Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Author: FeedingTimeBlog

Spring Onion and Ginger Dipping Sauce for Dumplings

Spring Onion and Ginger Dipping Sauce for Dumplings

I don’t know if anyone else finds it hard to get a good dipping sauce for dumplings, but on the occasion that I’ve either made or (more likely) bought dumpings to steam at home – the experience is not complete without a strapping good sauce for dipping. This is a recipe from an Australian chef called Kylie Kwong who makes some of the best Chinese food you’ll never eat and it comes from her cookbook Simple Chinese Cooking – which is probably one of my most-used cookbooks.

With the best Asian food, the perfect balance of flavours is essential for …

Blackberry and Apple Pie

Blackberry and Apple Pie

So many blackberries, so few recipes. I had to toss up between a pie or a crumble because I’m not interested in baking blackberries any other way. Whether you’re scrumping them from the side of the road or picking them off your neighbour’s rampant bush, blackberries abound and this pie is going to change your life. I have been known to take a nonchalant  stance when it comes to pie crusts. I’ve made a few good ones but mainly they’re not much to write home about. So I did a little bit of research before I made this pie and …

Elderflower cordial

Elderflower cordial

“Elder be ye Lady’s tree, burn it not or cursed ye’ll be” so says the Wiccan Rede. If you want to cut an elder you must ask permission of the Elder Mother, the spirit said to inhabit the tree, “Old girl, give me some of thy wood and I will give thee some of mine when I grow into a tree.” The Elder tree has long been used for medicinal purposes throughout Europe and Asia and in times past to treat colds, flu, hayfever and arthritis. It’s been found that elderberries stimulate the immune system and some …

Cosy Lamb Meatballs

Cosy Lamb Meatballs

This is another recipe from Maria Elia, a chef I came across in my work for Foodepedia. I also got the Aubergine Mull recipe from her book which has proved to be a welcome addition to my kitchen. These meatballs are a nice alternative to beef or pork meatballs. I make them regularly as they are easy to make and taste great. The only thing to take care of with this recipe is to not overcook the meatballs because they will become tough or rubbery. With other meatballs I use milk-soaked breadcrumbs that prevent this drying out, but these ones …

Blitva

Blitva

My dad is from a little island on the Dalmatian coast and the food they eat in those parts is very simple and yet superbly delicious. Mostly the locals eat grilled meats and fish accompanied with bread, salad and a dish they call blitva. Blitva is a vegetable usually made with silver beet or swiss chard and potato, but it can be made with anything from broad beans or zucchini or as I like to use, broccoli and sometimes green beans.

I use broccoli in my blitva because the flavour is mild and better for the kids…chard and silver beet …

Buttermilk, oat and chocolate chunk muffins

Buttermilk, oat and chocolate chunk muffins

Many years ago, back in the day when we could go out for breakfast in relative peace and quiet, we used to visit a little tiny cafe in Drummoyne (Sydney) called the Bowen Island Bakery. We would order a coffee and these incredible choc-chip and oat muffins. The choc-chips in these muffins were more like asteroid-sized chunks of Valrhona and they were spectacularly moist, oaty and just a little bit salty.

I have been trying to re-create this recipe ever since. And I don’t claim to be exactly spot-on for this recipe, but it’s close enough to warrant sharing. These …

The Best and Wurst of Berlin

The Best and Wurst of Berlin

I was in Berlin for a few days last week. While I usually like to write about the food I ate while I was away, my affair with food abroad this time was a little bit… different. I was travelling alone and this meant that I didn’t have to worry about feeding anyone but myself; a completely foreign experience. Each time I opened the fridge of my little Air BnB flat, I smiled at the lonely carton of milk. There were no half-drunk bottles of orange juice to keep it company, no cling-wrapped blocks of cheese, half cucumbers and avocados …

Local Food Hero: Quintessential Meats

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At AT’s work, there are a handful serious BBQ guys…guys who know about meat, guys who build smoke pits, South Africans…you know the type. When asked where they buy their meat – the answer was unanimous: Quintessential Meats in Warfield. I don’t like to be left out of good things, especially when it involves food and so I made my way over to Warfield. It’s beautiful there. Lots of farms and horse-types, golf courses and tucked away, off a lane you’ll probably miss if you’re not careful, is Fernygrove Farm. Run by James & Charlotte Quinn, Fernygrove and Hornbuckle …

Crumbed Pork Fillets and the Perfect Friday Wine

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I met Jo Randell at one of the Cookham Media Hub events. I knew she’d been writing about wine for a local publication and a friend told me she was good at it. I don’t usually read about wine, but in her column and on her blog Perfect Friday Wine, Jo strips back all the jargon and industry talk and explains in a relatable way,  how and why certain wines are worth taking a chance on. She’s on a mission to sing the praises of lesser known brands and varieties, taking a viticulture bullet for us all so we …

Best-ever Bad-ass Toastie

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Ok, so I burnt the outside a little bit. I don’t make toasted sandwiches much these days but when I do, they tend to be pretty amazing. This one even has a name, we used to call it the ‘Dolce’. We named all our sandwiches back when we had cafe, waaaaay back in the late 90s in the corporate ghetto of North Sydney. This one is called The Dolce because in classical music, when you play something ‘dolce’ you play it softly and sweetly and that is kind of what this sandwich is all about. All the softness of the …