• Lamb Chops stuffed with Feta Cheese
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    I own so many cookbooks. I think the floor under the shelf is bending from the weight of it. There are thousands of recipes sitting inside these gems calling out to me. “Make me, try me, love me”. You see, one of the main reasons why I started this blog was because I felt I wasn’t cooking from them enough, (and food blogging is a fantastic hobby). I find that there are many, many recipes that I have never heard of, nor ever eaten. I am too much of an adventurous eater to just stick to one type of cuisine and not try anything else. There is no better comfort of knowing that I have the freedom to choose a recipe based on the whim of whatever I am craving, from wherever it…

  • Thai Kangaroo Salad – What is Australia’s national dish?
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    It was Australia Day a week ago. For a longtime I’d been wanting to cook and present one of Australia’s National Dishes to the blog. However, I was having a hard time selecting one, or actually, I don’t know if I had even found one that didn’t have its origins from elsewhere. Pizzaboy and I came up with a few possiblities: Meat Pie & Sauce Shepherds Pie Fish’n’Chips Pavlova Sticky Date Pudding Lamingtons Masterchef runner-up Poh Ling Yeow suggests that it may be Salt & Pepper Squid. I don’t think she was too far off. You see, Australia is culturally multi-layered, built by many years of immigration from around the world. Almost all of the…

  • Scrambled Eggs with Smoked Salmon & Chives – Curtis Stone
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    In honour of Australia Day celebrations, here is a blog post about a wonderful Australian chef, Curtis Stone. Enjoy! Like many people who choose a voluptuous life in the food industry Curtis started his career studying for a degree in business. However, his hunger for food called louder than graphs and numbers, so, he packed his bags and jetted off to London. He made a name for himself in restaurants throughout Europe, Australia and England and his big break came when he was featured in the book London on a Plate. Curtis has appeared in many television programs. He appeared in two successful seasons of Surfing the Menu, along with fellow chef Ben O’Donoghue. He was also the host…

  • Japanese-style Potato Salad – a bit like mash potato
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    Recipe adapted from Harumi’s Japanese Home Cooking by Harumi Kurihara Potato Salad is one of those great salads that appear across many cultures. Its seems to be one of those dishes where everybody has their own favourite way of making it and always claims to be the best. Potatoes are not a part of traditional japanese cuisine, however it is now very popular in modern day Japan. They often appear in bento boxes, or sandwiched between two slices of bread. Japanese potato salad has a mild, creamy flavor, with no acidic undertone; unlike American or German style potato salads, no vinegar is used. It’s seasoned only with salt and a little pepper, and lots and lots of mayonnaise.…

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