dinner May 19, 2018

Spiced lamb shanks with quince

There comes a time every autumn when I start to get a little tired of cooking quince desserts. There is no doubt that at the beginning of the season there is great excitement when the first tray of ruby red fruit emerges from its long, slow roast...

dessert July 13, 2019

Mont blanc

Despite containing only five ingredients, a good mont blanc has fantastic depth of flavour and is one of my favourite winter desserts. Named for the famous mountain, which straddles the border between Italy and France, the dessert is also claimed...

dinner May 2, 2015

Coq au vin

A somewhat simple but comforting dish of chicken cooked in red wine with bacon, onions and mushrooms, coq au vin is unmistakably French. It is also realistically achievable and great to have in the home kitchen scrapbook. There are many...

dinner August 8, 2015

Truffle and parmesan tart

The truffles used in this recipe come from Braidwood, outside of Canberra. But there is also a reasonable supply from Western Australia. The industry is now gaining momentum and the yields are increasingly accessible. You should pay about $2.50 a...

dinner June 25, 2016

Steak and wild mushrooms

We are now in the middle of wild mushroom season. Pine mushroom is probably my favourite, for its flavour and texture – a slight woody taste and a slightly firmer texture. They are also quite pretty, with their pastel colours. They look like the...

dinner September 19, 2015

Roast lamb with crushed peas and mint sauce

Mint sauce – particularly mint jelly – is something to which I have never really taken. I’ve always known shop-bought mint sauce had its place, and that was untouched at the back of the fridge. Recently, however, a friend ripped a bunch of mint...

dinner November 4, 2017

Chicken sandwiches and chicken noodle soup

Sometimes I feel we look for the new at the expense of the old. Nothing brings this into sharper focus than the Melbourne Cup carnival. A week-long extravaganza of the latest fashion, the newest hats, the most beautifully tailored suits, and a...

dessert October 17, 2020

Tiramisu

The ubiquitous tiramisu turns up on so many menus. You’ll find it everywhere from dinner parties to street-side Italian(ish) cafes. I’ve seen it with strawberries, or set with gelatine into fancy freestanding shapes, then topped with flourishes...

dinner June 10, 2017

Beef brisket braised in mead and pickled walnuts

This recipe asks for more protein than is possible to eat in one sitting for the prescribed number of people. This is definitely intentional: I love leftovers. Leftover brisket shredded into strands and tossed through a mustardy cabbage salad...

salad May 20, 2017

Beetroot salad

This recipe could be made with canned beetroot, but if you do have the time, I would definitely encourage you to buy baby beetroots and poach them. What you get is greater freshness and more satisfaction, and some leaves that can be shredded and...

salad November 7, 2020

Confit mushroom salad

Fungi are a fascinating food product. In recent years some incredible varieties have begun flooding the Australian market, but even so we are really only skimming the surface of their potential. We have gone from just using generic button or...