We were not a religious family but our mother would always make salmon patties (sometimes with tuna) for our evening meal on Good Friday. It was her excuse to make them – and we loved them so much! Click here for: Blog post – Olive’s Salmon Patties – An Easter Treat!
This recipe uses vanilla bean sugar and is made in a food processor. The end result is a shortbread with a light, ‘fluffy’ texture rather than a chewy biscuity one. Click here for: Blog post – Shortbread – With Vanilla Bean Sugar!
This is an inspired combination bringing back wonderful memories: two sponge cakes, made from an old family recipe, layered together with lemon curd and cream! Click here for: Blog post – A January Dinner Party
One of the more delicious chicken dishes published in recent times. The onions are the real surprise in the recipe as they cook quickly but are a wonderful foil to the chicken! Click here for: Blog post – A January Dinner Party
This recipe was given to us many years ago by a Danish friend after a Greek cooking course. The olive oil and lemon provide the hints of Greek cooking! Click here for: Blog post – A January Dinner Party
These have a lovely smokey flavour. Peel back the husks, spray with oil, re-cover with the husks then pop on the grill! Click here for: Blog post – Australia Day Barbecue
Barbecue on each side for several minutes. Serve as is, or dress with extra oil and flavourings if desired! Click here for: Blog post – Australia Day Barbecue
Is this the best ever chicken recipe? One reviewer wrote that the recipe alone was worth the price of the whole cookbook! Click here for: Blog post – Australia Day Barbecue
These are superb, almost addictive. spread on crusty bread or toasted baguette! Click here for: Blog post – Salmon Rillettes – For Entree! Recipe pdf – Salmon Rillettes
You can make the puddings well ahead of time (a month or two) and store in the cloth or refrigerate or freeze until needed Click here for: Blog post – Christmas Pudding
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