Satay Chicken Curry (Malaysian) “I rarely leave comments on blogs…but I am going OUT OF MY MIND about this recipe. Seriously, it’s the best thing I’ve ever cooked. My partner actually thinks I ordered it from a restaurant and am trying to pretend like I cooked it!” – Kellie, 22 May 2017 As you can see from the date stamp of the above reader feedback, this Satay Chicken Curry is a recipe I published years ago....
This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel. A classic, proper Chocolate Mousse recipe I’ve never been 100% happy with the various chocolate mousse recipes I’ve tried in my lifetime. Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be....
This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out! Chop Suey – Chicken Stir Fry Chop Suey is just a slightly westernised version of a classic, basic Chinese stir fry. Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!...
Homemade Pumpkin Gnocchi The first gnocchi I ever made turned out black. Wait – not even black. If it was black, you might get away with claiming that it’s exotic, or coloured with squid ink. Mine were grey. I had slaved over them for hours. Made the classic way using mashed potato, I painstakingly followed every step in the lengthy recipe. I could envisage how impressed my family would be when I serenely placed the gnocchi in front of them, how they would praise me and exclaim how perfectly pillowy they were....
It’s knee-knockingly good comfort food! A big, fat, Family Meat Pie It dawned on me yesterday that the traits of my very favourite meat-based foods lie at opposite ends of the spectrum. Give me either the spanking freshness of raw stuff (think: sushi, ceviche, tartare) or the melt-in-your-mouth-tender perfection of slow-cooked meat smothered in a rich sauce like shanks, short ribs, pulled pork, stews. 🤩 There’s plenty of good stuff that falls in between....
*** This recipe is part of a Christmas Special where I show you how to make 3 mains and 4 side dishes that take 1.5 hrs to prepare and can be largely made ahead. So this Christmas, you can spend less time in the kitchen and more time with your family! 🙂 *** This mightn’t be the sexiest sounding salad around but it sure packs a punch in the flavour department and takes the humble cabbage to a whole new level!...
If you’re feeling inspired, indulge in a Thai banquet with this Thai Chicken complete with Coconut Rice or Coconut Lime Rice, a starter of Thai Lettuce Wraps and how about a Thai Red Curry or Green Curry? Traditional Thai Chicken The marinade for this chicken is insane. It really is. The flavour is so good and I honestly think you’ll regret it if you don’t make a double batch. Because I promise, you will eat more than your fair share....
I’ve made cauliflower soup plenty of times, but this is the first time I attempted broccoli soup. It really is just like the consistency of cauliflower soup, really creamy (but not a drop of cream in site!) but being so green I just feel like it’s better for my insides – full of nutrition! With a hand held blender stick, this is so quick to make – on the table in 15 minutes....
Homemade Filet O Fish Burger Skip the Drive Through of Shame. It’s incredibly quick and easy to make Filet-O-Fish at home, and you don’t even need to fry! Plus, you can make bigger ones at home. Ever notice how small the Maccers Filet-O-Fish are? Those teeny fish burgers barely scrape the bottom of my stomach. At least we can make proper meal-size ones at home! A homemade fish burger with a crunchy crumb that tastes just like McDonald’s Filet-O-Fish!...
Lamb Chops I was going to start off today’s recipe by saying that lamb is the national meat of Australia. But then I stopped short, remembering how proud we are of our beef, and the seafood we catch in our pristine oceans, and how far we’ve come to make ethical and sustainably farmed chickens more accessible to everyday Aussies….. So let me try again. We Aussies love our lamb. And we really love a good lamb chop....
Mie Goreng (or Mee Goreng) I’m a sucker for good noodles. It’s one of the greatest joys of travelling around Asian – noodles galore! (And often dirt cheap, at that) This one originates from Indonesia – called Mie Goreng or Mee Goreng. It’s also pretty common in Malaysia though you’ll find the Malaysian version often has a hint of curry powder added. The unique thing about Mie Goreng is the sweet sticky sauce, and that there’s a good variety of “stuff” in the noodles....
This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....
Be warned, this salad demands the very best tomatoes! If you don’t have juicy tomatoes, don’t make this. Make another salad instead! Panzanella – traditional Italian tomato and bread salad Panzanella is a classic example of Italian cucina povera (literally “food of the poor”). This historically refers to the simple fare of commoners, meals made from humble and seasonal ingredients but no less delicious than the lavish foods gracing the tables of the rich....
I know I shared a baked chicken recipe last week but this is so good, I didn’t have the patience to wait longer! I saw Peruvian rotisserie chicken being made on a cooking show once and unsurprisingly, it was added to my ever growing list of “things to make”. Do you keep a list of “things to make”? I actually have 4 5 lists. “Make for blog”, “Clients” (being recipes I create and shoot for clients), “Meals” (being my normal meals), “Ideas” (that list where 95% of the things on it never get made) and “ABSOLUTELY MUST TRY”....
Homemade pesto will last for 3 days in the fridge, or months in the freezer. Make a pesto pasta, use for pasta salad, spread it on toast, use as a dip and dollop on everything! There is no greater purpose for a big bunch of fresh basil than to make a homemade classic Italian pesto, and it’s negligent of me to have not shared my “formula” until now! While basil is the classic version, there’s a wide variety of combinations available and I use the same recipe for all variations:...
I love Poppyseed Salad Dressing! It is so much more than just a dressing with poppyseed added to it. The poppyseed add a nuttiness and aroma, taking an otherwise ordinary dressing to new heights. I’ve pretty much consistently had a bottle of Poppyseed Salad Dressing in my fridge for the last 3 weeks from when I started to plan to share my Strawberry Salad. I ended up choosing to use Strawberry Balsamic Dressing with that salad, but I was really tossing up between that and this Poppyseed Salad Dressing!...
Adapted from a Julia Child’s recipe, this is luxurious and thoroughly indulgent. Bonus: It’s the ultimate make ahead potato side dish! Potatoes au Gratin Potatoes au Gratin? Or Scalloped Potatoes? If you’re wondering what the difference is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-butter-milk roux, whereas Potatoes au Gratin are made with 100% indulgence: cream, butter and cheese. So I ask you again: Potatoes au Gratin?...
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Vietnamese stir fry – Pork Mince recipe Ground pork – which we call “mince” here in Australia – is extremely good value. It’s also just about the least sexy protein I know. Don’t you think? A dry aged piece of New York strip is sexy. Quail is gourmet. Oysters are….well, we’ve all heard that oysters are an aphrodisiac, right?...
An Éclairs recipe anyone can make If you’ve always wanted to make éclairs but never had the confidence, this is the recipe for you! I’ve provided a concise how-to video and my recipe includes a few little steps to make it extra foolproof with better results. For example, cooling the choux pastry batter before adding the eggs (no scrambling risk, incorporates better) and opening the oven door to release steam to be extra sure our éclair buns come out crispy!...
Asian Side Salad Unlike many Western cuisines, there are actually not that many “side salads” in Asian cuisines. There are pickled vegetables and small vegetable dishes that make up part of a larger banquet. And in many South East Asian cuisines, you’ll often find dishes like Thai Fried Rice are served with some plain, undressed wedges of tomato and cucumber which provide welcome freshness and juiciness. But there’s actually not that many side salads that are quick to throw together to add greens into a meal....
