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Gluten free cooking with KitchenAid + Brownie recipe

Posted on September 20, 2011

Today is the second part of my interview with KitchenAid’s home economist Jo Richardson. If you missed the first part yesterday then click here to read it.

Jo is particularly passionate about gluten free baking and many of my readers are looking for gluten free recipes and cooking tips, so I thought it would be a good idea to pick her brains all about it! Not to mention my mother-in-law is following a gluten free diet, so she had some great questions for me to ask Jo too. (more…)

Chilli beef and broccoli stir fry

Posted on March 26, 2009

Perfect for those nights when you get home late and need to feed the family (or yourself) in a hurry.

I went to Neil Perry’s new Sydney restaurant Spice Temple today with my food blogger friends Lorraine and Y so I thought it only fitting to post a recipe with a good chilli hit.

The food at Spice Temple was really yummy but not as hot as I thought it would be. I’m a total chilli fiend though so that’s got to be factored in. You might find it spicy.

My favourite dish was the Steamed Eggplant with Three Flavours (Coriander, Garlic and Pork) – no chilli at all but a delicious combination of flavours. I also really loved the Cat’s Ear noodles with peppers and chilli sauce (don’t worry, there’s no cat in the dish!) because it had a nice amount of chilli and the noodles were so silky.

I was a bit disappointed the Stir-fried duck with coriander and black vinegar wasn’t on the menu as I’d seen a recipe for it in Australian Gourmet Traveller. I’m going to try making it myself… stay tuned. (more…)

Sweet chilli prawn skewers

Posted on October 2, 2008

[Sweet chilli King prawn skewers]

When I was planning the Aussie BBQ Bonanza I knew that I had to include prawns… on the barbie. Despite popular opinion we don’t call them shrimps here in Oz (sorry if I burst any stereotypes!), they’re strictly prawns! (more…)

Orange and almond cake

Posted on September 16, 2008

[Orange and almond cake w/ orange syrup]

If you love oranges, then this cake is for you. Two whole oranges (rind and all) give it a fiercely fruity flavour and deep orange colour. It’s a feast for the eyes as well as the tongue! (more…)