Notes about Recipes in this book

• Coconut bread

  • Breadcrumbs on March 01, 2015

    p. 30 – A lovely moist breakfast bread. I subbed coconut milk for regular milk to give the loaf a further coconut flavour boost and the end result was quite yummy. BG suggests the bread (which is more like a cake really) can be toasted but we just enjoyed it straight up for breakfast. I do think it would be quite nice with a lime marmalade atop though so there may be a toasted slice in my future. Coconut always reminds me of the Caribbean so suffice to say this recipe made the house smell a little bit irie on a raw winter's day! Photos here: http://chowhound.chow.com/topics/1006474?commentId=9456957#9456957

  • Melanie on January 01, 2012

    p26. A nice sweet bread/cake. Simple to put together. Tastes nice with lime marmalade as suggested in recipe.

  • Hellyloves2cook on May 13, 2014

    A very nice recipe that is more cakey than bread. Toasted it is delicious. I have eaten this in his restaurant several times in Sydney many years ago when I lived there. Great to recapture those good times at home:-)

  • KarinaFrancis on October 27, 2013

    Very nice, I made it for a friend visiting from Jamaica and it got a big thumbs up

  • rstuart on April 29, 2014

    Wonderful recipe.. I have made this a few times, and it's very reliable and tasty!

• Banana maple porridge with buttered apples

  • Melanie on August 03, 2011

    p33. By cooking the banana and oats together, the end porridge tastes amazing! So much better than porridge with bananas on top!

• Iced cinnamon snail rolls

  • Melanie on January 01, 2012

    p41. Really easy to make and they taste really good. I drizzled them with the icing as soon as they came out of the oven so it sank into the top very nicely - more of a glaze than a stiff icing. Also need milk, eggs and sugar (white, brown and icing).

• Sweetcorn fritters with roast tomato & bacon

  • Melanie on February 06, 2016

    Made the fritters only - tasty enough but I think I included too much batter.

  • pomona on December 31, 2018

    This is a great recipe. The technique of adding batter to the other fritter ingredients until they just hold together is a great one. I've made modified versions with different spices and different veg, also with diced ham. It's a versatile 'fridge contents' recipe.

• Potato and feta pancakes

  • Melanie on January 01, 2012

    p45. Really good. I made these for dinner one night to serve with salad. Took a while to grate the potatoes but easy to prepare. Need flour, eggs, onion, lemons.

• Ricotta hotcakes with honeycomb butter

  • Melanie on January 01, 2012

    p18. Yum. Light and fluffy pancakes. Next time I need to remember to whisk the egg whites with an electric beater - doing it by hand is not fun first thing in the morning!

  • j_h on June 07, 2020

    Make sure you use a chocolate coated honeycomb candy bar. You can freeze the butter, and slice off small amounts as needed.

  • Hellyloves2cook on May 13, 2014

    These were quite nice, much prefer them with maple syrup though. The honeycomb butter didn't do it for me.

  • KarinaFrancis on June 07, 2020

    These were a nice Sunday brunch dish. I made the batter the night before and then cooked them up when we got back from our morning swim. I’d make them again but not bother with the honeycomb butter. 1/2 recipe makes 6 good sized hotcakes

  • ChelseaP on August 05, 2021

    So light and fluffy! My family has been making these for years.

• Honeycomb butter

  • Melanie on January 01, 2012

    p18. For the honeycomb I simply sliced the chocolate sections off a crunchie bar. I then crushed the honeycomb and combined with the butter and honey. No need to use the food processor.

• Puy lentil soup with Parmesan toasts

  • Melanie on January 01, 2012

    p74. Pretty impressive but low effort (takes about an hour to cook). Reheats really well so you could make this ahead.

  • jacbates on August 20, 2014

    Excellent soup - 8 minutes in the pressure cooker!

• Parmesan toasts

  • Melanie on January 01, 2012

    p74. Super easy. Need some garlic, oil, salt, pepper. Served with the lentil soup.

• Granny Mac's shortbread

  • Melanie on November 05, 2013

    p118. Very easy to make. These stay nice and soft. I used raspberry jam.

• Nectarine and plum tart

  • Melanie on February 06, 2016

    Made this with nectarines only, we thought it was delicious with ice cream.

• Coconut and passionfruit slice

  • nadiam1000 on August 16, 2020

    I love passion fruit and had a few cans of passion fruit pulp my daughter brought back from AU. This looked so appealing in the photo but from the start - the crust was an issue - way too soft added an extra half cup of flour. I used the full can of pulp so not to waste 2 oz and held back some coconut milk and cream. I used 2 lemons (small). Filling was very liquid so I added an extra egg. Baked beautifully, and once chilled the texture was perfect. The crust had a slight chew and the filling was set and creamy with crunch from coconut and PF seeds. Flavor was dull and muted - probably from all the cream and milk. I would prefer a passion fruit slice similar to a lemon bar - bright, tangy and tropical. Would not repeat.

• Vanilla-poached apricots

  • Hellyloves2cook on May 13, 2014

    Simple way to use those fresh sweet apricots we get here in New Zealand.

• Scrambled eggs

  • Hellyloves2cook on May 21, 2012

    Bills famous scrambled eggs are delicious - only way I make them now!

  • KarinaFrancis on October 27, 2013

    The definitive scrambled egg recipe! I've claimed them as my own I've made them so often

  • MmeFleiss on October 23, 2017

    Who knew plain scrambled eggs could be so sublime?

• Baked snapper with lemon-roasted potatoes and fennel chilli relish

  • Hellyloves2cook on May 21, 2012

    made this for the first time 11 years ago for friends while living in UK. I used sea bass however as there was no snapper available. A very light summery dish packed with flavour.

• Crumpets with blackberry butter

  • Yildiz100 on July 16, 2019

    No matter what I did, these were doughy. Its probably my fault, but will try a different recipe next time, just in case it was the recipe's fault. There were certain places in the recipe where I could have used more detail as a first time crumpet maker. For example, what texture should the batter have, and how long to cook on the second side. Also, bicarb in a recipe with no acid means they tasted slightly bitter too.

  • iamtabu on May 23, 2020

    I think the recipe needs slightly more water than called for to get the right consistency and level of air pockets in the crumpets.

• Goat's curd and lentil salad with roasted beetroot

  • mondraussie on May 14, 2017

    + dill

• Barbecued whole fish with fresh herb relish

  • mondraussie on July 26, 2020

    Works really well with fish basket. Did 6 mins each side, perhaps a bit less next time.

• Grilled beef with blackbean

  • e_ballad on August 16, 2020

    This was very salty, even with thorough rinsing of the salted black beans. I would consider reducing the amount of dark soy sauce. The marinated steak was also delicious without the sauce (having sampled a piece of my kids’ portion).

• Lemon-roasted potatoes

  • e_ballad on November 18, 2017

    There was only a hint of lemon, where I’d been hoping for a hit. Otherwise a good spud recipe.

• Poached salmon with green-bean salad, tomato and anchovy dressing

  • CarltonCaz on May 12, 2016

    Absolutely love this recipe. Simple to make, great for mid-week.