This dish reminds me of a camping trip we went on some years back where some random folk in a bunch of 4WDs pulled over near us for a breakfast stop. They delivered us a plate full of the most amazing fresh food for which we were very grateful and made short work of. It…
Month: April 2012
My favourite canapé
Most people who know me, know that I love anchovies. I used to eat a jar for lunch occasionally, love to spread them on toast with a boiled egg and have been known to chase the odd tequila shot down with one. This really simple canapé makes an appearance at nearly every do at our…
Whiskey cured salmon with fresh herbs and eggs
These guys have some amazing produce and if you haven’t checked them out already I suggest you do. We happened to have some of their whiskey cured salmon in the fridge when I stumbled out of bed rather late on Saturday, that I was determined to let shine on a simple breakfast plate with other…
Stewed figs with sliced almonds, vanilla whipped cream and puff pastry
Now I’m not a big dessert maker, I find baking tedious and I don’t have a major sweet tooth but this effort will definitely go on the ‘fit to serve guests’ list. Not only was it easy but it tasted fantastic. Orange cinnamon syrup 1 orange – juiced 2 teaspoons zest 1/2 a cinnamon stick…
Marinated lamb cutlets, potato and blue cheese gratin and tomato salsa
Things are comparatively quiet in life at the moment. We’re saving for our upcoming trip to NYC and the weekends staying in are seeing me rather motivated with Sunday night night dinners. This is a variation on things I have made before and, as I often do I opt for utilising as much produce that…
Corny breakfast treat with delicious honey and recently made basil pesto
This is so delicious although I think I can improve on the fritter recipe. I’d like to try one using buttermilk. Basically I mixed an adequate amount of ricotta with honey (mmm), cooked the fritters and topped them basil pesto then plated it all up. Hey p[r]esto! Breakfast. Have it with your favourite cup of…
Basil pesto
My basil is coming to an end and I need to use it up before it turns yellow and loses it’s amazing flavour. I’ve had my eye on this recipe for a while that teaches you to make pesto like an italian grandmother.
Basically it leaves out the use of electrical appliances so you hand chop the pesto and it makes so much difference. Instead of being a paste it becomes a very fine salsa and the flavours can be distinguished. Personally I love it. I even enjoyed the process.
There is no excuse for eating badly in the bush
We were lucky enough to head off over Easter for an extended break camping in the beautiful Hat Head National Park at a camp site called Smokey Cape which was set in a little rainforest at the foot of a headland with 4WD access to a long and spectacular beach. We took some ingredients to…
crispy&citrus 