As I mentioned last week, Harissa is a great accompaniment with Moroccan cooking, so I thought I’d follow it up with something you could serve it with. These little goodies are called Briouats and are kind of like a Moroccan spring roll. As with any Moroccan cooking it’s packed with all sorts of different spices and this recipe requires a Ras el Hanout mix. This spice mix is a Moroccan blend of spices which I couldn’t get my hands so I made up my own version with what I had

It finally feels like a little bit of spring has sprung and just in time too. Last weekend we had a birthday bbq in the park to celebrate Eddy’s 30th Birthday. Happy Birthday Eddy! So of course, I wanted to make the prettiest & most delicious cake ever… and this one is a doozey. A Red Velvet Cake. The red fluffy centre is always a show stopper and a red velvet cake isn’t a red velvet cake unless it has cream cheese frosting on top. Dag nam it’s good. Looks

This one is dedicated to my favourite Indian in the world who adores hot food. Harissa is a hot chilli sauce from Northern Africa and in Moroccan cooking they serve it as a condiment to add extra flavour – like Australia’s version of good old Heinz tomato sauce. Harissa is ideal if you love to add a little spice to your food and it’s perfect to keep in the fridge. I’ve got my eye on a great looking recipe that uses harissa mixed with greek yoghurt as a dipping sauce

Cypriot Grain Salad

Cypriot Grain Salad-3

A couple of weeks ago we went to George Calombaris’ restaurant Hellenic Republic and had one of the tastiest meals in a while. I haven’t tried a lot of Greek food, apart from the odd souvalaki here or there, so it was exciting to see what would come out. We tried the tasting menu and this Cypriot Grain salad was definitely the winner of the night (crispy salmon came a close second). I think the best way to describe it is almost like a super charged tabouli salad, but with way

How hard can toasted muesli be to make? Not that hard it turns out. I’ve wanted to make it for some time and now our pantry is pretty much packed to the brim with all sorts of bits and bobs I thought I’d give it a go. This altered version of Delicious Magazine’s toasted muesli is so filling for breakfast. I found I could only eat about half of what I’d normally have and would keep me fuller for longer.The recipe below is a bit of a guess as I

This week I sadly had to neglect the blog just a little bit because I’ve been super busy with a short but sweet trip down to Tassie. I had a few jobs lined up so whilst I had some time in between a few jobs in Melbourne, I decided to pop down for a very quick unplanned 5 days. Whilst down I photographed the world famous Drunken Admiral Restaurant to update some of their pamphlets etc. I had planned to get a nice sunset shot on Thursday and with the

Chocolate & Hazelnuts – I don’t know what two flavours marry so well. According to my amazing new Flavour Thesaurus book by Niki Segnit, these two flavours came about in the late-nineteenth century due the the lack of cocoa. They had to add ground hazelnuts to bulk out what chocolate they had and hence Nutella was born!  Nutella would have to be my food heaven, so much so that I’ve had to ban myself from buying the stuff. I can’t have it in the house or I will eat it

The very first tagine I had was in Marrakesh in a small restaurant just off Jamaa el Fna, the main square. It was stinking hot and me and my friends were starving after flying in that morning on a 6am flight…from Stanstead. This was the first time I’d ever been to a Muslim country and I was loving every minute of it. Everything from the busy markets, the food, the smells from the spice markets :) and tannery :( , the riad style houses, the noises (calling to prayer) –

This is my mama’s famous recipe and she’d always make for me when I arrived home from London. It’s the best! The secret to it is the strong feta in the bechamel sauce to give it a little saltiness and a can of tomato soup. It does make it a little sloppy but the flavour is a-mazing. Like most boys, Seb is a minced meat lasagna kind of guy but even he loves this recipe. My mum, Suzanne, makes it quite often for my nephew & niece’s dinner when they’re over

This cake recipe doesn’t have one skerrick of butter or oil in it, so make it if you’re on that health-kick. Instead of butter I used Coconut milk (see…healthy right?). I was surprised how well the orange and milk coconut flavours go well together and topped off with the crunchy dessicated coconut – my ‘invented’ recipe is a winner!     Orange and Coconut Milk Cake 2/3 Cup coconut milk orange rind 1/4 cup fresh orange juice 3/4 cup sugar whisked 1 egg 1 cup self raising flour 1 tsp baking powder shredded

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