Pappardelle with Tromboncini and Prosciutto
As you might be aware, I particularly like posting recipes using homegrown produce. This one is a recipe from my …
Previous articles
Basics Series – Anzac Biscuits
Anzac biscuits have a unique position in Australian (and New Zealand) culture and history. They are both cultural icon, and …
Simple Eggplant Parmigiana
I first came across Eggplant Parmigiana as a over the top concoction of egged, crumbed and fried eggplant slices topped …
2020 Christmas Baking
So, it’s December, which means the Christmas baking blitz begins in earnest – apart from a few that already began …
Basics Series – Simple Curry Laksa
One of the things the children (if I can still call them that given they’re in the last couple of …
Bear’s Paw Tofu (Xiong zhang dou fu)
I’ve gushed before about how our repertoire of spicy Asian food has been expanded by Fuchsia Dunlop’s Every Grain of …
The Best – Paul’s Pork Vindaloo
I’ve written before, at length, about the TV show and subsequent book that was “The Best”. One of the running …
My Favourite Ricotta Pancakes
We’re pretty fond of ricotta around here, and also pretty fond of pancakes! I’m not sure why I haven’t put …
Simple Chicken Tagine with Preserved Lemon and Olives
For foods that I didn’t grow up eating it can be hard to remember when I first tried them – …
Date and Pecan Caramel Loaf
Date loaf, or sometimes sultana loaf, is a classic Australian (originally Scottish) tea cake. The sort of thing you slice …
In Search of Golden Pudding 