Category: gluten free/ can be gluten free
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Chicken and chorizo… the go to dish at Chateau le Stockdale
Roasted chicken and chorizo. The go-to dish at Chateau le Stockdale, but then, why the hell wouldn’t it be. This is the sort of thing that you could put into the Breville sandwich press and it’s going to come out cracking. Put it on a pizza with cows curd and parsley, in a burger, or…
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Steak with onion jam and washed rind cheese
Steak with onion jam and washed rind cheese Are you at home eating your dinner on the couch and watching a movie? No? Well I am… learn a little something from that. Rib eye steak with onion jam and washed rind cheese is easy, yet a little bit classy, much like the up town girl…
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Tofu pad thai for meat free week days…
Sinking into the depths of a meatless existence. My old life seems further and further away. Sometimes I dream about a summer’s day. Everyone is in the backyard, I can hear the laughter of friends and family, the barbeque is smoking away and we jokingly do “I hate rabbits”* as the smoke blows in our…
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No Meat Monday… eggplant and silverbeet curry
No meat Monday… eggplant and silverbeet curry So it has finally happened. A full winter of eating as much rich, hearty food as I could possibly lay my hands on has taken its toll. That last pork belly I consumed in a style not totally dissimilar to that of Obelix in the stories of the…
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Lamb loin chops because the fam is away
Lamb loin chops because the fam is away So I have a bit of a ritual. I know you’re thinking surely not Grazza, but yes, I have a ritual… and it goes a little like this; once a month or so Jennee takes the boys on a drive up the coast to visit her sister…
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Feeling saucy…
You saucey little minx… This morning I sent out an APB to my fellow chef and long time friend Pauly regarding a post I wanted to do about my favourite sauces, and inviting him to be part of the spectacular. He cordially accepted my invitation and went on to write an absolute cracker of a…
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Paul’s Caul… my favourite three sauces
My favourite three sauces “Hey chef, gonna do a favourite sauces/sauciness/saucey minx post if yer keen? Three each??” This is what I awoke to this morning… and my answer is I’m keen as mustard! (First sauce pun of the post and most likely the last as I cant think of any more off hand) Now…
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Maggie Beer’s ox tail with orange, olives and walnuts. Foreword by my Jennee.
Jennee’s bit (not Jennee’s bits you perve! She gave that up years ago when I made an honest woman of her!) “Some of you may know me as the hard arse, competitive wifee that loves a good slow roast anything and ensures that Gray’s head doesn’t over inflate due to too much praise. But what…
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Jungle curry goat
Jungle curry goat… Good enough to make me gloat Hot enough to take you by the throat Definitely worth more than a single groat (Is this what my life has become?) And that shall be the jingle for my new goat curry café. Or maybe it won’t be. In any case I’d need to get…
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A toast, a toast, to the Sunday roast… for mid week dinner
Too often the great Sunday roast is a concept that is abandoned to die a lonely death in a post apocaliptic waste land of shriveled up battery hens, tough, dry-as-Egyptian-sand-script lamb, under cooked potatoes, over cooked greyish hued beans and gravox gravy. Or maybe the baine marie for the “pension card holders 9 dollar special”…
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