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RAMEN WITH PINK EGGS

RAMEN WITH PINK EGGS

I haven’t met a child who doesn’t like noodles and the beauty of ramen is its versatility, so as long the noodles and broth are at the heart of the dish, you…

Silvio Bukbardis February 11, 2019
ARANCINI EGGS

ARANCINI EGGS

This is a cross between the Italian arancini (fried rice ball) and a meatfree version of the British Scotch egg. It came about when a friend gave me some eggs…

Silvio Bukbardis February 11, 2019
BEETROOT/BEET SOUP WITH APPLE & HAZELNUT

BEETROOT/BEET SOUP WITH APPLE & HAZELNUT

This rich, velvety, vibrant soup comes with a topping of Greek yogurt, diced apple and toasted hazelnuts, which not only add flavour and contrast in texture, but…

Silvio Bukbardis February 11, 2019
YUM CHA BUNS

YUM CHA BUNS

Great as a starter or a light meal, these light, fluffy Chinese buns have a filling of hoisin cashews and mushrooms. Surplus uncooked buns can be frozen on a baking…

Silvio Bukbardis February 11, 2019
CHILLI CORN BREAD

CHILLI CORN BREAD

Who’d have thought cornbread would work so well made in a slow cooker, but it comes out surprisingly light and airy in texture. A slice is delicious served plain…

Silvio Bukbardis February 11, 2019
SUPER THREE-TOMATO PASSATA

SUPER THREE-TOMATO PASSATA

The success of this richly flavoured tomato passata/sauce relies on the quality of the raw ingredients as well as cooking it low and very slow – the longer you…

Silvio Bukbardis February 11, 2019