Kale with Garlic Sauce


  • 1/2 bunch of Kale
  • 1 Tbsp sesame oil
  • 1/4 cup water
  • 1 Tsp grated ginger
  • 2 cloves of garlic
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp chilli (optional)


  • Rinse and dry Kale, remove stems and thinly slice. Set aside.
  • In a medium sized bowl combine the water, ginger, garlic, soy sauce, oyster sauce, brown sugar and chilli. Set aside.
  • Heat the oil in a large pan over medium-high heat. Fry the kale for about 3 minutes. Keep stirring until leaves are wilted. Remove from the heat and transfer to a serving dish.
  • Pour the sauce into the pan and set over a medium heat. Stirring constantly for about 3 minutes, until the sauce has thickened.
  • Pour over the kale and toss lightly to coat.

20160129_154833 20160129_155109 20160129_155405 20160129_15550220160129_15573120160129_155616 20160129_155817 20160129_160044 20160129_160344 20160129_172918 20160129_173152 20160129_173540

Classic Toll House Cookies


  • 250g softened butter
  • 1/4 cup white sugar
  • 3/4 cup brown sugar (firmly packed)
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups plain flour
  • 1 tsp baking soda
  • 1 tsp of salt
  • 375g pack of dark chocolate buds


  • Preheat oven to 190 celsius.
  • In a large bowl, combine the butter, white sugar, brown sugar and vanilla extract.
  • Add eggs one at a time and stir them in.
  • Sift the flour, baking soda and salt into the mixture and stir through.
  • Add in dark chocolate buds and fold it all in.
  • Scoop out about 1 tablespoon in size and place on a tray lined with baking paper. Press ball down to flatten (optional).
  • Cook for 9 minutes then remove and allow to cool slightly before moving them to a cooling rack.
  • Stored in an airtight container, these cookies can last several days.


Bon Appetit xoxo

Happy Australia Day Pancakes



  • 1 cup all-purpose flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 2 Tbsp White sugar
  • 1 egg, beaten
  • 1 Cup Milk
  • 2Tbsp Vegetable Oil
  • Assorted toppings;
    • Maple syrup, Honey, Jams etc.
    • Australia Day Special: Spread with Nutella and sprinkle with desiccated coconut.


  • In a large bowl, Combine flour, baking powder, sugar and salt. Make a well in the center, and pour in the beaten egg, milk and oil. Mix well until smooth.
  • Heat a lightly oiled non-stick frying pan over medium heat. Pour your desired amount of batter onto your frying pan. Cook until bubbles appear on surface. Flip carefully and serve.






The Best Pan Seared Lamb Cutlets


  • 16 Lamb Cutlets
  • 1 Lemon
  • 2 Tbsp Chopped Fresh Rosemary
  • 2 Tbsp Olive Oil
  • 1 Tsp sea salt
  • Pinch of Pepper
  • 3 Cloves of garlic finely chopped
  • I Diced Onion
  • 1 small Chilli Finely chopped


  • Pound your Lamb with a meat mallet.
  • In a bowl combine Garlic, Onion, Lemon, Olive Oil, Rosemary, Salt and Pepper.
  • Give it a stir and add it to your lamb.
  • The lamb cutlets can marinate up to 1 day ahead, covered and refrigerated.
  • On a medium heat, Pan Fry the lamb for about 3 minutes on each side then set aside to rest for another 3 minutes.



Christmas Cookies

IMG_20151219_201218IMG_20151219_201131Cookie Ingredients

  • 140g Icing Sugar
  • 1tsp Vanilla Extract
  • 250g Butter
  • 1 Egg Yolk
  • 375g Flour

Icing Ingredients

  • 235g Icing Sugar
  • 1 Egg White
  • 3 Tsp Cold Water


  • Mix together the butter, icing sugar, vanilla and the egg yolk, setting the egg white aside for the icing.
  • Cream together the mixture and add in the flour a little bit at a time until it forms a dough.
  • Wrap the dough in cling film and put it in the fridge for 30 minutes.
  • Preheat the oven to 190oC.
  • Spread flour on the worktop and roll out the dough with a rolling pin.
  • Using your christmas cookie cutters, cut out shapes and put them on a lined baking tray.
  • Bake for about 10-12 minutes until they are lightly golden brown.
  • Carefully slide them off the tray and onto a cooling rack.
  •  While your cookies are cooling down, mix the icing sugar with the egg white, and add a teaspoon at a time of cold water.
  • Spoon the mixture into a piping bag with a thin nozzle, and pipe onto the cooled cookies.

Anzac Biscuits



  • 1 cup plain flour
  • 1 cup desiccated coconut
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 125g unsalted butter
  • 2 tbs honey
  • 1/2 tsp bicarbonate of soda


  • Preheat oven to 180 degrees celsius. Line 2 baking trays with baking paper.
  • Combine the flour, coconut, rolled oats and sugar into the mixer for 1 minute.
  • Place the butter and honey in a microwave safe bowl and heat for 1 minute.
  • Combine 3 tbsp of warm water and 1/2 tsp of bicarbonate of soda in a small bowl.
  • Add to the oat mixture along with the butter. Stir until well combined.
  • Roll tablespoonfuls of the mixture into balls and place on the lined trays, allowing space for spreading.
  • Gently press each ball to flatten slightly.
  • Bake for 15 minutes for crisp biscuits.
  • Set aside on the trays to cool completely.

Sausage Rolls



  • 500g mince beef / lamb
  • 4 spring onions chopped or 1 onion chopped
  • 1 carrot shredded
  • 2 sticks of celery chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon barbecue sauce
  • 1/4 cup bread crumbs
  • 1 egg beaten
  • Salt, pepper
  • Italian herbs
  • Chilli
  • Puff pastry sheets
  • 2 eggs
  • 2 tablespoons milk


  • Combine mince, onions, carrots, celery, tomato paste, tomato sauce, egg, bread crumbs and seasoning.
  • Mix well then cut pastry sheets in half
  • Place the mixture in the middle of the pastry
  • Fold then roll to enclose the filling.
  • Cut them to the desired size
  • Glaze over with beaten egg and milk
  • Cook in moderate oven 180 degrees for about 20 minutes or until lightly browned
  • Serve with tomato sauce

Eggplant (Moussaka)

Meat sauce Ingredients

  • 2 tbsp olive oil
  • 1 Large onion, chopped
  • 4 cloves garlic, chopped
  • ½ kg mince or small cubes of meat lamb or beef
  • 750ml jar of pasta sauce
  • 2 spoons of tomato paste
  • 1 cup beef stock
  • Salt, pepper to taste
  • Olive oil
  • 2 big eggplants peeled and sliced


  • 250g Mozzarella shredded.
  • 100g grated Parmesan cheese
  • Dried oregano


  • Heat the olive oil and add the onion and garlic
  • Cook for a few minutes then add the meat
  • Cook until golden brown then add the pasta sauce, tomato paste and the beef stock
  • Simmer for about 30 minutes then season to taste
  • Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 cm slices.
  • Drizzle with oil then grill.
  • Lightly grease a large deep baking pan line half the eggplant, the meat sauce and sprinkle with 1/2 the cheese and 1/2 spoon or oregano
  • Add the rest of the eggplant, top it with the rest or the cheese
  • Bake at 180C for 25 to 30 minutes

Garden Salad


  • ½ chopped lettuce
  • 3 medium size chopped tomatoes
  • 2 Lebanese cucumber peeled and chopped
  • ½  red or white onion sliced
  • ½  avocado cut cubes or slices
  • 100g feta cheese cut cubes
  • 2 tbp chopped fresh mint
  • 2  tbp chopped fresh parsley


  • 1 lemon juice
  • 1/4 cup olive oil
  • Salt pepper


  • Mix all the vegetables together
  • Add ½ of the dressing
  • Then add the cheese and the avocado
  • And finish off the rest of the dressing


  • Add the dressing immediately before serving to prevent vegetables from getting soggy

Basil Pesto


  • 1 cup unsalted cashews
  • 6 cloves of garlic
  • 1/3 cup of olive oil
  • 4 cups picked basil leaves
  • 1/3 cup grated parmesan cheese
  • salt, pepper
  • 3 chilies


  • Put cashews, basil, garlic, chilies and parmesan in a food processor
  • Process until finely chopped with motor operating slowly add oil in a thin stream until mixture is  smooth
  • Season with salt and pepper
  • Top with oil and store in an airtight container in the fridge.
  • Excellent with pasta