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...

Make Your Own...Root Vegetable Chips — by Jessica on

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These chips are moorish! I like to oven bake my chips for a guilt free version of deliciously tasty chips made with sweet potato, parsnip an...

This Week's Recipe: Panzanella (Bread Salad) — by Jessica on

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Why Bread Salad? An old tradition of using up stale bread in a salad of sweet tomatoes and tangy dressings. Although this tradition is far ...

Make Your Own... Sweet Chilli Sauce — by Jessica on

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Who ever came up with serving hot potato wedges with sour cream and sweet chilli sauce deserves a medal. Having become a favourite flavour c...

This Week's Recipe: Pork and Ginger Dumplings — by Jessica on

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Why Dumplings? Without a doubt dumplings are my favourite kind of food. For me they optimise complete comfort in every mouthful. Dumplings a...

Make Your Own... Reuben Sandwich — by Jessica on

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The Reuben is a famous hearty New York sandwich made with corned beef, sauerkraut, swiss cheese with a Russian dressing served o...