Marinated Mushroom Tart
This tart is a little bit special and a really lovely way to enjoy antipasto ingredients as a meal. A flaky pastry base is topped with caramelised onion and mustard cashew cream, then baked until golden. This is the blank canvas, ready to have all the good stuff stacked on top. Marinated mushrooms are a […]
Vineyard Chicken
Here’s me being a scintillating tart again, adding spark to my two decades plus marriage by adding fruit to our roast dinners. I love apples with pork and chook dishes, but getting grapes in there is something superior, especially at this time of year when the weather is cooling and flavours become more sunburnt, robust […]
Warm Grapes & Leaves
It’s well known amongst my friends and followers that my darling consort doesn’t like fruit in his salads. I’ve had such delight testing these recipes, my wicked fruit eating ways being legitimised rather than seen as devious ploys to sway him. This salad of sorts I created on a whim, all my favourite flavours – […]
GRILLED COS WALDORF SALAD
The Waldorf salad is named for the Waldorf-Astoria Hotel in New York City where it was created to feed attendees at a swanky charity ball. These days it’s more associated with dingy motel buffets inside rather rank musty dining rooms, completely edible, but demoted to a rather lack lustre sloppy side dish. I have put […]
Fennel Roasted Cauliflower with Burnt Onion Labneh
2 brown onions 2 cups Greek yoghurt 1 cauliflower, cut into florets 2 tbsp fennel seeds olive oil salt & pepper To make the labneh, strain the yoghurt in a clean tea-towel or muslin cloth overnight or for at least a few hours, until most of the liquid has seeped out. Slice the onions in […]
Fizzing for Kimchi
As we bid farewell to the final shreds of summer, the veggie garden rewards us with its autumn harvest. Here at The Falls Retreat, this means we are into pickling, preserving and fermenting mode as we attempt to capture all of nature’s goodness and utilise this glut of fresh produce. As we head into the […]
Za’atar-Roasted Eggplant Salad with Lentils, Halloumi + Roasted Cherry Tomatoes
You can find za’atar (a fragrant Middle Eastern spice mix) at Vetro, or for a simple version combine equal amounts of dried thyme, sumac and lightly toasted sesame seeds. It’s lovely over any roasted vegetable or sprinkled over salads or eggs. Serves 4 2 medium eggplants 4 tbsp olive oil 3 tbsp za’atar 250g cherry […]
Kūmara, Cauliflower and Fennel Citrus Salad with Seasoned Fish
The juicy flesh of fish works so well here with the zingy, citrus flavoured kūmara and cauliflower salad. As a stickler for pan-frying fish in butter, I have done so but you could use a little olive oil or a mixture of both butter and oil. Serves 4 600–700g firm-fleshed fish, such as blue cod, […]
Chilli + Soy Eggplant with Tofu
This is one of those easy chop and roast dinners that’s basically ready in the time it takes to cook some rice (aka my kinda meal!). Once roasted, the eggplant and tofu get a quick toss in a pan with the sauce to coat. So simple, so packed with flavour and a really lovely budget-friendly […]
Loaded Kūmara
You need to balance flavours in this recipe. Squeezing over lime or lemon juice adds acidity, along with the sumac, and red chilli flakes add heat, with the fresh herbs adding freshness. Adding salt will balance acidity. Serves 4 4 small-medium orange kūmara (each weighing about 200g), scrubbed olive oil for drizzling salt 1 cup […]