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Continue reading →: Fennel Pot Piefrom The Blue Zones Kitchen: 100 Recipes to Live to 100 (page 199) by Dan Buettner This is quite simple and tasty, although it took several hours (at 1.5 induction) to sweet down the veggies. Served with a simple green salad (Dressing EVOO, Balsamic, Dijon mustard, S & P)
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Continue reading →: Orecchiette with ricotta, broad beans and mintfrom The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater by Nigel Slater (p194) I had lots of mint left over from Christmas, and this looked good, and it was. frozen broad beans defrosted in water (shell before cooking, it is easier on the hands). I cooked the broad beans…
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Continue reading →: Lobster tail with Potato Gnocchi, Wilted Spinach and Nduju Alla Vodka sauce.loosely inspired by “Spiny lobster with potato gnocchi, wilted spinach, and saffron-infused mussel emulsion” from Charlie Trotter’s Seafood by Charlie Trotter I only had 30 minutes to cook this! Fabbrica Nduja Alla Vodka sauce heated Mamma Emma Potato gnocchi heated in the above sauce for 3 mins. Spinach wilted under hot water (60C) Lobster…
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Continue reading →: *Crunchy cranberry and rice saladfrom Margaret Fulton Christmas: A Collection of Christmas Favouritesby Margaret Fulton (p162) I loved this. I changed the portions Dressing of ginger, orange juice, and EVOO. Coincidently, I was served the same salad on baked ocean trout a few days later, and that worked also.
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Continue reading →: *The Bellinifrom The Harry’s Bar Cookbook by Arrigo Ciprianiand Harry Cipriani (p16) Very simple: 1 part white peach juice freshly squeezed (I used a food ricer and then blended the pulp), 3 parts prosecco. Mix in a container before pouring into a glass as it foams. Delicious!
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Continue reading →: *Gazpachofrom The French Laundry Cookbook by Thomas Keller (p35) The secret is letting the flavours macerate overnight. Topped with Balsamic Glaze which I bought rather than made (one centre squirt would look better). Delicious.
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Continue reading →: *Salad of paw paw, mango and rocketfrom Maggie’s Christmas by Maggie Beer (p195) Very simple, and delicious Avocados drizzled with verjuice, paw paw mango and rocket Dressing of EVOO, lime juice and pepper.
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Continue reading →: Roasted capsicum with Persian feta and eggplant and parsley saladfrom Maggie’s Christmas by Maggie Beer (p192) One of the limitations with induction cooktops is that you can’t charr the capsicum skins. The BBQ ran out of gas, so the capsicums had to go under the grill which tend to cook the capsicums and makes them fall apart . The stuffing is fried…
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Continue reading →: Bocconcini balls with dukkahfrom Maggie’s Christmas by Maggie Beer (pafge 59) Very simple: Bocconcini balls rolled in sukkah and baked for about 5mins at 200C fan forced. Time said 5 to 6 mins before they melt. Mine were melted at 5m, so next time watch them in the oven and take out before melting. Otherwise good,…
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Continue reading →: NSW: Bondi Junction: Osteria RivaDate Visited: 18 December 2025 Arancini Puttanesca ($18). Different Fritto Misto. (lightly battered seafood) Tagliatelle with Porcini. ($33). Good but not memorable food. Corkage $20 a head (even for the non drinker). They added a compulsory tip of 10% for 6 people (which we didn’t notice at the time). Final…
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Eastington@Paddington 