A soul-lifting flakey pastry parcel of slow cooked beef. It’s my take on a meat pie, it’s just a little bit fancy. ___________________________________________ 450g chuck steak, chopped into 5cm cubes 60ml olive oil 1 brown onion, diced into small cubes 1 large carrot, diced into small cubes 1 stick of celery, diced into small … Continue reading
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
A rustic, apple-packed, buttery millet crumble-topped, rosemary scented afternoon tea cake. Beauty in simplicity. ___________________________________________ FOR APPLE CAKE 4 cooking apples – we used Bramley, peeled, cored and cut into 8-10 chunks 5 tbsp plain flour, sifted 4 tbsp caster sugar 5 tbsp extra virgin olive oil 1 tsp baking powder 2 free range eggs … Continue reading
A simple free-form tomato tart – sweet baby tomatoes, cumin seeds, goats cheese and oregano nestled on top of an easy, crumbly no-knead parmesan pastry. Served warm with a dusting of cumin-spiced icing sugar, this crostata is a real treat and the perfect light bite. ___________________________________________ FOR THE PARMESAN PASTRY 200 g plain flour 150 … Continue reading
I love this style of food. It’s fast, fresh, light, and packs a punch. This salad has it all. It has crunch from the raw cucumber and garden radish, heat from the red chilli, sweetness from the watermelon, and all-important protein from the beef. A great way to stave off an afternoon sugar-craving meltdown. Enjoy! … Continue reading
Pavlova is one of my favourite things, so naturally it is the dessert I opt for when I’m feeling particularly happy or when I’m in need of something to haul me out of the doldrums brought about by a bad day, a creative block or something as silly as burning my coffee in the morning … Continue reading
This cheeky, fresh new take on Tabbouleh will blow your little super-foodie minds. Completely raw, vegan, and piled high with ingredients that are guaranteed to have you bouncing off the walls and ready for anything the day has planned for you. Cauliflower and apple are grated and tossed together with purple kale, parsley, plump goji … Continue reading
As we charge through life working hard, moving house, coupling up, socialising with friends, raising little bubs, weeding the front garden, paying bills, and doing all the other little things that make up our extraordinary-ordinary everyday lives, it’s very easy to discount the importance of the foods we choose to nourish our bodies. I consider … Continue reading
This is a recipe that I have held tightly to my chest for many years. I can’t take credit for it as it’s my Mum’s creation, but it’s too good not to share with you all. As the weather begins to warm up and the desire to eat al fresco gets stronger, this tart can … Continue reading
Hello there Finger, Fork & Knife followers, Sorry I’ve been a little quiet on the recipe front lately. Lots of exciting things going on at the moment that are keeping me out of the Finger, Fork & Knife kitchen. One of those exciting things is my new (soon-to-be-launched) online food journal, Tucker. which I am … Continue reading
This is one of the simplest treats I know how to make. Rich, dark and just-the-right-amount-of-bitterness chocolate is melted above gently simmering water and then spooned into whisper-thin rounds, dotted with sugared-hazelnuts, pistachios, rose turkish delight and sea salt. These little chocolate snaps are the perfect after-dinner sweet to end the night with. … Continue reading
Say cheese! Nothing, and I mean nothing can beat a good-quality cheese. Soft, crumbly, creamy, oozy, smelly, hard, sharp or mild, cheese is at the heart and soul of many food cultures and cuisines around the world. For me, pure joy comes from finding the right pairing of cheese and accompaniments. It could be as … Continue reading
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