This week I’m rolling out something a bit special, plus using up the last of my blackcurrant harvest. If you want an appetiser/canape to impress the neighbours when they drop in for drinks - then this is it! The rich ruby red colour of the Blackcurrant Salmon Gravlax is very striking and it tastes AMAZING!
The recipe takes a little preparation a few days in advance, but boy is it worth it. I served it with pickled vegetables and blinis, but it would be equally good with eggs at breakfast or over a salad with some crusty bread.
Enjoy! Read More
In Canterbury we have Show Week at this time every year, which is fantastic excuse to get dressed up in your fancy clothes complete with fascinator (for the girls - google it if you haven't heard the term), and go watch the horse racing. As part of Show Week there are a myriad of Champagne Breakfasts and sponsored events to attend, which by the end of the week most people need to followup with some extended couch time and a quiet weekend.
I'm always on the lookout for something slightly different to serve at a champagne breakfast - and as many foodies say "always start the day right with a good breakfast", particularly if there is some alcohol involved! This Herb Waffle with Smoked Salmon and Fennel Cucumber Salad caught my eye and is perfect for any early summer breakfast or brunch. It's super tasty and a great stomach liner for all that early morning champagne. Enjoy! Read More
Why don't you give these zucchini fritters with hot smoked salmon a test drive for brunch this weekend? Well worth the effort & a good way to get your greens. Enjoy! Read More
I was doing some recipe testing for a client recently, and thought I should really do something with the left over fish fillets. So after fighting off my two cats, who thought they would shimmy up my leg to bench level for a lightening raid, I threw together some fish sliders with a spicy vegetable pickle to share with a couple of friends. Read More
After a few vino's they lasted all of 2 mins, and barely touched the sides going down. Make sure you make plenty of these bad boys, coz they won't last long.
Yikes it's November already - where did the weeks go. Big fail again on my part to regularly update the blog. But I guess it's better late than never, particularly this recipe as it's a winner for those summer barbies! Read More
Making this recipe I normally allow three skewers per person, but it would pay to do extra as they seem to disappear at a fast rate when the ravenous hordes are around.