Super Quick & Delicious Appetizer: Marinated Feta. Go Greek!
Orange and grapefruit terrine. Recipe serves 6.
Thick and Chewy Nutella Chunk Cookie Bars
Grilled cheese sandwich with “pickled” brussels sprouts and onions - a naughty way to get people to love brussels sprouts without them realising it.
Asparagus & Basil Soup - light, elegant and delicious!
Walnut polvorones: buttery, crumbly deliciousness
Healthy berry crumble bars made with fresh blueberries and raspberries. Oats, almonds, dried figs and coconut oil make this crumble vegan and gluten free.
Lemon mascarpone tart.
Meyer Lemon Dream Cake, made with a secret ingredient; cauliflower!!
Gotta love spring. And Strawberry Shortcake Cake!
Ladyfingers are light and airy sponge cookies, delicious when eaten alone or used in more complex desserts.
Zebra Pound Cake, enough said!
Skirt Steak with Black Olive Aioli, the perfect dish with which to kick-off grilling season!
Chocolate Ganache Ice Cream
Succulent, wild Mediterranean oysters, panko fried with lime chilli mayonnaise
Allspice Streusel Muffins
Spinach-Mozzarella Grilled Cheese (For National Grilled Cheese Month!)...inspired by the calzone.
Brown sugar raspberry meringue nests - great as a full dessert, or really cute as miniature canapes.
Chocolate Truffle Cake with Cardamom and Espresso
Double Chocolate Cookies with recipe
A vanille tapioca on a strawberry & lemon jam! So comforting! (in french with translator)
Fruit Salad for a Crowd
crispy brussels sprout and black bean tacos with avocado crema
Ramp and Ricotta Tartines with Radish Leaf Pesto. The perfect spring appetizer.
Asparagus Tart with pine nuts and capers. Easy appetizer made with store bought puff pastry.
Spicy Cold Sesame Noodles --a great intro to making Asian food!
Swiss Chard, Spicy Peanut Sauce, and Rice Noodles all rolled in to a Spring Roll!
BBQ Pulled Pork Sandwiches
Extra Cheesy Spinach Artichoke Dip
Asian Slaw with Soy Sesame Dressing
Eggplant & Mushroom Cannelloni - a super easy and tasty vegetarian meal.
Vanilla Passionfruit Slice, a fruity twist on a retro Australian classic