Photographer Jasmin Schuller dreamed up this lovely little photography series called ‘Sweet Meat’ which got us thinking…although a generous scoop of mince meat atop an crispy waffle one seems wrong at first, there are many right things about it
This dish has a fragrant, fresh combination of flavours, served with lots of rice to soak up the exotically flavoured tomato sauce.
Samosa are one of those foods that your guests will rarely say no to when passed around on platter. If you’re not up for making the pastry you can use ready made puff pastry or spring roll pastry instead.
We recently wrote an article on the Australia’s Booze Botanicals for Vice Munchies. Boobialla gin anyone? Samphire vodka martini?
Just when you think oysters couldn’t get any more extravagant, they did. The addition of gold glitter to an oysters gives them an overwhelming sense of celebration, joy and happiness. It also has the added bonus of making your mouth sparkle all night.
Just when you thought a burger couldn’t get any better, it just did. Insert crispy battered squid tentacles, crisp ice-burg lettuce, smokey mayonnaise, a hint of coriander all sandwiched between a light and fluffy charcoal bread roll.. yes thats right, you’ve been transported to burger heaven.
This broth is cleansing and nourishing. The handmade wontons will leave you with a sense of accomplishment and this skill is transferable — you can craft parcels different cuisines and with many different fillings.
It’s no secret here at Bookery Cook that we love a citrus based dessert and this recipe for Almond, lemon & ricotta cake is one of my favourites.
After dining on the Carpaccio, Spaghetti Vongole and a LOT of prosecco at Al Di La, I tracked down the Brooklyn Cookbook, so I could recreate and relive the Spaghetti Vongole back in Australia. This Chocolate and Pear Cake recipe is also in the book, and has also become a favourite – the perfect balance of sweet and bitter, crumby and soft. It works with different fruit, depending on the season, and flours.
This is a Puglian dish from Southern Italy, where the octopus is braised in white wine and tomatoes, then barbecued. Full of flavours of the Mediterranean – olive oil, capers, lemon and seafood.