Caramelised Lime Tart
This Caramelised lime tart is based on a recipe I published in my first book Plates, Real Food for Fast People in 1995 […]
This Caramelised lime tart is based on a recipe I published in my first book Plates, Real Food for Fast People in 1995 […]
This Zucchini Mint Frittata will feed a crowd. Halve it for a main course for 4. Use this as a basis and throw […]
This Prosciutto, Mushroom & Egg tart is perfect for brunch, a real crowd pleaser, and yet is so simple to make.
Serves […]
This very traditional recipe is sweet with the onions and can be eaten warm or cold.
Makes 12 wedges.
Preparation 5 mins.
Cooking 50 […]
Serves 6
Preparation: 15 minutes
Cooking: 10 minutes
Ingredients:
1 loaf ciabatta or sourdough, unsliced
150g leg ham slices, off the bone
150g fontina, […]
This was my contribution to a 5 course truffle degustation dinner at the Truffle and Gum Boot dinner at Borodell on […]
This green shakshuka is a great alternative to the more traditional tomato based one.
Serves: 4
Preparation: 10 mins
Cooking: 25 mins
2 tablespoons (40ml) extra virgin olive […]
Eggs are the foundation of this recipe made with easily obtained ingredients. It is gluten-free, rich and luscious. Do not be dismayed it […]
Serves 4
Preparation: 15 minutes
Cooking: 20 minutes
3 teaspoons (15ml) extra-virgin olive oil
1 small red capsicum (150g), chopped finely
6 slices (100g) pancetta, prosciutto or […]
Serves: 4
Preparation: 5 minutes
Cooking: 10 mins poaching and 15 mins baking
2 cups water
1 cup (220g) sugar
2 ripe but firm […]