Roasted Kalamata Olives & Black Grapes
Sweet, salty, juicy and tasty.
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Dried Fruit Strudel
Super flaky filo with a sweetmeat treat wrapped inside.
Roasted Sirloin with Mustard Crust
Cook quickly, for juicy and tender meat!
Ilaria’s Spicy Pea Soup with Feta Crumble
Ilaria reckons this will warm you down to your toes.
Smoked Chicken Cobbler
Chicken topped with cute little cobbles of scone dough is hard to resist, especially in winter!
Homemade Pork & Sage Sausages with Orange Scented Apple Sauce
Homemade sausages. Yes!
Pot Roasted Chicken
Homely, sweetly scenting the kitchen, tender fall-off-the-bones …
- Main Events | Premium | Winter
Pork Fillets with Sweet & Sour Jus
A sweet and sour jus gives these pork filets a kick.
Pear & Pecorino Salad with Orange & Mint Dressing
Sweet crunch!
Flash Scotch Eggs
Flash picnic food!
Walnut Slice
A soft ricotta dough topped with crunchy walnuts. Yep!
Queen of Puddings
It’s unclear which queen this was named after. Never mind, make it for yourself and be Queen of your own kitchen.
Chocolate Coconut Cookies
Chocolatey biscuits perfect with a cuppa.
Chocolate Almond & Raspberry Tart
Raspberries and chocolate, chocolate and raspberries … sounds good no matter which comes first.
Crunchiest Chips
A picture tells a thousand stories, or just one in this case: eat me.
- Autumn/Fall | Dinner | Lunch | Salads | Winter
Broccoli Salad with Pumpkin & Peppers
Get your chops around this – colourful, crunchy, bursting with flavour, and good for you!
Slow-cooked Shoulder of Lamb with Walnut & Mint Stuffing
This dish will fill your kitchen with glorious aromas as it slowly cooks to tenderness.
Split Green Pea & Bacon Soup
Green pea soup is often a dull green colour, but this one is given a pretty green hue by blending parsley and mint in a food processor.
Glazed Lemon Cake with Lemon Syrup
Light and very lemony, this special-occasion sponge, can be made a day ahead; store in a sealed container at room temperature. Read the notes about ‘squishy’ butter before starting the cake.
Salty Peanut Biscuits
You know how you are always tempted to eat a biscuit while it is still warm from the oven because waiting for them to cool seems to take forever? Well, I’m telling you these biscuits are worth the wait as they are best eaten cold, so be patient.
Olive Oil & Thyme Lavosh
I make lots of these fresh simple crackers in summer when dips seem to be on the
menu most of the time. If I’m making these to serve with mushroom pâté, I sprinkle them with a little porcini powder before baking.Kūmara with Apple Cider Vinegar
Tangy, sweet and spicy like Christmas cake. Perfect with roast pork or duck.
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