Recent Recipes
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This chicken, pear and prune casserole was an old favourite in Sabrina’s family.
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Annie’s Dahl
Sabrina passed on Annie’s lovely simple dahl recipe to me in her cook book.
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Mary Beaven’s Potatoes
This is very simple alternative to boiled or baked spuds which elicits compliments every time.
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Cartouche
A cartouche might sound fancy, but it’s actually a simple kitchen trick. It’s just a circle of baking paper, cut to fit your dish, and placed right on top of the food as it cooks.
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Curried Rice Salad
A stalwart of many Australian barbies, this curried rice salad is gently spiced and faintly sweet. It’s best made a little ahead so the flavours have time to settle. This quantity comfortably feeds two for dinner, with enough left over…
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Market Ceviche
This is a Melbourne market ceviche: unfussy, fresh, and led entirely by what looks best on the day. The fish should smell of the sea, not of fish; the limes should feel heavy in the hand; the herbs should still…
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Choosing the Right Potato
When I moved to Melbourne and discovered the Queen Victoria Markets, and discovered potatoes are not all the same.
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Rom’s Gingerbread
This is Rom’s most iconic recipe. Gingerbread, beloved by her children, grandchildren, and friends alike. A mate and I were almost driven mad by the aroma while it baked in Palmerston North. Gingerbread, still warm from the oven and spread…
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Sukiyaki
This sukiyaki comes from a single typed page sent home in 1974 to the mothers of Room 9 at Highbury Primary School. It was written for electric frypans, scaled for children, and annotated with practical advice about where bamboo shoots…
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Custard Fruit Cake
This custard fruit cake comes from a card written out by my father Tom. Its origins are unknown, but the method is unmistakably of its time: butter rubbed into flour, eggs cracked into a well, and boiling milk stirred with…