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Recipe: Limoncello Semifreddo
December 17, 2012 | 
Author It looks like we’re in for a hot dry summer in Noosa, and nothing cools you down better than a frozen dessert (except maybe a dip in Laguna Bay). Semifreddo means “half-frozen” in Italian and this creamy yet light dessert has the texture of a frozen mousse. It’s not complicated to make and unlike many frozen desserts an ice-cream maker is not required. Accompanied with macerated berries, it’s a perfect dessert for the festive season. Serve with a glass of ice-cold limoncello.
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Noosa rated “Best for Food” by Lonely Planet Traveller Magazine
Noosa has featured highly in the latest “Lonely Planet Traveller” magazine. UK’s best selling travel magazine ranked Noosa No. 1 destination in Queensland for food, referring to Noosa as “the state’s food capital”. Our very own life’s a feast received a great review – we’re very excited to be internationally recognised!
Click on the image below to read the article about Noosa:
One of our recipes from our Seafood Barbeque cooking class was also included in the feature – click here to see the recipe.
You can download the magazine for $5.49 at Lonely Planet.
Recipe: Chunky Gazpacho
With the temperatures climbing, lighter foods are definitely on the menu and this colourful chilled Spanish soup is perfect for this time of year. In my version the vegetables are not pureed but still retain some crunch, giving the soup a lovely texture. It’s also extremely low in fat, which is great news for those of us that are trying to shed a couple of kilos in an attempt to fit into last year’s swimsuit! For the best flavoured soup, ensure that the ingredients are top quality. A New Zealand sauvignon blanc is a good wine accompaniment if you’re not watching your weight.
Recipe: Mango Salsa
It’s mango season, and mangoes have arrived in abundance! Make the most of this gorgeous fruit which can be used in many dishes, both savoury and sweet. Some of my favourite ways to use mangoes include adding cubes to a Thai Curry, making Mango Daiquiris, baking a Mango Pie (recipe to follow soon, watch this space!) and in this delicious Mango Salsa. It’ s simple to make and pairs wonderfully with chicken, pork, duck, prawns and all seafood. Enjoy!
Recipe: Rhubarb and Strawberry Compote
There has been some gorgeous rhubarb available at the Noosa Farmers Market the past few weeks, and I have been cooking with it in a number of different ways. Whilst most people think rhubarb is a fruit it is actually a vegetable! Known for its tart, tangy and slightly sharp taste, rhubarb marries beautifully with strawberries, which are readily available at present.
Recipe: Ceviche (Lime Marinated Fish Salad)
Ceviche is a marinated fish dish where citrus juice (usually lime) “cooks” the fish. It is a poplar dish in Southern and Central America, as well as the Pacific Islands where it is known as Kokoda and coconut milk or cream is added. I love this dish when the weather is warm, as it is refreshing, low fat and healthy. Plus I can get all the ingredients I need from the Noosa Farmers’ Market, many from my own garden!
A Celebration of Local Produce at the Real Food Festival
I recently attended the Real Food Festival in Maleny in the Sunshine Coast Hinterland. A celebration of local produce, this is the second Real Food Festival, this year spread over 2 days. The festival comprised of talks and discussions on various relevant topics, cooking demonstrations, market stalls, food tastings, kids activities and much more. Set in a beautiful natural environment at the Maleny Showgrounds, the festival emphasis is on “paddock to plate”, following the food chain from our passionate local producers to the talented chefs of the region.
Recipe: Strawberry Muffins
Spring has sprung and strawberries are in the height of the season here on the Sunshine Coast. At this time of the year, I pick up large quantities of “seconds” from the Noosa Farmers Market, for jams, smoothies and strawberry daiquiries! I also love baking with strawberries, and these muffins are what I’m serving to our cooking class participants at the moment. They are quick and easy to mix up, and will be in the oven in no time at all.
Recipe: Veggie Skewers with a Lemon Herb Marinade
The barbeque season has not officially started, but no matter how chilly the weather is, I like to grill all the year round. Food just seems to taste better when cooked on the barbeque! Barbequing vegetables definitely enhances their flavour, and these Veggie Skewers are proof of that. Marinated in a lemon herb marinade, these skewers will be a winner at your next gathering. You can vary the vegetables depending on what you like and what’s in season – cherry tomatoes and finger eggplants work well. But don’t leave out the haloumi cheese – it’s the best part! If you’re a Noosa local, try the award winning Cedar Creek Buffalo Haloumi, available from the Noosa Farmers’ Market every Sunday.
Recipe: Tropical Tarte Tatin
With the weather cold and chilly at this time of the year (yes, even on the Sunshine Coast!), this dish will add a bit of summer to your winter table. Tarte Tatin is an upside-down tart, made most commonly with apples, where the fruit is caramelised in sugar and butter prior to baking. I created this version replacing the traditional apple with local pineapple and passionfruit, which are readily available at the Noosa Farmers Market year round. It’s a tropical twist on an old favourite and tastes really good!
