A lot of people asked me if I’d watched The Bear yet, and some warned me it might be a bit intense. It is an intense show, for anyone, the style reminds me a little of Baz Lurhman’s frenetic director energy in Moulin Rouge. The first series is about grief, family, loss, addiction. Chefs are… Continue reading The Bear
I’m reluctant to say how many this serves, as it completely depends how hungry everyone is, and it is quite moreish! But tonight it is feeding 2 adults and 2 children under 8 and we’ll have leftovers for lunch or dinner tomorrow with a salad on the side. If I was famished I could eat… Continue reading Beef ragu
I’ve been reading a wonderful recipe book cover to cover, drinking it in and absorbing the culinary and social ideals of Hana Assifiri. It’s called Moroccan Soup Bar and contains the recipes from a restaurant in Melbourne that is adored by its many and varied patrons. The customer reviews scrawled on napkins and sprinkled throughout… Continue reading Roasted cauliflower with cumin and chilli and a tahini dressing
Today’s cake is inspired by Israeli food blogger Keren Agam https://www.instagram.com/keren_agam/?hl=en who I discovered through my lovely friend Hagar who has been spoiling us with Rugelach and Challah and all manner of baked treats. If you want the English version of her recipes (and you will) go to her blog using Chrome and click translate.… Continue reading There’s something therapeutic about making cake
Artichokes…do you eat them, know what to do with them? I love the little artichoke hearts you get from the deli, on their own as part of a mezze plate or on pizza with ham, olives and mushrooms. My stepmother introduced me to eating artichokes whole, as a meal in their own right. She’s English… Continue reading Artichokes
This crispy pork mince stir fry is very loosely based on the Thai dish Pad Kra Pao, but now I have kids I tone it down a bit. I’m not cooking multiple meals if I don’t have to! They love this one…so delicious… 1 tablespoon vegetable oil (you can use less if you like) 6… Continue reading Crispy pork mince stir fry
We just had a beautiful weekend at our friends’ property in Fosterton NSW, about 3 hours north of Sydney. The last time we visited they cooked for us, so it was time for us to return the favour. Here’s the menu, I cooked the spanakopita and osso buco, D cooked the pancakes, crumpets and… Continue reading A weekend at the farm
Chewy on the outside, tender in the middle. These delicious friands are best served warm straight out of the oven, but will keep for several days… Ingredients 180g salted butter, plus extra to grease 6 egg whites 240g pure icing sugar, sifted 120g almond meal (finely ground almonds) 75g plain flour 1 teaspoon finely grated… Continue reading Lemon curd almond friands
The only thing my hands want to work on right now is this gorgeous kid mohair, silk and merino blend by Rosabella Yarn https://rosabellathreads.com.au/. I think it’s the combination of colour-play, texture and fun, inspired by one of my favourite knitwear designers, Stephen West, American born but now based in Amsterdam https://www.westknits.com/. His patterns are written… Continue reading Fantastitch Shawl
Dave here. I’m doing some guest content on Tina’s blog to give her a kick into updating it herself. Mister Seven’s standard breakfast order these days is “flatbread with cream cheese” – or, in the last couple of days, “flatbread with nothing on it,” because I guess he’s too good for cream cheese now? –… Continue reading Flatbread with nuffin on it
