Jamie Oliver’s Italian bread and cabbage soup

July 16, 2012
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Cold wintery nights cry out for warm crackling fires, steaming cups of mulled wine and hearty, belly warming comfort food. That’s exactly what’s on the itinerary when the Co-pilot and I head up to Wollombi, a sleepy little town south of the Hunter Valley for a few days of sorely needed relaxation. We’re staying at […]

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Fair Dinkum barbequed prawn dumplings

April 3, 2011
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What do we consider Australian? What’s fair dinkum Aussie? For the uninitiated, “fair dinkum” is Australian lingo for “genuine”. It is a term probably lost of the current urban and multicultural generation, but one still stereotypically associated with farmers, the older generation, and folks born and bred in the country – generally those characters we […]

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David Thompson’s easy tom yum goong

June 18, 2010
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The first recipe I cooked from David Thompson’s Street Food cookbook was the Thai laksa with beef and dried prawns and it took me an extraordinary amount of time to prepare the intricate ingredients into various powders and pastes. The second recipe we chose is widely recognised and one of my favourite Thai dishes: tom […]

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Rabbit borscht

June 2, 2010
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Winter is the perfect time to be in the Blue Mountains – the air is crisp and cold and despite piling on all your woollen knits, your breath hangs like dense white foggy clouds in the air. It’s the perfect excuse for nights in next to crackling fires, and watching TV whilst snuggling under doonas. […]

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Chowder! It’s called chowder!

April 5, 2009

The title of this post may be lost on you unless you’re a fan of The Simpsons. I’ve always wanted to make chowder. I’ve had a few chowders around the place, but I suspect they’re nothing like the real deal clam chowders you get in Southern USA. Nonetheless I was going to give it a […]

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Transforming hominy into Pozole Blanco

March 24, 2009

Following on from my last post, I was keen to use the hominy in a pork and hominy stew known as pozole blanco, so I rushed home from my little shopping expedition out in Sydney’s western suburbs to start the stew. A fellow foodie and chef who specialises Mexican, Chef Paul (aka Foodman), kindly supplied […]

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