Walnut-Crusted Barramundi with Noodles
Baking / Chilli / Coriander / Dairy-Free / Honey / Lemon / Main Course / Meals + Courses / Savoury / Seafood / Seaweed / Soy Sauce / Special Diets / Uncategorized / Walnuts

Walnut-Crusted Barramundi with Noodles

A dish inspired by the Fridays of my childhood. We lived in a little street at the top of very steep hill in Sydney’s northern suburbs. At the bottom of the street was the local fish and chip shop that cooked up the crispiest, freshest fish and the most perfectly fried golden chips. On Fridays … Continue reading

Prosciutto, Blue Cheese, Honeycomb + Walnuts
Cheap + Cheerful / Honey / Light Meals / Main Course / Meals + Courses / Prosciutto / Rocket / Savoury / Sides / Walnuts

Prosciutto, Blue Cheese, Honeycomb + Walnuts

A beautiful winter salad made with whisper thin slices of prosciutto, sticky sweet honeycomb, lots of walnuts, and chunks of crumbly blue cheese. Finished with peppery rocket leaves and a champagne vinegar dressing, serve it up sharing-style on a big platter for a dinner party or picnic – it holds up perfectly at room temperature. … Continue reading

Pear Tart with Goats Cheese + Honeyed Walnuts
Baking / Breakfast / Cheese / Cream / Creme Fraiche / Goat's Cheese / Honey / Lemon / Lunch / Parsnip / Pears / Puff Pastry / Savoury

Pear Tart with Goats Cheese + Honeyed Walnuts

As a big-time supporter of eating what’s in season, this recipe is a celebration of early autumn pears. Beautiful big-bottomed pears are sliced thinly and layered on a bed of velvety parsnip crème and all-butter puff pastry. Baked until golden and puffed, the tarts are finished with a scattering of honey-walnuts and crumbled goats cheese … Continue reading

Roasted Portobello Mushroom & Friends
Freekah / Goat's Cheese / Mushroom / Paprika / Savoury / Uncategorized / Walnuts / Wholegrains

Roasted Portobello Mushroom & Friends

I have only recently discovered the many qualities of freekah. This ancient variety of wheat, when combined with strong flavours, has a unique texture and taste that offers a nice change to the ‘sexy grains of the moment’ like quinoa and buckwheat. The recipe for my sunflower seed and goat’s cheese-flecked pumpkin and mushroom salad … Continue reading