lamb with grilled peach, rocket, mozzarella, pinenut & almond salad with rockin mint pesto

just brilliant. this salad will change your life.

I promise you:

  • sweetness from the grilled peaches,
  • balanced by pepper from the rocket,
  • paired with toastiness from the nuts,
  • contrasted by the creaminess of cheese,
  • all in harmony with the tenderness of the lamb,
  • and a flavour punch from the mint pesto

this will drive you crazy….

and you will want it for dinner the next evening too.

do it.

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a greek feast: lamb shoulder, fried carrot salad with pumpkin puree & fried haloumi with chilli apricots (inspired by hellenic republic – melbourne)

i had a fabulously long lunch at hellenic republic in brunswick, melbourne early jan 2017.

not only did i nearly make new best friends with the server, i experienced the most mouth watering lamb (arni sto fourno) i have ever had – melt in your mouth, cut with a spoon kind of tender.  i had the carrot salad, which is far too humble of a description for what blasted me with flavours of cumin, basil and honey.  and the saganaki – well there isnt much in the world thats better than a hot, textural, and salty cheese with figs.

my replication of the dishes took a few creative liberties based on what i had available – but i was super pleased… they were delicious… and they took me right back to my seat in that brunswick restaurant on a 35 deg day, where i downed delicious mythos lager and went on my first, and immensely memorable, greek food journey.

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udon noodle broth, smoked pork, slow egg, chilli oil (inspired by a.baker – canberra)

i didn’t get to eat the original dish myself.  the recommendation came from my husband. i then checked out what a.baker’s website said about the dish – the rest was up to me.

my result (photo posted) was amazing, actually incredible – heaps of flavour, super fresh, the smoked pork gives it great depth and there’s heaps of texture.  every spoonful was heaven.

don’t be put off by the ingredient list – the broth is easy, it’s a set and forget kinda broth.

the toughest bit of the recipe was trying to do 63 deg eggs on gas, but i found the right balance of “pot off the element” to not have to watch it like a hawk.  if you don’t have the patience for this, just do poached eggs!  the best thing about 63 deg eggs is the texture – but if you do poached eggs, flavour won’t be impacted.

give it a go!  recipe follows.

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