baharat marinated lamb chops with yoghurt sauce & fennel salad

They say that you can’t teach an old dog new tricks, but I’m not so sure that it is exactly true. Recently I was lucky enough to spend a couple of weeks in the Northern Territory with two top chicks: Missy Helgs & Margot. And somewhere between Darwin and Uluru I learned a new trick: how to camp…actually there were a few other things I picked up along the way like how to kiss a cowboy with his hat on but that’s another story…. Read the rest of this entry »

june’s fig jam 

Whenever someone asks me where I learned to cook, I tend to respond with ‘trial and error’. And while there has certainly been many many trials and a few errors along the way, this doesn’t really fill in the whole picture. You see June, my wonderful mum, was and is a fabulous cook. So it was really under her guidance that my cooking education began at home. Read the rest of this entry »

lamb shanks with barley & wilted greens

l have a confession to make…I have a thing for legs….. While I am as partial as the next girl to a footballer with bulging quads, what really gets me going is fauna of the edible variety and funnily enough my favourite bits tend to be below the waistline….. Read the rest of this entry »

dukkah with olive oil & sourdough

Dukkah was one of the things that started my love affair with Middle Eastern food. It may seem a lot to ask from a simple blend of sesame seeds, cumin, coriander and hazelnuts. But from the first time I tried this delicious and versatile Egyptian specialty I was hooked. Read the rest of this entry »

stonesoup semi toasted muesli

I really struggle to understand how people can wake up to the same breakfast day after day.  For me the battle to get out of bed in the morning is tough enough and I often bribe myself with thoughts of something tasty. Sourdough toast with my Mum’s blackberry jam, crumpets with honey & dukkah, the occasional bowl of piping hot porridge sweetened with brown sugar, La Tartine chunky fruit loaf toasted and slathered with butter, dried fruit compote with natural yoghurt, ricotta on toast, even bagels spread with vegemite and philly cream cheese, all have a place in my breakfast repertoire. But always on the outlook for new flavour sensations, I’ve been increasingly experimenting in the wonderful world of muesli.

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