Fried eschallot encrusted tuna with limes and coconut..the Joust ingredients
It’s that time of the month again. The Royal Foodie Joust is being held over at Jenn’s. Well ok, it runs for the whole month but its time for me to enter my recipe for the competition. Val, who won last months competition [...]
A variety of mushrooms
Mushrooms have often been labelled as “meat for vegetarians”. They do tend to have a “meaty” like texture and they are another versatile ingredient that can be enjoyed either hot or cold. When I was at the local markets the other day, I saw a whole variety on display. [...]
Beautiful pork fillets with potatoes
I’ve been a little quiet here recently. I’ve had commitments in a friend’s wedding party and also working on an autumn theme for my website. It should be up in at least a few weeks time. So back to my recipe. I found some beautiful organic pork [...]
“Baileys” ice cream with home made almond tuile cones
When Emiline decided to hold a blogging event to celebrate St Patrick’s Day she decided to go “all the way” by hosting a pub crawl! What a great idea! And she’s also offering a whole swag of prizes for the event. So get [...]
Plump and juicy chorizo
There’s a whole lot of chorizo lovin going on in the blogosphere. Jerry’s recent post got me thinking about what I could do with some of these lovely plump beauties. Just to set the record straight, I love all kinds of sausages. From the Greek “loukaniko” often made with [...]
Warming pumpkin soup with a twist
The change of seasons bring on a new mindset and new challenges for everyone. Especially when it concerns food. So I bid good bye to all the stone fruits and the delicious red tomatoes that I have enjoyed this past summer and welcome the fall with gusto. [...]
A great appetizer or starter
As the summer months finally wind down here in Sydney, admittedly a little earlier than normal, I seek to take advantage of the last of the summer fruits and vegetables at the markets. The figs I cooked the other day were fantastic and very tasty. On that same day [...]
