roast cauli, bacon, garlic, cheese and spring onion salad

this salad is so easy to make. its sooooo tasty and full of texture. roasting cauliflower elevates the depth of flavour and sweetens it up which is perfect with the richness of the cheese and saltiness of the bacon.

i paired this beauty of a salad with a medium rare scotch fillet, but its a bloody good side dish thats going to suit pretty much anything you like.

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smoked beef fillet, with asian style broth, kelp noodles and fresh veges

well, this is not only an absolutely delicious dish with heaps of flavour and textures, but its also heaps of fun.

i pre-prepared all the ingredients, and served them buffet style… it made the meal super interactive, promoting lots of conversations… and ultimately meant my guests could help themselves to what they wanted, and the quantity of each ingredient they wanted.

there is a bit of prep in the broth, but once its in the pot it just simmers happily for a couple of hours.

the beef is stunning – a quick sear of the whole eye fillet and set aside in the freezer for a couple of hours to slice later…  it does the rest of its cooking in the broth later on.  i smoked it which gave the whole dish an extra depth of flavor but you dont have to, OR use smoke essence and avoid the nuisance of going through the smoking process.

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scotch fillet, with beet, corn, spinach, almond & basil salad served with smoked feta cream

i went to the supermarket intent on making a steak with a pumpkin, basil, pinenut & feta salad……… but when the pumpkin looked shriveled and a bit nasty, i went with the beetroot instead.  and then of course, it all had to change.

but thats where the best ideas end up coming from – the need to adapt.

this is bloody delicious.  and its easy 🙂

get into it.

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