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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.
  • 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.
  • 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.
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