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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paprika, lemon & thyme chicken

that striking colour is from the paprika (not chilli!) doesnt it make you want to dive straight in?

this is a warming broth, with a surprising flavour – lemon and thyme are a match made in heaven and alongside the earthiness that comes from the paprika, its a stunning dish.

if you dont like coriander (first up, what is wrong with you!? haha :-))… basil would be beautiful with this as well.

im not eating carbs at the moment which is why this comes solely as a broth, but you could stretch it further by cooking up some jasmine rice or serving it with some crusty bread to dip in the broth.

yum.

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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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wasabi & sesame crusted tuna, with avocado, corn, tomato and coriander salad served with a ginger, soy and lemon vinaigrette

the classic combination of sushi inspired this dish.  its been SO hot in christchurch lately, and that brings with it cravings for fresh and clean salads.

this dish brings with it a pop of hot from the wasabi, balanced beautifully with the salt from the soy and sour from the lemon.  the ginger will remind you of sushi garnishes – and altogether this is a match made in heaven.

im drooling writing about it.

this will take you 30min or so, so an easy and TASTY weekday meal.

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