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 * Dinner Ideas
   * Healthy Dinners
   * Dinner For Two
   * Spring Dinners
   * Low Card Dinners
   * View All Recipes
 * Lunch Ideas
   * Quick Lunch Recipes
   * Healthy Packed Lunch Recipes
   * budget sunday lunch
   * View All Recipes
 * Soups Recipes
   * Vegetable soup recipes
   * Spring soup recipes
   * Chicken soup recipes
   * View All Recipes
 * Seasonal
   * healthy spring recipes
   * Spring Salad
   * View All Recipes
 * Seafood Recipes
   * FISH RECIPES
   * SEAFOOD APPETIZERS
   * SEAFOOD MAIN DISHES
   * SEAFOOD PASTA SALAD
   * SEAFOOD STEW
   * View All Recipes
 * Smoothies
   * Healthy smoothie recipes
   * Green smoothie recipes
   * Breakfast smoothie recipes
   * Spinach smoothie recipes
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PASTA FAGIOLI

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CHICKEN POZOLE VERDE WITH CILANTRO CHIMICHURRI

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FROZEN FRUIT SMOOTHIE

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GREEN SMOOTHIE BOWL

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CARROT CURRY SOUP

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SLOW-COOKER CHICKEN & WILD RICE SOUP WITH ASPARAGUS & PEAS

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GREEK-STYLE ROAST FISH

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HARISSA-CRUMBED FISH WITH LENTILS & PEPPERS

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CHICKEN NOODLE SOUP


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FROMM CRUNCHY OS BACON BLASTERS FLAVOR DOG

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WHOLE KERNEL SWEET CORN

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CHEF SCOOCHIES CHICKEN DOG FOOD IN GRAVY 14 OUNCE POP TOP CAN

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NEWS ARTICLES & TIPS

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LEBANESE CAULIFLOWER WITH PINE NUTS AND TAHINI RECIPE

My father tells me the story of a Bedouin man walking on the street with ten
dead crows. A walker-by, fascinated by the murder of dead crows, stops the
Bedouin to enquire as to the reason he is carrying the birds. “They’re to be
eaten of course”, comes the Bedouin’s simple reply.
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YOU SAY TOMATO I SAY TOMATO

Yoghurt. The oldest of all milk derived foods and the most feared. It is said
(by me) that Genghis Khan’s only phobia was due to a recurring dream of drowning
in a pool of horse milk yoghurt. The same goes for Alexander the Great, though
he, against all odds, managed to overcome that fear through strenuous hypnosis
and homeopathic practices, and in fact ended up loving the stuff. Throughout the
ages, yoghurt has had many wonderful and amazing uses.
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THE PERFECT BABA GHANOUJ RECIPE

o reach the goal of baba ghanouj perfection For the eggplant fruit you must have
affection This Lebanese dip is destined to be great So don’t settle for
something second rate Start off with fruit that are heavy and shiny While not
too big and not too tiny Pierce holes in the skin so as not to explode While
preparing them as we are told These unnecessary explosions during preparation
Give good Middle Easterners a bad reputation
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MIDDLE EASTERN STYLE ROAST PUMPKIN SALAD

The term Middle-Eastern may cause confusion and disorientation. If you thought
the Middle East spanned the geographical region that spreads from Egypt to Iran,
the G8 begs to differ. Didn’t you know that the Middle East reaches as far west
as Morocco? But Morocco is further west than England, I hear you say. Still,
you’re wrong. Here’s a link to the map of the Middle East according to the great
forces of the world. Move out of the way geography, there’s a higher power at
work.
 * 


A BIT OF YOGHURT

Youghurt is a relatively new ingredient to the western world, despite being a
staple in the Middle East for centuries, which is probably why most yoghurt you
find on the shelves of Australian supermarkets isn’t really yoghurt, but a
mixture of skim milk powder, gelatine, cream, xanthan gum (for texture), yoghurt
bacteria, sugar, salt, additives and flavourings.
 * 


A CHICKPEA DEGUSTATION AT EFENDY BALMAIN

I don’t know why I do these sorts of things. I can’t just write about food I
tell you! For some reason, every 6 months or so, the need to be in a commercial
kitchen cooking for a large group of people takes over me. It started with my
secret dinners at Element Bistro (to which I stupidly invited SMH Good Food
Guide editor Joanna Savill – luckily she loved it!). That was followed by 2
secret dinners at Fix St James, and then a dinner at Bistrode CBD last year with
the Merrivale Group, a week or so after my baby girl was born. This year, it’s
no different and though I already have a million things to do before I leave for
Lebanon, I’m getting really excited about this year’s event: a degustation
dinner with Sydney’s finest Turkish chef, Somer Siviroglu of the wonderful
Efendy in Balmain.
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