Garlic and Oregano Pork Short Ribs
Slow cooking the pork short ribs in this tasty marinade before finishing on the grill is the secret to charred ribs that also fall off the bone.
explore Starters
- Entrees ·
Chilli Prawns and Avocado in Cos Leaves
A great way to serve prawns as a pass-around.
- 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 ·
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.
- Appetisers ·
Smoked Trout Rillettes with Caviar and Radishes
A flavoursome French-style spread that makes a superb shared starter.
- 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.
- 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.
- Savouries ·
Cannellini and Semi Dried Tomato Canapes
A creamy puree of cannellini beans, semi-dried tomatoes and a sprinkling of gremolata makes a delicious topping for sliced baguette.
- 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.
- Salads ·
Roast Beetroot and Radicchio with Balsamic Glaze
Underrated and underused, beetroot becomes less troublesome when it's roasted and sparked up with a vinegary dressing. Matched here with the grown up taste of radicchio and rare purple carrots, it's a salad that will turn heads at the table.
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