Monthly Archives: December 2015


Golden apricot and cinnamon jam Dine in

These luscious and golden jars of gooey apricots are just waiting to be devoured on hot buttered sourdough toast. This was my first time making jam and I’m so proud of the result! I’m not sure why I haven’t made jam before, but it’s probably because I am often on the receiving end of jars of jam from my family, we don’t eat a lot of it and to be honest, I was always a bit scared of the process. This recipe is really easy, five (five!) ingredients and you’re on your way to breakfast heaven. Making jam is a way of...

Read More


Sticky sesame pork meatballs with soba noodles Dine in

If you have every wondered what the red chilli powder on your table at a Japanese restaurant is, it’s called shichimi togarashi and it is delicious. Shichimi togarashi is a spice blend generally made with red chilli pepper, Japanese pepper, black sesame seed, white sesame seed, hemp seed, ground ginger and dried seaweed which you can find in your local Asian supermarket. It is the key ingredient in this recipe for pork meatballs and it contrasts so well with the sticky, sweet gingery sauce which the soba noodles soak up like sand soaks up the sun. If you don’t eat...

Read More


The best pancakes Dine in

When I make these pancakes for breakfast, Stuart always takes a bite and says “These are the best pancakes,” and now you can make the best pancakes too! I first posted this recipe in 2008 so it has been tried and tested for a few years now and when I have attempted another recipe to see if this one really is the best, I always return to this. 5 ingredients to the fluffiest pancakes, I promise. Pancakes are so versatile, so you can be as creative as you like with the toppings. Maple syrup and bacon, strawberry jam, lemon and sugar, fresh strawberries...

Read More


Super easy scones Dine in

Scones have a reputation as only being made by members of the CWA or your grandmother. Despite popular belief, it is possible to make scones that are not rocks but soft and delicious with a tender crumb and decidedly decadent with a dollop of jam and cream. The trick with making scones is to gently mix the dough like you are giving the dough a massage, not beating a cake batter. It is totally fine to have a little flour left in the bowl after you have kneaded it, just be gentle and use a fork or a wooden spoon to bring the...

Read More


Secret foodies in a secret garden Dine out

Secret Foodies is a company in Sydney that organises dinners in secret locations – special, exclusive, different events enjoyed with friends or friends you haven’t met. A text message is sent two hours before with the location of the dinner – the mystery really adds to the experience as you are likely to be invited to a place you have never been before (and may not have a chance to visit again). Our location for the evening was a heritage listed home in Millers Point which was built in the 1830s, one of the oldest surviving heritage buildings in Sydney. Walking onto...

Read More