Category Archives: Recipes

Getting healthy with Hugh Fearnley-Whittingstall

Light_&_Easy_Recipes_for_Every_Day_Hugh_Fearnley-Whittingstall

Hugh Fearnley-Whittingstall, I may just have crush. On your food that is, and your philosophy, and your stunning new cookbook, River Cottage Light & Easy. I’ve heard a lot about you Mr Fearnley-Whittingstall, but I never endeavoured to get to know you. You were just some crazy-haired, outdoorsy, wellington-booted, wooly-jumpered, British farmer-chef with a cult-like following — which is not really my kind of thing. For my recipe fix I relied on chefs closer to my Sydney home, or proponents of the cuisines that I adore, such as Thai, Indian, and Mediterranean. That is until I decided to take an even healthier approach to what I’d always considered to be a relatively healthy, home-cooked dietContinue reading

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How to overthrow a head cold and eat right for your body type

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Anjum Anand’s cold-busing curry (Photo: supplied)

When I was sent a recipe for the Ultimate Cold-busting Curry at the onset of Sydney’s wintertime, I didn’t expect to use it. I needed another curry recipe like a hole in the head and I usually escape winter without so much of sniff or a snuffle, even when friends and colleagues are crashing around me like flu-ridden flies.

But on the tail-end of winter came almost two weeks of persistent, and often torrential, rain. Somewhere in the middle of it a head cold moved into our house, uninvited. It latched on to one of us, then the other and has proved difficult to shake. So Anjum Anand’s Ayurveda-inspired cold-busing curry is getting a workout this weekend. Continue reading

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Travels with Tessa Kiros

Tessa_Kiros_The_Recipe_Collection

If like me you’ve coveted Tessa Kiros’ cookbooks for some time but have never bought one, for whatever reason – a moratorium on new cookbooks compounded by lack of shelf space, in my case – then this talented lady is one step ahead of you.

Kiros’ latest work, The Recipe Collection, is a celebration of her published works to date, including the poetically titled Falling Cloudberries, Apples for Jam, and Piri Piri Starfish.

This pretty, pink, floral hardback dips into myriad cuisines, including Italian, Greek, Portuguese and South African, from countries in which Kiros, of Finnish and Greek Cypriot heritage, has either traveled or lived.

It’s a lovely journey to be swept along on: so far i’ve traveled to Venice (spaghetti with tomato and scampi), South Africa (prawns with lemon, piri piri, garlic and feta), Portugal (roasted octopus in red wine with potatoes) and Finland (fish pie) – pretty much losing myself in the seafood chapter, as you can see. Continue reading

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A retro food fix: crumbed oysters

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It’s a little passé, but i love crumbed oysters. I know that hardcore oyster aficionados will roll their eyes with disdain. I know also that oysters eaten in the nude (the mollusc that is, not the eater), with just a splash of lemon, are a delicacy (I love them that way, too). But at the moment i’m going through a crumbed oyster phase — so don’t try to talk me out of it.

I take the pearly bodies, dust them with flour, dunk them in egg wash, douse them with breadcrumbs — the big, ‘Panko’, Japanese-style crumb — then dip them, fleetingly, into a pan of molten oil. It should take a matter of seconds for them to metamorphose to light, golden brown. Continue reading

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Don’t be a turkey: have ham this Christmas

Mike McEnearney’s Glazed Haverick Christmas Ham with Cumberland Sauce

Mike McEnearney’s Glazed Haverick Christmas Ham with Cumberland Sauce

I’m part-Pom, have  lived in Sydney for 15 years, and have never quite worked out what’s the score on the Christmas lunch front. On those Christmas days when i’ve cooked turkey and trimmings, it’s ended up being a sweltering 30-degree-plus day and i’ve spent hours melting in the kitchen in a self-induced, frazzled, festive food-a-thon that i can’t wait to end. When i’ve scaled back the festive prep and decided to picnic it, it’s ended up drizzling outside and Plan B of picnicking indoors just hasn’t cut the mustard (hot English, please!). If i’ve been relying on the BBQ — spent days marinating great hunks of meat in advance — you can guarantee the heavens opened and temperamental Sydney has rained on my festive parade.

This year i’m putting my trust in another Christmas hero. Ham. Not the naff pre-sliced stuff, but a big, fat leg of it that has been smothered in ingredients that catch and caramelise when baked in the oven to deep-brown gloriousness. 
Continue reading

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