Absolutely Georgeous

Translated directly, this means ‘Pasta with Tuna’. A straight forward dish originating from the island of Sicily- where much of Italy’s seafood is caught. Giuseppe Garibaldi, an Italian national hero in his bid to unify Italy was said to have eaten it in 1860 which was the year he arrived in the Sicilian city of Marsala…but [...]

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 [...]

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 [...]

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) [...]

You know…I think you’ll be truly grateful you’ve met this dish.  I call it a ‘One-Pot-Wonder’.  I talk about it a little in my similar recipe using tunnel boned quail.  The reason why I love this ohh so much, is that you make your marinade and toss your chicken through it the night before…letting it marinade overnight, and [...]