- 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.
Foodcentric
Starters & Snacks
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- 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…
- 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…
- 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…
- Appetisers ·
Sesame Carrots with Mandarin Juice
Carrots will never be boring again if you roast them, spice them and dress them this way, with a squeeze of fresh mandarin or a juicy orange.
- Cheese Platters ·
Buffalo Mozzarella with Nectarines, Honey and Petals
This is a whimsical dish that looks as pretty as it tastes. Serve it after a meal instead of the cheese course or dessert, or just make it because it tastes lush and looks divine.