I have to confess hot cross buns are my weakness. I can’t wait each year for the Christmas decorations to disappear as it means hot cross buns will start popping up in the supermarket. I know these, often mass-produced versions, are not the best specimens, but they...
For the beef Cheeks 1kg Greenlea beef cheeks 4 cups beef stock 3 tbsps oil 1 onion, finely sliced 6 cloves garlic, crushed 2 tsps ground cumin 1/2 tsp ground cloves 2 tsps. dried oregano 4 chipotle chilis in Adobo sauce*, roughly chopped, with 2 tablespoons...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson There is not a more classic dessert than a pav! Growing up, neighbourhood BBQs were a regular occurrence in our street and Shirley Morrison was the Pav Queen. I remember them coming in one of two ways, topped...
The perfect summer treat. Make this a few days ahead and impress your guests when you bring this out at the end of the meal. Can’t find or don’t like Amaretto biscuits? Use leftover meringues, making it gluten free too! 3 egg whites ¾ cup sugar ½ cup water...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Delicious sweet cherry tomatoes melt down to create a divine sauce to lightly cook or poach fresh fish in for the ultimate summer dish. 25g butter 2 tbsp extra virgin olive oil ½ red onion, or 1 shallot 1...
This cake is really moist and will keep for days. It is also the perfect solution if you have too many zucchini or if you missed one and it’s turned into a marrow. 185g butter, soft ¾ cup sugar ¾ cup brown sugar zest of 2 oranges 3 eggs 1 & 2/3 cups self-raising...
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES Dill is a dreamy match with both seafood and potatoes, so this easy salad has to be a winner. 750g–1kg new potatoes salt ⅓ cup homemade aioli or a good quality mayonnaise ⅓ cup sour cream ⅓ cup fresh dill, chopped...
Raw, vegan, gluten free 20 large asparagus spears 1 ripe avocado ⅓ cup lemon juice ⅓ cup extra virgin olive oil 3 tbsp toasted pine nuts 3 tbsp currants Using a vegetable peeler turn the asparagus into thin strips. Make the dressing by placing the avocado, lemon juice...
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES This twist on the classic English summer pudding uses rich brioche bread (I used one from Volare). You could also use a Christmas Panettone (available from Vetro). Filled with gorgeous white chocolate ice cream and...
Recipe HAYES COMMON | Images ASHLEE DECAIRES 2 large heirloom tomatoes 8 small cherry tomatoes 200g silken tofu (available at most Asian supermarkets) shiso (can be substituted with basil leaves, tips and flowers while in season) salt & pepper Dressing This will...
This is the perfect summer meal, packed with the flavours of summer and a healthy filling meal. Serves 4-5 500g chicken breast or tenderloins 4 tbsp balsamic vinegar 2 tbsp extra virgin olive oil Salad leaves 1 bunch of asparagus 1 punnet of strawberries ½ small red...
Makes 26–28 1 kg (2 lb 3 oz) English spinach 3 egg yolks 75 g (2 oz) unsalted butter, at room temperature 30 g (1 oz) parmesan, finely grated, plus extra to serve, if desired Zest of 1 lemon, plus extra to serve, if desired 100 g (1 cup) dry breadcrumbs Extra virgin...
In Thailand, this is served early in the morning. People on the way to work, or kids on the way to school, will stop for a plate of it. Our favourite spot for this dish in Hua Hin, where we have holidayed as a family for the past 40 years, can be sold out by 11 am on...
Serves 2 Scallops are a simple yet impressive dish. Use a very hot, preheated pan and always pat the scallops dry to remove excess moisture – this ensures a crisp, golden crust and a juicy, buttery centre. 125g fresh linguini (or use 90g dried) 1 tbsp olive oil...
This beautifully moist chai-flavoured loaf is from Saffron Swirls and Cardamom Dust by Ashia Ismail-Singer 150ml milk 2 chai-flavoured tea bags 2 eggs 200g caster sugar 1/2 teaspoon vanilla extract or vanilla bean paste 200g flour 1 teaspoon baking powder 1 teaspoon...
A quick stir-together pudding that bakes to gorgeous soft and pillowy deliciousness. Serve with lashings of ice cream or cream – or both! Serves 6 180 grams butter 200 grams dark chocolate (70% cocoa solids), chopped 3 large eggs 125 grams caster sugar 1 teaspoon...
Recipe: VICKI RAVLICH-HORAN | Images: ASHLEE DECAIRES A cross between cacio e pepe and carbonara, this is a super satisfying pasta that you can whip up at a moment’s notice. 500g spaghetti 5 large egg yolks 1 large egg 300g grated Meyer Black Pepper Gouda salt and...
These frugal vegetarian sausages originated in Wales during the second world war when meat was scarce. The key to making them tasty is a flavoursome, sharp cheese, so feel free to go crazy and experiment with some cheese combos. 3½ cups Panko breadcrumbs 2 spring...
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires A soufflé seems daunting but it really is just about getting the basics and perhaps your timing right. If you plan to serve it at a dinner party, prepare your ramekins and cheese sauce ahead of time, adding...
Recipe: VICKI RAVLICH-HORAN | Images: ASHLEE DECAIRES Bacon and cheese are always a winning combination. Wrap it in pastry and turn it into the crowning lunch dish. 2 tbsp oil 1 cup bacon pieces 1 onion, diced 2 x sheets of ready-rolled puff pastry 4 tbsp tomato sauce...
Recipe VICKI RAVLICH-HORAN | Image BRYDIE THOMPSON The buckwheat in these traditional style crepes from France give a nuttier flavour, and I have paired this with a fresh autumnal salad of rocket, fennel and apple. Trust me, together they are sensational. CREPES 1 cup...