Mar1

What makes a great Bolognese?

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What makes a great Bolognese?

Every great cook, celebrity chef, family cook and ordinary cook I know has their own version.  This full flavoured simmered minced beef sauce originally from Bologna Italy and is famous through out the world.   There are versions everywhere – from Bologna itself to China and yes definitely a favourite meal in every home  I would think here in Australia too.

Versions include beef only, a combination of beef & veal, beef & pork, beef & chicken liver, Chinese slant recipes with Asian mushrooms &  ketchup manis  and vegetarian styles ( made with eggplant and mushrooms). I also have a recipe I make usually in the cold of winter  made in one pot which includes cooking the pasta in the pot with the sauce!  A true  ‘one pot’ recipe.

Marcella Hazan is known as the mother of good Italian food.  Her beautiful Italian Cookbooks, explain the basics and essentials of producing a great Bolognese. I have for years read every detail and eaten many versions in many countries, restaurants and homes.  From this I have produced many delicious huge simmering pots and have my own authentic set of rules……

So what does make a great Bolognese?  Here is my 12 step guide to my fabulous slow simmer Bolognese –   Read the rest of this entry →

Feb17

The PERFECT poached egg…………..

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The PERFECT poached egg…………..

The response to my last blog ‘egg snobbery’ has been fabulous – yes many of us are confused about the ‘ good’ egg.  And it seems my few words helped many make the decision on what to purchase…. I have been delighted with the comments and discussions over last week or so.

The next question and or frustration with eggs are usually around poaching and soufflés – eek.  So yes I think we will tackle these queries….. Because once mastered they will so become part of your weekly / monthly success repertoire

So hang onto to your hat (chefs’ of course) and let’s look at the perfect poached egg –

The RULES:

1. Purchase the very best FRESH eggs you can afford either form the market, off the farm (oh that’s really lovely) or from the supermarket. A super fresh egg will sit high and perform well.

2.  The pan: you need a good one with a nice high side and heavy base. A good 7 cm plus is required and a base that allows an even heat. Now i have to tell youI  use Profiline Pans (look for these at your local specialty cookware shop) – they never let me down on any cooking task.

3. Vinegar – any sort will do… yes it can be very cheap and very plain if you like and add  just enough to assist in the egg white in setting quickly

4. The other necessities: a slotted spoon, a bowl of cold water (to pop the cooked eggs into) a small bowl or jug to pour the raw egg from.

5. Have the toast nearby and ready….. keeping warm if possible.

Read the rest of this entry →

Feb3

Egg Snobbery

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Egg Snobbery

Are you an egg snob like me ? Goodness I hope so!  Eggs are the most wonderful natural product.   Definitely my favourite ‘instant’ meal – nothing beats a poached egg or fried egg.  But then again a quick scramble or omelette – yep totally delicious and packed with protein and nutrients.

My preference is direct from the farm, fresh as possible  and free range-  so I buy as often as I can from the ‘egg lady’ at the market. … I love to look at the eggs and select what we decide is the best on the day!  I do have my preferences and often choose brown eggs.  Various varieties of hens produce brown eggs (I am told they eat more so this can make the brown eggs a little more expensive).   Some say its silly really as the colour of the shell in no way reflects the flavour – well  a lot say that, but I am one of the ones who believe they do taste better.. And of course they look wonderful.

If you think about it, happy hens have got to make good eggs – it’s that simple. I still adore the rich deep yellow gold orange colour of a good yolk. My scrambled eggs, omelettes and sponge cakes look like I have popped a little food colouring into them! That might make some of you giggle, but it’s the truth.

When I have to, I of course purchase eggs from the supermarket – now this is the worry because it is hard trying to work out what all these ‘cartons’ are promising. There are just too many various boxes, colours and information  ……

A happy hen makes a great egg – so if hens can scratch around, merrily pecking at good quality food in a little sunshine they are going to produce better quality and it’s a much nicer existence for them.

 My top choices from the supermarket: Read the rest of this entry →

Jan20

Brunch with Jo & Co

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Brunch with Jo & Co

...In my natural habitat!

Yes, I have to admit I am such a brunch junkie. It is so at the absolute top of my weekend plans and favourite weekend meal – especially on a bright sunny summer Sunday. Perfect as you can still lie in until about 8am and finish the event by about (well usually 3pm at my house – which is possibly far to late)…. but you still can push everyone out the door and enjoy the rest of your day

The joy of a lazy Sunday morning brunch table is so much pleasure to me – I look forward and plan brunch with family and close friends as often as my schedule allows. The idea for me is to prepare as much as I can, so you spend as little time as you can away from your guests. Nothing is worse than being stuck in the kitchen and listening to the laughter and conversation while you slave away. Read the rest of this entry →

Jan18

KitchenAid Down Under podcast – Episode Four

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KitchenAid Down Under podcast – Episode Four

I can’t believe this is the 4th podcast – goodness time flies when you’re having fun with KitchenAid!

My fabulous guest is a bit of a home economics legend – yes, one of my sensational mentors. Vikki Leng (also known as Vikki the Vego) has “been there and done it” in regard to cooking unbelievably good vegetarian food – recipes you will truly never forget. Vicki writes, styles and co-ordinates super healthy vegetarian food shows and events

She is so much fun and adds zing, flavour and fun to everything she does.

Enjoy the show!

KitchenAid Down Under podcast with guest Vicki Leng – Episode 4

Jan12

KitchenAid Down Under podcast – Episode Three

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KitchenAid Down Under podcast – Episode Three

It’s time to kick off the year with another podcast, and this time we have our very special guest Simone Gordon.

Simone is not only a fabulous foodie, but she hosts the most amazing festivals and events!

You might have visited Chocolate Rush, Holy Goat or the Spud Hunters exhibit at last year’s Royal Melbourne show. She is also planning a fascinating event in March called “Plan Bee” – it’s all about bees and honey!

We hope you enjoy our conversation with KitchenAid fan Simone – we had such a great time we talked a little bit longer that in previous shows.

And while you are listening, have a look at this fascinating wall chart on Australian potatoes that Simone sent us after we talked about all the different varieties of potatoes we can buy in Australia.

Let us know what you think of the show and don’t forget to subscribe to the podcast at the iTunes Music Store — just click on the link on the right hand side of the blog.

KitchenAid Down Under podcast with guest Simone Gordon – Ep 3

Jan7

Tipping the scales!

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Tipping the scales!

Oh well Christmas and New year are well and truly over… yes we have all enjoyed the glorious festive season – only too well for some of us. Perhaps this is why it’s the ‘silly’ season?

Yes, I must confess I did not intend to indulge so… far too many serves of succulent roast pork and or turkey with all the trimmings, wonderful glazed hams and too many long luxurious breakfasts….. eggs Benedict or a three cheese omelette, French toast and or pancake stacks.

Far too many summer cocktails, homemade ice creams and sorbets and the nibbles – I didn’t seem to stop.

Well STOP I have and think so have many of you… but what to enjoy now and hopefully begin to loose just a few grams and or kilo’s and still live, eat and enjoy.

I refuse to utter the words scary word DIET – but think we can tame it just a little…..

Well my 5 best tips are: Read the rest of this entry →

Dec21

KitchenAid Down Under podcast – Episode Two

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KitchenAid Down Under podcast – Episode Two

Hi everyone, we’re back with our second episode of the KitchenAid Down Under podcast!

In this show Cailin and I speak with the fabulous Di Pagett, a foodie who runs a business called You Are Special.

She really is special, and we we know you will love listening to her talk about the importance of family meals and understanding that we are all special!

And thanks for the feedback we’ve received on the show – keep it coming!

KitchenAid Down Under Podcast with guest Di Pagett – Ep 2

Dec20

I only have 25 minutes!!

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I only have 25 minutes!!

Why is this last two weeks leading up to that special day on the 25th December so ridiculously busy! Has everyone I know gone mad? It doesn’t seem to matter how organised you are there just seems to be tooooo much to do.

Everywhere I go from the photography studios, chatting with clients or friends – waiting in a queue at the supermarket, dropping my kids at school ……everyone seems to need a selection of delicious, quick recipes that are made in a wink! So here are a little selection of my favourites that will allow you to eat well with the family or a little last minute entertaining and maybe take a little pressure out of your day? Read the rest of this entry →

Dec8

Getting stuffed – it’s all about the stuffing!

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Getting stuffed – it’s all about the stuffing!

A crisp yet succulent golden roasted ‘stuffed’ chicken is my favourite bit of Christmas lunch (or yes you could also choose turkey).

The stuffing must be tender, moist and beautifully flavoured and can be placed into the cavity, rolled into small foil parcels or gently pushed in over the breast – underneath the skin. It sounds easy and yes it is once you know the golden tips….. a little tender loving care and plenty of flavoursome bits added to the basic mixture produces a stuffing with a difference!

But first you need to start with a good chicken – buy the best you can – I mean a free range, if not organic bird or you might like it to be corn fed chicken as well. Also produced ‘chemically free’ makes a world of difference to the flavour and texture (yes sadly standard chicken is washed in a chlorine solution). Your specialty poultry shop and even the supermarket will have a selection: chat with the poultry man, the butcher or read the label at the supermarket – the quality in the first instance is really important. Read the rest of this entry →