Recipes are made to be shared and when I create one I always hope that the next person to make it will love it as much as I did.  Cooking is more than sustenance, it is a chance to create something beautiful that excites the taste buds and an opportunity to gather people to you to enjoy it.  I add new recipes all the time, so drop in regularly to see the latest offerings.  Happy cooking!

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This my revisited version of the 1980s classic Apricot Nectar Cheesecake from the Australian Women's Weekly, with the addition of Anzac biscuits and toasted almonds to bring it into the new century. The recipe makes either a long rectangular tart or a more classic round one.

Inspired by my trip to Buenos Aires, this cake evolved from the addictive Argentinian biscuits, Alfajores that are sandwiched together with sweet, sticky dulce de leche spread.

A hearty grain salad with a sprinkling of feta that is perfect with chargrilled lamb or chicken.