Heirloom Tomato, Ricotta and Olive Salad — by Jessica on

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Why Tomato, ricotta and olive salad? During summer I find it hard to justify making a proper sit down dinner. As the days get longer and ...

Make Your Own... Flat Breads — by Jessica on

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Bread can be tricky to make – only if you choose it to be. I will never attempt to make a sourdough at home when I know that there is a bake...

Hazelnut, Apricot and Mulberry Tart — by Jessica on

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Why Hazelnut, apricot and mulberry tart? I had a beautiful mulberry tree, abundant with fruit, in my back yard, that is until work men cu...

Asian Wild Rice and Salmon Salad — by Jessica on

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Why Wild Rice and Salmon Salad? As a child I hated rice – overcooked and gluggy, under seasoned and too plain boring. Unless it was in a sti...

Tropical Fruit Cakes — by Jessica on

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Why Tropical Fruit Cakes? The first seasons peaches are popping up in fruit shops and mangos are starting to fill the shelves. The swee...

Make Your Own... Cheats Pizza — by Jessica on

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With our every increasingly busy lives it is important not to forget about the important things in life – good food. At the end of a long da...

Pressure Cooker Pulled Pork — by Jessica on

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Why Pressure Cooker Pulled Pork? I love slow cooking – the meat is always tender and the flavour incredible. While I love slow cooking fo...

Make Your Own: Fried Rice — by Jessica on

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Scrumptiously simple, fried rice can be successfully made at home instead of ordering it take away. The key is to keep it simple – do not a...

Red Onion and Goats Cheese Tart Tatin — by Jessica on

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Why Onion and Goats Cheese Tart Tatin? Tart tatin traditionally is a sweet pastry with apples, caramel and buttery puff pastry. Made famo...

Make your own... Rocky Road — by Jessica on

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The essentials: spongy marshmallows and velvety smooth melted chocolate. The rest of the recipe to creating this favourite confectionary is ...

Gado Gado — by Jessica on

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Why Gado Gado? Gado Gado is a popular dish from Indonesia. It translates as “mix mix”, simply being a mixture of cooked vegetables, serve...

Recipe Of The Week: Blueberry and Lime pancakes — by Jessica on

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Why Pancakes? Pancakes for me, have a long yet loved history. I used to eat pancakes every Sunday morning, made by my mum. Cooked in bubblin...

Make Your Own... Poached Quinces — by Jessica on

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I am not sure what I love more about slow poached stone fruits – either the sweet spiced aroma that fills the air or the taste. Poached quin...

This Week's recipe: Mediterranean Lamb Meatballs with Black Olive Pasta — by Jessica on

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Why Pasta and Lamb Meatballs? There is nothing quite like pasta and meatballs. Kids and adults alike flock when the word meatballs are me...

Make Your Own... Grissini — by Jessica on

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With crunch like the crust of a tasty ciabatta, lightness of a water cracker and fruitiness of a good quality olive oil, grissini make for t...

Rainbow Chard with Currants and Pine nuts — by Jessica on

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Why Chard with Currants and Pine nuts? Swiss chard is one of my favourite winter flings. Besides being delicious and versatile, better yet i...

Make Your Own.... Sesame Soy Glazed Sweet Potato — by Jessica on

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Glazed sweet potatoes are delicious as a warming winter side to an Asian inspired meal or as an interesting twist to the classic roast veget...

This week's recipe: Carrot and Cumin Fritters with Spiced Yoghurt — by Jessica on

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Why Carrot fritters? Unlike a classic fritter - where vegetables seem to get lost amongst the batter - these carrot fritters are all about ...

This Week's Recipe: Raw Bean Salad with Roasted Cherry Tomato Dressing — by Jessica on

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Why Raw Bean Salad? Although I relish in slow cooked stews and warming soups during winter I do, however find myself missing a fresh vegetab...

Make Your Own... Labne — by Jessica on

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Labne is a cream cheese made from strained natural yoghurt. Made from cow, sheep or goats milk, it is a delicious cheese that while rich and...

Chargrilled Parsnip Pasta with Sage and Burnt Butter — by Jessica on

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Why chargrilled parsnip pasta? From everyday bolognese to delicate handmade ravioli, pasta in any form always gets my taste buds excited. Wh...

Make Your Own... Green Goddess Dressing — by Jessica on

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A creamy dressing full of flavour, green goddess dressing was originally created in 1923 in San Francisco by the executive chef of the Palac...

Zucchini Blossom and Goats Cheese Tart — by Jessica on

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I just smile when I think about good food. By good food I mean fresh produce (preferably locally sourced), simple ingredients combined to c...

Dear Readers — by Jessica on

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Dear Readers, Sincere apologies for not posting in the last few weeks. 2010 is proving to be the year of change for me. I have started worki...

This Week's Recipe: The Ultimate Work Day Sandwich (antipasto stuffed bread) — by Jessica on

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Why Antipasto stuffed bread? Having recently started working in an office – I have up until this time worked either for myself in the pleasu...

Make Your Own... Creamed Corn — by Jessica on

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During my final year of school I survived mostly on jaffles. Golden toasted bread with oozing melted cheese, tomatoes and plenty of tinned c...

This Week's Recipe: Onion Bread — by Jessica on

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Why Onion Bread? Baking bread at home is not as tricky as most think. People relish in the art of baking cakes, cup cakes, slices and biscui...

Make your own... Roast Tomato Passata — by Jessica on

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Enjoy the sweetness of tomatoes all year round. This beautifully rich tomato sauce is great on pastas, pizzas or in stews - bringing a litt...

This Week's Recipe: Moroccan Apricot and Almond Couscous — by Jessica on

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Why Apricot and Almond Couscous? My first memories of couscous were not promising. However it is these memories that made me realise that co...

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

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Made from grated potato that is formed into rounds and fried, potato röstis are the Swiss version of the hash brown. Traditionally eaten for...

This Week's Recipe: New Coleslaw — by Jessica on

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Why Coleslaw? When you hear coleslaw what comes to mind? For me it is left over bowls of raw shredded cabbage and carrots and sad looking ra...

Make Your Own... Praline — by Jessica on

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Praline is a sweet made from caramelised sugar mixed with nuts. Traditionally praline in Europe is made with almonds or hazelnuts and is use...

This Week's Recipe: Mushroom Salad — by Jessica on

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Why Mushroom Salad? As I child I could not stand mushrooms. Raw they tasted like dirt, and cooked they were slimy and a horrible greyish bro...

Chocolate Covered Pretzels — by Jessica on

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This might sound like a strange combination of flavours – however it is not as weird as you may think and better yet tastes great. A lit...

This Week's Recipe: Indian Milk Dumplings in Rose Water Syrup (Gulab Jamun) — by Jessica on

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Why Indian Milk Dumplings? If you have had time to read about my splendid dining time at Arjuna an Indian restaurant in the Blue Mountains, ...

Restaurant Review: Arjuna, Katoomba Blue Mountains — by Jessica on

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In India it is thought that a meal should delight the palate while nourishing the body and harmonising the soul. Arjuna, set above the beaut...