
Saffron pears in cider
This is delicious served with vanilla bean ice cream, double cream, creme fraiche, coconut yoghurt or panna cotta
I made these with my friend, photographer Nic Duncan, who has documented the fishing folk of Parry's Beach. Check out her incredible photos and stories on her website nicduncan.com
To make the patties, roughly chop the salmon and put into the food processor with everything except the breadcrumbs. Pulse on and off until a nice minced consistency.
Roll into balls and gently squash down to make patties.
Pour breadcrumbs onto a plate and lightly coat patties.
Fry for a couple of minutes each side until golden. If cooking in batches, just keep them warm with silver foil.
For the salsa, put all the ingredients into a bowl, stir and taste for balance of flavours. If it’s too sharp add a little more sugar or olive oil to tone it down; if it needs more zing add some lemon juice.
Serve with fresh garden salad. So easy and so delicious.
This is delicious served with vanilla bean ice cream, double cream, creme fraiche, coconut yoghurt or panna cotta
This gorgeous dessert is the lovechild of banoffee pie and cheesecake.
My good friend Ian Parmenter cooked this dish for me once and I love it. I've created my own version based on that…
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
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.