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Squid Ink Risotto (recipe adapted from Gourmet magazine) serves 2 Ingredients 2 cups fish stock or bone broth 30 ml  olive oil + butter 1 small onion, finely chopped 1 clove garlic, finely chopped 300 gm small squids, cleaned, tentacles separated and bodies cut into rings ¼ cup (firmly packed) thinly sliced greens (silverbeet, spinach Read More…

With leftover cooked rice  in the fridge, I made these lovely crackers using the recipe from the book Wild Fermentation. Sourdough Rice Crackers Ingredients 1 cup leftover cooked rice 1/2 cup of sourdough starter 1/2 cup water 2 tbs melted coconut ghee 2 tbs sesame oil 1 cup spelt flour 1 tbs sea salt 4 Read More…

Sardines are highly nutritious – rich in omega 3 fatty acids and a good source of vitamin D, calcium, B12 and protein.   I love fresh sardines and buy them whenever I spot them at Spanner Crab Noosa.  They are delicious simply pan fried or grilled. I have also used them to make fermented fish Read More…

Max and I love Asian dumplings.  They are easy to make and the variations are endless.  I did one with duck and mushrooms recently.  Here is the recipe: Duck & Mushroom Dumplings Ingredients For the filling: 100 gm mushrooms (shiitake, oyster or swiss brown…), chopped 300 gm minced duck 100 gm minced fatty pork 1 Read More…

A very versatile sauce made from ripe, full flavoured tomatoes.  Use it as base  for sauce,  stew or soup. Roast Tomato Sauce (recipe source: The River Cottage Cookbook) Ingredients 1 kg ripe organic tomatoes (like those pictured above) 3 garlic cloves, finely chopped 2 tbs live oil sea salt & ground black pepper Method Cut Read More…

These were made with left over pel’meni dough and pork cheek rillettes.  Quick and easy to put together.   After cooking the ravioli in salted boiling water, they were lightly pan fried in butter & garlic chives.

Warning:  Don’t read this on an empty stomach,  may make you very hungry! Rillettes are traditional French delicacy which were originally made with pork.  However, you can make rillettes from duck, goose,  chicken, rabbit and even fish.  I made mine mostly with pork and duck.  Made with good quality meat and fats, they are delicious Read More…

It was cold and windy on Sunday but that did not deter me from visiting our local Winter market at Mapleton. Although there were not many produce stalls,  I did find some local & organically grown Chinese Cabbage (Wong Baak) and Daikon for making Kim-chee, Yacon and Black Radishes, some of which I used to Read More…

With nutritious homemade stock, a touch of warming spices, healthy fats from the coconut and  fresh carrots (from Wonderworld Organics), I made this very satisfying and nourishing soup. Spiced Carrot Soup Ingredients * 450 ml coconut milk * 3 cups homemade stock * 1/2 lime, juiced * 1  onion (medium size), peeled and sliced * Read More…