I believe this was originally a Tobie Puttock recipe - but don't quote me on that!

Baked beans - but not as you know them! Once again, I've borrowed from Maggie Beer. This will have to be my last » Read More

Adapted from the SBS website, with a few changes.

Once again, this recipe is taken from Amanda Hesser's book "Cooking for Mr Latte". Go buy it! In the original recipe she used chunks of » Read More

You need to prepare these at least the morning before you intend to serve them, as they require a fair bit of time in the » Read More

This is a variation of a Women's Weekly recipe I rely on when I want risotto without having to stand over a hot stove (very » Read More

I used tomatoes I had previously bottled that were prepared using Smitten Kitchen's recipe for tomato sauce with onion and butter. However, tinned tomatoes » Read More

A favourite and on reasonably high rotation in our household. I don't remember where I originally found the recipe (it's handwritten into my book) » Read More

We just kind of winged-it with this recipe - it was Friday night and we had meat to eat (accidentally left the freezer open and » Read More

Apparently this cake will improve over several days (although we ate it on the day I made it). Don't put the cake in the » Read More

I recommend serving with a scoop of icecream to break up the richness of the dish.

This is a classic recipe from my future mother-in-law. It's one of the few recipes we have on high rotation in our house, and » Read More

This recipe comes from a Women's Weekly cookbook called "Country Favourites".  It is best to start this recipe several hours before you want to serve » Read More

I originally included cinnamon, as per the original apple recipe, but I have left it out of the recipe - I don't feel it went » Read More

This recipe is taken from one of my new cookbook acquisitions - Ainsley Harriott's "Fresh and Fabulous Meals in Minutes". It's the first recipe » Read More

This is from a wonderful cookbook/memoir by NY Times food writer Amanda Hesser. I've made numerous recipes from her book and every one has » Read More

This recipe is taken from Julia Child's seminal cookbook, "Mastering the Art of French Cooking". I must confess prior to reading Julia and Julia » Read More

Don't be put off by 'taco' - these are nothing like those packet mixes you get from the supermarket! This was great on a hot summer's » Read More

Taken from Jamie Oliver's "Cook with Jamie". We halved this recipe and it easily would have fed 6-8 people.

A rolling pin is definitely useful for this recipe! You may need to add a bit more water depending on your flour. You » Read More

Adapted from Amanda Hesser's "Cooking for Mr Latte", this is a fantastic dish for one or two people.

I used a roasted beetroot in my risotto - I would recommend using one you've roasted yourself, although in a pinch whole baby beetroots from » Read More

To make the creamy polenta boil 1L of water, add 1 cup of polenta and cook on medium heat, stirring constantly for 10-15 minutes (until » Read More

In the original recipe the meatballs finish cooking in a tomato sauce. I thought it would be simpler (and less messy) to simply serve » Read More

I have re-written this recipe with my suggestions - hopefully this will avoid the bitter aftertaste. Otherwise, this recipe is delicious!

If you don't like Brie I think this pizza would work equally well with a soft goats cheese, or even parmesan. I used King » Read More

This recipe is quite time consuming, but not terribly labour intensive - definitely start preparing this well in advance. You need to use dried » Read More

This recipe is taken from one of the ever-reliable Australian Women's Weekly cookbooks - "Christmas Food". In my experience, you can't really go wrong » Read More

Warning - the bigger your roast, the longer it will take to cook. Our roast was about 2kgs and took nearly 3 hours at » Read More

You can vary the spices - for instance, the original recipe used cloves and vanilla essence. You could always infuse with a bit of » Read More