Absolutely Georgeous

Two styles. Left used organic milk and lemon juice. The right used non-organic milk, vinegar and a thermomix! Ok.  So I’m late in posting this.  The spirit was willing, but the flesh was weak.  The appetite remains, so here I am.  Welcome to my version of…Absolutely Georgeous Ricotta Cheese Now I wanted to see what [...]

…What I love about this is these Tangalicious Squares is the tangy, smooth curd which makes the back of your mouth water, saved by the glorious biscuit base.  Not a floury base- Oh no, no, noooo….but a sweetened buttery biscuit base that has just enough crunch and flake all in one.  It’s simple to make, no pastry [...]

 Spanish Breakfast a la Tapas   Annoyed with the dribs and drabs of left overs from a big ‘Tastes of Tapas !HOLA!’ dinner party? Why not make a breakfast out of it, fit for a Spanish King? All you have to do, is fry up some diced onion or shallots, add your left over Patatas [...]

Paella Croquettes I love the way that food is really the same, no matter where you go around the world.  Asia had their noodles, Europe calls its pasta…Bread turned up as Indian Roti, Jewish Matzah, Maori Fried Bread or Navajo Fry Bread- depending on what country it was evolving in using its similar ingredients. Corn maize was Krummelpap [...]

Mushroom Medley Risotto with Truffle Oil, Parmesan I had a primal flashback last week when I was roaming around rather nomadically, at my favourite European Wholesaler’s store here in Perth, acting like a gatherer from 2000BC when I came across a 1 kilo bag of ‘Medley of Mushrooms’. Frozen mushrooms? Well that’s a concept I’d [...]

  Pineapple Flambe, Cinnamon Ice Cream, Chocolate Rum Sauce, Candied Hazelnuts Serves 6-8 INGREDIENTS For the Pineapple Flambe      1 fresh pineapple, cut into 6-8 slices and cored      2 tbs dark rum For the Chocolate Rum Sauce      200gr dark chocolate 80%, chopped into small pieces     2 tbs dark rum      100ml cream For the Cinnamon [...]

Rabbit and Seafood Paella …If eating rabbit makes you blink, you can use chicken or duck or just use an array of seafood.  I give you all the tips you need to make all combinations, so read on, and enjoy a taste of Spain… !HOLA! Usually a dish prepared in cookware unfamiliar to most is enough to [...]

  Mushrooms were considered by the ancient Egyptians to be the plant of immortality and royalty went as far as declaring that only they could eat them. These days we might have botox to do the same job, but who can pass up a glossy roasted, then grilled mushroom with gorgonzola, caramelized walnuts and sweetened [...]

These colourful ‘Roll Ups’ are just ambrosial on a line up of tapas.  They are bite sized and packed full of punchy flavours. What’s even better is that it’s what I call, a ‘preparation dish’…meaning….no cooking (especially if you buy your capsicums already re-roasted!) Just prepare, and set aside, ready for your guests. There’s nothing [...]

 Patatas Bravas INGREDIENTS Serves 8 8 regular sized potatoes, peeled a cut into 2-3cm cubes Vegetable oil for frying 2 tbsn olive oil 1 large shallot, finely diced 1 small red chilli, seeded and finely diced 600gr roma tomatoes, diced into small chunks 1 ½ tsp smoked paprika 1 tsp sugar (or more to taste) [...]