Leatherwood (Eucryphia lucida) is a species of tree endemic to Tasmania where this honey is produced. The dark amber honey has a distinctive aromatic flavour of spice with a floral afternote. I combined my organic leatherwood honey with vanilla in this honeycomb. Prepare a lined baking tray and have 3 teaspoons of sifted bi-carb soda…… Continue reading leatherwood honeycomb
Tag: recipe
baked lima beans
Who doesn’t like baked beans? Here’s a Greek version with lima beans. Place 450g (1 lb) of dry lima beans in a large saucepan with 4 times as much water and bring to boil. Simmer for 4 minutes then switch off the heat and allow the beans to soak for 1 hour. After 1 hour,…… Continue reading baked lima beans
chicken liver paté
Homemade chicken liver paté is easy to make, economical and tastes better than anything you can buy. Many French recipes simply poach chicken livers with aromats, but I find that frying them adds a lot of flavour. Peel and chop an onion or a few shallots and trim 300g (10½ oz) of chicken livers. Heat…… Continue reading chicken liver paté
steamed whole fish with ginger
This delectable and surprisingly simple Cantonese dish is usually served on special occasions as part of a banquet or for a family gathering. Thomas cooked this using a 650g (1½ lb) snapper but sea bass, coral trout or flounder will work well too. The steaming of the fish is simple. Make sure the fish is…… Continue reading steamed whole fish with ginger
port wine trifle
David made this old-fashioned trifle using aged vintage port for the jelly. Perfect for Christmas in July! For the best result, make this trifle a day ahead. To make the jelly, place 6 sheets of gelatine in a bowl and soak in cold water. If you choose to use powdered gelatine, you will need 3…… Continue reading port wine trifle
roasted vegetables with tahini yoghurt sauce
A simple and delicious Middle Eastern twist on roast vegetables. Preheat your oven to 190ºC (375ºF). Wash and cut some cauliflower into florets, some leeks into chunky rounds and some sweet potatoes and carrots into diagonal slices. Put all the vegetables into a bowl along with some whole unpeeled garlic cloves. Season to taste with…… Continue reading roasted vegetables with tahini yoghurt sauce
homemade miso
Miso is a traditional Japanese seasoning. It’s a thick paste made by fermenting a mixture of soybeans, salt and kōji rice. Koji rice is a rice cultured with the Aspergillus Oryzae fungus which is used for fermenting miso as well as sake and soy sauce. Salty with a rich umami flavour, Miso is used in Japan to…… Continue reading homemade miso
slow-roasted beef
This magnificent piece of sirloin beef was cooked by Thomas, from this bon appétit recipe. All it needed was plenty of time to cook very slowly in the oven, an hour to rest, and a final sear in a pan just before serving for an excellent crust. Using a sharp knife, lightly score the fat…… Continue reading slow-roasted beef
syrniki
Russians love their dairy products. When I travelled there, breakfast tables were laden with fresh sour cream (smetana / cметана), kefir, fresh butter and soft curd cheese (tvorog / tворог). Syrniki are fried pancakes made of curd cheese simply bound together by flour and eggs. They are only slightly sweet so you can enjoy the…… Continue reading syrniki
greens and chorizo quiche
Here’s a quiche recipe to use up all those green leaves you might normally throw away. I used beet and radish leaves together with speck and chorizo for a super tasty filling in a walnut pastry shell. For the pastry shell combine 185g (6½ oz) of plain flour with 30g (1 oz) of toasted walnuts (toast them…… Continue reading greens and chorizo quiche
michelle picker cooks 