Lyndey & Herbie's Moveable Feast

Ras el hanout Chicken

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Ras el hanout Chicken

Ras el hanout chicken uses a traditional Moroccan spice mix. Loosely translated, it means ‘top of the shop’, to represent the very […]

Thai Lamb Salad

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Thai Lamb Salad

I remember when we started to make this salad with beef many years ago. It was all the rage – and deservedly so […]

Salad with Pancetta, Goats Cheese and Pomegranate Molasses Dressing

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Salad with Pancetta, Goats Cheese and Pomegranate Molasses Dressing

This salad with pancetta, goats cheese and pomegranate molasses is from Lyndey & Herbie’s Moveable Feast TV […]

Potato Gnocchi with Smoked Bacon, Broad Beans, Nettles and Ricotta

While in Tasmania, Herbie and I went to the Agrarian Kitchen and cooked this delicious risotto with owner and chef Rodney Dunn.

Servings: 6
Preparation Time: 10 […]

Chocolate Pepper and Macadamia Brownies

Servings: 18 pieces
Preparation Time: 5 minutes
Cooking Time: 25 – 30 minutes

125g butter
100g good quality dark chocolate, broken into pieces
2/3 cup (150g) brown sugar
1/3 cup (50g) […]

Bruny Island Pizzas

Lyndey and Herbie cooked their pizzas for 5 minutes in a wood fired oven. A very hot oven and pre-heated pizza tray or stone are […]

Yabby Tails, Buffalo Ricotta and Spinach Ravioli, Sage Beurre Noisette

Recipe by Dietmar Sawyere from Hayman Island

Servings: 6
Preparation Time: 30 minutes
Cooking Time: 15 minutes

1 tablespoon (20g) butter
1 eschalot, finely diced
150g English spinach, cooked
150g fresh ricotta
salt […]

Prawn Moilee

This recipe from southern India is easy to make and tastes amazing. The flavours are fresh, simple and highly characteristic of the cuisine of the […]

Hot & Sour Soup

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Hot & Sour Soup

This is a fast take on a traditional soup but using seasonal Asian greens. Tofu, thinly sliced chicken breast, beef or whole […]

Caper, Olive and Basil Bruschetta

Capers are either preserved in brine or salt. This needs to be removed before use. Conapaira capers are best soaked for 15 minutes prior […]