Salad Niçoise

I love to make this salad because you can get your hands dirty. I generally don’t make a habit of being intimate with food but I’m quite captivated by this recipe. Serves 2 Ingredients Extra virgin olive oil 125g can of a good quality sliced tuna 2 tomatoes 1 half red onion 2 cloves of…

Salad Everyday

I love this salad. I make it at least once a day. Okay sometimes twice a day. It’s great as a side or as a main meal. Simply, it’s a salad that can easily be bulked up with radishes, herbs, cheeses and lettuces or paired down to a fresh tomato salsa. With no airs or…

Atlantic Salmon with Brie in Filo

Serves 2 Ingredients 2 Atlantic salmon fillets, skin off 125 grams of brie 1/2 cup shallot (spring onion) finely sliced on an angle 1 tsp finely chopped fresh basil 1 tsp finely chopped fresh marjoram 1 tsp finely chopped fresh oregano (alternatively use 1 tbs mixed Italian                                     herbs) 1 bunch…

Tempura Prawns with Ponzu Dressing

Before starting, place stainless steel bowls and whisk into freezer. Make sure you have ice cubes and chilled soda water. Serves 2 Batter 1/2 cup cornflour 1/2 cup plain flour 1 free-range egg yolk lightly beaten 1 cup iced soda water Method For the batter, sift cornflour & plain flour into a bowl. Whisk egg…

Pizza

The best thing about making your own pizza is that you can put together whatever flavour combination you like. I have two go-to-pizzas that I make regularly. Remember to take your dough out of the fridge half an hour before using. Serves 2 Tomato, Olive and Basil 1 pizza dough 3 tomatoes 1 clove of…

Salmon Patties

This recipe was developed over a few days and then perfected over many years. I can’t tell you the amount of times I’ve made these, they were the most requested item on the cafe menu. They go perfectly with a simple dressed leaf salad or on a roll with dressed leaf and lemon mayonnaise or…

Baked Feta and Tomato with Mushroom

This is a great recipe for when you’re wanting something quick, simple, and wholesome. I often have a few mushrooms set aside each week to make this for a weekend lunch but you could just as easily make it for breakfast or dinner. The baked feta is subtle in flavour and creamier than you expect….