Hot-Smoked Trout, Goats Cheese + Asparagus Frittata
Asparagus / Baking / Breakfast / Cheap + Cheerful / Eggs / Light Meals / Main Course / Meals + Courses / Tomato / Trout

Hot-Smoked Trout, Goats Cheese + Asparagus Frittata

Last week I received a pretty special delivery of freshly packed Huon Tasmanian Salmon and Ocean Trout. Immediately my mind went into overdrive thinking about what I could create with such beautiful products. Before I get into what I decided to make and adhering to full disclosure, I was asked by the team at Huon … Continue reading

Sunblush Fritters with Honey-baked Prosciutto
Asparagus / Carrot / Eggs / Honey / Lunch / Prosciutto / pumpkin / Savoury / Yoghurt

Sunblush Fritters with Honey-baked Prosciutto

These coriander-spiked carrot and pumpkin fritters are happy to be a light and summery supper option when you’d rather be watching the sunset than fluffing about in the kitchen. Paired with crispy strips of honey-baked prosciutto and a cool, refreshing cucumber yoghurt my Sunblush Fritters are by turns salty, crisp, earthy, yielding and sweet. For … Continue reading

Minty-Green Quinoa with Asparagus, Peas and Goat’s Cheese
Asparagus / Goat's Cheese / Lemon / Mint / Quinoa / Savoury / Zucchini

Minty-Green Quinoa with Asparagus, Peas and Goat’s Cheese

A sexy and even better tasting salad. Light and summery, my Minty-Green Quinoa, with its symphony of healthy green veggies is another little reminder that summer isn’t far off.   ½ cup quinoa, rinsed well, drained 1½ cups water 1 medium zucchini, sliced Goat’s cheese A few handfuls of micro-herbs, washed and dried – I … Continue reading

Soft-boiled Chooks Egg with Asparagus Soldiers
Asparagus / Breakfast / Eggs / Parmesan / Savoury

Soft-boiled Chooks Egg with Asparagus Soldiers

These little oven-baked asparagus soldiers trump toast for dunking into softly boiled eggs any day, and instantly transform the simplest of breakfast fare into a light, stylish, and down right delicious supper. 250g asparagus, woody ends trimmed  5 eggs (organic and free-range if possible) 1 tsp Dijon mustard ½ tsp sea salt ½ tsp freshly … Continue reading