We love the butter made at Inglenook Dairy, just outside of Ballarat. It’s fresh, tasty, luscious, and so delicious. We love pimping the butter and adding different flavours to make it taste even better and putting it on top of a freshly grilled steak.
Read MoreA rich green pasta sauce made with fresh broccoli and enriched with butter and anchovies covers these lovely ‘little ears’ of pasta or orecchiette. We’re using Giuseppe Pasta from Italy. It is made by a family passionate about pasta and who still use bronze dies, or shaped nozzles, to extrude their pasta. This gives a rougher surface so more sauce can cling to the pasta. You can remove the butter and anchovies if you want a vegan version. You can add capers and even use stock to add more body and flavour to the sauce.
Read MoreWhat to do when there is too much panettone lying around in the weeks following Christmas? Turn it into Panettone Summer Pudding. It takes about an hour from go-to-whoa and has the appearance of being healthy despite the amount of butter, sugar and cream. This uses about half a panettone and makes a rich, luscious, sweet bready custard with a crisp crust on the outside.
Read MoreWe love Daylesford Cider. It is made by people who understand what a great cider should taste like. They grow the apple trees, harvest, crush and ferment the apples into cider that is reminiscent of the West Country of England but is distinctively a product of these rich volcanic soils. We also grow the best pork in the nation in this region. This hearty dish marries the two: pork and cider. You can use any cut with a good covering of skin, but it is best with shoulder.
Read MoreThis recipe came from a little café in the old town of San Sebastian in Spain's Basque Country. The café is famous for the cheesecake, and you'd think they would hold it as a closely guarded secret. This is the recipe that Frank Camorra from Movida and I got from the owner of the bar when we visited there back in 2008. It is a ripper of a recipe that to which Frank added a few tweaks for a little extra oomph. So easy to make, but do not scrimp on the quality of the ingredients.
Read MoreA really rich and fragrant take on the bread-and-butter pudding made with croissants. It is the way the essential oils of the lemon and orange permeate the milk and cream to make the custard, that gives this great winter dish its aromatic lift. Punctuated with chai-infused dried blueberries, this is as delicious as it is easy to make.
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