Serves 10 hungry friends


Hi everyone

This dish was first born when I got over excited and bought too many red capsicums at a local farm’s market and because I had a large piece of rump beef in the fridge just begging to become a winning winter warming dish!!

The recipe may look long and complicated BUT trust me …………. the cooking and chopping of the vegetables part will take you about 30-45 minutes and then you can put the beef in the oven to cook slowly and literally walk away!  For example, when I made this dish for the first time, once I’d put the beef in the oven I walked down the hill into Manly for a couple of hours to catch up with friends and also of course to enjoy a coffee or two at Barefoot Coffee Traders!!  Then had the pleasure of coming home to a flat that smelt AMAZING and all that was left to do was cook some rice and make the yoghurt dressing HELLO couldn’t be easier really !!

If you are having friends over for a Sunday lunch you can save yourself some time and cut the vegetables the night before and start the cooking process first thing in the morning, put the beef in the oven and then go about your morning.  Not only will you not have to spend the whole morning in the kitchen cooking away madly, your friends will also have the joy of arriving to your house to the beautiful smell of their lunch cooking way and you looking super relaxed!

I like to serve this dish as the main event, so generally favour skipping serving an entrée and follow the main course with a decadent and varied cheese course to encourage friends to relax and enjoy the afternoon. This approach will also allow you to relax and enjoy the afternoon ………… and of course lap up the compliments xxx

You are also best warned though to serve the dish with a couple of warm baguette so your guests can mop up the juices ………….. saves them the embarrassment of licking their plates at the dinner table too ………..

To make this dish gluten free simply substitute the plain flour for rice flour.


Terase xxx



3kg rump beef – trimmed
4 brown onions – large dice
5 red capsicums  – large dice
100g butter – diced
100g plain flour (you can substitute with rice flour if you need to be gluten free)
½ bunch of thyme – picked
1 bunch Italian flat leaf parsley – roughly chopped
2ltr chicken stock – room temperature
5 bay leafs
280g tomato puree
6tsp sweet paprika powder
6tsp cumin powder
4 tsp coriander powder
½ nutmeg finely grated
400g Greek firm set yoghurt
3tsp of cumin powder
1 lemon – juice only

extra virgin olive oil (EVOO)
pink murray river sea salt
white pepper


– preheat oven to 150 degrees celsius
– place a large oven proof casserole pot with a heavy base on high heat on the stove top – a cast iron pot is perfect for this occasion!
– once the pot is heated – add a little EVOO and the onions and capsicumseason with salt and pepper and allow to cook for approx 8-10 minutes – you want the onions and capsicum to cook WITHOUT COLOUR – turn the heat down if you think it is too hot – make sure you stir the pot often to avoid any of the mix catching the bottom of the pot
– the purpose of this process if to bring out the nature sugars in the vegetables by gently sweating them – which will ultimately add to creating a depth of flavour in the dish
– remove the pot from the heat add the garlic, sweet paprika, cumin and coriander powder – mix in the dried herbs thoroughly – return pot to the heat and stir constantly to ensure the mixture does not stick to the bottom of the pot
– allow to cook for a further 3 minutes
remove the pot for the heat
– add the butter, thyme, bay and tomato puree – mix thoroughly
– return the pot to the heat and stir constantly to ensure the mixture does not stick to the bottom of the pot
– once the butter has melted
remove the pot from the heat and add the flour – stir the flour in well
– return the pot heat
cook for a further 5 minutes stirring constantly to avoid any of the mix sticking to the bottom of the pot
remove the pot from the heat
– add 1/3 of the stock – it is important that the stock is room temperature as it will help you avoid creating any lumps in the flour
– pay particular attention to ensuring you have none of the mix sticking to the bottom of the pot at this stage and stir the stock in completely before returning the pot to the heat
– on a medium heat stir the mixture constantly to allow the mix to thicken consistently as the flour and stock combine
– add the remaining stock to the pot in a further two stages – no need to remove the pot from the heat though for the remainder of the stock DON’T be tempted to add all the stock together as you will risk creating the perfect consistency
– once you’ve added the last portion of stock cook for a further 10 minutes and stir occasionally – the liquid should have a thick country soup like consistency / texture
remove the pot from the heat and add the rump beef gently to the hot liquid – depending on how wide and deep your pot is you may need to cut the rump into 2-4 large chucks to ensure they fit snugly in the pot – it is very important that the beef is totally submerged in the liquid
– return to the heat and bring to the boil skim if needed
– place a “cartouche” over the beef (a cartouche is a fancy French term – which basically in this case means placing some baking paper over the top of the mixture to act as a gentle lid, which will  help to regulate the temperature and allow excess moisture to escape)
– you want to fold back the cartouche slightly in two places to allow some space on the edge of the pot for some steam to escape – place some al-foil over the top of the pot – again allowing two small gaps for the excess moisture to escape – by small I mean no large then a 5 cent piece
– place on the middle shelf in your oven and allow to gently cook for 5-6 hours


To finish:

– once the beef is cooked – remove from the oven and gentle remove from the liquid using some BBQ tongs
– place the meat on your chopping board and gently pull the meat apart with the tongs – the meat should fall apart super easy ………. return the meat to the liquid and keep warm on a medium heat
– cook the rice using your preferred method
– check the seasoning and add more salt and pepper if required
– chop the parsley last minute and stir though just before serving
– place the yoghurt and cumin in a mixing bowl and combine well – add the lemon juice and season well with pink murray river sea salt – transfer to a serving bowl

To serve:

– I like to serve this dish in the pot is was cooked in as it me this is meant to be a very homely dish served at a big table with friends and family – you can serve the rice in a warm bowl with a lid ………….. to keep it warm for those that want seconds!!  The yoghurt also goes beautifully with dish
– I also often serve this dish with polenta – and simply place the cooked polenta on the bottom of a large serving platter and gently place the beef on top



–  make sure you use a pot with a heavy base – this will ensure even and constantly heat – French style cast iron pots are best suited
– if you have any left overs (which I doubt because it is soooooooo good) you can freeze and reheat later or indeed use as pie filling
– don’t be tempted to cut any corners when sweating off the vegetables or adding the stock 



Me again!!

Salsa Verde is a classic Italian dish that is oh so versatile and not complicated to make at all.  You can also make this gluten free friendly by removing the bread (and add some toasted almond flakes), this will change the texture slightly, but with the lovely blend of flavours you will still achieve a beautiful salsa.

You will need a good food processor with a sharp blade to ensure you don’t bruise the herbs and with a couple of minutes you can easily make a great all round dish that you can either use as a side dish at a bbq or on top of a beautifully cooked lamb backstrap or simply stirred through a pasta dish with some fresh prawns and rocket or one of my all time favourite snacks of warm sourdough baguette with soft goats cheese and a generous dollop of salsa verde mmmmmmmmmmmm heavenly xx


Terase xxx


2  parsley bunches – picked
1 basil bunch – picked
4 anchovy fillets
2 garlic cloves – peeled and roughly chopped
9-10 small caper berries (rinse)
2 slices of sourdough for breadcrumbs (you can use white bread if you’d prefer)
1 lemon – juice only

Dandaragan Extra Virgin Olive Oil (EVOO)

Pink Murray River Sea Salt


  • place bread uncovered on the bench the night before to dry out for the breadcrumbs


  • measure out and prepare all your ingredients first
  • rip the bread into smallish pieces and place in the food processor along with the garlic – blend on high speed until you achieve an fine bread crumb consistency – remove from the blender and place in a small bowl
  • place  parsley in the bottom of the food processor and then the basil (the basil is more delicate then the parsley so better that the parsley get hit by the blade first) – pulse twice for 3 to 4 seconds at a time
  • add the anchovies and capers to the parsley and basil – turn the processor on high and slowly drizzle in the EVOO – you want to achieve a slightly chunky mixture – the process should take about 20-30 seconds max.  You don’t want to over work the herbs as they will become dull in flavour and loose some of their vibrant colour too if over worked in the food processor
  • remove the mix from the processor and place into a large mixing bowl – add the breadcrumb and garlic mix and combine well – add the lemon juice and check to see if you need any extra salt (remember that there is a good amount already in the anchovies and capers) – you may also like to add some more EVOO
  • place mixture in a serving bowl


  • salsa verde is best served at room temperature – so remember if you are taking it out of the fridge to do so a good 15 minutes before you intend to use it


  • salsa verde goes beautifully with any grilled / bbq’d meat or fish – is also a great addition to a sandwich of poached chicken with goats cheese and salad – and a welcome lively treat to any omelette or homemade tart or pizza
  • will last in the fridge for 3-5 days if you ensure you cover it with EVOO – this will stop it oxidising (fancy work for keeping the air way from the produce to extend its freshness and colour)

Hi there

This dish is a massive crowd pleaser and absolutely perfect to serve right now during the winter months.

Beef cheeks are such an underutilised cut of meat and trust me once your tried them you will fall in love!!  This recipe is great for both adults and children (the alcohol will evaporate during the cooking process), my young niece for example absolutely loves this dish as the meat is sooooo super tender.

I like to serve this dish with either fresh Pappardelle or Orecchiette pasta, silky smooth polenta or good old fashion mash potato!!  If you have any left overs you are in luck …… simply freeze them in an air tight container and you can defrost and use later by adding some vegetables to make a pie OR puree the meat to make some homemade Ravioli …………. oh god I am getting hunger already !!

This recipe will easily feed eight hungry people, so why not invite your friends around for a fabulous Sunday lunch!!

Enjoy xx


2 kg Beef Cheeks (get your butcher to remove the silver skin for you)
2-3 cans of Guinness
1 ltr of full fat cream (if you use skimmed cream the sauce will split ie disaster don’t do it!!)
3 brown onions – peel and cut into fine dice
2 garlic cloves – peel and thinly slice
2 tbs tomato puree
1 bunch of thyme – pick leaves off the stalk
5 large bay leaves
1 bunch parsley – pick and roughly chop
Extra Virgin Olive Oil (EVOO)
Freshly ground pepper
Pink Murray River Sea Salt
Parmesan Cheese – either grated or shaved (using a vegetable peeler)


  • tightly pack the beef cheeks  in a container and pour over the Guinness – you need to ensure the Guinness covers all the beef though ie you want the beef to be totally submerged – put a lid on the container and place in the fridge
  • if possible marinate the beef checks 3 days before you intend to cook them – this allows the Guinness favour to penetrate the meat and will also help tenderise the meat
  • This dish is best made a day or two before, this will give you a better flavour and also allow the meat to cool down in the cooking liquid AND very importantly allow you to use the cooking liquid to make the sauce (it is also easy to slice the cheeks when they are cold)


  • pre-heat your oven to 180 degrees
  • remove the beef cheeks from the fridge 30-40 mins beforehand – this will allow the beef to come to room temperature
  • in a large fry pan – bring the pan up to a high heat – once the pan is hot add some EVOO – add the onions cook for approx 5-8 minutesdo not allow them to colour though – you just want to bring out the nature sugars of the onions – reduce the heat to medium and add the garlic, 1/2 bunch of picked thyme and tomato puree – ensure the onions and garlic are covered in tomato paste and cook for a further 3 minutesstir constantly as you don’t want the tomato puree to burn – remove fry pan from the heat
  • using a large baking tray –  place the beef cheeks on the bottom of the tray – season generously with fresh ground pepper – cover the beef cheeks with the onion and garlic mix – add 3 bay leaves – pour over the Guinness that the beef cheeks have been marinating incover the baking tray with foil and ensure it is sealed around the edges of the baking tray – if your baking tray is too small you can use two baking trays – just make sure you distribute the ingredients evenly over both baking trays
  • place the baking tray in the oven and immediately reduce the heat to 100 degrees
  • the beef cheeks will take approx 4-6 hours to be at their best!!
  • once the beef is ready – remove the baking tray from the oven and place the tray on top of a cake rack to cool down – once cool – transfer the meat and liquid into a clean contain and      place in the fridge uncovered (if the space in your fridge will allow –  place the container on top of the cake rack to assist the cooling process) once completely cold put the lid on the container – it is important that the meat be allowed cool down in the liquid

To finish / serve:

  • remove the beef cheeks from the cold cooking liquid and slice each beef cheek width ways as thinly as you can – place in a clean container and return to the fridge whilst you make the sauce
  • add 6 cups of the cooking liquid to the cream in a high sided saucepan with heavy base plus 2  bay leaves, remaining ½ bunch of picked thyme (adding the fresh thyme and bay leaves will “refresh” the sauce and give it a lovely aromatic lift in flavour), 1 tsp of Pink Murray River Sea Saltgently bring the liquid to the boilreduce to a medium heat and allow to simmer gently until the sauce has reduced by 1/3stir occasionally to ensure it does not catch on the bottom of the pan
  • once the sauce has reduced add the beef cheeks to the sauce and heat through – you may want to take some of the sauce out ie to ensure you have the right ratio of sauce to meat
  • check the sauce for seasoning and add some additional Pink Murray River Sea Salt and fresh pepper to taste
  • Depending what carb you are serving with the beef either:
    • add the beef to the fresh pasta and mix together thoroughly
    • place the polenta on the bottom of a warm platter / serving dish and gently place the beef cheeks on top
    • serve mash potato on the side and snuggle the beef up next to the mash
  • Either way serve with plenty of freshly grated or shaved parmesan cheese in a separate bowl and some freshly chopped parsley
  • spoil yourself and drizzle over a little Dandaragan EVOO  over the finished dish xxx
  • Serve on warm plates

The secret(s) to this dish are simple:

  • marinate the beef a couple of days before
  • cook the meat the day before
  • allow the cream sauce to gently reduce
  • use good quality parmesan cheese
  • check the seasoning before you serve it AND use Pink Murray River Sea Salt !!
  • the dish is meant to be “rustic” so don’t be afraid to serve with the bay leaves AND serve on a large platter in the middle of the table to encourage everyone to dig in and go for seconds xxx
  • serve with a light salad such as rocket, pear and parmesan with a sharp Balsamic dressing
  • enjoy with a good bottle of red wine !!

Hi everyone

I decided to keep the kaffir lime leaf and ginger brulee up my sleeve for a little longer.  You are totally going to love this passionfruit brulee recipe though.  Nice and simple but oh soooooooooooo good.  Treat yourself and buy (or borrow) a proper blow torch to do the burnt sugar layer, as you will get a much better result.

I’ve been super busy over the last couple of weeks (hence the radio silence!!), with a trip to Tokyo for work, where I enjoyed heaps of outstanding Japanese food and the stunning cherry blossoms in Koyto.

Last week was a “week of firsts” for both me AND  Last Tuesday we donated ourselves to charity to help raise money for cancer research, by way of offering a 2 hour master cooking class with ie me!! was the second highest earner on the night, only to be beaten by two tickets to the upcoming Prince concert in Sydney.  I also completed my very first triathlon on Sunday!! Was thankfully not as hard as I’d expected and was actually good fun in sections ……………….. anyway ………… back to the brulee – enjoy !! xx


600 ml cream
1/2 vanilla pod
7 egg yolks
90g caster sugar
* plus extra for the top
80ml passionfruit pulp
(you’ll need to strain the pulp to remove the seeds first – 80ml is net volume)


  • measure and weight all your ingredients before you start
  • pre-heat your oven to 140 degrees Celcius
  • using an electronic blender – whisk the sugar and yolks until they become pale and fluffy
  • in a saucepan with a heavy base (this will ensure you achieve even temperature control) add the cream and vanilla pod and seeds – place the saucepan on a medium heat
  • gently heat the cream and be super careful not to allow the cream to boil – you want to gently bring the cream up a warm/ medium temperature – this should take approach 8-10 mins – make sure you stir the mix to avoid it catching
  • boil the kettle for your baine maire
  • once the cream is ready – strain the cream mixture through a fine sieve
  • add the passionfruit pulp to the mix
  • once the cream and sugar/yolk mix are both ready – using a large metal kitchen spoon – slowly add the cream and passionfruit mixture to the sugar/yolk mixture – you need to do this carefully/slowly to ensure you do not allow the cream mixture to “cook” the yolks
  • place your ramikins in a baking tray and pour in the brulee mixture carefully (I find this is easiest using a large soup laddle)
  • add the freshly boiled water to the baking tray until it is about 1/2 way up the sides of the ramikins – be carefull not to allow any of the water to splash into the ramikins
  • place a sheet of foil over the baking tray and ensure it is tightly seeled around the tray on all sides – then using a fork pierce a small whole in the foil in each corner of the baking tray to allow the air to circulate and avoid condensation
  • place the baking tray in the oven for approx 40 mins
  • the brulee should have a slight wobbly when ready (the residue heat will continue to cook the mix as it is cooling down)
  • once ready remove the ramikins for the baine maire with an oven cloth and place on a cake rack to cool down
  • when ready to serve simply sprinkle the sugar on top of each brulee and use your blow torch to achieve the perfect / classic burnt sugar layer


I like to serve this dish with raspberries as their acidity helps cut through the cream
– for me this is a great dinner party dish – as all the work is done before and all you need to do is the sugar lay to finish the dish

Big thanks to Rahni again for taking such fab photos.  I reckon this one was probably our biggest challenge yet to photograph.  I think you will agree though that the photo’s look pretty sexy!!!

Pavlova is undoubtably an Aussie Icon in many peoples eyes and for me and my family would often signal the much loved family get together.  Many people opt to serve tea or coffee with their Pavlova.  I say “raise a glass of Champagne and enjoy the celebration!!!!”  Yeah and don’t forget to save the egg yolks so you can make some crème brûleé.  If you don’t already have a favourite brûleé recipe don’t worry, I will post my coconut, kaffir lime leaf and ginger brûleé recipe for you all to indulge in soon ………….. soooooooo watch this space  xxx

7 egg whites
2 cups caster sugar
1 tsp chardonnay vinegar
¼ fresh vanilla bean
300 ml pure cream
200 ml mascarpone
1 punnet of strawberries
2 tbs caster sugar
2 cups of Champagne  (or Sparkling Wine / Presecco)
3 tbs icing sugar
170g of passionfruit pulp
* baking paper


-pre-heat oven 180º celsius
– cut the tops off the strawberries – cut the strawberries into quarters – cover with champagne – leave on the bench to infuse – you want the strawberries to be at room temperature
– whisk egg whites to medium peaks – add sugar gradually until the egg whites reach firm peaks – add chardonnay vinegar and whisk thoroughly to combine
– cut a piece of baking paper into a circle approx 3cm wider then you’d like the pavlova to be (this will help you achieve an even round shape)
– place a couple of small dots of the egg white mixture on the baking tray before placing the paper onto of the tray (this is will help to stop the paper moving in the oven)
– with a large kitchen spoon – spoon the meringue mixture onto the baking paper – work the mixture to create a high sided circle shape
– place the pavlova in the oven on the middle shelf immediately turn the oven temperature down to 150 º celsius – this is important as it will ensure you achieve the lovely crust on the outside of the pavlova and the all so important gooey centre!
whilst the pavolva is cooking – in a clean bowl – whisk the cream to soft peaks with 2tbs of caster sugar and the vanilla beans – once at soft peak add the mascarpone cream and continue to whisk until medium peak – once done cover and keep in the fridge until you are ready to serve
– depending on your oven it will take approximately 90 minutes (I tend to check it at 70 minutes though to be on the safe side)
– you will know the pavlova is ready when the sides have slightly cracked and have a shiny crust – and the top has also achieved a shiny crust – the crust must be firm though
– once the pavlova is ready – turn the oven off – open the oven door slightly and allow the pavlova to cool in the oven – this will ensure the pavlova keeps it’s high shape and does not sink when it hits the cold air
– allow the pavlova to cool completely before serving – otherwise the mascarpone / cream mixture will melt when you place it on top of the pavlova

– I like to serve the pavlova on a large glass platter / dish for added effect
– carefully remove the pavlova from the baking paper and place on the glass dish – neatly spoon the mascarpone / cream mixture on top of the pavlova (don’t take the mix right to the edge though – as you want to see the lovely crust of the pavlova)
– strain the strawberries from the champagne liquid – place the strawberries neatly onto of the mascarpone mixture (retain the strawberry infused champagne liquid and add it to the your champagne glass with a fresh strawberry and top up with fresh cold champagne)
– place the passionfruit pulp in a pouring jug and pour over the pavlova when you are at the table
– you want to serve the pavlova within 5-10 minutes of the cream mixture going on top of the pavlova – otherwise you risk the lovely crust becoming soggy

– ensure the mixing bowl for the egg whites is super clean (otherwise the whites will not become stiff), likewise ensure your whisk / egg beaters are super clean
– best to wash the bowl and whisk immediately before making the meringue mix
– ensure you have absolutely no yolks in the mix (if you accidentally get some yolks into the mix simply use one of the egg shells to carefully scoop out the yolk – this really does work a treat …….. and is heaps easier than trying to remove the yolk with a spoon)
– meringue works best if the egg whites are cold
– ensure you don’t add the sugar before whites are at medium peak
– mixture must be firm / stiff peaks at the end – otherwise the pavlova will not hold it’s shape in the oven
– ensure the sugar is dissolved before putting the mix in the oven (you can test this by getting a spoon and testing some of the mixture by rubbing the mixture between two fingers to ensure it doesn’t feel grainy)
– don’t put the pavlova in the fridge as it will cause the sugar to dissolve and the crust will become soggy
– if you can’t find chardonnay vinegar regular white wine vinegar will work just fine

– using all the above ingredients expect for the passionfruit pulp – you can easily turn the pavlova into “Eton’s Mess” for a dinner party (Etons Mess is a classic and much loved English dessert).  Simply crumble the pavlova into spoon size chunks in a large mixing bowl – gently stir through the strained strawberries and mascarpone / cream mixture until well combined – then gently spoon the mixture into latte or martini glasses.  This is a great way to finish a dinner party and importantly, not much work for you at the end of the evening to plate up :O)
– the recipe only calls for ¼ of a vanilla bean pod – to ensure you don’t waste the other ¾ ‘s – place the vanilla bean in a glass jar and cover with caster sugar – this will save the vanilla pod from drying out and will also give you some lovely vanilla scented sugar for your morning coffee, pancakes or cake recipes!!

BIG BIG thanks again to Rahni for taking such stunning photos – you rock !!

Romesco Sauce


55g of toasted almond flakes
4 red capsicums
3 long red chilli’s; cut in half (length ways) and remove the seeds
3 vine ripened tomatoes; cut in half and remove the seeds
3 cloves of garlic
1 lime (juice only)
½ bunch of coriander (chopped finely)
¼ bunch of mint (chopped finely)
Extra Virgin Olive Oil (EVOO)
I like to use the Dandaragan Estate Extra Virgin Olive Oil to finish this dish
Pink Murray River Sea Salt


– pre-heat oven to 150° celsius
– place the tomatoes cut side up on baking paper and season well with pink salt and the Dandaragan EVOO – place in the oven and allow to slowly cook for 45-50 mins until the tomatoes have softened and the skin has started to come away – remove and place in a bowl and cover with cling wrap for 5 mins to allow the tomatoes to sweat (this will make the skin easier to remove)
– repeat the above process with the chilli’s – you can put them in the oven at the same time –
they will only take about 8-10 mins though – keep your eye on them as they will go from being
ready to burning quickly – place in a bowl and cover with cling wrap (same as tomatoes) and
remove the flesh from the skin
– if you have a gas stove – put the gas on high flame and char the capsicums on each side until they are blackened (using a pair of tongs to turn the capsicum) make sure you don’t burn yourself
though! Once the capsicums are done – place them in a bowl and cover with cling wrap for 10-15
mins.  Peel the capsicum and be sure to remove all the blackened skin – be careful to discard all
the seeds (you can either quickly rinse the peeled capsicum or wipe with kitchen towel to help
remove the last of the blackened skin and seeds)
– if you don’t have a gas stove simply put the capsicums in the oven at 180 – 200° celsius for 30-40 minutes until the skin blisters then put in a bowl and cover with cling wrap as above
– in a non stick fry pan – place a thin layer of almond flakes and allow to cook on a medium heat –
keep your eye on them and stir frequently with a wooden spoon – allow to go golden in colour on
both sides – remove from the pan once done (otherwise the heat in the pan will continue to cook the almonds and you’ll risk burning them)
– peel the garlic and keep the cloves whole – place in a small saucepan and cover in EVOO (you can use a cheaper olive oil for this process).  Cover the garlic completely with EVOO and place the saucepan on a medium to low heat – allow the garlic to cook in the olive oil until it goes a light
golden colour – you need to be patient with this process and don’t be tempted to cook on a higher heat (as the garlic will burn on the outside and remain raw in the middle). – will take approx 10-15 mins – once the garlic is golden on the outside remove from the oil (you can keep the oil and use for salad dressings or homemade aioli later!!)
– place the garlic, capsicum, tomato and chilli flesh in a food processor and pulse 2 to 3 times for 2
to 3 seconds at a time max (you want this sauce to be chunky).  Add the toasted almonds and
pulse one further time (if you don’t have a food processor you can easily chop everything up with
a knife)
– remove the mixture from the food processor into a large mixing bowl – add the chopped
coriander, mint, lime juice, EVOO and pink salt and mix / combine well – you may need to adjust
the amount of lime juice and pink salt you use depending on your preference – if you get the
balance right this is a knock out sauce!

To serve:

–  blitz the polenta with a hand blender to make it silky smooth
–  place the polenta in the middle of the plate and then gently place the cooked steak on the polenta
– finish by placing the Romesco on top of the steak
–  you may also like to put some Romesco in a small dish so guests can help themselves to seconds!! 


–  this sauce is at it’s best within 24 hours of being made
– you can keep it for 4-5 days in an air tight container ensuring you cover the top with olive oil to retain the flavour – add a touch more lime juice if required to refresh the sauce
–  goes really well with any cooked protein particularly; octopus, chicken and lamb fresh off the BBQ!!
–  you can also stir the sauce through pasta; goes really well in a pasta salad using Orecchettie,
rocket, cherry tomatoes, poached prawns and lemon zest
–  you can also place some of the sauce on the skin side of a piece of raw fish and wrap the fish in
“Tunisian Brik Pastry” – cook the fish in non stick fry pan – place the fish in fry pan skin side down
first / then turn once the pastry is golden and crispy and allow the other side to go golden (pastry
will create a steaming effect with the fish so will keep it beautifully moist) – the pastry will go
crispy and slightly see through, so you will see the beautiful colour of the Romesco Sauce coming
through the pastry – great for dinner parties and a super easy way to avoid the skin of the fish sticking to the pan!!

Silky Polenta


3 cups of “fine” polenta
4-5 cups of water or chicken stock
1 cup of finely freshly grated paramesan cheese
Pink Murray RiverSeaSalt
Freshly ground pepper


–  place the polenta in a heavy based sauce pan with high sides and pour in the cold water / stock
– bring to the boil and stir constantly to avoid lumps – if the polenta becomes too think simply add more cold liquid – once it has come to the boil reduce the heat to medium and allow the grains to cool – stir constantly to avoid becoming lumpy and again add more liquid if  the texture becomes too think – allow to cook for 10-15 mins
– once the polenta is cooked – stir in the grated parmesan and season to taste
– use the stick blender to ensure silky smooth texture just before you are ready to serve


– to re-heat the polenta simply add more cold liquid and bring back up to the heat – you’ll need to adjust the seasoning / parmesan to allow for the extra liquid you’ve added
– this style of polenta also goes really well with braised lamb, chicken cacciatore or veal schnitzel

Hi everyone

Sorry for the loooooooooooooong gap between posting recipes……………. hopefully you will all enjoy the latest instalment though and I will be quickly forgiven xx

This dish very simply is “Romesco Sauce – Steak – Polenta”.

The Romesco Sauce is one of my favourite sauces to make and a real crowd pleaser; offering beautiful colour, textures, flavours and also the added benefit of a slight kick of chilli at the end.

I’ve used a rib-eye fillet on this occasion, as I was cooking the meat in a fry pan.  The meat was sooooo tender, I could have cut it with a butter knife!!  I’ve not given any instruction in the recipe for cooking the steak as I figure there are hundreds of books / websites that cover this already in great detail.  All I will say is …………. make sure you allow the meat to come to room temperature before you cook it – the pan or BBQ needs to be really hot – season the meat once it hits the fry pan / grill ie not before – allow the meat to rest before serving – buy the best cut of meat you can afford – wooooops I think I might of got carried away there an given instructions!!

For the polenta I’ve used “fine grain” Polenta.  I think this basically gives a much smoother / silkier texture AND is much easier to use then the regular polenta.  I believe the secret re great tasting polenta is simple …….. use plenty of really good quality parmesan cheese to finish the dish (ie once the polenta grains are cooked) and ensure you season it really well with salt and fresh pepper.  The final step is to use a stick blender to ensure the polenta achieves the same super smooth texture as you see in the photos.

Speaking of the photos ………… I am sure you will all agree how amazing the photos look – a BIG thanks to my mate Samina for taking all the images :O).  Also a MASSIVE thank you to Rahni for helping me navigate all the techie stuff and being so patient with me :O)).

Let me know what you guys think of the recipe.



Yay our first post!! We’ve been talking about this for some time now, and finally… here we are! Terase has made an amazing White Bean and Chorizo – Thick Winter Soup (and I should know, because I ate most of it!)

We’re super excited to have to have up and running, and we’ll have the next recipe up in two weeks. See you then!

Laura and Terase