Pesto is so simple to make and also so versatile. You can make so many different combinations of flavours and use it as a pasta sauce, accompaniment to meats and fish, you can also mix a little through some mash, yummy. I know the traditional Italian pesto consists of Basil, garlic and mostly pine nuts, but […]Read more "Basil, Cashew and Chilli Pesto"
Macarons are hot on my list of ‘must make’s’ and I admit I have been putting them off for a while now. Why? because people tell tales of great defeat when attempting to re-create those perfect little gems in their own kitchen and I felt the need to work myself up, do a little training, get the baking mind […]Read more "A Brave Attempt At Macarons- Vanilla with rose buttercream and a berry surprise"
Everyone loves jelly full stop! I remember all the retro Tupperware jelly moulds that my mum always had when I was a kid, they made colourful fruity jelly just that little bit more exciting. So when I was in Canterbury last weekend and wandered into the Steamer Trading Cook Shop and saw a funky little pink […]Read more "The Great Jelly Experiment"
I have always loved seafood, from my humble beginnings as a Aussie child who loved a shrimp on the barbie to my now widened palate of all ocean delights. This seafood love has grown slowly over the years, however oysters are only a new addition to the collection. I had tried oysters maybe twice as a teenager, however each […]Read more "Whitstable Oyster Company"