- Entrees ·
Thyme, Mushroom and Blue Cheese Tart
Mushrooms, blue cheese, thyme and caramelised onions on a flaky pastry base is a winning combination.
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- 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.
- Appetisers ·
Quince, Manchego & Almond Bon Bons
Cute little Spanish flavoured bites that are just perfect for Christmas passarounds.
- 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.
- Appetisers ·
Smoked Trout Rillettes with Caviar and Radishes
A flavoursome French-style spread that makes a superb shared starter.
- Pastries ·
Greek Pumpkin, Feta and Dill Pita – (Kolokithopita)
A crisp Greek-style savoury pie with a filling of sweet pumpkin and salty feta, with a touch of dill. It's delicious served hot.
- Entrees ·
Sautéed Duck Livers in Cognac Cream on Fat Toast
A rich and decadent way to serve duck livers as an entree.
- Appetisers ·
Saganaki with Brandied Figs and Almonds
Panfried cheese is a delicious starter when served with brandied figs and a sprinkling of almonds.
- Entrees ·
Prawns Saganaki with Fennel, Haloumi and Dill
Saganaki in Greek refers to the frying pan the dish is cooked in. My version of Prawns Saganaki features fennel and dill with the addition of melted haloumi to finish. The only other thing you'll need is some good crusty bread to mop up the sauce!
- Appetisers ·
Roast Capsicum with Feta and Olives
This is a very Greek way to serve capsicums. The best way to eat them is to mash them together with the feta using a fork, and then slap it all on some grilled pita bread. A little Greek music in the background is recommended for the full experience.
- Appetisers ·
Easy Risotto Balls with Pesto Mayonnaise
This recipe is the one to turn to when you have leftover risotto in the fridge. My Risotto Balls are a simpler version of traditional Arancini and delicious served with a dollop of pesto mayonnaise for passarounds.
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