One of the more underrated autumnal vegetables, pumpkins are absolutely delicious! Roast them in salt and pepper, throw in a few chestnuts, blend it all up and you are finished with a thick, nutty soup with all the flavours of autumn – you won’t find many simpler dishes to make! Continue reading
Looking for a fun little twist on an absolute classic? These caramel spiderweb shortcakes are absolutely delicious, look amazing and give you all the pleasure of a millionaire shortbread! Continue reading
Backyard BBQ ribs! A beautiful chunky cut of meat finished with a sticky, sweet backyard bbq glaze on one side and a spicy, smokey bark on the other. Utter bliss – and served in a spooktacular style for some Hallowe’en fun!
Whether I’m cooking memphis style ribs with a thick bark or sticky sweet baby backs this is my go to rub to start the process off. It gives a beautiful balance to begin the lengthy but wonderful cooking process but feel free to add more heat, spice, smoke and aromatic flavours. Continue reading
A local Garden Spider, who had woven her web on top on the shed at the back of the house. I have never been a massive fan of spiders but I thought some of these shots were rather beautiful and very apt with Halloween coming!
If you hear burger what do you think of? Beef patty, topped with cheese, maybe bacon and whatever takes your fancy laid on top? What about a beef patty with all those delicious ingredients stuffed inside instead? Here was my attempt at some stuffed burgers! Continue reading
It’s not often that I cook a vegetarian dish but this combination of spinach, ricotta and pine nuts was a delight. Rich, creamy ricotta with the distinct flavour of spinach and the crunch of toasted pine nuts, all contained in a delicate parcel of pasta and finished off in a creamy sauce – I can guarantee you won’t go to bed dissatisfied!
When we had a few friends up for a Sunday roast the other day, I decided I wanted to do something a little more interesting than the usual roast chicken, delicious as that is. So we popped into the butcher to see what they had available; as soon as I saw it I knew what we were cooking, and before long we were heading home with 3kg of prime rib on the bone.