Author Archives: Sally Park



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Sally Park

Consumer, creator and photographer of food who loves to travel (and scuba dive!)

What do you pack when you travel?
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What do you pack when you travel?

My mum packs home made pate and a Buddha’s hand. Mum is staying with us for a week, so she can write and we can see the opera Aida on Sydney harbour. In her luggage, was this strangely beautiful fruit called a Buddha’s hand. It has a sweet, lemon blossom aroma and no juice or fruit. You can use the zest and mum sliced off a finger to flavour baked quinces. It’s a pretty spectacular looking fruit that makes me smile. It also makes your clothes smell lovely too, so it’s not a bad idea to pack one when you...

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29 Mar 2015
in Dine in

Dad’s secret stuffed sausages

I have fond memories of Dad making this for us when we were kids. It was his speciality, and the ingredients were a firmly kept secret. I think he read about it in the newspaper years ago and has tweaked it ever since. I was only given the recipe last year when we moved to Sydney and Dad couldn’t make it for me anymore. These suckers taste great but don’t look pretty… so there is no photo proof. Just take my word for it and make a batch. They are delicious with mashed potato and just as good cold the...

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27 Mar 2015
Roast lamb and potatoes
in Dine in

Roast lamb and potatoes

I love recipes where I can do all (most of) the prep, chuck it in the oven and just let the oven do the rest. Recipes like this are even better on a Sunday! Everybody had seconds of this. The potato/anchovy combo made creamy deliciousness that partnered so well with roast lamb. The only thing I would change is my rotation of the lamb for the photo… but I was in such a hurry for Stu to carve it! Ingredients 1.6kg leg of lamb 5-6 potatoes (skin on) 1 onion 2 cloves of garlic 4 anchovies (or more if you...

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25 Mar 2015
Hidden gem in Marrickville
in Dine out

Hidden gem in Marrickville

Friends were in town last weekend, so it was an opportunity for us to brunch on Saturday morning. West Juliette in Marrickville is too cool to have signage, but you can tell there are delicious things coming from the kitchen and coffee machine when there is a queue at 10am in the morning. When we first moved to Sydney I refused to queue for food. However, I soon figured out that it’s just what you have to do for a great plate that is going to be as good or better than what I can cook at home. I take snacks (or eat...

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23 Mar 2015
Duck stock
in Dine in

Duck stock

I was channelling my Grandma when I decided to make duck stock from the duck bones, as she would say “it’s a shame to waste it.” Making stock doesn’t take much effort, just time. Leave the pot bubbling away while you do something else! I placed the bones in a roasting pan and put it in the oven at about 180C. This step will give your stock a more pronounced flavour and colour, which is preferable to an insipid shade of beige! After the duck has been in there for about 20 minutes, add a chopped onion with skin and...

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19 Mar 2015
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