Chorizo Quesadillas

Posted 2:26pm Sunday 12th May 2013

Whether or not you have already picked up on this, I’ll take a moment to remind you of my complete and utter obsession with chorizo. Up until recently, I was a devout ready-to-eat, smoked chorizo kinda gal. Those deep burgundy sticks of chorizo were firm and incredibly salty with glorious marbles of Read more...

Juicy Steak and Lime Salsa Bundles

Posted 2:26pm Sunday 12th May 2013

I was always under the impression that to enjoy a truly succulent, medium-rare, flash-in-the-pan steak, the only route to success was via the pricey eye or scotch fillet. I was wrong. Both supermarket chains carry “tenderised BBQ steak” in their chillers and I was initially sceptical as to whether Read more...

Crispy Chicken with Salty Satay and Ginger Bok Choy

Posted 5:13pm Sunday 21st April 2013

This dish satiates the tastebuds on every level: it’s sweet, salty, and ginger-laden, with crispy chicken ready to soak up all the fun. Rice bran oil is a great choice to use for high-temperature cooking, and is also neutral in flavour, allowing your other ingredients to shine. Frying chicken over a Read more...

Filthy Fudge Brownies

Posted 5:13pm Sunday 21st April 2013

This brownie is immoral and fiendish. Unlike the consistently firm, cake-like brownies often found sitting pretty in cafe cabinets, this is far more brutish and unforgiving. On the Chocolate Baked Goods Spectrum, it sits far closer to a decadent slice of fudge than a cake. Luckily, it has a more Read more...

Sweet, Salty, Saturday: Indulgent Food

Posted 5:13pm Sunday 21st April 2013

This week Ines Shennan spins a few stories about her Farmers Market exploits, and delivers recipes for decadent, salty, sweet, soft, crunchy, spicy, and generally delicious mouthfuls of bliss. The kind of rich, heartwarming, beaming-smile-across-your-face kind of food that you can’t wait to share Read more...

Cinnamon Buns

Posted 4:40pm Sunday 7th April 2013

I adapted a pizza dough recipe from blog The Londoner to create the buns. The result is a pile of fluffy, sweet cinnamon-laden goodness. Citrus peel adds welcome bitterness, but leave it out if it ain’t your thing. Throw in a handful of slivered almonds for crunch, if you wish. Most importantly, try Read more...

Pulled Pork (Round Two)

Posted 4:40pm Sunday 7th April 2013

This pulled pork with a naughty black pepper crust is so tender it should be illegal. Juniper berries, which are typically used to flavour gin, are lovingly bashed to release their fragrant pepperiness and are combined with tropical, flirty pineapple. Hours upon hours of cooking time gently allow Read more...

Leek, Chicken And Balsamic Pasta

Posted 4:40pm Sunday 7th April 2013

Pasta is easy to prepare and always filling – cheers carbs. Chicken and leek paired together with a splash of cream makes for a comforting and indulgent meal, with balsamic vinegar offsetting the richness with a slight tang. It’s easy to adjust the quantity to feed a large group of people too, and Read more...

Grilled Pepper, Squid and Sesame Salad

Posted 6:30pm Sunday 24th March 2013

Squid is incredibly easy to incorporate into exciting dishes due to its tender texture and ability to be complemented by a range of flavours. You can pick up 500g of squid from the supermarket for $7 on special and when accompanied by the udon noodles, this meal will stretch out to feed three or Read more...

Slow and Spicy Chicken

Posted 6:30pm Sunday 24th March 2013

A few weeks ago I bought a slow cooker and am now left wondering how I have survived four years of student life without one. The benefits are twofold. Firstly, slow cookers allow you to haphazardly throw a selection of ingredients together and leave them gently simmering for half a day or longer – Read more...