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Eggplant Pesto

1 Medium eggplant, cut into chunks 50g Walnuts, roasted lightly 3 Cloves garlic, crushed 18 Large fresh basil leaves, coarsely chopped 3 Tbs extra virgin olive oil (plus 2 Tbs) half cup grated tasty cheese (Parmesan) Pepper and Salt, to taste Preheat the oven to 180°C...

Eggplant Patties

Patties are a versatile little morsel of food! They can be made round, small or large, flat or shaped into a finger! Generally they are small, often a rounded mass of minced meat or fish or vegetables.  They may be covered with egg and bread crumbs & deep-fried in...

Rustic Bruschetta Blend

This creamy blend can be made with bits of what’s in the pantry or fridge – left overs from a party or BBQ. If using barbecued capsicum/eggplant/zucchini – will add a lovely smokey flavour. Some or all of these ingredients blended will make a delicious...

Brussels Sprouts

These would have to be one of those vegetables people are afraid to try twice!  I hope this recipe changes your mind and you give them one more chance.  Instead of pancetta try bacon, Calabrese salami or sausage. 1kg Brussels sprouts, cleaned and cut in half if too...

Roasted Garlic

When garlic is in full season it’s a good idea to roast it, and save for the winter months. This can be done in whole cloves or cut through the middle to expose the cloves. Simply place the garlic in a baking dish and cover with Extra Virgin Olive Oil. Place it...

Slow Roasted Tomato Bacon Jam

20 tomatoes, cut in half lengthwise 4 cloves garlic, chopped ¼ cup balsamic vinegar 1 tablespoon extra virgin olive oil ¼ cup honey ¾ cup coffee, brewed hot chilli to taste (optional) ½ teaspoon cumin 500g bacon, cut into small pieces salt and pepper to taste Place...