Shared Kitchen

Barbecue Lamb with Aromatics

Boneless legs of lamb are quick to cook on the barbecue and are deliciously juicy and tender.

Cannellini Bean Dip

This is a quick dip using canned cannellini beans. It’s handy to help sandwich ingredients stick together, or spread it on grilled or toasted bread and stack with your favourite ingredients.

My Fave Roast Chicken

I love French roasted chicken – chicken roasted with butter and stock – and I love chicken breasts stuffed with ricotta, so I combined the two and came up with a winner.

Mango & Cellophane Noodle Salad

I love this with prawns – pan-fried, barbecued in the shell, or any which way you like.

It might be time to revisit prawns. Good prawns are gorgeous, well worth the price you pay for them. Cheap prawns, well, there is no such thing as a bargain when it comes to prawns. KNOW WHAT YOU ARE BUYING. I can’t say it any louder than that.

Tomato & Eggplant Salad – ticket to Greece!

Divine – or should that be de-vine! Yes, just-picked tomatoes (off the vine), layered and stacked with eggplant. You can't fail with this Greekish combination.

Roast Fillet of Beef Stuffed with Mortadella & Pistachio Nuts

Fillet of beef is a prime piece of meat with a tender, almost buttery texture, but it doesn’t have as much savoury, meaty flavour as, say, sirloin (porterhouse). It’s what you put with it that gives it a flavour boost and turns it into a spectacular dish. It’s not cheap, but it’s a go-to dish for me when I want a knock-your-socks-off impressive dish. Works every time.