Articles in the Recipes Category
The only thing I ever used to do with Watermelon was cut a hole in the top and pour as much vodka as I could inside. Then I found this recipe. Seeing as I was effectively living in a sauna, I probably ate this once or twice a week – it’s light, fresh, easy to make, and delicious. It’s a great way to cook the salmon and means you cook it perfectly each time, and the dressing for the salad (Green Chilli Nahm Prik) can go on any dish you …
On Saturday, August 28, I appeared with my good mate Alex Head of Head Wines on Eastside FM on the program “Food in Focus” where Alex discussed his latest release of wines and I babbled on incessantly about how I like to make Tiramisu. Sorry to anyone who listened to it.
The tiramisu I ended up making was a combination of a couple of recipes – Terry Durack’s Tiramisu and Matthew Evans’ Chocolate Mousse, so it’s slightly tedious to make. But it turns out quite nicely, so if you have an …
I pretty much told everyone who I worked on last week that I was going to make this, and seeing as it was one the easiest things I’ve ever made and absolutely delicious, I thought I’d share the link. It’s from Gourmet Traveller, sometimes their recipes are quite involved but this one is very easy.
I spiked it with a little Orange-Blossom Water* and Vanilla Bean, and couldn’t find Goats Curd so I used Goats Cheese.
Footnote: The recipe came from Frank Camorra of MoVida Restaurant in Melbourne, he’s the guy who …
Anyone who has been to see me in the last few months has probably heard about the sandwich competition I was holding. It started off as the Sydney Sandwich Competition, but then I accepted an entry from Cronulla, so it became the National Sandwich Championships. As the weeks went by, I decided to open it even further, and so it evolved to become The Australasian Sandwich Classic, or ASC. The ASC was held last weekend, and it was a roaring success.
My mate Ryan was meant to bring 3 live mud …
I’d like to share an email a client sent me recently:
“Hi Chris, How are you? I am well. Thanks again for the stretches, my shoulder is starting to feel really good. I wanted to ask you a question that isn’t really related to Osteopathy though, even though I do find Osteopathy to be a fascinating topic. I know you like cooking, and are pretty smooth with the ladies, and I was hoping you might be able to send me the link to a recipe for a nice dessert I might …
I made this recipe for dinner a few weeks ago and it was a beauty. Super easy to make, great flavours, and you’re cooking with wine (lets you have a sneaky glass). If you’re into duck, then get stuck into a bit of this.
Pancetta Wrapped Duck Legs
Great site – they even have a video of how to do it! Can’t really get this one wrong.
One of the easiest recipes you will ever see and one of the best.
Had a few mates round for a Barbie the other day and we got stuck into a bit of this. So easy (maybe not for the chicken) and so delicious. And a real conversation point….
We did a couple of different marinades—dukkah, piri piri (garlic/chili/lemon) and a dry spice rub (cumin, cinnamon, paprika, salt and pepper) and the beer of choice was VB.
Rub marinade all over chicken and refrigerate for a couple of hours.
Heat barbecue. I had it …
I asked my colleague, the legendary Deb Cooper, Naturopath at Health & Fertility Matters, Maroubra Junction and my old stomping ground The Wholistic Medical Centre, Surry Hills, to give us all some advice leading into the dreaded cold and flu season. God love her, here’s what she’s come up with.
Simple Measures for Common Colds
Generally a cold takes 3 days to come on, 3 days with you and 3 days to go. You may not prevent it but you can ease the symptoms and prevent it worsening. The best treatment is echinacea …
A winter Roast! One of the easiest meals to make and one of the best. This is Carole’s Legendary Greek Style Slow Roasted Leg of Lamb. And I quote “Oh Chris, the meat just falls of the bone”.
1 Leg of Lamb
Lots of Garlic, Rosemary, 2 lemons, Oregano,
Pre–heat oven to 140C
Rub Olive Oil all over the Lamb, and throw lots of rock salt and freshly cracked pepper on top too.
Cut about 10-15 holes in it and stuff cloves of garlic and sprigs of rosemary in them.
Sprinkle Oregano leaves over the top. …
So, there’s no escaping the fact. I’m a bit of a nerd. Most people my age are out partying, living it up, cocktails and caviar and limousines every night. I like cooking. At home. So I stay at home and cook sometimes. In this months issue of Gourmet Traveller they have a piece on the ‘perfect’ spag bol. They interviewed a bunch of leading chef’s (Pignolet, Perry, Moran etc) on what they put in theirs. Interesting read. All categories covered – which meat, which herbs, which vegetables, cooking time, special ingredients etc. If you get …