#Sweet.. #Cannelini Beans and #Peas

A delicious quick braise with garlic, onions, tomato, olive oil, white wine, lots of black pepper, a can of cannelini beans, some peas, a sprinkling of salt and parsley. A tasty side and great as an accompaniment if you are trying to cut down carbs but want something a bit susbstantial! Went well with roasted…

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The legend of “Avocado Picasso”, #Miros, #Ubud

The Avocado Picasso salad at Miro’s Garden Restaurant has reached legendary status in our family due to the fact that it is only available on the menu during the avocado season in Ubud and none of us have been able to try it despite very numerous visits to this Ubudian dining institution over many years….

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3 Cheers for Three Monkeys Cafe, #Ubud

Three Monkeys Cafe in Ubud is set in the middle of Monkey Forest Road’s shopping strip but when you step inside it is an oasis of coolness and peace on the edge of a small rice field that has been preserved. Established by Australian Italian chef Karli Sary, it features a wide ranging menu inspired…

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Roasted Cauliflower, Orange and Baby Spinach Salad

I could just eat a bowl of this salad on it’s own, but it was also delicious with orange glazed Salmon Fillets for dinner. The various elements – the caramelisation of the fried onion mixture, bite of the chilli, crunchiness of toasted almonds and sweetness of the oranges – result in a mouth-watering fusion of…

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Roast pumpkin, burnt broccoli and spinach salad

Cut pumpkin into even pieces, coat with olive oil. Add some herbs like rosemary and or thyme. Roast pumpkin until tender in 180 degrees Celsius oven, turn up to 250 degrees, add broccoli florets and grill for 8-10 minutes until broccoli starts to “burns”. Add to a bowl of baby spinach leaves and dress with…

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Pancetta wrapped prawns with watermelon, mint and feta salad

Recently discovered wrapping prawns in pancetta before frying them. The pancetta adds a layer of crispy saltiness which goes brilliantly with the sweetness of the watermelon in this salad. I also made it while I was in Bali with pomelo and watermelon salad which was also delicious but pomelos aren’t as easy to find in…

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Orange and date salad with pistachio yoghurt and mint

Inspired by an Australian Gourmet Traveller magazine recipe, I decided this salad would be a great accompaniment to the Christmas Roast Turkey with my traditional Christmas Turkey Stuffing. I didn’t have any muslin cloth so I used a new piece of Chux superwipes (!!) with the holes in it to “hang” the yoghurt. For extra…

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Thai Isaan Cuisine

I loved the Isaan cuisine of Thailand which I discovered while travelling in the north of Thailand back in the 90s. This article gave me a flashback. There used to be a great Thai Isaac place at Eastgardens in Sydney…wonder if it’s still there?! Isan food offers much of the best eating in Thailand. Less…

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Roast fennel, broccoli and tomato salad with rocket

Roasted, caramelised fennel has to be one of the yummiest salad ingredients. For this salad I roasted the fennel and cherry tomatoes, adding the broccoli toward the end so it was just tender and tossed with fresh rocket leaves. Delicious with Butterflied Prawns with garlic and chilli  Prep time: 5 minutes Cooking time: 30 minutes…

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“Uncomposed” Carrot Salad with a hint of chilli

This is my favourite salad to serve with Indian curries. Somehow the sweetness of the carrots (and sugar) with the tanginess of the vinegar based dressing, and the hint of fresh chilli complements Indian food perfectly. Composed salads, or what the French call salade composée, are salads where an “assortment of ingredients are arranged aesthetically…

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Caramelised Brussel Sprout and Spinach Salad

Crunchy, caramelised Brussel sprouts roasted with tangy pomegranate molasses, chilli and garlic and then tossed with crispy baby spinach and twist of lemon. Will change any non-Brussel sprout lover’s mind! Prep time: 5 minutes  Cooking time: 20-25 minutes Ingredients: 250g Brussel sprouts 2 tablespoons pomegranate molasses 1 red chilli finely chopped 2 cloves garlic finely…

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Broccoli and Green Beans with garlic, anchovies and onion 

This recipe brings together a classic combo of flavours. A quick and easy way to add flavour and bite to your greens. This is an excellent accompaniment to grilled steak and roast dinners.  I used special Tricana brand Portuguese anchovies rolled with capers for this version, but just ordinary anchovies will do fine. You can…

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Steamed Eggplant with ginger

This is one of the easiest and healthiest ways to enjoy eggplant. You don’t often see recipes for steaming eggplant but I can attest to this recipe, especially if made with smaller eggplants such as “graffiti” striped eggplants or the thin Japanese eggplants. Prep time: 15 minutes. Cooking time: 30-40 minutes Ingredients: 2-3 small eggplants…

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Quick Coconut Sambal

This sambal is a delicious spicy, sweet accompaniment to all sorts of Indian meals. Traditionally made with freshly grated coconut, I just use desiccated coconut which I first “rehydrate” a bit by soaking in coconut milk(from a can). If you are a coconut fan, then you will find this pretty more-ish. Very nice as a…

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Crispy Asian Roast Pork Belly Salad

This is a delicious way to eat pork belly with crunchy crackling and moist roast pork tinged with the flavours of Asia – soy sauce, coriander, chilli, and hints of black vinegar. All it really needs is some steamed greens and jasmine rice on the side for a complete meal. It would also be a…

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Okra, corn and tomato fry

If you don’t like or haven’t tried okra because of it’s reputation for being slimy, then this recipe will surprise. Dry frying the sliced okra before sautéeing  with tomato, onion, garlic and corn removes the slime and produces a tasty vegetarian side dish that is healthy and a delicious side dish served with green salad leaves…

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Roasted eggplant with cummin and yoghurt

This is a delicious accompaniment served with Indian curries but just as good with roast meats like the Pulled pork or served as a dip. Roasting the eggplant first gives it a lovely texture and a smoky flavour and the cummin and mustard seeds add spice and crunch. Prep time: 5 minutes Cooking time:60 minutes…

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Spicy shredded chicken salad

This is a light, healthy salad that is spiced up with some fresh chillies and chilli oil. Use the leftover herbs and vegetables in your fridge for the poaching to add flavour to the chicken. The leftover Singapore style poached chicken is perfect to use for this salad. Prep time: 5 minutes  Cooking time: 20 minutes Ingredients…

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