All the recipes on my blog so far were made up in my kitchen. This I admit is a recipe inspired by my main man Jamie Oliver, however being so simple yet effective I had to share it! (Fun fact, I have had the BIGGEST crush on Jamie since I was 16 years old). The…

I grew to love and appreciate Hunter Valley Semillon (pronounced sem-e-on) in my early 20’s working for Hunter Valley vineyard, Pooles Rock. This miss-understood grape was always the winemakers baby and highly anticipated drop by Australian sommeliers and wine industry folk each year. The problem was the general public were like, what? huh?! Semillon? You mean…

Winter in Sydney. Like most, I am not a fan. Right out of nowhere it becomes super cold, gets dark at 5pm and because we all live in denial that it even gets cold here (like, ever) we are not equipped with central heating in the majority of homes, which hurts even more if you live…

I understand that picking a wine can sometimes be pretty confusing. All these different languages, years, varieties, labels, price points and countries! Don’t stress, it’s just a bunch of grapes and their fermented juice from a bunch of different people from a bunch of different places……?! Seriously though, making sense of it all can totally…

This is my slightly more refined and less carb heavy version of the classic seafood and steak, or as most Aussies refer, Surf & Turf. The result is a winning combination of seared scallops & crispy prosciutto served with cauliflower puree and raspberries, alongside slices of pink beef fillet drizzled with truffle oil resting on a…

I am definitely a savoury-tooth and therefore a big fan of filo pastry. Unlike short-crust or puff-pastry, filo contains zero fat being made out of only flour and water, and also happens to be a great source of protein (approx 10grams per 100 serve). Therefore, when cooking with it you can add good fats and…

  This is what I cook when I am craving indulgent things such as hamburgers and meatballs. In fact, I often end up preferring these patties as not only are they waistline friendly and nutritious, they are also packed full of flavour and if cooked properly sticky and sweet on the outside and super soft in…

I understand that during the week the last thing you want to do after work and gym is spend hours in the kitchen. This is why I think picking up a roast chicken is one of the best ways to still eat well and serve something worth getting excited about. My roast chicken salad involves…

I discovered a new method to cooking sausages that got me pretty excited. No longer do I need to worry about burnt on the outside and not cooked in the middle, nor fuss about with constant turning in a pan. You see BAKING sausages is the new way forward. Not only can you literally throw…