Notes about Recipes in this book

• Savoy cabbage, capers, parsley

  • wester on November 17, 2017

    Another salad that's good but not brilliant. There must be better salads with Savoy cabbage somewhere....

• Roast celeriac, squash, fennel

  • wester on November 14, 2016

    I made this with carrots instead of squash because those were the vegetables languishing in my fridge. Tasty, good everyday food.

• Lemon, mascarpone tart

  • wester on October 01, 2016

    I heavily tweaked this recipe to lower the carb content. In the filling I used sweetener instead of sugar, and for the crust I used a mixture of almond meal, sweetener and an egg. I did blind bake though. I also halved the recipe. Even with all these changes, this was an excellent tart that will surely go into regular rotation. One more tweak: topping the filling with some meringue works very well, and you use the egg whites as well. Add the egg whites when the filling is just slightly wobbly, and raise the oven temperature to 180-200C.

• Potatoes, capers, anchovy

  • mcvl on November 06, 2014

    OK, we've found a place that smokes outstanding brisket (Jack's, in Seattle, if you happen to be in the area), and I wanted an outstanding salad to serve with it. This is */perfect/*. My only alteration is to add some of the lemon peel, chopped fine. Highly, highly recommended.

• Zucchini trifolati, tomato

  • Foodycat on August 01, 2015

    Making this tonight I wondered just how often I have done it since I first got this book. No idea. At least 2 or 3 times every summer. It's a wonderful side dish. Goes brilliantly with roast or barbecued meats. Tonight we had it with roast chicken, but we often have it with lamb chops or sausages.

• Green bean, mustard

  • Foodycat on July 09, 2014

    Really clever dressing - we use this a lot instead of mayonnaise

• Tiramisu

  • ChelseaP on July 07, 2022

    The best tiramisu of all time. Our family has been making it for years. We sometimes play around with the liquid ratios but definitely love how boozy and wet River Cafe's version is.