Miso butter sauce is a fantastically rich salty, sour, sweet and umami packed sauce that goes brilliantly with a number of dishes. The miso itself (fermented soy bean paste) is what lends the dish a sweet, salty, savoury flavour packed full of umami, while vinegar and sugar add the sweet and sour components of the sauce. The butter
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RECIPE: Miso Butter Sauce and Sautéed Eggplant
Eggplant (aubergine) is an absolutely brilliant ingredient to use for soaking up flavours. With its slightly meaty texture it makes it a fantastic- one of my favourite in fact – vegetarian dish. Particularly when paired with a miso butter sauce! Miso (fermented soy bean paste) lends the dish a salty, savoury flavour packed full of
Continue reading »RECIPE: Vegan Vichyssoise (Potato & Leek Soup)
This is the recipe for a fantastically delicious, flavoursome and wholesome Vichyssoise (potato and leek soup) with all of the rich creaminess, and without the downsides of using cream (as you shall soon see). This recipe also has a few other tweaks to take it from a simple salt-of-the-earth soup to mind blowing dish. Once
Continue reading »RECIPE: Halloumi Smoked Salmon & Quinoa Salad
The mark of a good salad is the fact that it is considered more than a bit of roughage on the side. A few stray leaves or ancillary boiled broccoli sprigs chucked onto the plate as an afterthought certainly doesn’t warrant a recipe of its own. But a salad that can be eaten as the
Continue reading »RECIPE: Spanish Chorizo & Lentil Stew
I bought some beautiful handmade chorizo from the farmers markets on the weekend. The thing I love about chorizo is the way it adds so much flavour and a little meaty treat without the rigmarole of cooking and preparing meat. What better way to use them than in a Spanish chorizo and lentil stew! This
Continue reading »RECIPE: Chinese Chicken Chow Mein
For many, Chinese food has become synonymous with the idea of MSG laden, high fat, high sugar, fried food. But this belief is not necessarily fair. Chinese cuisine is very diverse and not necessarily the fried greasy takeaway food you may think of it. There is however, one classic takeaway dish that even my mother
Continue reading »RECIPE: Sri Lankan Fried Potato Curry (Ala Thel Dala)
Sri Lanka is best known for its delicious coconut based curries. But perhaps one of the most delectable dish to come from the tropical island nation is the fried potato curry Ala Thel Dala. I was taught this recipe from the very talented and lovely Sri Lankan cook named Chinta of Happy Spice cooking school
Continue reading »RECIPE: Beetroot, Fennel & Goat Cheese Entrée
I was sitting at a romantic little Sicilian restaurant in North Melbourne perusing the menu figuring what to order next: Caponata (a kind of eggplant/pine nut ratatouille), Spaghetti alla Siracusana (fresh anchovies, peperoncini, cherry tomato spaghetti topped with bread crumbs) or Polpette all’Agrodolce (sweet/sour meatballs). This was when my entrée came out to the table
Continue reading »RECIPE: Vietnamese Pho Rhymes With Soup Connoisseur
Vietnamese pho (pronounced ‘fur’) is one of the great dishes of the world. With its subtle yet complex flavour it refreshes, enlivens and satisfies the palate in ways that not many dishes do. The reason why this dish is often shunned by non-Vietnamese home cooks, is the fact that a rich broth (a broth is
Continue reading »RECIPE: Raw Pumpkin Pasta Lemon, Mushroom & Thyme
This raw pumpkin pasta with lemon, mushroom and thyme is a recipe inspired by one of my favourite Nigella Lawson recipes. While it may not be a traditional Italian recipe, this pasta has all of the fresh clean flavours that you would expect from great Italian food. The original Nigella recipe is absolutely delicious in
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