Notes about Recipes in this book

• Blueberry pancakes

  • Melanie on March 28, 2014

    Makes 6-8 big pancakes. Make sure you let the pancakes puff right up so that they are nice and fluffy.

• Zucchini fritters with spicy tomato sauce

  • Cati on December 07, 2011

    This recipe is just slices of zuccini dusted in flour and sauteed. Not my idea of a fritter

• Lamb, mint and pea pie

  • lou_weez on October 01, 2020

    The filling for these pies was really easy to make and tasted delicious. I used my pie maker (Sunbeam) which yielded 8 pies.

  • kathryn_sikpdg on April 15, 2026

    Excellent dish - very more-ish! Used tomato chutney as I had no tomato paste, and made in a standard pie dish with one sheet of pastry.

• Pappardelle with duck ragu

  • mitchrj on July 13, 2016

    I marinated it in a vac back for around an hour. It was amazing :) I made fresh pappardelle with whole eggs to go with it.

• Orecchiette with potato, peas and pesto

  • Melanie on March 28, 2014

    Yum - I used frozen peas instead of tinned.

• Orecchiette with pumpkin, broccoli and cauliflower

  • Melanie on March 28, 2014

    I roasted the pumpkin first and skipped the anchovies. The vegetables took a little longer than 20 minutes to cook. Mix the cheese into the pasta before serving.

• Best ever lasagne

  • Sannalee on April 25, 2013

    Really good lasagne recipe - managed to please everyone from grandmother to 5 year olds at a family party, plus lots went back for seconds. Would definitely make again. My only minor change - I used fresh noodles instead of instant, and cooked it about ten minutes longer than suggested to get the top browned.

• Eggplant Parmigiana with tomato sauce and basil oil

  • Melanie on May 26, 2014

    I used half the amount of eggplant and there was still enough for 6 meals. I didn't make the basil oil, just used heaps of fresh basil in the layers. Try cutting the eggplant into thinner slices next time - each mouthful seemed to have too much skin. Eggplant frying takes a really long time, I would try grilling it next time. Tastes good cold too.

• Barbecued king prawns, split and marinated

  • aargle on October 17, 2011

    Don't usually bother splitting them

• Stir-fried king prawns with black beans and ginger

  • aargle on October 17, 2011

    I like to add chilli - this is a definite favourite.

  • Dishyrishie on January 06, 2017

    Works well with a bit of chilli

• Seared salmon with cucumber and mint salsa

  • RosieB on January 13, 2016

    This was an easy and delicious dish made on a hot summers night. Served with steamed pink eye potatoes and a nice salad.

• Barbecued snapper with green olive and tomato sauce

  • grebec on April 06, 2012

    Delicious sauce. Added Israeli couscous to the sauce after the oil and garlic, then added 2 tins of tomatoes (instead of one) plus a little water as the liquid was absorbed by the couscous; still heaps of flavour. Be wary of adding too much extra salt. Would be fantastic sauce with chicken as well.

• Chicken braised in coconut milk with whole spices

  • lou_weez on July 31, 2021

    This was great! I only used 3/4 cup of stock and added one cubed sweet potato.

• Grilled aged rib-eye with tomato and onion salsa

  • wodtke on December 08, 2016

    Made with thin-cut rib steaks, maybe a little too thin, as the cooking time (1 minute a side) didn't leave any hint of pink. I was too timid with grating the horseradish over the steaks, as the flavor was not discernable. Salsa delicious, and had plenty left over for salads the next night. Not a bad recipe, but I don't see much need to make it again; easier to just charcoal thick steaks and use the salsa on them.

• Balsamic-braised radicchio

  • Melanie on May 26, 2014

    We weren't fans of this, but I don't think that was the recipe's fault (more an aversion to the bitter flavour). The sections that had been in contact with the surface of the pan tasted somewhat okay however it wasn't fantastic.