loved…
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Zucchinis are one of the most prolific bearers of fruiting vegetables in the summer vegetable garden, requiring as many and varied recipes as possible. This recipe is quick, easy, economical, vegetarian, gluten-free and can…
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Rhubarb, I know, is not everyone’s favourite but its natural sourness helps to balance the sweetness when baked in puddings, cakes or muffins. This easy muffin recipe also includes the healthy goodness of rye…
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This is a simplified and quicker version of a traditional Italian spinach and ricotta pie. Interestingly, whole eggs are broken into divots made with the back of a spoon in the filling, which when…
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On a recent visit to Riverside Farm in South Australia where sixth generation farmer Ellen Chatterton milks sheep and produces a variety of dairy products, I was inspired to make this delicious dish using…
