Lasagne has to be the ultimate comfort food. But constructing the lasagne from layers of mini meatballs might even be an improvement on this all time classic. Traditionalists might roll their eyes and making all the mini meatballs is a bit fiddly but the result is pretty spectacular. This recipe is from Adam Liaw’s regular
I had to laugh reading a post by former full time food blogger the Amateur Gourmet called “Ok I lied: It sucks to cook after work“. He’s got a job as a TV writer now and admits he really struggles finding time to cook on a week night after work. It’s a common dilemma and
Cooking up a storm in the kitchen is one of the things I love most but quite often on a week night after work I just don’t have the time. My solution has been to try out a few recipe delivery services a couple of nights a week. This allows me the pleasure of cooking
In celebration of Bastille day and because it is so DAMN freezing right now I cooked up a big batch of Coq au Vin on the weekend. It’s such a classic French dish and contains many of my favourite things: chicken, lardons, wine and onions. If you are French please stop reading now because this
Let’s be honest, when I was at university cask wine was known as “goon” and I drank it to get drunk cheaply. But, now I’m all grown up cask wine has grown up as well. The new cask wine is perfect for gourmet chicks like me because some of the best wineries in Australia are
You may have noticed from some of the rather delicious looking pictures appearing on my Twitter and Instagram feeds that I’ve been cooking a lot at home recently. Inspiration has come in the form of a free trial delivery of My Food Bag. My Food Bag is one of the new services which offers home
I’ve heard silverbeet described as kale’s unloved cousin. While it’s hard to find a hipster cafe in Melbourne without a kale salad/smoothie/muffin/whatever on the menu you don’t see so much silverbeet out there. That’s a shame. Silverbeet is equally green and leafy and just as delicious as the much cooler kale.
I’ve just reluctantly returned from a few weeks spent beach side at Lorne. It’s only been a few hours but I’m already nostalgic for salty skin, sandy hair and nights spent on the deck having drinks and a BBQ.
Ok it’s time to talk turkey. If you are planning a traditional Christmas lunch then the turkey is the centrepiece and you need to get organised now. Ordering a good quality turkey will make all the difference. Last year I ordered a beautiful free range bird from Bertie’s Butchers in Richmond and I will be