Breads & Crackers

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…