Clementine zest salad. Superfresh.

At home we seem to be going through somewhat of a citrus zest awakening; the stuff is gold! It just brightens up almost any dish and is very rightly named zest. Mind you, it packs… Continue reading

Tuesday’s Tip of the Week, making sure your fish has nice, crispy skin

One of life’s pleasures is eating a nice fish fillet with beautiful crispy skin. Cooking a fish fillet well isn’t that difficult, it’s just a few simple steps and rules to follow and… Continue reading

Oh my Steak!

So… we had steak last night, and for some reason, it was almost perfect, dare I say, one of the best steaks I have ever tried. Not to toot my own horn or anything.… Continue reading

Tuesday’s Tip of The Week, went crazy with the salt? Here’s a good recovery plan…

It’s happened to me many times before; poured in salt through the larger opening, misread the amount of salt required or even just zoned out while pouring in the salt. Here’s a quick,… Continue reading

Ricotta and Spinach Ravioli…home made pasta, nothing quite like it!

There’s something really special about making your own pasta at home… the process itself is a lot of fun, and then the flexibility that comes with having fresh pasta sheets as a blank… Continue reading

Waldorf Risotto? Why, yes please!

I love risottos. Even more than I do pastas; they’re much more of a blank canvas, and their inherent creaminess means that flavours can be added to them without the need of an extra sauce.… Continue reading

Tuesday’s Tip of the Week, Thickening Sauces

There’s a million ways to thicken sauces, some that have an impact on flavour and others that don’t… here I’ll share my experiences with my favoured methods, and the failures and successes I’ve… Continue reading

Something different? Here’s an interesting looking starter (doesn’t taste too bad either).

  Steamed artichoke with roasted goat cheese, sun-dried tomato tappenade and black olive foam: So, this is a bunch of different elements that are great alone, but combined just  come together really well and explode… Continue reading

Easy Breezy Tasty Spinach

Some of the most memorable dishes I’ve eaten have also been the simplest, it doesn’t take a gazillion techniques and ingredients to make a dish pop. So here’s my take on simple wilted… Continue reading

Tuesday’s Tip of the Week, prepping the perfect steak

Nothing guarantees success more than selecting good produce and actual good cooking, but good prep work will certainly go a long way in helping to sway the results favorably. Enter the mighty steak; here’s… Continue reading

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