Chocolate mousse with orange gel and cardamom crumble
This is a fun dessert that plays with textures and balancing flavours. I don't need much encouragement to add cardamom to anything, but it goes especially well with orange. You will have excess gel left over, but it goes great with roast pork and duck. It will last for up to two weeks in the fridge.
Ricotta gnocchi with crispy free range chicken
Impress your friends with this quick and easy cheats gnocchi, paired with crispy free-range chicken and blistered cherry tomatoes. This recipe is an absolute winner!
Steamed duck egg custard with soy broth and mushrooms
It's truffle season in WA and I've been given a fantastic recipe by David Coomer from Coomer truffles to celebrate these beauties to maximum effect! If you don't have duck eggs never fear, chicken eggs are just as good to use x
Beef Short Rib
Beef short ribs are the best treat and perfect on a cold winter's night, grass fed beef is best and you can choose from a great range of WA suppliers like Dandaragan Organic Beef, Outback Beef, Beermullah Beef and a few other fantastic farmers!
Flamed asparagus, broad bean + goats curd salad with toasted macadamias
It's that time of year again, where we get to indulge in all things fresh and fabulous! These ingredients are the perfect combo, and make for an easy yet impressive side dish for some spring calebrations!
Okonomiyaki - Japanese savoury pancake
This is a favourite family go-to when we can't be bothered cooking and not in the mood for take out. It can be made vegetarian and gluten free, or splash out and add pork belly and prawns.
Pomegranate, roquette + goats curd salad, green tea dressing
Late Summer and Autumn are such beautiful seasons for outstanding fruits like grapes and figs. For this salad we are
celebrating the gorgeous pomegranatewith all its textural crunch and juicy goodness!
Balsamic, caramelised Onion
These go great with a whole range of of dishes, from pumpkin tarts, toasted panini, burgers, cheeseboards and frittata. It takes a couple of hours but will last for weeks in your fridge. I've used red onion but brown onion is totally fine.
Chicken Saag with warrigal greens
Warrigal greens are a native spinach that act as a ground cover in your garden. They are easy to grow and super nutritious, mine have last year round, but are really coming to life now in Kambarang season! For this classic recipe I've replaced the usual English spinach for warrigal here and it works a treat, Enjoy!
Mt Barker chicken and sweet potato La Lot
This is a great way to utilise your sweet potato leaves to create a healthy snack that is low in carbs! They're super tasty cold or hot and amazingly easy to make!
Sustainable seafood Pasta
Seafood pasta is such a crowd favourite! There a little bit of prep to this dish, but it can be done a little in advance and brought together at the last minute. Making it an excellent dish for a family or friends get together, another plus is underutilised seafood is way more affordable, yay!!
Fermented and Pickled Veg
Great for gut health and to balance a rich dish like these beef short ribs. It'll take a couple of weeks for the fermented vegies, but once they are done they'll keep in your fridge for up to a year!
Yoghurt + garlic flat breads
This is a no-fail recipe that is great to do with young kids and teenagers. Lots of handy work which is a great distraction over the holidays. Note, it can get messy!
Vegan Broadbean Pesto
Broad beans are a great lively, spring vegetable and they crop in abundance, so once you’ve enjoyed the first few kilos and exhausted your creativity in the kitchen, handed them out to the neighbourhood and friends, what’s to be done with the rest of the harvest?
Eggplant Steamed Buns
These steamed buns are the perfect little project for a wintry afternoon, and a great way to sneak vegies into to the families diet while still having a treat! If you have left over eggplant mix, it goes beautifully with rice and a capsicum salsa.