Eaten on April 25 (Anzac Day) to commemorate the sacrifice made by Australian and New Zealand soldiers, Anzac biscuits can be crispy, chewy or crunchy depending on the balance of brown and caster sugar.
This recipe hits the sweet spot between crispy and chewy, which makes them an excellent biscuit choice for homemade ice cream sandwiches.
It’s important to use whole rolled oats – not the instant ones – otherwise, the biscuits spread too much in the oven. Continue reading
I have a salad for lunch most days. When it’s cold wet like the last few days have been, I make it a warm one.
The kale is transformed by its time in the oven, softening and developing a deeper, woodsy flavour that contrasts nicely with the crisp apple and toasted seeds.
“Are we having Hawaiian pizza for dinner?” my daughter asked when she got home from school.
She was in the zone – I was making pork bits Hawaiian, a childhood favourite of mine that I hadn’t thought of in years. Continue reading
Crispy on the edges, soft and buttery within, hasselback potatoes can make any meal feel a bit special. Continue reading
I’ve made this parsnip soup with sautéed greens so regularly for so many years, that it was a surprise to realise that it wasn’t on this website. Continue reading
I wouldn’t have thought of combining beetroot and celery, but thumbing through Elizabeth David’s French Provincial Cooking I was intrigued by her description of this “admirable winter salad”. Continue reading
This dish of blanched spinach in a sesame seed dressing takes me straight back to my time living in Japan. Tokyo was (and is) an expensive city, and we ate in most nights — Japanese food mainly.
The local shops didn’t sell anything else, and anyway, it was fun to buy unfamiliar ingredients and figure out what to do with them.
