Aperol and Red Grapefruit Cocktail

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Serves 6
Prep time: 10 minutes

Crushed ice
360ml Aperol
10 red or pink grapefruit, juiced and strained
1 bottle (750ml) sparkling wine
Lime slices, to garnish

1. Fill 6 martini glasses […]

Stuffed Zucchini Flowers

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Zucchini flowers have become much more readily available, and they are delicious stuffed. I am always a little disappointed when thy are simply battered and […]

Perfect Pasta with Quick Cherry Tomato Sauce


For perfect pasta it is imperative to have plenty of salted boiling water. Do not add oil to the water as it stops […]

Strawberry Tart

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The real secret to this tart is really good butter puff pastry. There are a couple of commercial brands on the market, or you can […]

Melon with spiced sparkling drizzle, quark and pistachios

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Quark, a fresh, set cheese with a slight acidic taste, is made by straining warm soured milk.  It is traditionally made with just milk, as […]

Pete Evan’s Crisp Kale Chips

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Serves 8-10

Preparation 10 minutes

Cooking 15 minutes


1 large bunch kale or Tuscan cabbage

1 tablespoon cayenne pepper

¼ cup  olive or coconut oil

sea or Himalayan salt […]

Fried pumpkin balls



Vegetable balls like these are popular all over the Peloponnese. However, these, taught to me by Dimitirs and Georgia, the cook at To Palio Bostani […]

Twice-baked cheese and truffle soufflé

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This was my contribution to a 5 course truffle degustation dinner at the Truffle and Gum Boot dinner at Borodell on the Mount in Orange.


Serves […]

Rustic goats cheese tart with pinot eschallots and walnuts


Serves 6
Preparation 15 minutes
Cooking 90 minutes

1 head garlic
1/3 cup (80ml) olive oil
15 medium (500g) eschallots, peeled and halved
5 sprigs thyme
1 cup (250ml) pinot noir
200g mature […]

Duo of Greek dips

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Fava is an easy dish to make and its bright yellow colour is a pretty addition to any table. It can be served as an […]