Food, Kia Cook Off, Local, Recipes

Best Mutton Curry

Ingredients 1 kg lamb (shoulder) 4 medium potatoes 1 large onion 1 large tomatoes 4 stems of fresh curry leave 10 stems of fresh coriander to garnish 1 1/2 teaspoons of garlic paste 1 1/2 teaspoons of ginger paste 7 teaspoons of chilli powder 5 teaspoons of garam masala 1 teaspoon turmeric powder 1 teaspoon […]

Food, Newsletter, Recipes, Stuart's Kitchen

Braised Cabernet short ribs

Braised Cabernet short ribs with mac and three cheese Ingredients RIBS 2 tbsp olive oil 1.8Kg (4 Lbs) meaty beef short ribs 750ml bottle Cabernet Sauvignon red wine 2 tbsp chopped fresh rosemary 2 tbsp chopped fresh thyme 1 tbsp butter, at room temperature 2 tsp plain flour MAC & CHEESE 75g (3 oz) butter […]

Bake with Anna Olson, Food, Newsletter, Recipes

Classic Chocolate Chip Cookies

This chocolate chip cookie dough has 2 secrets to success. The first is the addition of cornstarch, which holds in moisture to guarantee a soft-centred cookie. The second is to chill the cookies before baking – this ensures they all bake to the same size and don’t spread too much while baking. Makes about 2 […]

Food, Kia Cook Off, Local, Recipes

Danny’s Authentic Baked Portuguese Fish

Ingredients 300g white fish 1 clove of garlic, diced splash of olive oil 1 lemon zested 2 teaspoons cayenne pepper a handful of baby potatoes 1 each red, green and yellow pepper, sliced 1 cup pitted olives 1 medium tomato, sliced half a glass of white wine 1 teaspoon fish spice Method Seal fish quickly […]

Food, Newsletter, Recipes, The Paleo Way

Indian Style Roast Chicken

Chicken or Egg, which came first is anyone’s guess, but where they come FROM is incredibly important. Pete visits Mulloon Creek Natural Farms with Tony Coote, and finds thousands of the happiest chickens on earth. Tony and Pete make Spanish Eggs, Indian Spiced Roast Chicken. And Pete takes a visit to San Francisco to shop […]

Fearless in the Kitchen, Food, Recipes

Napa Cabbage and Brussels Sprout Sauté

Yield: Serves 8. Ingredients 1 napa cabbage, shredded 16 Brussels sprouts, thinly sliced 1 red pepper, sliced 1 tbsp. butter 1 tbsp. olive oil Coarse salt and freshly cracked black pepper, to taste Method Add shredded Brussels sprouts to pot of salted boiling water. Let cook for 2 to 3 minutes. Drain. Reserve. Heat butter […]

Food, Local, Newsletter, Recipes, Sharon Glass, Sharon's Simple Stylish Meals

Salmon Carpaccio with Mango Salsa

CHEF’S TIP: Toast sesame seeds in a low 140°C oven for about 10 minutes. Black and white sesame seeds make a beautiful display. Serves 6 Ingredients 350g (12 oz) fresh or smoked salmon chives, thinly sliced toasted sesame seeds black pepper For the Marinade 60ml (¼ cup) olive oil 10ml (2 tsp) Dijon mustard 10ml […]

Chuck's Day Off, Food, Recipes

‘Barbequed’ Baby Back Ribs

Easy, Moderate, Complex Yield: 4 servings Ingredients 2 stalks celery, roughly chopped 2 onions, roughly chopped 2 large carrots, roughly chopped 2 heads garlic, halved, skins left on 3 apples, halved, unpeeled 3 tablespoons canola oil 3 racks baby back pork ribs S & P Flour for dredging 1 cup Worchestershire Sauce (250 ml) 1 […]