Blood orange punch

Summer is on its way in my part of the world, bringing with it warm days, still-cool evenings, and life bursting out in the vegetable patch. It’s the most marvellous time of year to be in the garden, where every small effort of planting and watering brings excellent returns at the table in the form…

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Feta and oregano dip

I know it’s easier to just head to the supermarket and buy dips, but for flavour, value and culinary satisfaction, I often choose to make my own. This dip comes together really quickly and is creamy and salty and herby and a bit spicy all at the same time. We ate it with crispy pita…

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Rocket, apple and parmesan salad

Summer is perfect for salads and many meals I make in this season revolve around a salad. It is easy, though, to slip into boring salad mode and turn out a perfectly nice, but ho-hum garden salad, just because it’s what first comes to mind. It’s no more effort to do something with a bit…

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Bruschetta three ways

Bruschetta is an Italian dish, whose origin dates to as early as the 15th century. In its simplest form it consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. There are innumerable variations, although tomato, basil and mozzarella is a favourite and probably the best known topping. I…

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“I’m living in the seventies” mango ice cream

Anyone who grew up in Australia in the 1970s will most likely remember a variation of this ice cream dessert. It stands alongside no-bake cheesecake and a really weird salad dressing as the quintiessential ways to use condensed milk, a core ingredient in many Australian kitchens of the day. The thing is, it tastes really…

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Tomato and bocconcini salad with beautiful basil dressing

     Summer is the absolute best time to eat tomatoes and basil and I think I have a little bit of a food crush on them. This salad uses both; fresh tomatoes and a basil dressing which is both sweet and sharp. The addition of little soft and squishy bocconcini takes it to another…

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