Last time I was in Melbourne I stayed with my friend Bel. Bel has always been a great cook and has recently started look at ways to make her meaty dishes vego. Or, it may have just been because I was visiting, either way, win!
Bel’s stuffed zucchinis are usually made with mince meat. On this occasion we used vegetarian mince and added grated veggies. (more…)
Friends invited me over for dinner recently. They made a delicious coconut curry, with fresh lemon wedges and lots of veggies. It was so good I decided to make my own the very next night! (more…)
Today’s post is dedicated to wine. I’m not going to lie, I really like wine. I drink lots of it, I like talking about it, and I like matching it with food! So, before you read this post, grab a glass of Australian wine, sit back and relax! (more…)
A friend of mine, Chun, is looking to build an earthship home, meaning a bush house made from recycled and/or natural materials which is disconnected from the grid. Ro who lives down the NSW south coast has one such home and kindly offered to host us for a night and to answer all Chun’s questions.
This gave me an excellent opportunity to experiment with campfire cooking. I made smoky eggplant dip, charred capsicum slices, campfire stew and roasted veggies. This post is about the delicious, amazing campfire stew.
Last year for my Birthday I had a ‘best of winter’ themed party with soups, roast, mulled wine and so on. My friend Nat baked a nut roast, it was delicious and since then my housemate Simone has longingly reminisced about it on several occasions.
We decided it was time to act and invited Nat around for an English feast – nut roast with gravy; roast potatoes; Yorkshire pudding; mushy mint peas; and spotted dick with custard. (more…)
Often when cooking, particularly baking, you can end up with leftover ingredients. There is no need to throw these extras out, be creative and find another meal for them.
Recently I made a layered veggie bake and completely overestimated the amount of vegetables that would fit in the baking dish. Consequently I had leftovers. There was no waste through because I decided to make a pie. (more…)
Vegetable bake is tasty, easy to make and you can use whatever vegetables are on hand or in season. When I first moved out of home, my mum popped by one day to drop of a vegetable bake. I was happy – free food and a baking dish (I still haven’t returned it!).
This post will show you how to make a five layer vegetable bake with a couple lessons learnt tips along the way. (more…)
One of the few pasta dishes I remember my mum making was spaghetti bolognaise. I have never been a big pasta eater, but spag bog is definitely one of my favourites perhaps because of the childhood memories.
This spag bog is vegetarian and made using mushroom mince, Quorn, instead of minced meat. It uses a combination of spices including smoked paprika and bay leaves to ensure a beautiful depth of flavour. (more…)
Rich red wines are frequently cited as pairing well with rich red meats, like a good quality steak. But what about the vegos out there, we still like rich red wines so what should we cook to go with a delicious big red wine? Mushrooms.
The rich earthy flavours of mushrooms, particularly porcini, combined with the buttery texture of risotto make it a great dish to match with a big red wine. (more…)
Pizza is loved the world over. What I love about homemade pizza is that you can tailor it to suit your mood. Feeling hungover? Add extra cheese. Want something healthy? Use a wholemeal base and limit the cheese. This post is about the tasty mushroom and olive pizza my housemate made recently. (more…)