Roasted Ruby Fruits / Savoy Cabbage Rolls with Golden Chanterelle & Brown Rice Filling & Cranberry Sauce / Meat-Free Barbecue Ideas

Blog Post & Recipe: Roasted Ruby Fruits (this blog has a weirdly huge header. Scroll down)

Like a lot of our [Australian] native fruits the Rosella is under utilised despite it's deliciousness ...

A bunch of lovely red rhubarb- I know there are green varieties, but I think the red is prettier
A punnet or two of strawberries
A handful of raspberries
A cup of Rosella petals

Blog Post & Recipe: Savoy cabbage rolls with golden chanterelle and brown rice filling and cranberry sauce

Together with brown rice I've used dried golden chanterelles, those beautiful mushrooms you would see at every market stall in Finland around August ... I've flavoured the filling with some of those beautiful herbs I got from the garden - thyme, rosemary and oregano, but you could use any dry or fresh herbs you have available.

Blog Post & Recipes: Meat-free barbecues

A meat-free barbecue will seem a gloomy prospect to many. After all, it is hard to muster much enthusiasm for the average veggie burger – so grey and miserable that it resembles nothing more than a slice of Wednesday ... The essential point is not to try to replicate meaty barbecue favourites such as burgers and sausages ... and instead attempt a different way of cooking altogether.

Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses ... tamarind seitan kebabs ... smoky miso tofu ... roasted parsnips with caper vinaigrette ... miniature napoleons with aubergine creme

Suquet de Peix / How to Clean a Gizzard & Corned Gizzards & Cabbage / Vegetable Tamarind Soup

Blog Post & Recipe: SUQUET DE PEIX, a Mediterranean flavours Ode

Check all the ingredients of the recipe and see how healthy this dish is! We've got Olive oil, ripe tomatoes, fresh rock fish, some fresh seafood, garlic and onion, nuts ...

Blog Post & Video: How to Clean a Gizzard and Corned Gizzards and Cabbage

One of the more unloved giblets, gizzards are dense nuggets of deep burgundy meat. That’s right, I said meat. Even though a gizzard is an internal organ, it is made of muscle, just like the breast or thigh meat

Blog Post & Recipe: vegetable tamarind soup, sayur asam

I think almost all South East Asian countries have their own version of tamarind-based soup, slightly spicy with loads of soft vegetables. Malaysians with their laksa soup, Filipinos with sinigang, Thais with tom yam. Sourish tamarind deserves much more credits than it already has. It is one of the ingredients that made our cuisine as exotic as it now is.

Our tamarind soup uses sliced tamarind (asam potong) and salam leaves with vegetables that can nicely soak up all the beautiful flavors from tamarind, bay leaves, lemongrass, palm sugar (gula merah) and chilies.