explore Starters & Snacks

  • Main Courses ·

Swiss Brown Mushroom and Gruyère Tart

Puff pastry sheets in the freezer are my standby to create easy-bake pastry tarts and let my imagination run wild with the toppings. This stunning savoury mushroom tart with sweet undertones of gruyère is just the thing for an autumn table.
  • Soups ·

Cauliflower Vichyssoise

A silky smooth soup that pimps up classic Vichysoisse with the sweetness of cauliflower.  Vichysoisse is traditionally served cold, but I like my version served hot!
  • Savouries ·

Magic Mushrooms on Toast

The combination of Swiss brown and porcini mushrooms with the scent of thyme, served atop toasted grainy bread, is what makes these magic. It's perfect brunch food for any time of the year.
  • Savouries ·

Zucchini Dill Fritters with Brie and Plum Chutney

Making small fritters means you can top them and serve them as pop-in-the-mouth savouries. A wedge of brie and a dollop of chutney turns them into pretty pass-arounds, but you can also top them with goat's cheese and an olive or smoked salmon and make an assortment for a platter.
  • Main Courses ·

Saffron Fritto Misto with Roast Capsicum Aioli

The fish markets of Venice inspired this dish for me. Crisp saffron-battered bites of seafood and vegetables with a punchy capsicum aioli make an impressive share platter. My crunchy tempura-style batter is a little more Japanese in texture, so the food is just lightly coated to show off its shape.
  • Main Courses ·

Artichoke and Olive Pissaladiére

Where Provence in France meets Liguria in Italy, this delightful hybrid of a tart and pizza was born. I first enjoyed it in Nice and have added my own touch, the beautiful addition of flower-like artichokes and thyme to the onions, olives and anchovies. This is ideal picnic food as it doesn't need to be refrigerated and it transports well.
  • Entrees ·

Stuffed Zucchini Wrapped in Prosciutto

When my husband came home one afternoon carrying a little basket of homegrown zucchini and tomatoes from my dad-in-law's garden, I knew I had to put as much care into the recipe choice as he does into his abundant backyard veggie patch. Each year I am amazed at how everything grows to a lush fruitfulness under his hand. It reminds me to take the time and have the patience to nurture something to its full potential.
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