Vanilla Panna Cotta with Grappa Roasted Autumn Fruit
Vanilla Panna Cotta with Grappa Roasted Autumn Fruit

This recipe works perfectly with ripe stone fruit such as peaches, plums and nectarines.

Cut the cheeks of the fruit and place in a roasting pan

Sprinkle with caster sugar and place in a 180 degree oven for around 10 minutes or until the fruit is just starting to soften.

Remove from the oven and douse in Grappa or brandy.

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Lentil and sweet potato vegan lasagna
Lentil and sweet potato vegan lasagna

This is a kitchen staple at my house, we make it in large batches and eat it over a few days or even freeze it, if there is any left.

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French onion soup
French onion soup

French onion soup is a classic of French cuisine and a dish that strikes fear into my heart. It is so simple, just beef stock, some onions and a dash of sherry, easy. Yes, easy to make, and equally easy to do badly.

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Banana and coconut muffins
Banana and coconut muffins

These muffins are quite easy to make, even though they seem to have a lot of ingredients. They are soft straight from the oven so its better to let them cool before enjoying, with a cup of tea.

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Beef fillet with celeriac, asian greens, soy and sesame
Beef fillet with celeriac, asian greens, soy and sesame

This recipe was developed for a small dinner party we cooked for a special client in the Eastern suburbs of Sydney.

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