Shared Kitchen

Real Food From Scratch

Welcome to Shared Kitchen!

Shared Kitchen is the place to come if you love food, care about what you eat and want to develop a great repertoire of delicious recipes that work every time.

You’ll learn about ingredients and cooking methods and pick up tips and tricks from longtime food personality Julie and her daughter Ilaria, to make cooking fun and easy. Importantly, it’s a place where you can share experiences, build memories and gather with like-minded food lovers.

There are three ways to enjoy the Shared Kitchen experience:

You can pop in from time to time as a casual visitor and access our free recipes and blog posts.
In addition, sign up for our free monthly email newsletters that include recipes.
Even better – become part of the Shared Kitchen family by subscribing to our Premium Membership Plan. It’s stacked full of around 2,000 tempting recipes, including ‘how-to’ videos, useful notes on ingredients, blog post archives, plus all new recipes and blog posts going forwards.

Keep an eye on our latest recipes and blog posts below.

We can’t wait to share our kitchen with you.

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Latest Recipes

Baked Vegetables with Lemon & Fennel Seed
Read More Baked Vegetables with Lemon & Fennel Seed
Baked Kūmara with Burnt Butter & Gremolata
Easy to do and easy to eat! Burnt butter and gremolata fancy them up.
Read More Baked Kūmara with Burnt Butter & Gremolata
Creamy Rice Puddings with Fruits in Cognac Syrup
Dried fruits steeped in Cognac. Utterly delicious.
Read More Creamy Rice Puddings with Fruits in Cognac Syrup
Brussels Sprouts with Pine Nuts & Sage
This is scrumptious and can turn non-Brussels sprout eaters into fans: Buttery pine nuts, crispy sage leaves and bacon give the dish loads of savoury flavour.
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Read More Brussels Sprouts with Pine Nuts & Sage
Honeyed Pears in Pink Syrup
A handful of frozen raspberries added to the hot pear syrup will imbue it with a pretty pink hue as they soften. There’s no honey involved!
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Read More Honeyed Pears in Pink Syrup
Red Cabbage Salad with Garlicky Vinaigrette
This salad has a lot of personality! Place a bowl of it on the table, and it is hard to take your eyes off it because the colour is striking.
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Read More Red Cabbage Salad with Garlicky Vinaigrette
Fried Mushrooms with Curry Leaves
There’s loads of flavour going on, and this is good enough to serve with rice, maybe with wilted spinach or steamed bok choy, as a main.
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Read More Fried Mushrooms with Curry Leaves
Apple & Tamarillo Oaty Crisp
Tamarillos are expensive, but here’s a way to make a couple of them go a long way – it’s crunchy, coconutty and tangy.
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Read More Apple & Tamarillo Oaty Crisp
Pan-fried Chicken Breasts with Lemon Pickle
Cardamom gives this simple pickle an exotic taste. Tucked into the chicken breasts, it adds a surprise fresh, citrussy note.
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Read More Pan-fried Chicken Breasts with Lemon Pickle
Panfried Fish with Warm Chickpea Salad
These chickpeas are delicious (who would have thought, just garlic and lime zest!). Topped with fresh fish, they’re even better.
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Read More Panfried Fish with Warm Chickpea Salad
Spicy Eggplant
This is a simple method for preparing spicy eggplant, as the eggplant does not need to be fried before being gently cooked with the spices. It’s richly flavoured and will go with most curry dishes, or serve it with roast lamb or chicken.
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Read More Spicy Eggplant
Sweet & Sour Red Cabbage with Ginger
This dish is a quick, pared-back version of the classic winter staple, slow-cooked red cabbage with onion, apple, bacon, vinegar and brown sugar. I love it midweek with mash and sausages.
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Read More Sweet & Sour Red Cabbage with Ginger
Saffron Pilau
This rich and buttery pilau is based on a recipe from my gracious friend Joyce Westrip’s seminal book Moghul Cooking. It’s more than just a dish of rice, with delicious pops of cardamom and sweet sultanas threaded throughout.
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Read More Saffron Pilau
Little Salad
This is called Little Salad because everything is mini, baby or little … you get the idea. Serve with crusty bread, olives, sliced and fried chorizo, that kind of thing.
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Read More Little Salad
Pear & Frangipane Tart
This is not a complicated tart to make, as you can use ready-made pastry and whip up the filling in a food processor, yet it looks so impressive!
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Read More Pear & Frangipane Tart
Winter Borscht
This hearty version of Borscht, almost thick enough to be a stew, is meaty, smoky, and savoury, with fresh notes of apple and lemon to give it a traditional sweet and sour edge.
Read More Winter Borscht
Salmon Steaks with Lime & Peanut Crust
Tasty, succulent, and so simple to prepare. I like this with broccoli or green beans, tossed with a little ginger and sesame oil.
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Read More Salmon Steaks with Lime & Peanut Crust
Egg Salad
We love chowing down on this easy-to-prepare salad. Serve with crusty bread.
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Read More Egg Salad
Roasted Pumpkin, Beetroot & Chickpea Salad with Tahini Sauce
Colourful and healthy, this is a great autumn salad to serve for lunch or with other vegetables.
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Read More Roasted Pumpkin, Beetroot & Chickpea Salad with Tahini Sauce
Baked Ricotta-stuffed Mushrooms on Creamy Polenta
These are the best mushrooms I’ve eaten in simply ages – the savoury umami flavours and tender filling knock them out of the park.
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Read More Baked Ricotta-stuffed Mushrooms on Creamy Polenta

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Julie’s Blog & News

Marrow mania
By Julie Biuso
I haven’t told many porkies in my life, but there’s one that I’ve repeated several times over the years. It’s about marrows.
Read More Marrow mania
Mower-ist for hire
By Julie Biuso
One of my jobs over the summer was to mow the lawns at my brother and partner’s place. Oh yeah, I thought, I might be able to do that. It involved a ride-on mower, something I had never even been close to, let alone sat on or driven. Lynne gave me a lesson. Off I…
Read More Mower-ist for hire
A Pav for Pav – the Pavarotti story
By Julie Biuso
The horses can wait; Sig. Pavarotti is chatting with me and having a love affair with my leg of ham.
Read More A Pav for Pav – the Pavarotti story
What makes a Greek salad so good?
By Julie Biuso
Time to share my thoughts on what makes a quintessential Greek salad, and why it is so good.
Read More What makes a Greek salad so good?
Greek Islands on tour
By Julie Biuso
I have exciting news and I wanted to share it with you: I am hosting an exclusive trip to the Greek Islands in June next year. Picture idyllic whitewashed buildings set against sparkling crystal clear seas, bustling markets, ancient ruins, the cutest alleyways and tiny streets to explore, and, of course, fabulous food and wine to enjoy…
Read More Greek Islands on tour
Avocado Avalanche
By Julie Biuso
Avocado avalanche? Dream away.
Read More Avocado Avalanche