When apples are in season, it’s time to make apple scrolls! Jo’s recipe adds a hint of spice to make everything extra-nice. The orchard has begun to bear some serious fruit. After last year where we got half a dozen apples, I wasn’t quite ready for the sudden influx of apples this year. Fortunately apples …
Eat
A spin on a classic, Jo’s easy-to-make choc mint Weetbix slice is simply delicious with a cup of tea or a glass of milk. My daughter has really been enjoying cooking independently these holidays. Banana cakes and slices are her specialty. We are loving that she wants to cook too, because it means that there …
Is there anybody out there who doesn’t love pasta? Anyone? I’m pretty sure it’s a universal love story. Which is why a dish like this rigatoni pomodoro is such a fabulous weeknight pasta. It’s quick, it’s nourishing, it’s good. This recipe is from Andreas Papadakis’ new cookbook Tipo 00 The Pasta Cookbook. Now, this guy …
Last week I introduced you to Mike Russell and his new book Baker Blue and I received an email in response. Now, it’s a rare thing indeed that I receive email these days. The old days of blogging with it’s multiple comments and emails have long gone. These days, the only emails I receive begin with …
A brand new baking cookbook landed on my desk earlier this month. Baker Bleu is by baker-extraordinaire Mike Russell – he of the famous Baker Bleu bakery in Melbourne’s Elsternwick (and lately Double Bay in Sydney). Now the world probably needs another baking book like it needs another private jet, but let’s not let that …
It’s zucchini season here and I’m churning out the zucchini fritters (along with zucchini tots – did you see those last week?). Zucchinis are one of those vegetables that I think needs something added to them to make them tasty. Despite my ambivalence about eating zucchinis, my family is enthusiastic about growing them. Probably because …