My favourite way to make coconut rice is using coconut milk POWDER because the rice comes out fluffier and cleaner- here’s my recipe for Coconut Rice here. That recipe is an Asian restaurant recipe, and the secret ingredient is kaffir lime leaves – it’s what makes that little difference to make it truly restaurant quality. This recipe is for coconut rice made with coconut MILK, not powder. It doesn’t come out quite as fluffy but is still just as tasty....

Wondering what’s the difference between Cottage Pie and Shepherd’s Pie? Same recipe except Cottage Pie is made with beef and Shepherd’s Pie is made with lamb! (Because Shepherd’s herd sheep….) Cottage Pie Cottage Pie is a fabulous English classic, one that us Aussies have adopted as one of our beloved winter favorites! Or in my case, all-year-round-favourite. Easy to make, economical, every day ingredients and 100% freezer friendly, it’s the sort of food that has universal appeal (well, putting aside vegetarians 😂)...

And to think that you can make this without standing over the hot stove, stirring constantly……. Believe it. You CAN make an amazing, creamy risotto in the oven! ULTRA CREAMY, ULTRA EASY PUMPKIN RISOTTO For pumpkin lovers, for risotto lovers, for good food lovers everywhere – this Pumpkin Risotto recipe is for you. If you’re new to the wonders of baked risotto, this will be a life changing recipe for you....

Make this with any type of white beans – cannellini, navy, great northern, butter beans, lima. Coloured beans will also work perfectly though the colour of the broth will be different! Creamy Tomato Bean Soup This is the part where I do what every food blogger does – the “big sell” to convince you that this the best bean soup recipe in the world and how you absolutely must try it right now!...

This is a terrific quick and easy zucchini recipe that’s super economical! Zucchini Fritters I have a theory that you can fritter anything (something I’ve elaborated on in my Pakora recipe!) And frittata anything. And the Asian blood running through my veins also insists that I tell you that you can stir fry anything (follow the formula in this Stir Fry Sauce recipe) and make fried rice from anything. Today, we’re frittering....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

Mashed white beans. A great accidental discovery! The first time I made a variation of it was when I was making a bruschetta platter (being a spread with a pile of toasted garlicky bread and bowls of various bruschetta toppings for guests to help themselves). Then one day I had a serious urge for a pile of mash to accompany a fish dinner but simply didn’t have the energy to peel, cut, boil and mash potatoes so I reached for a can of cannellini beans instead – and wonders of wonders, it was sensational!...

Creamy Zucchini Soup Let’s talk SOUP. Specifically, Creamy Zucchini Soup. A HEALTHY one. I haven’t deliberately made this healthy, this is simply the way I make Cream of Zucchini Soup. And in fact, there’s a good glug of cream stirred into the soup at the end. Which you can afford to do because even with the cream, it’s only got 220 calories per serving – for a big generous bowl....

Loaded with terrific flavours and colour, this Corn Dip is made with corn, peppers, garlic, onion, jalapeño, green onions, cream cheese, sour cream and mayonnaise. And my little secret for the best Hot Corn Dip you’ll ever have is to sauté the corn until golden – it makes the flavour extra amazing!! HOT CORN DIP – IN HOT DEMAND! This hot corn dip may well be the highest and best use of corn....

Truth be told, this dressing is pretty standard except for the fact that it uses maple syrup as the sweetener. No fancy ingredients in this, just the usual suspects: vinegar, mustard and olive oil. But when you tell people that you’ve made a salad with a Maple Syrup Dressing, watch their eyes light up with interest! Not just another salad anymore. This is a salad with Maple Syrup Dressing! And if you want to get even fancier, don’t just call it a dressing....

Along with the classic Slow Cooked Lamb Shanks in Red Wine Sauce, there’s nothing tricky about this recipe. Just patience to let them cook slowly. Budget ingredients to make posh restaurant food! Port Braised Lamb Shanks I think I’m a pretty relaxed cook but regular readers know I have a few gripes. One is pretty photos for recipes that taste blah. And the other is recipes that demand that expensive wine be used for cooking, otherwise, don’t bother....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! My Swiss Army knife of Stir Fry Sauces! Restaurant Secret: you know when you go to a packed Asian restaurant or take out during lunch hour and you’re handed a plate of fresh-out-of-the-wok stir fry 5 minutes after ordering? I hate to disappoint you, but the cooks standing over the flames aren’t throwing together 10 ingredient sauce mixes for every single dish……....

This quick Rosemary Salt recipe was created as a seasoning for homemade French fries which I also published today. But its uses extend far beyond just fries! Sprinkle on Focaccia, use for poultry, lamb, steak, add into salad dressings, use for cheese muffins. Basically, you can use it in place of plain salt to add more flavour to things. Rosemary salt is best made with fresh rosemary so you get really good rosemary flavour....

BONUS: oven baked Sweet and Sour Pork directions included! Sweet and Sour Pork There’s a lot of information in this Sweet & Sour Pork recipe, so I’m going to skip all the usual attempts at a charming story and just give you the high points! Wait a sec – did I just convince you that you’ve gotta try this?! 😂 How to make Sweet and Sour Pork – OVERVIEW Pork Marinade Ingredients Here’s what you need for the pork and marinade:...

This is the pastry crust I used in the Pistachio Pear Tart recipe I also shared today! About this Sweet Tart Crust (sweet pastry recipe) This is a recipe for a classic French Sweet Tart Crust that is suitable to use for tarts, large or small, or for sweet pies. It can be cooked in a tart tin, as demonstrated in this post, or in pie tins. You’ll love how the dough is easier to work with than traditional shortcrust pastry....

Thai Lettuce Wraps – Larb Gai Thai is one of the most popular Asian foods in Sydney. And there’s so much to love about it – noodles, curries and soups, grilled chicken, fried rice and Thai Fish Cakes. And of course, everybody’s favourite Thai Chicken Satay with peanut sauce! But when you feel like something lighter (read: lower cal!) but still loaded with Thai flavours, these Thai Chicken Lettuce Wraps are fabulous....

There are endless bruschetta recipes “out there”. Google “bruschetta recipes” and you’ll be returned with 19.4 million hits. And I’m betting that 98% of them aren’t authentic Italian ones! I don’t judge – I am all for putting your own spin on things, doing modern / western / fusion versions of traditional recipes. And I’ve eaten and made my fair share of non-authentic bruschetta (eg. ricotta with grilled peach drizzled with honey…oh my!...

Terrific easy cake for gatherings. And because it’s gluten-free and lactose free, everyone can enjoy it! Whole Orange Cake If you’ve spent a lifetime peeling oranges, it might sound strange that this cake is made using a whole orange. But here’s the thing – as with lemons and limes, most of the orange flavour is in the rind. You will get way better orange flavour by mixing 1 tablespoon of finely grated orange zest into, say, Vanilla Frosting, rather than 1/4 cup of orange juice....

How many of these are already in your pantry?? Why I’m sharing my essential spice list A few weeks ago I shared a little impromptu video on Instagram calling for help because someone removed one spice jar from my alphabetically organised wall of spices, I couldn’t figure out what it was and it was driving me crazy. Other than the answer (share your answer in the comments below!!) the other takeaway was that people were curious what are the spices I use the most?...

It’s so fast, you could even make the Béarnaise while your cooked steak is resting! Béarnaise Sauce Béarnaise Sauce is a stunning French sauce usually served with steak at fine dining restaurants and high-end steakhouses. Traditionally it’s made by hand. Yolks are combined with a herb-infused vinegar reduction over a double boiler, then melted butter is carefully and slowly drizzled in while whisking. Too fast and the sauce will split....