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Tea poached turtle bean and quinoa salad (T) March 22, 2020

Posted by Pam R in Recipes.
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This recipe is from the T themed dinner, and is based on this one at Detoxinista.

I cooked the turtle beans and quinoa in Russian caravan tea instead of water. The dressing came from the original recipe, but I used coriander, red capsicum, spring onion and broccolini instead of the veg they listed.

Tea smoked chicken (T) March 22, 2020

Posted by Pam R in Recipes.
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This recipe is from the T themed dinner.

I didn’t stick strictly to a recipe, but based it mostly on the first of these links, with the additional ingredients from the second (I used orange rind, star anise and cinnamon stick, with green tea that was infused with Pandan).

  1. https://eatcuredmeat.com/complete-guide-to-tea-wok-smoking-any-food/
  2. https://teajourney.pub/recipe/smoking-with-tea-leaves/

Lime and Coconut Tart (Kaffir Lime) March 22, 2020

Posted by andrewescott in Recipes.
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This dessert was part of the Kaffir Lime dinner, and was based on this recipe from Gourmet Traveller magazine, which originally came from Sayers Food in Leederville, Western Australia.

I had challenges making the macaroon crust, and make it three times before it worked. The winning formula was:


  • 220g caster sugar (normal white sugar didn’t work)
  • 4 extra large eggs (~67g each)
  • 250g desiccated coconut (fresh, flaked coconut didn’t work as well)


  • Heated oven to 160 degrees Celcius (fan-forced).

Otherwise, the rest of the recipe was followed exactly.

Rolled Roast Pork (Crunchy) March 22, 2020

Posted by andrewescott in Recipes.
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This recipe is from the Better Homes and Gardens magazine (Sep 2019 issue), and was served in the Crunchy dinner.


  • 3 kg piece of boneless, skin-on pork belly
  • 2 tablespoons sea salt (plus extra)
  • 4 cloves garlic
  • small bunch of thyme, chopped
  • 8 bay leaves
  • freshly ground black pepper
  • 1 tablespoon olive oil


  1. Preheat over to 140 degrees C (for fan-forced ovens). Season pork all over with 1 tablespoon of salt. Keep salted pork covered, and chill in fridge up to 40 hours.
  2. Crush garlic, thyme, and bay leaves together in a mortar and pestle to make a paste. Mix with remaining salt and pepper.
  3. Boil water, and lay pork skin-side down on a chopping board, then score deep criss-cross pattern all over. Pour boiling water over scored skin then dry thoroughly. Massage herb seasoning into the flesh-side.
  4. Starting from longest side, roll pork belly up tightly, then secure with twine at regular 2cm intervals to hold it together.
  5. Place wire rack or trivet in a large roasting dish and sit pork on top. Massage or brush pork skin with oil and give final sprinkling of extra salt. Roast for 3 hours, basting with pan juices every 30 minutes after the first hour.
  6. Remove pork from oven, turn up heat to 220 degrees C (for fan-forced). Pour out most of the pan juices. Place pork back onto the rack and roast for a further 30-40 minutes, turning pork with tongs to expose different parks of the skin that you want to make into crackling.
  7. When pork is ready, lift onto a board, and rest for 10 minutes before it is ready to carve. Slice pork with a serrated knife.

Socca (Flour) August 10, 2019

Posted by cint77 in Recipes.
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For this Yotam Ottolengthi recipe, served in the Flower/Flour dinner, I used brown onions not white and doubled the recipe. When making the pancakes don’t add all the water straight away as mine were a bit thin. Make sure the pan is hot to get the bubbles.

Cauliflower Cake (Flower) August 10, 2019

Posted by cint77 in Recipes.
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This dish from the Flower/Flour dinner is from Maggie Mariolis. There were no modifications to the recipe except that I only used 125g of Parmesan because that is the size of packets they sell at the supermarket, and I used dukkah because I couldn’t find black nigella seeds.

Fizzy tomato and basil aspic (Fizzy) January 21, 2019

Posted by andrewescott in Recipes.
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Fizzy Theme - Andrew's EntreeThis was an experimental dish served as the entree for the Fizzy dinner. It was inspired by setting sparkling wine in gelatin and this recipe for jazzing up a tin of condensed tomato soup. While the recipe on the night didn’t turn out to be fizzy, three previous experiments with the recipe had worked. I think the main issue may have been the type of mold used to set the liquid in – a flat container may have made it go flat!


  • 2.5 teaspoons powdered gelatin
  • 75mL water
  • Olive oil
  • 1/2 red onion
  • 1 clove garlic
  • 3-4 mini roma tomatoes
  • 1 teaspoon brown sugar
  • 1/4 teaspoon dried rosemary
  • 250mL condensed tomato soup
  • salt and pepper
  • 175mL soda water
  • 1/2 bunch fresh basil leaves (torn)


  1. Ensure that soda water is very cold, e.g. give it an extra chill in the freezer. Also ensure that the molds that you’ll use later to made the jelly are also chilling.
  2. Chop the red onion very finely, mince the garlic, and chop the mini tomatoes into small pieces.
  3. In a small container, sprinkle the gelatin over the water and set aside.
  4. Prepare an ice bath, or just a sink with cold water in it.
  5. Place a small saucepan on medium heat, add some oil, and when hot fry the onion until well softened.
  6. Add the minced garlic, stir for a bit, then add the tomatoes, brown sugar and rosemary. Continue to cook until it is soft, aromatic and beginning to turn into a jam consistency.
  7. Pour the condensed soup into another small saucepan and heat over a low setting. When hot, stir in the onion jam mixture, then the gelatin mixture, and bring to a simmer for 1 minute.
  8. Remove the soup from the heat and place in the ice bath. Stir occasionally until the soup has cooled to room temperature.
  9. Get the mold ready. Stir the basil leaves into the soup, then add the soda water and gently but briefly mix to combine.
  10. Pour the soup into the molds and place in the freezer for a few minutes, before moving to the fridge to allow to complete the setting process.
  11. Once set, remove from the molds by pouring very hot water on the outside of the mold. The aspic should slip out.
  12. To serve, gently place on cream cheese, top with fresh basil leaves, drizzle with balsamic vinegar, and present with crackers.


Sparkling BBQ Salt (Fizzy) January 21, 2019

Posted by andrewescott in Recipes.
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This was the seasoning for the oven-baked potato chips in the Fizzy dinner. It was inspired by the reference to sparkling salt on the Ideas in Food blog and this seasoned potato chips recipe. It has a fun fizzing taste that complements the slightly spicy hit from the chilli.


  • 1 teaspoon bi-carb soda
  • 1 teaspoon citric acid
  • 1 teaspoon caster sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoky paprika
  • 1 /4 teaspoon chilli powder
  • 3 teaspoons salt flakes


  1. Place all ingredients in a small bowl. Mix while crushing the ingredients together.
  2. Sprinkle over hot chips. (Better if chips are not too wet/oily.)

Goats Cheese Tarts (Quince) January 2, 2018

Posted by cint77 in Recipes.
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Quince ThemeThis was a dish at the conclusion of the Quince dinner.

The failure here was using gluten free puff pastry – it didn’t puff at all and was like cardboard. The cheese filling was quite delicious though. I didn’t follow a recipe exactly but based it on this one

I used the same amount of goat cheese and ricotta but added thyme and honey. This was then topped with the quince paste.


White Chocolate and Cranberry Bread-and-Butter-Pudding August 7, 2016

Posted by kerribatch in Recipes.
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Winter Celebration ThemeThis was a component of the dessert in the Winter Celebration dinner, and is based on this bread and butter pudding recipe.

I used mandarins instead of satsumas.