The one thing that makes this ceviche recipe stand out from the rest is that it’s not too sour. Limes in South America aren’t as sour as ours! Ceviche Originating from the west coast of South America, today ceviche can be found in various forms from Mexico down to Peru and beyond. It’s also a dish that has been embraced by fine dining establishments around the world. It plates up elegantly and is an ideal light seafood starter to precede a richer main....

Quick Chicken Breast recipe that’s good enough for company! This is a recipe I shared on Good Food Australia last month which I saw made their list for the 20 Most Popular Recipes for September. Actually, it topped the class! Thus I’ve deemed it a recipe I must also have on my own website! The Creamy Mushroom Sauce is the real hero in this dish. It’s an excellent sauce option for lean chicken breast meat, adding richness and wow factor!...

The trick to ensuring the melted butter stays firmly sealed inside? Partially freezing the chicken so the chicken is keep firmly in place. Yep, it’s that easy! {Bonus no deep frying option provided} Chicken Kiev Stuffed things are good things. Dumplings. Profiteroles. Samosas. The anticipation of cutting into something that looks so plain and unassuming on the outside to reveal something wickedly good on the inside, is like opening a tantalising birthday present....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Fast Chinese Noodle Soup! This Chinese Noodle Soup is one of my classic “back pocket” recipes because it’s so versatile and incredibly quick. Because people who cook all day for a living need quick dinners for real life – ask any chef!! Here’s a run down of how it goes: Broth: Plonk and simmer 6 ingredients for 10 minutes (no trip to the Asian store required!...

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....

I know it’s Monday so I should be sharing a sensible quick ‘n easy meal, but it’s Monday Meatball Mania* today and the party season is upon us so cocktail meatballs it is!! Plump, juicy and soft – as all meatballs should be – these Cocktail Meatballs are served with a Sweet & Sour Dipping Sauce. Individually, you’ll find both tasty. Combine them together – and woah. It’s kind of like Chimichurri Sauce....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Garlic Prawns This is a spectacular way to cook prawns that’s been a family favourite for as long as I can remember. Just 6 ingredients – prawns, garlic, white wine, butter, olive oil and lemon (I get salt and pepper for free). Prawns are delicious plain, so simple is best!Quick to cook – just 6 minutes....

Greek Lemon Orzo Salad (Risoni) I was going to post a cozy recipe today but it’s a stinking hot day here in Sydney (sorry to rub it in if you’re suffering through winter! 😉 ) and I literally can’t look at a big steaming pot of comfort food to even write up a recipe. So I’m saving it for next week when the weather cools down! I know it was only last Monday when I posted One Pot Italian Chicken with Risoni (PS Risoni in Australia = Orzo in much of the rest of the world) but I wanted to use up the leftover risoni....

Hazelnut Olive Oil Cake This is actually the Lemon Olive Oil cake from a delightful cookbook called “Just Desserts” by Charlotte Ree. I’ve taken the liberty of renaming it because I enjoy the hazelnut flavour in it so much, I wanted to headline it – so I did! Usually with olive oil cakes, the olive oil is the dominant flavour. Recipes also typically encourage you to use very good olive oil (read: expensive!...

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! How to cook steak – the cheffy way! Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks. It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking....

It cooks faster, has crispy golden buttery skin, and your turkey is going to be so amazing it’s going to be remembered for years to come!!! What you need to know 10 years ago, dry brining was still relatively unknown but these days it’s a pretty broadly known fact that dry brining yields superior results to wet brining as well as being far more practical. Because I want to arm you with everything you need to make the ultimate perfect roast turkey, this is a fairly long post, covering off on (hopefully!...

I love chorizos for breakfast, like in Chorizo Baked Beans on Toast and Chorizo Breakfast Hash with Bacon and Smashed Potato. The big flavour punch is a wake up call! I had to share this recipe today because I got an email from a reader yesterday who made me laugh with this message: “….my confession… I have a slight obsession with Chorizo… Best. Thing. Ever… Do you have any scrumptious recipes involving this godlike substance?...

Make it for breakfast or brunch – or anytime! Monte Cristo Sandwich I shared this recipe as a way to use up leftover homemade Glazed Ham, because this is a recipe that’s worthy of leftover baked ham! Though having said that, I make this year round using ordinary deli ham. It’s a great recipe to turn the ordinary into an extraordinary breakfast, lunch or even dinner – because nobody gets excited over a Ham and Cheese Sandwich....

Mushroom Gravy If there’s one thing that cooking full-time for a living has taught me, it’s that an arsenal of great sauces is one of the most useful things you arm yourself with in the kitchen. It can turn the mundane into extraordinary. Take Poached Chicken (meh!) … paired with Ginger Shallot Sauce (now you’re talking! SO GOOD!). It’s also an easy way to replicate a real fine dining experience at home....

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....

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....

I’m a big fan of one pot chicken and rice recipes like Baked Rotisserie Chicken with Garlic Butter Rice, Chinese Chicken and Rice, Cheesy Chicken Broccoli and Rice and Mexican Chicken Rice. Big flavours, two dishes made in ONE pot! Oven Baked Chicken with Cranberry, Walnut and Apple Rice Pilaf. That’s somewhat of a mouthful of a recipe name, isn’t it??!! Oh wait – “mouthful”. Head smack Talk about a bad joke....

Pineapple Upside Down Cake “Everything is brown!“, I observed, looking at the latest dessert recipes I’ve shared. “Chocolate, caramel, fruit cake – brown, brown, brown. Give me some COLOUR!” And therein lies the exact reason I chose to share this cake today. A girl needs a splash of colour in her life every now and then, despite her commitment to all things chocolate. And this girl needs little encouragement to bring retro fun into her life!...

If you want to impress the pants off your friends and family with a fancy but easy sounding salad, try this Pomegranate Molasses Dressing! Pomegranate Molasses is probably not the sort of condiment that most people have just lying around in the pantry, but once you pick up a bottle, you can rest assured it lasts for aaaaages. So there’s no hurry to use it. But really, once you discover it, you may just want to put it on everything!...

This is a sister recipe of everybody’s favourite Bacon Wrapped Chicken – with the added bonus of a potato side dish! I didn’t realise until I wrote the recipe out that this is actually a one pan dish. It’s a “fancy enough for company” midweek meal I’ve been making for years. You know when you’ve made a recipe so many times it becomes second nature to you? I actually had to weigh and write the ingredients down properly when I made it to share the recipe with you!...