This Week’s Recipe: Baked Potato and Pea Salad — by Jessica on

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Why Potato and Pea salad? This could be the best potato salad I have ever made. It all came about because of a girl named Mary and a birthda...

Make your own...Aioli — by Jessica on

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Aioli is a garlic and oil emulsified sauce. Originally from Normandy, France, aioli was traditionally served with fish soups, stews and on c...

This Week’s Recipe: Fennel, Celery and White Anchovy Salad — by Jessica on

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Why Fennel and Celery Salad? Good bye soups, stews and slow cooked foods spring and summer are all about fast fresh and tasty foods such as ...

This Week’s Recipe: Chocolate Lace Biscuits — by Jessica on

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Why Chocolate Biscuits? My favourite movie of all time has to be The Princess Bride . I remember as a child falling in love with the farmhan...

Food For Thought: Potatoes — by Jessica on

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A humble family stable, the potato is one vegetable that will never go out of fashion. Even with bad press from new food trends and diet fad...

This Week’s Recipe: Oven Baked Fish with Tomato and Fennel — by Jessica on

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Why Oven Baked Fish? This recipe is adapted from a recipe in one of my favourite cook books Falling for Cloudberries by Tessa Kiros . I fell...

Make your own... Satay Sauce — by Jessica on

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Satay sauce is one of the easiest ways to spice up any meal. Also known as peanut sauce, it great to accompany chicken, beef, fish, vegetabl...

This Week's Recipe: Portuguese Tarts — by Jessica on

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Why Portuguese Tarts? Encased in a light, feathery crisp pastry, sits a pale yellow, cinnamon scented creamy custard with a slight caramelis...

Food Intolerance: Salicylate Sensitivity — by Jessica on

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Today food is more than just a necessity to live. With food comes the pleasure of creation and inspiration, sharing with friends and family,...