italian chicken meatballs with rosemary sugo

A winter warmer with a great kick of garlic and onion to help boost immunity.

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moreton bay bugs

Last week the very lovely people at Kirribilli Seafoods gave me two Moreton Bay Bugs caught that morning off Queensland’s coast. They were huge and freckled from the harsh Northern sun. The meat is found only in the tail. The succulent meat is sweet but bold and best cooked in the shell, where a lot of its flavour is held. I asked for the bugs to be halved lengthways as the shell is very rough and difficult to do at home.

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poppy cakes with lemon curd

I baked these babies in little cupcake liners, but you could bake them in a madeleine tray or even bake it as two small 15cm cakes (lower the oven temp to 160C). You’ll just need to adjust the baking time accordingly.

I’m also going to be using the same lemon curd recipe as the one I used for my lemon-lime tartlets because it’s always worked for me and I love the tart flavour from the limes.

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home-made red fish curry (a guest post by mike holm)

When it comes to curries, these days most people can whip up a Thai green curry or something alike. Usually it involves a store bought paste, coconut cream, protein and some veg…easy! It might taste ok, but have you ever made the curry paste yourself? If you’ve done this before then I’m sure you understand the explosion of taste and aroma that is created and just how far above (nutritionally and tastefully) that the home made paste is.

My mum and I used to make this paste together, freeze it in portions and whip it out for an easy home cooked meal that is free from gross store bought vegetable oils and the insane amounts of sodium. The recipe involves making the paste, and then the curry. It may seem like a huge list of ingredients, but you can make it once and use it for months. The final product is nourishing, stimulating, health protective and all round satisfying.

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bare bones pantry dishes

I regularly find myself on a Sunday staring into the shallow depths of my fridge wondering what I might be able to concoct for lunch or dinner. Add to that a rainy day, begging me to stay indoors and watch TV reruns instead of hunting/gathering sustenance, and what I’m usually left with is a can of chick peas, a too-ripe tomato and some cheese from that picnic we went on three weeks ago.

In the traditions of my family being completely confounded on December 25th (since we didn’t celebrate Christmas) without a service station open to sell us sausage rolls, I’ve learned that tins of asparagus and tuna, mixed together with a whole lot of imagination, can get you a pretty great lunch or dinner.


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So here are my bare pantry meal solutions.

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