This Week's Recipe: Pumpkin Gnocchi — by Jessica on

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Why Pumpkin Gnocchi? It is nearly a year since my fabulous trip to Italy and has taken just as long to create a recipe for pumpkin gnocchi t...

This Week’s Recipe: Blueberry Orange Crumble Cake — by Jessica on

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Why Blueberry Crumble Cake? I don’t know anyone who doesn’t love a cake covered in deliciously buttery icing. To make a cake unbelievably de...

This Week’s Recipe: Toasted Muesli — by Jessica on

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Why Toasted Muesli? There are too many types of muesli on the market today. The simple task of choosing a breakfast cereal is no longer that...

This Week’s Recipe: Asparagus, Fennel and Pea Salad with Lemon and Mint — by Jessica on

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Why Fennel, Pea and Asparagus Salad? There are a some flavour combinations that simply are perfect. Think of tomatoes and basil, potatoes wi...

Make your own... Croque Monsieur — by Jessica on

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Technically a grilled ham and cheese sandwich, a Croque Monsieur is a must to have in ones repertoire - morning, noon or night. Originally s...

This Week’s Recipe: Spaghetti with cherry tomatoes and fresh herbs. — by Jessica on

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Why Spaghetti with tomatoes and herbs? It appears to be that time of year again – Detox time. Everywhere I turn friends are planning, compla...

This Week’s Recipe: Baked Potato and Pea Salad — by Jessica on

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Why Potato and Pea salad? This could be the best potato salad I have ever made. It all came about because of a girl named Mary and a birthda...

Make your own...Aioli — by Jessica on

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Aioli is a garlic and oil emulsified sauce. Originally from Normandy, France, aioli was traditionally served with fish soups, stews and on c...

This Week’s Recipe: Fennel, Celery and White Anchovy Salad — by Jessica on

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Why Fennel and Celery Salad? Good bye soups, stews and slow cooked foods spring and summer are all about fast fresh and tasty foods such as ...

This Week’s Recipe: Chocolate Lace Biscuits — by Jessica on

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Why Chocolate Biscuits? My favourite movie of all time has to be The Princess Bride . I remember as a child falling in love with the farmhan...

Food For Thought: Potatoes — by Jessica on

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A humble family stable, the potato is one vegetable that will never go out of fashion. Even with bad press from new food trends and diet fad...

This Week’s Recipe: Oven Baked Fish with Tomato and Fennel — by Jessica on

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Why Oven Baked Fish? This recipe is adapted from a recipe in one of my favourite cook books Falling for Cloudberries by Tessa Kiros . I fell...

Make your own... Satay Sauce — by Jessica on

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Satay sauce is one of the easiest ways to spice up any meal. Also known as peanut sauce, it great to accompany chicken, beef, fish, vegetabl...

This Week's Recipe: Portuguese Tarts — by Jessica on

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Why Portuguese Tarts? Encased in a light, feathery crisp pastry, sits a pale yellow, cinnamon scented creamy custard with a slight caramelis...

Food Intolerance: Salicylate Sensitivity — by Jessica on

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Today food is more than just a necessity to live. With food comes the pleasure of creation and inspiration, sharing with friends and family,...

This Week’s Recipe: Beef Stroganoff — by Jessica on

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Why Beef Stroganoff? Every now and then there comes a time to go back to ones roots. In our busy lives it is easy to get side tracked by the...

Make your own...Caesar Salad — by Jessica on

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While the late 80’s and early 90’s saw an era of the Rubik’s cube, the first Opera Winfrey Show, an increase in gender roles for women and t...

Food for Thought: Quinoa — by Jessica on

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It might have a confusing name, and might look a little different to other cooked grains, but quinoa is soon becoming known as a super food....

This Week's Recipe: Risi e Bisi — by Jessica on

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Why Risi e Bisi? You will not often find me in the frozen food aisle of a supermarket. To me frozen vegetables are a nightmare. I shudder at...

Recipe of the Week: Cinnamon Swirl Bread — by Jessica on

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Why Cinnamon Swirl Bread? There is no better two smells in the world to me than freshly baking bread and cinnamon. Freshly baked bread of al...

Make your own...Onion Jam — by Jessica on

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Onions are fantastic. Yes they may make you cry when slicing or give you a somewhat unpleasant breath, but over all onions have the all-esse...

This Week's Recipe: Walnut and Parsley Pesto — by Jessica on

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The simple addition of herbs transforms any meal from ordinary to extraordinary. A simple and easy way to transform your meals using fresh ...

Food for Thought: Rhubarb — by Jessica on

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Rhubarb is an ingredient that intrigues me. Technically a vegetable, rhubarb is regarded as a fruit. Although beautifully pink, rhubarb tend...

Make your own...Confit Garlic — by Jessica on

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Confit is a traditional French method of cooking and preserving foods in oil or fat. Originally it was the poor in France who used the meth...

Recipe of the Week: Tomatoes Braised in Olive Oil — by Jessica on

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Why Tomatoes Braised in Olive Oil? Nothing beats the flavour of a vine ripened, earth grown tomato. This might sound strange to some and hav...

This Weeks Recipe: Whole Orange and Almond Cake — by Jessica on

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Why Whole Orange and Almond Cake? There is nothing more delightful than the fragrance of whole cooked oranges. The smell alone is enough to ...