This Week's Recipe: Olienbollen (Dutch Donuts) — by Jessica on

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Why Olienbollen? Olienbollen are a dutch deep fried pastry that literally mean oil/oily balls. These light yeast dough treats are similar t...

Make Your Own… Holiday Leftovers Salad — by Jessica on

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During Christmas and New Years many of us find ourselves with surplus leftovers from the Christmas turkey and ham to cheese, fruit, bread an...

This Week’s Recipe: Sicilian Pesto — by Jessica on

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Why Sicilian Pesto? I remember when Pesto alla Genovese, known more commonly as Pesto, came rapidly into fashion. While Italians, especially...

Make Your Own…Brandy Custard — by Jessica on

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Christmas is always a special time of year. For me however, living in Australia is that little bit extra special. Anyone living in Australia...

This Week’s Recipe: Candy cane peppermint creams — by Jessica on

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Why Candy cane peppermint creams? A twist on the classic, this recipe for peppermint creams is the perfect treat for the Festive season. Pla...

Make Your Own… Lime and Chilli Oysters — by Jessica on

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With summer in full swing all you is the perfect accessory – delicious oysters with a fragrant lime and chilli dressing. This dressing is so...

Coffee Almond Biscuits — by Jessica on

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Why Coffee Almond biscuits? These coffee bean studded biscuits, not only look delicious but are effortless to make. To me they seem lik...

Make your Own… Pretzels — by Jessica on

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Pretzels originated in Germany, Austria and Switzerland during the middle ages, but today however are one of the most popular bar snacks thr...

This Week’s Recipe: Nashi Pear and Cabbage Salad — by Jessica on

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Why Nashi Pear and Cabbage Salad? I have forgotten how much I love a Nashi Pear. Also known as Asian pear or apple pear, I remember them bei...

Make Your Own… Bubble and Squeak — by Jessica on

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Bubble and Squeak is a traditional English dish made up of left over vegetables (normally from a roast dinner) that are fried in a little bu...

This Week’s Recipe: Preserved Lemon and White Bean Dip — by Jessica on

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Why Preserved Lemon and White Bean dip? This is a deliciously simple dip that once again proves that sometimes the simple things in life are...

Make Your Own…Parmesan Cheese Sticks — by Jessica on

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Parmesan cheese sticks are a classic that are not going anywhere any time soon. Pastry twisted and baked with cheese have been a popular nib...

This Week’s Recipe: Multicolour Sushi — by Jessica on

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Why Multicoloured Sushi? The name might sound a little funny, however it is the best way to describe it. This sushi all came about because I...

This Week’s Recipe: Crispy Eggplant, Miso and Bean Sprout Salad — by Jessica on

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Why Miso Eggplant and Bean Shoot Salad? During winter I love drink hot miso, I love the robust salty flavour and the way it fills me up when...

Make Your Own… Tangy Lemon Dressing — by Jessica on

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Summer heat means salad season. When it is too hot to eat a big meal, salads are the perfect answer. They do however have a reputation for b...

This Week’s Recipe: Strawberry and Frangipane Tart — by Jessica on

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Why Strawberry and Frangipane tart? Frangipane is a classic French term that refers to a sweet filling made from and flavoured with almonds....

Make Your Own... Chilli Salt — by Jessica on

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A chilli lover is forever. Chilli, a hot spicy ingredient that is feared by some and loved by others, is a unique taste that comes in many d...

This Week’s Recipe: Penne with Zucchini, Mint and Ricotta — by Jessica on

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Why Penne with Zucchini? As much as I love pastas that are rich in flavour with a sense of the time put into making them, I also enjoy ...

Make Your Own… Sugar Coated Rose Petals — by Jessica on

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What I love about sugar coated rose petals, besides the prettiness, is that they taste fantastic too. Try eating a rose petal straight ...

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

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Why Hummingbird Cake? An all time Southern American favourite, the hummingbird cake made its first appearance in Southern Living Magazi...

Make Your Own… Butterscotch Sauce — by Jessica on

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Butterscotch has a unique and extremely popular taste. While butterscotch has that unique bitter sweetness of caramel, it is far more decade...

This Week’s Recipe: Asparagus and Broad bean Salad with Almonds Capers and Green Olives — by Jessica on

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Why Asparagus and Broad bean salad? A perfect spring salad, this dish is a celebration of a beautiful season in Australia. During the m...

Make Your Own… Traditional Boozy Trifle — by Jessica on

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A time-honoured dessert (or better said, pudding) is still as delicious as ever. Although it may seem dated the trifle still celebrates with...

Pistachio and Rosewater Palmiers — by Jessica on

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Named after the distinctive shape that resembles the leaves of a palm tree, these pistachio and rose water versions take this simple s...

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)...