Sorry I've been a bit slack with my posting, life is keeping me busy as per usual. And with Christmas on it's way, I'm sure you all are busy too!
I have a back log of posts, so watch out for them!


This recipe was for mid-week cooking and it came from my new favorite food magazine: Australian Good Food.
It was a very nice risotto, the only problem was the serving sizes were not very big...(as my mum complained about the whole time she was eating it...). So if you are going to make it for 4 people, maybe double the recipe. A definite keeper though, not too salty, the fresh fried prawns are great as they are not coated in the stock. Parsley and tomato add depth to the flavour.

Tomato, Prawn & Saffron Risotto
Ross Dobson

4 cups (1L) reduced-salt chicken stock
1 large pinch of saffron threads
40g butter
2 garlic cloves, finely chopped
1 white onion, finely chopped
1.5 cups (300g) risotto rice
2 ripe tomatoes, diced
1 tbsp olive oil
12 large green prawns, peeled, deveined, tails intact
1/4 cup roughly chopped flat leaf parsley

1. Heat stock and saffron in a saucepan until simmering. Reduce to low.

2. Heat butter in a large saucepan on medium until melted and sizzling. Add garlic and onion and cook for 4-5 mins, until softened. Add rice and stir for 1 min, until rice is glossy.

3. Add 1 cup of hot stock to rice mixture and stir until stock is absorbed. Repeat until all stock has been used and rice is tender but still a little firm in the centre. Add tomato and cook for another 2-3 mins, until tomato softens. Cover pan and remove from the heat.

4. Heat oil in a frying pan on high. Season prawns with sea salt. Cook in batches for 2 mins each side, until pink and curled.

5. Spoon risotto between serving bowls. Top with prawns and sprinkle with parsley to serve.

Serves 2 big portions or 4 small portions

Voila! Bon Appétit!

As most of you all know, I'm a massive Donna Hay fan, so when one of my best friends let me know she was doing a book signing, I re-arranged my work around it so I could attend.


I rocked up an hour early, was first to sit down and froze my ass off in front of the fridge section of David Jones just so I could see her cooking demo. She cooked some mouth watering dishes from her new book "No Time To Cook". I can't wait to try out the Thai chicken salad, amongst other delicious sounding recipes.


However the day resulted in one of the most embarrassing moments in my life! Whilst lining up for the book signing, we were given samples of her new pre-packaged, bake at home brownies, and I managed to smear chocolate all over my white top. I didn't find this out until after I met her and told her how much I loved her when my mum pointed out I was covered in chocolate. So something that reflects me perfectly, I love my chocolate!


More posts to come, been a bit busy as of late!! Including more inspiring Donnay Hay food.

A bit of mid-week baking to make the week a little sweeter.
This cake was so nice and moist, whilst remaining light and fluffy. The cinnamon in the crumble really makes the cake I think. The sultanas break it up and make it slightly healthier than say a chocolate cake... well that's what I tell myself anyways!


Perfect with a cup of tea, something your gran would love!

Pecan & Apple Crumble

250g butter, chopped at room temperature
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs
1.5 cups plain flour
1/2 cup self-raising flour
1 teaspoon bicarbonate of soda
1 cup milk
1 Granny Smith apple, peeled, cored, grated
3/4 cup sultanas

Crumble Topping
1 cup finely chopped pecans
2 tablespoons brown sugar
1/2 teaspoon cinnamon

1. Preheat oven to moderate, 180°C. Lightly grease a 23cm springform pan. Line base with baking paper.

2. In a large bowl, using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.

3. Fold combined sifted flours and bicarbonate of soda into the creamed mixture alternately with milk. Mix in apple and sultanas. Spread the mixture into pan.

4. Crumble Topping: Combine all ingredients in a small bowl. Sprinkle over cake mixture in pan, pressing in gently.

5. Bake for 50-60 minutes until cooked when tested with a skewer.
Serve warm, with cream.