Notes about Recipes in this book

• Spicy pumpkin soup

  • Melanie on September 23, 2016

    I enjoyed the mix of flavours in this although it was fairly subtle. Increase red curry paste next time and simmer with lid off - a bit too liquidy.

• Apple and passionfruit crumble

  • KarinaFrancis on November 14, 2013

    This is a fantastic all-purpose crumble recipe. Change the fruit around to suit whatever you have but the topping is the best I've tried Update Nov 15, 2017 - Still the best crumble topping (I’ve tried a few since I first reviewed)

• Banana butterscotch pudding

  • Melanie on September 23, 2016

    Tasty and easy for a weeknight dessert - the banana butterscotch flavour is a good combination (I didn't serve with whipped cream or ice cream and don't really think anything was missing).

• My dhal

  • KarinaFrancis on November 14, 2013

    Not sure how "authentic" this dhal is, but it certainly is quick, easy and tasty.

• Ocean trout with red chilli and tomatoes

  • debkellie on January 25, 2016

    Even the non-fish, non-chilli eater in the house loved this... perfectly balanced combo, delicious.

  • Nossovitzky on February 04, 2021

    Very nice! made with a tin of tomato polpa. Also used jarred ginger and garlic so (not inc rice) took 20 min start to finish.

• Stir-fried ginger fish with broccolini

  • j_h on January 13, 2017

    Good with fresh birdseye chilli, chopped. Add with the ginger.

• Coconut macaroons

  • KarinaFrancis on November 14, 2013

    Love these, have made them several times and each time they have been a hit. The lime adds the perfect zing and stops them from being too sweet.

• Sticky spare ribs

  • MarionBear on August 10, 2022

    Page 193

• Winter salad with Asiago

  • Roblyn on June 29, 2013

    I substituted parmesan for the cheese and orange for the apple

• Lamb koftas

  • Juleslovesgoldies on February 17, 2026

    I baked these in the oven, very tasty.

• Anchovy and red onion toasts

  • debkellie on August 31, 2019

    Pleasantly surprising! I was worried that the anchovy would be overpowering, but toned down nicely by the lemon zest! I'd do them again (sourdough toast ends up so crisp its potentially tooth damaging!).