// December 29th, 2010 // No Comments » // Food
Sweet, salty and spicy sausages, moulded around a lemongrass skewer and grilled. These are simply delicious and easy to make. We serve these as a filling for DIY spring rolls. (more…)
// December 29th, 2010 // No Comments » // Food
A family tradition. No family gathering is not complete without Mom wielding a blender jug filled with an icy margarita. There has been much testing and debate out the quantities, and this can also be made using a cocktail shaker with the ice strained. Only freshly squeezed lime juice will do. (more…)
// December 29th, 2010 // No Comments » // Food
Scallops are truly delicious, and must be cooked fast in a very hot pan, but not over-cooked. The scallops we used are from Sammies Girl in Hamilton, and unfortunately had the roe already removed. I think this is the best part. (more…)
// December 29th, 2010 // No Comments » // Food
A true christmas essential in our household. This year we picked up a full size 10 kilo ham from Chriberg, a local German smallgoods producer who has a stall at the Brisbane Markets. The ham lasts for weeks and the leftovers are great for sandwiches, breakfast rolls, ploughman’s lunches, pasta carbonara and more. (more…)
// December 19th, 2010 // No Comments » // Food
I never realised dukkah was so easy to make, this one is very simple and consists of only three ingredients, plus fresh turkish bread and olive oil for dipping. (more…)
// December 19th, 2010 // 1 Comment » // Food
Brisbane has had some very unseasonable miserable weather over the past few weeks, with only a few perfect days. We should not complain; the rain is good for the grass and the dams are all full so we won’t have to worry about water restrictions for a few years. But it is also summer, and I want to laze about in the sun, play golf and go to the beach.
The good thing about the inclement weather is that it puts me in an eating mood. And today I made home-made dukkah with fresh turkish bread, and hard-boiled eggs with salt flakes. The salt flakes I used are Sel Gris de Guérande that I picked up from Gewurzhaus on a recent trip to Melbourne. The salt flakes are:
Whole damp mineral sea salt from the prestigious salt ponds of Guerande, France, are completely natural and unrefined, harvested using traditional Celtic methods. The salt’s colour comes from the exceptional French clay lining the ponds. Very soft yet flavourful, this salt is best used towards the end of cooking or on the table.
I picked up the Quail eggs from the new Coorparoo Markets this morning. I was excited that Brisbane finally has a dedicated farmers market, but was let down by the poor quality of produce there. I would recommend staying away; especially from level 2. (more…)
// November 21st, 2010 // 2 Comments » // Food
We recently celebrated our ten-year anniversary, and the mark the occasion we had an idyllic day that started off with a kayak on the Brisbane river, followed by a simple picnic at the base of the Kangaroo Point cliffs of crackers, cheese, and paté; followed by Reuben sandwiches. After lunch we abseiled off the Kangaroo Point cliffs. Mark, who is petrified of heights only attempted this once, but I was proud nonetheless because he gave it a go.
Reuben sandwiches [Wiki] have a disputed origin, much like pavlova. I first tried these at a small coffee shop in brisbane called Mad Espresso. But also found a recipe in our Zarbo recipe book.
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// November 21st, 2010 // 2 Comments » // Food
We are on a mission to find the best pizza, and a new challenger has entered the stadium. We like our pizzas thin and crispy. on weekends when I have time I like to make my own bases, but if I am being lazy, we use thin wraps for the base and pizza stones, slowly heated in the oven to attain a crispy base (you can use baking trays too, get them as hot as possible before placing the pizzas on them). When we eventually buy our own place; a wood-fired pizza oven will be the first thing we install.
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// November 21st, 2010 // 1 Comment » // Food
I always thought these were a local Queensland delicacy, but after reading Wikipedia, they are available throughout most of the Pacific and Indian oceans. Regardless, they are yummy and are much easier to eat than other crustaceans because the meat comes out of the shell easily in one piece and is sweet and tender. The bugs usually come pre-cooked, and I like to make a simple garlic butter and melt this through on the bbq.
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// November 21st, 2010 // No Comments » // Food
Another week-night favourite has been found. This is so easy, and quick, and reasonably healthy too. You can replace the chorizo sausage with speck, or any other cured pork, such as pancetta or even bacon. I have been using a store-bought Bolognese sauce and find a red wine and herb flavour works well.
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