Silver Spoon Scallops with Japanese Salad and Wasabi Lime…
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
Career Highlights
The Day I cooked for the Queen
I’ll never forget the day I got a call from the premier’s cabinet: sounds like a lovely piece of wooden furniture, but it was actually a very important person on the other end of the phone requesting my cooking services for the Queen’s visit to WA for CHOGM.
At first I had to decline: I was booked in for a kids’ cup cake comp at home in Denmark (500km south of Perth) that very day. My response was greeted with an awkward silence at the end of the phone. The gentleman couldn’t believe that a cup cake was trumping an opportunity to cook for the Queen. After 5 minutes deliberation and creative thinking I called him back and accepted the Royal gig and managed to honour my cup cake comp commitments.
It’s a very long story, and I won’t go into the gruesome details but it did involve a chauffeur, a knight in shiny white limo, lots of security, a rubber inflatable boat, wet hair, another limousine and a helicopter in a “no fly” zone. It was an honour meeting the Queen and arriving at the cup cake gig in a helicopter made the kids think I was a megastar. One of the most surreal days of my life.
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
These are the easiest and quickest of biscuits with a lovely hint of spice
These fresh, crunchy lettuce cups fulled with spiced chicken and pork make a great light summer dish. Everyone in my…
This chilli jam is delicious with just about anything savoury. My fave breakfast is a fried bullseye egg toast topped…
Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.