Make Your Own… Shortcrust Pastry — by Jessica on

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A versatile, light and buttery pastry is a must for quiches, tarts, pies and pasties. Shortcrust pastry is easy to prepare yourself and...

Australia Fair with Australian Country Women's Association — by Jessica on

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I am excited to share with you snippets from my latest work, cooking and food styling for Country Style Magazine (Oct/Nov 09). ...

This Week’s Recipe: Moroccan Spiced Carrot Salad — by Jessica on

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Why Moroccan Carrot Salad? Although I have not yet been, when I think of Morocco I picture souks full of colour and rich smells, pastry s...

Make Your Own...Potato Gratin — by Jessica on

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Potatoes are a staple at many dinner tables and consequently can become somewhat ordinary. Potato gratin, however, is nothing but ordinary. ...

This Week’s Recipe: Honey Cake — by Jessica on

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Why Honey Cake? Also known as lekach, honey cake is a typical European holiday food, especially around Rosh Hashanah (Jewish New Year)...

Make Your Own…Vegetable Frittata — by Jessica on

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An Italian omelette or a crust less quiche, whichever way you look at it a frittata is an easy way to create a meal (even when you open the ...

Yogurt, Raisin and Palm Sugar Scones — by Jessica on

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Ingredients 1 teaspoon dried  yeast 1/4 cup luke warm water 150g granulated palm sugar, (use brown sugar as a substitute) 100g ...

Make your own…Sambal Badjak — by Jessica on

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A delicious Indonesian condiment made with chillies, sambal Badjak is a chilli fan’s best friend. Used in Indonesia as a condime...

This Week’s Recipe: Pear and Taleggio Risotto — by Jessica on

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Why Pear and Taleggio Risotto? Taleggio, an Italian cheese from the Lombardy region, was already thought of as a delicacy in 1762, wh...