Category Archives: Side dish
Wild fennel flower fritters
At this time of year, swathes of wild fennel are in flower, their bright yellow blooms rising above clouds of green fennel fronds. The flowers smell sweet and fragrant with aniseed. The bees and other pollinating insects love them. If … Continue reading
Honey spiced pumpkin seeds
This is a waste not, want not recipe. I cut open three pumpkins in the last two days. I’m holding a Harry Potter themed party, and needed pumpkin for a big batch of pumpkin pasties as well as loads of … Continue reading
Haw-sin sauce
I don’t know if you’ve seen The Canberra Times today, but I’m in it. I’m pretty excited. Susan Parsons wrote a lovely piece on my foraging for her Kitchen Garden column in Food & Wine. In honour of the occasion … Continue reading
Pumpkin pickle
I was overjoyed to finally make it to the Collector Pumpkin Festival this year. I have wanted to go every year since arriving in Canberra over 5 years ago. I was very lucky to have a particularly wonderful Airbnb guest … Continue reading
Apple, mint and rosemary jelly
For years, I’ve been wanting to pick the fruit of wild apple trees and make cider. I finally found some trees this week and picked over 7kg worth. I juiced the good fruit for the cider. I will make pork … Continue reading
Making fufu the Congolese way
I have been missing Africa lately. I was overjoyed when a friend of mine bought me some cassava flour; I knew I wanted to use it to make fufu. Fufu is the starch staple of large parts of Africa, but … Continue reading
Pineapple fried rice
I often feel like eating Thai food as the weather warms up. Australian pineapples are coming into season, and I’ve found myself with enough of a hankering to buy them fresh. Of course a properly ripe pineapple is delicious as … Continue reading
Trout and wild fennel paste
I was recently blessed to be given a whole, beautiful and rather large trout that was freshly caught on the west coast of Tasmania. I was stoked about it. I knew I’d get several meals from it. I wanted to … Continue reading
Mushrooms stuffed with pecorino and thyme
I was very excited to bring home a wedge of proper, sheep’s milk pecorino from Grandvewe Cheeses in Tasmania. It has a wonderful earthy pungency that I thought would be perfect in stuffed mushrooms. I bought some lovely portabello mushrooms from the … Continue reading
Tomato and preserved lemon salad
This is a great accompaniment to a Moroccan meal. It’s delicious: flavourful, fresh and complex. I made it to include in my goat wraps. 2 tomatoes 1/2 preserved lemon 1 tablespoon fresh parsley, chopped 1 tablespoon fresh coriander, chopped 1 … Continue reading
