recipes

Easy Trout Gravlax with Lemon & Dill Cure [Recipe]

Easy Trout Gravlax with Lemon & Dill Cure [Recipe]

Can you believe it's 3 weeks until Christmas? 3 weeks! And as always, it's going to creep up on us like an ill-fitting pair of skinny jeans (or worse, jeggings), especially with all the Christmas parties, weeknight catch-ups and hungover mornings in store!

If you're anything like me, you won't do any Christmas prep for the next few weeks and suddenly find yourself at a 24-hour Kmart at around 11pm on December 23rd, desperately starting to think about what to get your loved ones and what to serve for Christmas lunch...  

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The Ultimate Foolproof Panna Cotta - with Chocolate Crumb and Candied Orange Zest [RECIPE]

The Ultimate Foolproof Panna Cotta - with Chocolate Crumb and Candied Orange Zest [RECIPE]

As a kid, I never had much of a sweet tooth – I hardly ever ordered dessert when we went out for dinner, and mum even says she used to find Easter eggs from two years ago when she cleaned my room! I’d have happily traded away a chocolate bar for a packet of chips any day of the week.

These days, however, desserts have well and truly got my attention, and I'm sure it’s got something to do with how much the dessert game has evolved over the last decade. In days gone by, the standard dessert menu would have featured some sort of gooey chocolate cake, a crème brulee, a cheesecake, a flourless option, and perhaps a pudding or soufflé. Add a drizzle of coulis and a dab of whipped cream, and that was it. There wasn’t too much differentiation going on, and you just hoped that what you ordered was going to be better than the place down the road.

But it’s a different world now. Desserts are as salty as they are sweet, the textures and visuals deliberately toy with your mind, and flavours like yuzu, matcha, popcorn and maple bacon reign supreme. Every restaurant’s doing something so unique and imaginative that reading through a modern dessert menu is like browsing eHarmony profiles – you don't know what's going to appear before your eyes until you see it!

It’s through this evolution that my repressed sweet tooth has broken free, and now I can’t help but order one or two desserts to see what mind-blowing creation the chef has come up with. I’ve even started to appreciate the old school classics, with my newest addiction being anything that’s got the words ‘panna cotta’ somewhere in the lengthy description.

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Roast Pumpkin, Carrot and Ginger Soup [RECIPE]

Roast Pumpkin, Carrot and Ginger Soup [RECIPE]

Every year, sometime during May, Canberrans suddenly find that they're no longer able to engage in small talk without mentioning the impending doom that is winter. Conversations with co-workers, baristas and gym receptionists, once littered with witty anecdotes about the past weekend's activities, merely become less formal versions of the weather forecast. 

Last week in Canberra, we had twice our average monthly rainfall for June in the space of just two days - perfect soup weather! Instead of going for a plain pumpkin soup (which there's absolutely nothing wrong with), I thought I'd do something different and throw some carrot and ginger in. The vegies were roasted off for about 45 minutes to caramelise them and give some extra flavour to the soup - and then all I needed to do is blitz it with chicken stock and a bit of salt and pepper. Easy done!

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Caramelised banana and peanut butter pancakes [RECIPE]

Caramelised banana and peanut butter pancakes [RECIPE]

Being disappointed at missing out on riding with Pedal Power's Sunday Wanderers due to the storm overnight/this morning, what better way to cheer M and I up than with some indulgent pancakes!

Like much of the food world, we're obsessed with peanut butter at the moment (and separately working our way through some peanut butter M&Ms from the US of A!) so this was an easy flavour choice.

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