When did the lemons learn the same creed as the sun? Pablo Neruda The concept of this recipe, which is a staple in America, but not well known at all in my part of the world, is genius. Two of the most delicious things in the world – shortbread and lemon curd – brought together…
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When I was a teenager I spent most of my Easter holidays travelling with my parents and siblings all over regional Queensland to compete in the Queensland Eisteddfod. My parents sang in a large and very good amateur choir, and the competition was always fierce, but good spirited. They also had strong connections within two of…
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Last month I went on a grand adventure with two friends to New York. We attended the United Nations Commission on the Status of Women and then spent a week exploring the city. It was an amazing experience in all respects and I grew very quickly to love New York – the city scape (look…
Read MoreThere was a bit of nose wrinkling at our place when I first floated the idea of lemon and pine nut muffins, but when they were ready; warm, sticky with lemon glaze, and topped with lightly toasted pine nuts, there was no shortage of testers, and plenty of positive feedback. I love the sweet nuttiness…
Read MoreBoth my husband’s family and mine have a long tradition of growing citrus trees and making mouth puckeringly tart lemon and lime curd. The limes I used for this recipe were picked from the tree just before I made the curd. I have toned the amount of juice down a little in this recipe because…
Read MoreI love the flavour of lemon because it gives the most amazing sharpness to both sweet and savoury foods, bringing out the best in the ingredients it is paired with. In this recipe a juicy lemon is sliced into wedges and then roasted with chicken, tomatoes, baby peppers and thyme until the chicken…
Read MoreThis panna cotta was inspired by a Maggie Beer recipe to which I have added my own twist. It is creamy and smooth but not quite so decandently rich as a panna cotta made purely on cream and making it is simplicity itself. I like to serve it with fresh berries in spring or with…
Read MoreFriands are buttery, almondy and rich. Traditionally baked in a special oval shape, they have a completely different texture to other more traditional small cakes or muffins and are just a little bit glamorous. I first started making friands when one of my children was diagnosed with coeliac disease because they can also be made…
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Simple food 