Wednesday, 16 December 2015

recipe: gingerbread biscotti

Truth be told, I'm not one of those hugely Christmassy people. In fact, I usually find any excuse to avoid the crazy awkward extended family shindigs, tinsel and anyone who puts antlers and a red nose on their car (who ARE those people anyway?). The one thing I don't object to, however is baking. My current obsession with baking biscotti shows now signs of slowing, and so I decided to channel an acceptable amount of seasonal joy into this last batch. Turned out, they were pretty damned good! This recipe is gluten free and cane sugar free, but can also be made dairy free if you substitute the chocolate you use and omit the splash of milk to bring the dough together.

Gingerbread Biscotti

1 cup gluten free flour, sifted. Reserve a little extra for dusting.
1 tsp gluten free baking powder
1 generous pinch sea salt
1 1/4 cup coconut sugar
1 x 110g packet of shelled pistachios, roasted and cooled
30g dark chocolate (I used Lindt sea salt caramel chocolate)
A generous pinch of ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp finely grated fresh ginger
1 tsp vanilla extract
1 large egg
A splash of milk (optional, but omit if making this dairy free)

Preheat oven to 180C. 

In a large mixing bowl, combine the flour, baking powder, salt and sugar and combine thoroughly. Add the nuts, chocolate pieces, spices and ginger. In a separate bowl, lightly whisk the egg and vanilla together. Add the wet ingredients to the dry ingredients, using a little milk (if using) to bring it together to form a firm dough. Using the reserved flour if the dough is a little sticky and shape the dough into a log, roughly 4-5cm wide and place it on a lined baking tray. 

Bake for 25 minutes or until the dough is firm but still gives a little when you press it with your finger. Remove from the oven and allow to cool for 5-10 minutes. Then, using a serrated knife, carefully slice the dough into sections - because it’s gluten free flour, it has a tendency to crumble, so don’t go to thin. Place the slices back on the tray and bake for 10-15 minutes or until crisp. 

Wednesday, 16 September 2015

The Great Australian Cookbook

Every now and then, a project comes along that makes you stand up a bit straighter when people talk about it. This, was that for me. The Great Australian Cookbook is a culmination of a year of blood, sweat and tears from co-editor Helen Greenwood and myself, along with a tremendous creative and publishing team in the form of PQ Blackwell and Thom Music. It features 100 Australian cooks, chefs, bakers and producers we admire greatly (including Charmaine Solomon, Peter Russell-Clarke, Neil Perry, Adriano Zumbo, Margaret Fulton and more) and in it, we ask them "what do you cook for those you love?" The answers (recipes, of course), along with beautiful documented photos of these magical people in their most treasured places and spaces, is documented between covers adorned with artist Reg Mombassa's iconic artwork style. It launches September 21 and will be available at all good bookstores.

Here's a sneak preview:

Wednesday, 8 July 2015

Meet Marco Pierre White!

In the past few weeks, something funny happened. A joke at a pub with a mate led to a wild idea and suddenly I found myself being involved in putting on an event with Marco Pierre White.
The great folks at Australian Beef & Lamb in conjunction with Vic's Meat Market and Delicious Magazine are teaming up to let you rub shoulders with the original chef rockstar himself. 
Read on to find out how you can meet Marco Pierre White on July 21st if you're a) in Sydney and b) quick enough to nab a ticket! GO GO GO! 
Delicious are giving readers the exclusive chance to Meet Marco Pierre White for one night only at an intimate cooking demo over cocktails and canapes at Sydney's Vic’s Meats in association with
The exclusive event includes a live cooking demo by Marco, a Q&A hosted by delicious. Editor-in-Chief Kerrie McCallum, an incredible menu showcasing the best of Australian food, wine and beer, plus the chance to rub shoulders with the man himself and a special gift bag of ingredients to take home.

Your ticket includes:

  • A live cooking demo by Marco Pierre White 
  • A Q&A hosted by delicious magazine Editor-In-Chief Kerrie McCallum 
  • A full menu (see below) paired with Australian wine and beer 
  • A chance to meet and mingle with Marco Pierre White at the cocktail function afterwards 
  • An insulated gift bag containing ingredients to recreate Marco’s dish at home, thanks to Vic’s Meats and 
  • Grass Fed beef Slider 
  • Free Range Cowra Lamb Riblet 
  • Free range Cowra smoked lamb cutlet 
  • Jalapeno poppers (V) 
  • Rangers Valley Wagyu Brisket slider  
  • Stuffed button Mushrooms with smoked cheese (V) 
  • Wagyu beef 9+Tenderloin Cubes 
  • Wagyu beef 9+ scotch fillet skewers 
  • Lemon meringue petit fours

The menu highlights the best Australian produce, and includes: 

To book and for details click here: #meatmarco


Thursday, 18 June 2015

Hobart Haunts...Primarily of the Food & Beverage Kind

Headed Hobart way? I recently hung out with friend and chef Dave Moyle to pick his brains on his favourite southern haunts. Check out my Hobart Locavore piece in the June issue of Delicious Magazine for tips on where to stuff your face and where to sleep it off. Click here to read the full article.

Friday, 6 March 2015

Free food!

The Friday Delicious, 5pm FBi Radio 94.5fm

"There's no such thing as a free lunch" isn't exactly true. There are plenty of places you can find yourself a feed that costs you cents, or nothing at all...

The Free Meal 

A restaurant pop up where you don't pay for your sumptuous 3 course meal, and all you need to wash up after yourself. Yes, it's a clever branded content exercise by an unnamed dishwashing liquid company, but who cares when you can get a free feed by an (also unnamed) celebrity chef? Featuring some of his iconic dishes, all you need to do is to to Eventbrite, search for The Free Meal and make a booking. There's dinner tonight and lunch tomorrow, so get online and nab yourself a seat if there's still room.

The Free Meal
7 Hudson Street, Redfern, March 6th, 7th

Hare Krishna Food for Life 

Good karma is the order of the day. And on weekdays outside the Newtown Community Centre, you can be nourished body and soul by the lovely folks from the Hare Krishna Food for Life food van. It's a hearty, not very sophisticated blend of vegetarian Indian food but if you've not two coins to rub together, there needn't be an occasion to go hungry. Food is by grateful donation, and it's worth anyone going down to check it out for the experience alone.

Outside the Newtown Community Centre, King Street from 6-7.30pm Weeknights

Get Weedy 

As you walk down the street, through a park or by the beach, you probably don't realise that many of the plants you pass are edible...and not only that, they're delicious! We're not talking about decimating your local park for the sake of a free feed, but it's fascinating to know what what can nourish us is all around us if you know what to look for. Professional plant expert Diego Bonetto has been on The Friday Delicious before and his Wild Food Map is a great place to start learning about sustainable sustenance. tells you how to identify what's edible, as well as where to find it, which is quite frankly, a great way to get to know your local area just that little better.