BBQ Cola Pork Ribs

Get ready for some finger-lickin’ goodness! There’s no denying the beauty of BBQ pork ribs and I have a tasty and super easy recipe that will have you licking your lips and tucking into tender, meaty ribs in no time. The secret is a bottle of cola which is used in the basting process. Let’s…

Saab Wer Thai Esan – Newtown

Don’t be fooled by it’s humble exterior. Saab Wer is the home of extremely delicious Esan delights! On the way to Saab Wer Thai Esan restaurant in Newtown on Sunday evening I receive a Facebook message from the wonderful Jason King from Spooning Australia with news that both he and Joseph Lloyd from Random Din Dins would be joining…

Mama Rosy’s – Newtown

Get ready foodies you’re in for a Sicilian Feast! Grapevines and string lights line the eaves of Mama Rosy’s courtyard and cast their warm glow onto our tables below. I’ve been invited to try the Set Menu ($50pp) as part of a new blogging collaboration with Sydney’s Inner-Western community newspaper Ciao Magazine. Tonight we’ll be feasting on some Sicilian…

Kid-Friendly Chocolate Truffle Easter Eggs

The perfect DIY Easter treat to keep your kids entertained these school holidays! With Easter less than a week away it’s time to get into the kitchen to whip up some delicious homemade chocolate Easter Eggs. I’m so excited to be able to to share the following recipe for my Chocolate Truffle Easter Eggs which I produced…

How I took Mobile Photography #UpAGear with Samsung Galaxy S7

Celebrating the launch of my latest Photography Series with Samsung Australia. Hi Foodies, hope you’re all having a great week so far! Two weeks ago I had the wonderful opportunity to present my mobile photography series Cooking for a Cause with OzHarvest at Samsung Australia‘s #UpAGear Photography Showcase. Held at award-winning cocktail bar This Must Be The Place the showcase celebrated the…

Choc-Banana Nice Cream Tart

Have a Happy Easter with a delicious chocolate tart that’s not as naughty as it appears. The secret to the smooth and creamy filling is instant ice cream made from bananas! Hi Foodies, I hope you’ve had a delicious couple of weeks since we last caught up. Although the date-change for Burgerpalooza caused a bit of a…

The Watermelon Pizza

This fruity twist on a classic Margherita pizza is a great way to Stay cool this summer!

With Summer on it’s way I bet your kids are looking forward to the Christmas holidays and countless hours of free-time to enjoy the sunshine! If you’re looking for a quick and easy, value-for-money way to keep them occupied for a few hours then this is the recipe for you. I’ve taken the classic Margherita pizza and given it a fruity twist, swapping sliced watermelon for the base and strawberries, ricotta and mint for the typical tomato, basil and mozzarella topping. A sprinkling of white chocolate ‘parmesan’ seals the deal. It’s a great way to introduce your children to cooking – a skill they will cherish for life and a clever way of enticing them to eat fresh fruit. So round up the troops and enjoy some well-deserved family time today!

Beetroot and Feta Dip and Carrot Hummus

Beetroot and Feta Dip Prep time 20 mins | Cooking time 1 hour 20 mins | Makes about 1 cup Beetroot are at their peak so make the most of them in this vibrant tasty dip. It works wonders as part of my Middle-Eastern tear and share board with lamb and couscous. Ingredients 1 large…

Middle Eastern Tear and Share Board with Lamb, Cous Cous and Dips

Prep time 25 mins | Cooking time 20 mins | Serves 4-6 Add some spice to your mealtime with my easy Middle Eastern tear and share board. You’ll have a fun and interactive dinner on the table with this simple recipe. Ingredients: Lamb 400g lamb leg steak fillets (about 4) 2 tbsp olive oil 2…

Mussel and Sweetcorn Chowder

Prep Time 30 mins | Cooking Time 30 mins | Serves 6-8 Farmed Australian Blue Mussels are a sustainable choice in this rich and warming Mussel and Sweetcorn Chowder. This rich and filling chowder recipe is a great way to enjoy great, sustainable Aussie Seafood. Yes, cooking and shelling the mussels takes time, but believe me you…