- Entrees ·
Tuna, Caper and Almond Crêpes
Savoury crêpes with a creamy tuna and caper filling and a crunchy almond topping.
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- Entrees ·
Greek Island Squid with Ouzo Tomato Salsa
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.
- Entrees ·
Torn Pasta with Smoked Salmon, Spinach and Pesto Oil
A light, elegant and impressive pasta dish.
- Entrees ·
Prosciutto, Peach and Rocket Salad with Goats Cheese Croûtes
A sensational Summer salad that will turn heads.
- Entrees ·
Chilli Prawns and Avocado in Cos Leaves
A great way to serve prawns as a pass-around.
- Entrees ·
Balsamic Oysters with Avocado and Prosciutto Flakes
Jazz up your oysters with this colourful and tasty topping.
- Entrees ·
Eggplant Rolls with Goat’s Cheese and Basil Tomato Salsa
Little eggplant rolls filled with creamy goat's cheese make a delightful mouthful.
- Appetisers ·
Zucchini, Pea and Feta Fritters
Tasty zucchini and feta fritters that work for breakfast, entree, mezze or a snack. This recipe makes 6 fritters but can be easily doubled.
- Entrees ·
Thyme, Mushroom and Blue Cheese Tart
Mushrooms, blue cheese, thyme and caramelised onions on a flaky pastry base is a winning combination.
- Entrees ·
Baked Tomato Artichokes with Lemon Mayonnaise
Even though they seem fiddly to prepare, there is nothing like the taste of fresh artichokes. Here they are filled with juicy tomatoes and garlic, topped with a bread cubes and roasted until golden.
- Entrees ·
Scallops on the Shell with Pimenton Butter and Coriander
Plump scallops flash grilled in a smokey garlic butter and finished with a sprinkling of lime rind and coriander are as impressive as they are simple.
- Appetisers ·
Chargrilled Jamon Prawns with Mojo Verde
Tasty and elegant, these are crowd-pleasing passarounds.
- Appetisers ·
Baked Spanish Mussels with Almond Crumb
These delicious baked mussels evolved from my time in Spain. The wine-poached mussels are kept on the half shell, nestled in sherry vinegar-spiked fresh tomato and topped with a crunchy almond crumb.
- Appetisers ·
Jamon-wrapped Asparagus with Mojo Verde
Tasty and elegant, these are crowd-pleasing passarounds.
- Entrees ·
Spinach and Prosciutto Ravioli
Plump home made ravioli filled spinach, prosciutto and ricotta. Make a batch and freeze for later use.
- Entrees ·
Sweet Pea Soup with Minted Sour Cream
A bag of frozen peas can turn into a heartwarming soup in minutes.
- Entrees ·
Tuna, Caper and Tomato Spaghetti
Made with mostly store cupboard ingredients, this is a great dish for two for any night of the week, and can be easily doubled.
- Dips ·
Duck Liver, Bacon and Port Pâté
Classic French-style pâté is easier to make than you think and will keep for up to 3 weeks in the fridge.
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