Inspired by the classic Bavarian recipe of roast duck with cabbage and apples. This is my version using chicken.
Deeply rich and layered vegetarian spaghetti bolognese. Utterly delicious and with the depth of flavour as good as any meat version.
Rich, crunchy, soy-wasabi flavours, these hash browns along with the delicious dipping sauce are good for breakfast with a fried egg or served as a snack with a cold beer or sake.
Anyone who loves ramen knows the key ingredient is the soup base. Rich creamy and bursting with multiple layers of flavour. You will be surprised at how much flavour can be obtained in your stock with this cooking method.
Great lunch, brunch or dinner recipe. Hash cakes can be kept in the fridge for up to 24 hours before frying.
A decadent country-style chicken roast with buttery greens and rich creamy gravy. For best results marinade the chicken overnight, this will ensure all the flavours infuse and luxuriously soften the meat. A great weekend dish – marinate on Saturday night and eat on a Sunday.
Here is a fresh tasting tortilla combination using homemade chilli sauce and crunchy tangy pickled vegetables. Great flavour combinations, satisfying bite and good for you (because the spices and chilli make you happy).
By adding whole chicken thighs on the bone to a soup base creates another dimension of rich cartilage-marrow injected chicken flavour. Juicy, thick and tasting of wholesome goodness, broth extracted this way has many health benefits. This recipe has an Italian twist with olive oil, pesto and parmesan making it very moreish.