Lemon Myrtle Pavlova

Australia Day is coming up, and the Mrs asked me to make something special for her to take to work for the Australia Day Morning Tea they were organising.

Whilst Pavlova is actually a New Zealand dish, Australians have appropriated it … and unlike Russell Crowe, have not regretted that association.

I decided it may be nice to infuse the Pavlova meringue base with the unique scent of the lemon myrtle to provide a citrus quality to the base, which could then be decorated with some candied lemons and kiwi fruit, to make a “green and gold” Pavlova.

Continue reading

Advertisements

My interpretation of ‘conejo en mole’

As I said, I’ve been hooked on raw cacao and recipes that utilise it lately. After experimenting with the ox cheeks, I looked up some classic Mexican dishes and found a hundred versions of chocolate and chilli based sauces. One that caught my eye was a brown mole sauce used with chicken and light coloured game. Which led me to creating this interpretation of Rabbit with mole dish.

Continue reading

chocolate braised ox cheeks with wild mushroom casserole

I’ve been hooked on raw cacao and recipes that utilise it lately. Taking inspiration from some Catalonian dishes, I thought I would experiment with a slow cooked braised ox cheek.  Continue reading

Roasted Pumpkin Soup (& dip base!)

This works for practically all pumpkin types, I actually prefer the Queensland Blue, but have made it with Japanese and Butternut as well.

The thing I love about this recipe is that it is a thick mix, which means you can then use it as a base for a thinner soup, continue to reduce it for a pasta sauce or add some creamy cheese (or sour cream or yoghurt) to turn it into a dip!
Continue reading

Curry in a hurry? The 2 hour (from scratch!) Rogan Josh.

While the name is meant to mean  “hot and oily” I find that this is a pretty basic, robust but mild Kashmir style curry. The lack of coconut milks and the fresh produce also makes this kind of curry quite healthy – which is always a bonus. Using the pressure cooker really speeds up the process from a weekends only 4 hour slow simmer recipe to being able to be completed as something I can make for dinner after work.

Rogan Josh Dinner

Continue reading

Roast Eggplant Dip

I have been falling behind on my posting recipes as I make them, so I am flooding the blog with posts of the notes I made in my evernote as I was cooking.

This is another experiment borne from the fact that I had a few aubergines sitting in my veggie bin staring at me accusingly for failing to have utilised them during the week, so, my Mrs being a huge fan of the eggplant dip, I decided to try my hand at it.

20120911-080004.jpg

I am told it was “pretty damned good”

Continue reading

split pea and smoked speck ham soup

I have always thought there is something magical in the combination of pork and pea. However, it is sad to state, that quite often, the results I am served under this category have been, well, less than inspired and not at all magical. I don’t know what it is they were missing, but I always felt like they should be … better.

Gifted with a pressure cooker that had remained unused since it was carried over in my grandmother’s suitcase from Sicily to Australia in 1968 (that’s a post for another time), I decided to christen it with an experiment made up of some green split peas and a chunk of russian smoked speck.

My Mrs informed me, after dinner, that she is not a fan of ham and pea soup, but she would eat this again in the future. That is unbelievably high praise, let me tell you.

Continue reading

Roast Spatchcock with Orange-chestnut stuffing

An instant classic at my place was this little dish.

A succulent little roast bird, stuffed full of the autumn-winter flavours of chestnuts, blood orange and vegetables steaming forth with an aroma that just says roasts are meant to be part of the winter menu.

Continue reading

Oh, a cornucopia of opportunity sits in my larder at the moment …

Raw Cacao, Ox Cheeks, Pork Rack, jointed wild Rabbit, Spatchcock, lamb leg, sashimi grade tuna, some pods of dried mexican chillis and a block of mexican chocolate are amongst the bounty of fresh australian produce that are teasing me this week.

My mind has gone on a number of wonka style adventures with these ingredients since they arrived yesterday.

Continue reading

The Dragon and The Phoenix

Bard's Journey into the Collective Subconscious and How It Shapes Our World

alinazen.wordpress.com/

the joy is in the journey

Achieving Business Outcome With Enterprise Architecture

Exploring how to get greater efficiency, exceptional outcome, and superior quality of service with enterprise architecture

The Italian foodie

Corner for food passionates, wine lover, enjoy the simple things

From Belly to Bacon

Curing Meats & Other DIY Food Projects

My Internet Airship

Find. Like. Post. Repeat.

Catonomics

Exploring ideas in agricultural finance

apsmitchell

Australian native plants

Don Charisma

because anything is possible with Charisma

Gastronomica

The Journal of Food and Culture

Food Stories – Helen Graves

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

The Joy of Cheese

The Place for all things cheese, fromage, and queso

amy in the middle

my colourful journey through life

Art4Agriculture Chat

Our blog will share Art4Agriculture’s journey to share stories and improve the understanding of modern farming practices so urban and rural communities can work together to ensure the health, wealth and happiness of all Australians.

Fiona Lake Australian Outback Photos & Writing

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Farming Unlocked

Bringing Australian farmers and consumers closer together

effervescentoverflow

A virtual and literal culvert of thoughts and images

mecci - It's Shiny in here...

To wherever the truth may lead us...

Remiel

Is this rhetorical question confusing?

Melaniejoyvertalino's Weblog

Just another WordPress.com weblog

mstye

Just another WordPress.com site

Wert? Wert? Perperpbert!

Just another WordPress.com site

Clover Hill Dairies Diary

A day in the life of an AGvocate

Pants in Motion

A neglected thing.

View from a Bush Verandah

Passionate about rural Australia and the long term viability of our primary industries.

New Here

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Farmnwife

Keepin' It Rural

Agronomy Man' blogs

Thoughts and blogs from an Agricultural College agronomy lecturer

James Sez Stuff

This is where I spill it about what's going down with this faction of the Fritz family. Read, Enjoy, Comment!

Serious Thinks Thought Here

Grown Up Blogging Platform - Same Crappy Content

adventuresincooking.com

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Common Sense Agriculture's Blog

A rancher's perspective on agriculture, food, politics and more.

Stuart Murdoch

I use a camera; and teach others the same...

The Forest Feast

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

ELLI LUCA DESIGNS

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

This Mom's Wired

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Inside Flipboard

The Official Flipboard Blog

La Vita Cucinare

Life Lived to Cook

Overtime Cook

...because most of us don't have all day to spend in the kitchen!

The Pescetarian and the Pig

Vegetarian and Seafood Recipes

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

The Mindful Foodie

Nourish your Life

%d bloggers like this: