Classic Vietnamese flavours, lots of ginger and a little chilli make this braised duck truly tasty. Use duck legs, thighs or wings for this recipe. Start by browning 6 pieces of duck in some hot oil for a few minutes. Slice a generous amount of ginger into fine slivers and add it to the duck pieces.…… Continue reading ginger braised duck
gluten free raspberry and lemon cake
Don’t wait for your celiac friends to come over to try this amazingly delicious cake. No gluten means the mixture can’t be overworked and mashed potato makes the cake really moist. Perfect for Valentine’s Day! Heat your oven to 180ºC (350ºF). Butter and line a deep 20cm (8″) round cake tin. Beat 250g (8¾ oz)…… Continue reading gluten free raspberry and lemon cake
warrigal spinach
Warrigal spinach, is a bush food native to Australia, New Zealand, Japan, Chile and Argentina. Captain Cook ate it aboard the Endeavour to prevent scurvy and Joseph Banks took it back to England to cultivate. The plant is drought resistant, thrives on neglect, self seeds and grows so fast that it can be harvested in a…… Continue reading warrigal spinach
steamed fish with spicy sauce
Here’s a spicy Sichuan-style sauce for any white fish. This recipe is for 700g (1½ lbs) of fish fillets. Make a slurry of 1 tablespoon of water and 1 tablespoon of cornstarch and set aside. Finely chop ½ an onion and mince 1 clove of garlic. Finely chop a few shiitake mushrooms and ¼ of a…… Continue reading steamed fish with spicy sauce
mint chocolate and pistachio cake + fresh mint ice cream
A wonderful combination of dark mint chocolate, crumbly biscuit and crunchy pistachios takes this hedgehog-style cake to the next level. And fresh mint ice cream is the perfect addition. Thanks to Yotam Ottolenghi for the cake recipe and to Deborah for making it! The ice cream recipe is from Jeni’s Splendid Ice Creams at Home by Jeni…… Continue reading mint chocolate and pistachio cake + fresh mint ice cream
noodle salad with cucumber and poppy seeds
Another delightful salad from the cookbook Plenty by Yotam Ottolenghi. Tart apple, cooling cucumber, pickled onions and fresh herbs. What a great combination. In a small saucepan combine 60ml (2 fl oz) of cider vinegar, 30g (1 oz) of caster sugar and 60ml (2 fl oz) of water. Bring to a boil over high heat until the sugar has dissolved and…… Continue reading noodle salad with cucumber and poppy seeds
turmeric chilli squid + belacan asparagus
Fifi cooked up a storm when she stayed recently. This Malaysian squid dish includes ingredients popular throughout South-East Asia such as turmeric and kaffir lime leaves. Place 700g (1½ lbs) of fresh squid rings in a non-reactive bowl and add 1½ teaspoons of ground turmeric, 1 tablespoon of chilli flakes, 1 finely minced clove of garlic, 3 finely…… Continue reading turmeric chilli squid + belacan asparagus
lemon and mixed berry cake
This cake, baked with my sister Eve, made an impressive and festive Christmas dessert. From SWEET by Yotam Ottolenghi and Helen Goh, the light and fluffy lemon sponge and berry buttercream are assembled into a sort of swiss roll on it’s side. Preheat your oven to 205ºC (400ºF) and line a shallow 30 x 40cm (12…… Continue reading lemon and mixed berry cake
christmas 2017
This year our Christmas lunch was a lovely eclectic mixture of food. Our guests brought the entree of antipasti. For the main course we roasted butterflied chickens over charcoal with a garlic, sage and rosemary butter under the skin. We added oak chips from Chardonnay barrels to the fire for a smoky flavour. Our gravy…… Continue reading christmas 2017
chicken in a chorizo and red wine sauce
This wonderful recipe, from The Foods and Wines of Spain by Penelope Casas, is a family favourite. Serve it with crusty bread, a fresh green salad and a robust red wine. This recipe is for a whole jointed chicken but any bone-in chicken will work. Season your chicken pieces with salt and freshly ground black pepper and…… Continue reading chicken in a chorizo and red wine sauce
michelle picker cooks 