Last slice of the baked espresso cheesecake I made for lunch today. It disappeared so fast! It's Sunday, and my small group had lunch together at one of our houses. I was tasked with making one of the desserts, so I whipped up this espresso cheesecake. The pre-lunch snacks and the amazing roast ham and …
Pecan-crumbed basa with apple and rhubarb-braised cabbage
It’s succulent. It’s crunchy. It’s sweet and sour. There are hints of South-East Asia and the American South in the marinade and crumb. A dish to impress. I promised friends I'd share this recipe I created on the weekend. A similar dish featuring catfish and bran crumb, created by celebrated Dutch-born U.S. chef Victor Gielisse, …
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Tomatoes filled with goat’s cheese
Last week, Masterchef Australia (season 14) set an invention test where contestants had to create a dish that clearly reflected two cuisines. That set me wondering what I'd cook up if I were in the fabled Melbourne kitchen. I started thinking about Japanese-Italian pairings, and this is what I created. INGREDIENTS 12 truss tomatoes (smaller …
Choc coconut biscuits
I work in a research library, and we have a team meeting every Wednesday. A couple of weeks ago, I took along a cake I'd baked at home and shared it around. Surprise! Everyone seemed to love it. There were no left-overs, and I may have started a tradition. Time will tell. Today, I took …
Best ever rum balls
The festive season has begun in earnest, and what better way to get into the spirit than by making and sharing these rum balls. So easy to make, and gluten-free! These delicious treats are special to me as the recipe is one I inherited from my mum, who died in 2017. Enjoy, in moderation! INGREDIENTS …
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