recipes from the pebbles + pomegranate seeds kitchen
recipes from the heart, made with love and consumed with passion…
mains
mains recipe archives…
and the latest recipes…
Oyster & Mussel Chowder
This Oyster and Mussel Chowder was kindly supplied by Janet Fleming on our recent visit to Flamingo Oysters in Whangaroa, [...]
Wasabi Cured Kingfish Recipes
I love curing fish. I have previously posted some recipes of some cured kingfish, but I am always trying different [...]
Tempura Onion Flowers
My recent visit to The Falls Farm saw me come home with a bunch of fabulous pom pom-like red creole [...]
Tempura Oyster recipe… yes please…
As far as I am concerned the best way to have oysters is freshly shucked, natural and unadorned, however sometimes [...]
Quick and Easy Bush Ravioli Recipe
Native foods have become quite popular, especially in the way of spices. There are a number of producers on the [...]
Fish Baked in Corn Husk recipe…
I love preparing fish in this method as the corn husks really help retain the moisture of the fish, as [...]
Tonya Jenning’s Taramasalata recipe… delicious dip for any occasion
Taramasalata, a ‘salad cream’ or dip, is a delicious Greek and Turkish meze dish served with thin ‘Melba’ style toast, crudités [...]
Pommes Banskia recipe… playing with the purple potato
I have been fascinated with the purple congo potatoes ever since I first discovered them at the Noosa Farmers’ Market [...]
Peter Wolfe’s Honey Lamb Shanks Recipe
Winter brings with it the yearning for slowly cooked comfort foods and there is nothing more comforting than lamb shanks [...]
Moroccan Chickpea Soup recipe… great winter warmer!
I looove this recipe. Moroccan Chickpea soup is a wonderful hearty soup, perfect warmer from this arctic snap we have been [...]
Peter Brettell’s Braised Beef recipe… a true ‘nose to tail’ winter warmer
Peter Brettell's (Wild Rocket @ Misty's in Montville Head Chef and passionate local beef supporter) shared his braised beef recipe with me [...]
Vodka, curing and a sensational whole Hiramasa Kingfish…
The curing process has always been something that has intrigued me. Once upon a time it was a method of [...]
Coffee Bean and Vodka Cured Hiramasa Kingfish
Wow, what a surprise this Coffee Bean and Vodka Cured Hiramasa Kingfish turned out to be. I think this is [...]
Beetroot, Horseradish and Vodka Cured Hiramasa Kingfish
I was in possession of a beautiful whole Hiramasa Kingfish, I felt compelled to do something special and while there [...]
Lavash… quick and easy crackers
I thought I would try my hand at some lavash… I needed some snacks, forgot to buy some, so had [...]
Traditional Jam Donuts… the best recipe ever!
It was March 2013, we were in Melbourne, visiting for the Formula 1 Grand Prix, and we passed a little [...]
Basil in abundance? Basil Pesto…
Excited at the prospect of having ample space for a herb garden, I could possibly have been a little over [...]
Cameron Matthew’s Haloumi, Zucchini and Mint Salad
This salad was served as part of an elaborate lunch to showcase the Sunshine Coast’s fabulous produce for the Official [...]
Wagyu Beef Rump with Zucchini ‘Spaghetti” Fresh Shitakes and Truffle butter
I recently had the pleasure of enjoying the a cooking class focusing on the ever divine truffle at The Golden [...]
Issan Chicken with Chilli Tamarind Sauce
This is another fabulous recipe shared by Katrina Ryan from The Golden Pig Food & Wine School. A Thai dish, [...]
Vietnamese Sausage
I love the concept of ‘nose to tail’ cooking and Freestyle Escape Cooking School has hosted a number of these [...]
Chilled Spring Pea Soup with Minted Yoghurt, Pea Mousse, Pickled Cherries, Tea Smoked Duck Breast, finished with Black Olive Oil
I was recently treated to a fabulous lunch at Donovan’s in St. Kilda. Gail was kind enough to ask chef’s [...]
Bessara – Moroccan Fava Bean Dip
This is a fabulous dip that I had the pleasure of enjoying while visiting Tonya Jennings, of Cooking on the [...]
Yoghurt Pannacotta with Pomegranate Seeds
This is a lovely light dessert that Tonya Jennings made when I recently visited and spent a glorious morning at [...]
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