- Sides ·
French Boulangere Potatoes
Tender-hearted yet crispy, these French-style potatoes are a wonderful accompaniment to any roast.
Foodcentric
Vegetables
with
- Salads ·
Green Vegetable Salad with Dill Dijonnaise
This salad came together the first day that Josh photographed my food. Knowing he loved his veggies, a concert of green vegetables with a creamy mustard dressing evolved.
- Salads ·
Honeyed Brussels Sprouts with Almond and Dijon Dressing
A much-maligned vegetable, the secret to tasty Brussels sprouts is to caramelise them until they're golden, stopping when they are just tender and still bright green. A drizzle of honey makes them shine, and a sprinkle of toasted nuts never…
- 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…
- 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…
- 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…