Make Your Own... Onion Relish — by Jessica on

2 comments

I have had enough red onion jam. Ten years or so ago it was 'the' ingredient to have. Added to rare beef sandwiches in cafes, serve...

Cloud nine Cakes — by Jessica on

1 comment

Why cloud nine cakes? I remember the best cinnamon scroll I ever ate. I was 10, on holiday with my family in Vale. I had had a fight with...

Ruby's Diner — by Jessica on

0 comment

What: Cafe When: Monday – Friday 6.30am-3.30pm, Saturday & Sunday 8am – 3.30pm Where: Shop 1, 173–179 Bronte Rd Waverley 2024 Why: Fanta...

Squid Ink Linguini with Rare Tuna and Chilli — by Jessica on

3 comments

Why Squid Ink Linguini with Tuna? I'm often asked what I cook when I want to impress. To be honest I don't do very much differe...

Roast Beetroot and Blue cheese tart — by Jessica on

0 comment

Why Beetroot and Blue cheese tart? Homemade shortcrust pastry is never beaten. It doesn’t take any effort or much time and the results ar...

Slow cooked Fennel and Marinated Feta Pasta — by Jessica on

0 comment

Why Fennel and Marinated Feta Pasta? I don't often cook pasta for myself as I tend to get carried away and end up with enough pasta f...

Pickled zucchini, Mushroom and Roast Carrot Salad with Dukkha — by Jessica on

18 comments

Why Pickled zucchini, mushroom and carrot salad? Salads during summer are ideal – fresh lettuces, ripe summer tomatoes and sweet balsamic...

Pan Fried Shitake Mushrooms with Wasabi and Soy Butter and Pork Cutlets — by Jessica on

0 comment

Fresh shitake mushrooms are far different from regular varieties and are my favourite type to cook with. Flavour wise, they are rich, butt...

Quick Chicken, Chorizo and Tomato Soup — by Jessica on

1 comment

Why Chicken, chorizo and tomato soup? What is better than a meal that is fast, simple and full of flavour? With good quality ingredient...