Recipes
Osso Buco with Gremolata
May 2, 2020 | 
Author This morning the temperature fell to a single digit in Noosa (a chilly 9 Celcius) – a reminder that winter is not far away. At this time of the year at my place, salads and simple barbecue meals begin to get replaced by comfort foods such as casseroles, curries and braises. Osso Buco literally means “bone with a hole” and the bone barrow is an appealing part of this classic Italian dish. Like many braised dishes, this tastes better the day after it is made. Osso Buco is traditionally served with Gremolata (lemon, parsley and garlic mixture) and often on a bed of polenta, but potato mash is a worthy accompaniment. Serve with a glass of Pinot Noir or Merlot.
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Warm Olives with Lemon and Herbs
We make these scrumptious Warm Olives in our Moroccan Magic Cooking Class and they always get gobbled up quickly. It’s so easy to marinate your own olives and they are so much better than the ones you buy from the deli. Feel free to vary the flavours – for a European style replace the fennel seeds and coriander with a couple of bay leaves and a two teaspoons of fresh thyme leaves. Or you could add fresh chilli instead of the cayenne pepper. Whatever you decide, be sure to serve with plenty of fresh bread to mop up the delicious juices!
Spiced Crispy Skin Duck Breasts with Asian Slaw
Just because we’re in isolation doesn’t mean we can’t enjoy home-cooked restaurant quality food! Many people seem to shy away from cooking with duck but it’s actually very simple. The secret to achieving crispy skin is to start cooking the duck in a cold pan then heating it until the fat renders. This easy recipe will be on the table in 30 minute from start to finish. Serve with a glass of Pinot Noir.
Chicken and Leek Filo Pie
This tasty pie is a real winner and a great way to use up leftover chicken. Cooking with filo pastry is not difficult (actually it’s a lot of fun!), but make sure you choose filo from the refrigerator section of the supermarket rather than frozen variety which tends to be brittle and can easily break. Serve this with a salad and fresh bread and you have a perfect lunch or dinner.
Grain-Free Granola
Try your hand at making your own granola with my simple grain-free / gluten-free recipe. Flavoured with tahini, honey, allspice and vanilla, my recipe is super-delicious: after making this, you will never buy commercial granola again!
Chocolate Brownies
With Easter nearly upon us, our thoughts are no doubt turning to Chocolate! Given that we all have a little more spare time at the present, it’s the perfect opportunity to try your hand at some baking. This easy recipe I developed for Chocolate Brownies is fool-proof and will ensure success for even the most novice of cooks. Feel free to substitute the walnuts for other nuts such as pecans or macadamias.
Coconut Pumpkin Soup
Pumpkin, creamy coconut milk and Thai flavourings combine to make a really delicious soup. This freezes well so it’s worth making a double-batch. If you like it hot, add extra chilli!
Anzac Biscuits
Anzac Day is almost upon us, and to mark this special day why not bake a batch of Anzac biscuits rather than succumb to store bought ones? Everyone loves these tasty treats and they are a cinch to make.
The history of Anzac Biscuits is debatable, but the most likely theory is that they were created by the wives and mothers of World War 1 troops who wanted to provide a treat for their men that could be sent by food parcel. These resilient biscuits travel well and will keep for several weeks in an airtight container.
Lime & Coconut Muffins
When limes are in season (as they are now), I bake these moreish muffins to serve to our guests at our cooking school life’s a feast. They are super-easy to make (less than 10 minutes to mix up) and freeze really well. Great for afternoon tea, kids lunchboxes or even served for dessert with a scoop of ice cream or a dollop of yoghurt!
Hot Smoked, Rum Soaked Salmon with Mango Salsa
Smoking salmon is easier than you think – all you need is a hooded barbecue and a little patience for the curing process. This dish is a winner is you’re having friends for lunch or dinner, as it can be fully prepared the day before. Quantities can easily be increased and this method can be used to smoke other oily fish varieties such as ocean trout, mackerel, tuna and swordfish. The Mango Salsa pairs wonderfully with the smoked salmon, but if you’re feeling lazy garnish with finger lime pearls, currently in season and available at Noosa Farmers Market.
