Best ever BBQ or Roasted Lamb

This week’s recipe inspiration are the BBQ lamb chops I cooked up for my beloved family on Friday night and the result was amazing! The secret is my special marmalade marinade, so I thought I’d share this delicious recipe with you as it is my all time favourite for lamb…

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Roasted Chestnuts – the best ever!

Roasted Chestnuts with Butter and Cinnamon INGREDIENTS 500g fresh new season chestnuts 30g butter 3 teaspoons brown sugar 1/4 teaspoon ground cinnamon salt flakes, to sprinkle METHOD Preheat oven to 200°C. Cut a cross in the flat side of each chestnut. Place on a large baking tray and roast for…

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Brussels the kids will love!

Fresh Brussels sprouts are so different and so delicious pan roasted, with sliced fennel and onions to bring out their sweetness. Serve on its own or alongside any delicious meat or stewy dish. Ingredients: 250g Brussel spouts 60g Organic Pea shoots 1 bulb of fennel, thinly sliced 1 tbsp. butter…

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Beef Bourguignon

This week’s recipe idea is another of my all time winter favourites. It’s warm, decadent, sumptuous and delicious – Beef Bourguignon. This dish takes about a half and hour to prepare and an hour to cook but is so worth the wait! Ingredients 1 tablespoon good olive oil 200g cured…

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Ligurian Braised Chicken

This Ligurian Chicken dish, combines the flavour of roasted chicken (traditionally rabbit is used!) with the Mediterranean fragrances of wine, olives, fresh tomato and rosemary. It finishes in a heartwarming and heady combination that is so tasty and moreish! Serves 5 to 6 and takes about 30 minutes to prepare.…

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Poulet Vallée D’Auge

Poulet Vallée D’Auge is a traditional French dish from the Normandy region of Pays d’Auge, the land of butter, cream and delicious pears and apples – just like our local Gippsland region! So it’s no surprise that a dish from that region would feature all of these delicious things. Serves…

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Veal Osso Bucco – delicioso!

This dish is so easy and healthy. For added nutrition,  serve with Asian greens or fresh steamed Kale and Zucchini. Serves 4 to 5. INGREDIENTS 1/4 cup (60ml) olive oil 2 brown onions, chopped 2 carrots, chopped 2 celery sticks, chopped 1/2 Fennel bunch chopped 2 local garlic cloves, crushed 1/4…

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