How to Confit Ocean Trout

I try not to cook my ocean trout fillets, I would much rather bathe them in oil. A gentle warm bath of olive oil that has been fragranced with fennel, cumin, coriander and citrus sitting at around 50 degrees C/122 degrees F. A creative confit mixture that blends perfectly with the delicate sweet pink...

June 8th, 2010 | Fish, Recipes | Read More

Gingerbread Pudding

photo by andycoan Its a kind of magic… This nursery style pudding sits in the realm between steamed pudding and cake. A hybrid of the two eagerly combined to create a delectable pudding worthy enough to grace the dinner table, the kitchen table or the dining lap. If you’re like me and find...

May 30th, 2010 | Bakery, Cakes, Desserts, Recipes | Read More

Shanks for Loving Me.

A lamb shank by any other name would taste as sweet… As the temperature plummets to sinister levels, I find myself stuffing as much food into the oven as possible so as to have the oven on to heat up the kitchen as well as satisfy the belly. The dining table takes centre stage in the kitchen...

May 25th, 2010 | Recipes | Read More

Bridget’s Best Breakfast ~ Ricotta Drop Scones

Through trial and error we are able to establish some exceptional dishes that we keep coming back to time and time again. This is one of them. Of all the guests I have put this dish in front of, plates have come back licked clean ~ and sighs of contentment have echoed sweetly in my ears. To a chef,...

April 25th, 2010 | breakfast, Recipes | Read More

The Easiest Apple Crumble EVER

Granny Smith Gets a Caramelised Makeover photo by Veganbaking.net As the mercury begins its dance of decent, I find myself turning to comfort foods to appease my nesting tendencies. A warm pudding on a cold blustry night is a welcome addition to any table, especially if it’s...

April 24th, 2010 | Desserts, New Zealand, Recipes, Sweets | Read More

Palm Sugar Tapioca with a Cinnamon and Star Anise Syrup

Make This Recipe ~ You Owe it to Yourself photo by mdid As I stood over the remains of the pot of cooked tapioca spooning the last stray bits of starchy bubbles into my mouth, I came to the inspired conclusion that this recipe deserves to be shared. For reasons of more than physical nourishment and...

March 8th, 2010 | Desserts, Recipes | Read More

Carrot Cake with Cream Cheese Icing

Nana’s “World Famous in New Zealand” Carrot Cake! The day I found out my Grandma was gravely ill, I booked a flight back home to New Zealand to be with her and then went straight into the kitchen to soothe my soul by baking her “World Famous in New Zealand” Carrot Cake...

February 2nd, 2010 | Bakery, Cakes, New Zealand, Recipes | Read More

Pork Crack~ling

How to achieve great pork crackling. The beloved pork has suffered harshly in the last few years ~ with the terror that surrounded the Swine flu, and peoples assumption that you could “catch” the swine flu from eating pork meat… False on all accounts! Pork has taken a hammering. I...

January 31st, 2010 | Inspiration, Meat, pork, Recipes | Read More

Tomato Chilli Jam

The Perfectly Balanced Summer Condiment As summer sizzles its way through Sydney (Australia), so does the abundance of produce that is available at the local markets. I am impressed and sometimes over whelmed by the beauty and splendor that is on offer at local markets and especially LOVE summer...

January 27th, 2010 | Recipes, Tomatoes, Uncategorized | Read More

Banana and Coconut Bread

Banana and Coconut bread proves squashed banana’s aren’t just for slipping on… As a chef, I’m loathe to throw out food! Anything that resembles something edible gets used, re-hashed, turned into stock, made into muffins or smoked, deep fried, preserved and brined. I once worked...

January 26th, 2010 | Bakery, breakfast, New Zealand, Recipes | Read More

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