Blue cheese, pea and prosciutto risotto

(serves 4)

This is a meal as it is but I also like risotto served alongside a nice grilled steak or chicken breast or even a piece of fish. This would be great served with a steak and a beef jus.

1 tablespoon butter
1 onion
2 cloves garlic
350 grams Arborio rice
100 ml white wine
1100 ml chicken or vegetable stock
100 grams peas
100 grams prosciutto
30 grams parmesan
70 gram gorgonzola cheese
few sprigs parsley and basil

Bring the stock to a gentle boil. In another large heavy based pot melt the butter over a medium heat. Add the finely diced onion and the crushed garlic and sauté until tender add the rice and cook for a minute stirring well add the wine and gradually add the stock stirring well. Simmer stirring regularly until the rice is almost cooked (15- 20 minutes) and fold through the prosciutto, cheeses and the herbs, leave to rest covered for a few minutes to finish cooking and serve.

pea rissotto (1 of 1)

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Honey mustard prawns

honey (1 of 1)

This is a really simple but really delicious recipe for prawns, use uncooked whole prawns if you can get them otherwise cutlets would be nice too!

All the prawns we have in Tasmania  have been frozen, and even in Queensland where they are caught they are frozen too, they are mostly frozen at sea as soon as they are caught. 

The most annoying (and most stupid, and there were a few! maybe I should write that book?)  complaint ever in my Years of running The Mussel Boys restaurant was when a customer wrote to complain that there were in Tasmanian and expected to see fresh local produce like prawns and scallops on the menu, (scallops were out of season at the time so had I been selling fresh scallops I would have been in jail!!) , even though at the time I had on the menu fresh locally caught white fish, octopus from Eaglehawk Neck, Oysters from the bay out the front, Tasmanian farmed Salmon, Mussels from Port Arthur amongst other stuff.

800 grams prawns
I small onion
1 clove garlic
100 ml white wine
200 ml cream
1 tablespoon Dijon mustard
1 tablespoon honey

To make the sauce; crush the garlic and finely dice the onion and sauté them in a heavy based pan over a low heat and the wine and reduce the volume by half over a low heat. Add the cream and reduce until the sauce has thickened.

To cook the prawns peel the prawns and remove the intestine by carefully slicing the back and pulling it out. Heat a splash of oil in a pan and cook the prawns for about 2 minutes on either side or until cooked through. Serve with the hot sauce.

Honey Mustard prawns (1 of 1)


Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Rhubarb Cream Brulee


I was lucky enough to be given a heap of rhubarb this week, I chopped it all into about 1 cm dice and stewed it and froze it in about 500 gram portions ready to defrost to make a quick pie, brulee or crumble when I need one.

I mixed about 300 grams with 4 stewed pears to make a pear and rhubarb crumble, using the apple crumble recipe from my book, The Real Food for kids cookbook.

IMG_5388 Then today we made this rhubarb cream brulee, this was a very popular dish at my restaurant The Mussel Boys a few years back. My blow torch blew up in my hand when I tried to caramelize the top so this is s a bit pale but still very tasty.

Rhubarb Crème brulee

Serves 6

200 grams rhubarb
40 grams sugar (optional as the custard is also sweet)

1 cup cream
1 cup milk
1/3 cup sugar
vanilla bean split
3 eggs

Turn oven on to 150C

Stew the rhubarb by cutting into about 1cm pieces add a few tablespoons of water and the sugar in a small pot and simmer until soft.

Put the milk and cream in a heavy based pot, split the vanilla bean and scrap into the milk and cream and bring to a gentle simmer. Remove from heat

Beat the eggs and the sugar in a large bowl until creamy and beat in the hot milk and cream. Beat well.

Put the rhubarb at the base of the brulee mould you want to use, 6 small or one large, and pour the cream and milk mix on top.

Put the moulds into a water bath in a roasting tray the water should come at least2/3 of the way up the sides of the moulds bake for about 30 minutes at 150 C or until set and cooked.

Cool. Sprinkle with sugar and caramelize the sugar with a blow torch and serve


rhubarb brulee for blog (1 of 1)

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Strawberry farm picking and Oscars Birthday cake

It is strawberry farm picking time again, I go on about this every year and am always so excited when the first fruits are ready to be picked, the strawberries just taste so great!

I always cave once or twice during the long Tassie winter and buy a overpriced punnet from the supermarket mostly so disappointing. My kids love fruit picking as much as I do and good fun for them. I especially love the Sorell fruit farm it is a great spot with the kids they have a good outside area so the kids can have a play and nice food and coffee. They have jam picking when they have lots, $6kilo minimum 3 kilo call ahead to see when it is on.

With the first lot of strawberries we picked we made the strawberry tart recipe from my book The Real Food for Kids Cookbook


The Real Food for kids cookbook, you can find more information about the book here:


the girls love helping with the cooking, mags neatly arranges the strawberries and steph chucks hers on. Still  looks good in the end


and then we made this cake for Oscars first birthday cake

cake oscar 1 (1 of 1)

I made a double batch of the Thermomix  too easy chocolate cake, melt the butter for a minute longer because you have doubled it and beat for about 40 seconds longer. Into 2 lined and greased cake tins. If you don’t have a thermomix this same recipe could be made with beaters  or find a basic chocolate cake recipe or use a packet mix.

I made Chocolate crème patissiere for the filling, this is the old classic recipe from Drysdale house.

Crème Patissiere

500 ml milk
100 grams caster sugar
1 vanilla bean split
60 grams eggs yolks (from 3 eggs)
50 grams cornflour
50 grams cocoa

200 grams whipped cream to fold through the custard when it is cool

Place milk in a saucepan. Add vanilla bean, scraping in the seeds. Bring to boil, stirring. Use an electric beater to beat sugar and egg yolks in a bowl until pale and creamy. Gradually beat in cornflour, cocoa and milk mixture. Strain into a saucepan over medium-low heat. Stir well for 1 minute or until thick. Transfer to a bowl. Cool slightly. Cover surface with plastic wrap. Place in the refridgerator to chill

But I made it  in the thermomix: put  the milk, sugar, scrapped vanilla bean, egg, cornflour and cocoa in the bowl and 8 minutes/ speed 4/ 90 C and put in the refridgerator to cool once cool, fold through the whipped cream.


600 grams chocolate
300 grams cream

Melt together in a heavy based pot gently over a low heat on the stove. Leave to cool and thickne before pouring

Or in The thermomix 3-4 minutes/50C/speed 3

To assemble cut both cooled cakes in half and fill with the crème patissere and pour ganache on top, add strawberries.




and froggy fruit salad, I am planning on getting a life sometime  soon and not spending so much time on pinterest!



buggered birthday boy!

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Kids cooking fun at the Bream Creek Farmers Market

I had my first cooking for kids workshops at the Bream Creek Farmers Market last Sunday. I am hoping to do them again at the December market and at the Koonya Garlic festival in February. We cooked a few recipes from my new book The Real Food for Kids cookbook. The market is held on the first Sunday of every month at  the Bream creek showgrounds. We made Rice paper rolls with the little preschool kids and then prawn and pork dumplings with the older kids.rice paper (1 of 1)

prawn dumpling blog (1 of 1)

First lets look at all the cool vintage props in the Bream Creek Show grounds kitchen!

props 1 (1 of 1)

props 2 (1 of 1)

Ok enough about the props and I didn’t pinch any I promise!

rice paper rolls (1 of 1)

What a gorgeous location for some cooking. I sliced all the vegies for the kids and then they could each choose what they wanted to put in their own rice paper roll. I dunked the rice paper in the water for them. And it was very cute that on Tuesday one of the little boys at Stephs family day care who had made a rice paper roll spotted my book on Angela the day carers bench and they had to make them again.

veg (1 of 1)

they did end up all random sizes but the kids have fun making them and they all enjoyed eating them.

eseating (1 of 1)

especially my girls!

dough (1 of 1)

This is the dough getting kneaded for the dumplings, most people are surprised at how easy it is to make dumpling wrappers. It was a pregnancy craving and not living anywhere a shop I could buy wrappers from that made me learn how to make them.

dough rolling (1 of 1)

and they really are lots of fun to roll out and wrap up.

dumpling making (1 of 1)

again lots of odd shapes and sizes and the filling is very easy to prepare too! the recipe in my book for the prawn and pork dumplings, like all the recipes, is simple with ingredients you mostly have or are easy to get.

ginger beer (1 of 1)

My girls left me to hang out in the ginger beer stall, steph decided she was good at putting the straws in the bottles.

cooked dumplings (1 of 1)

The kids loved eating the dumplings and they are easy to cook too.


After the market we stopped at Bangor for wine, oysters, icecream and more ginger beer  on the way home. Bangor also has my book in stock in their lovely gift shop.

me and steph (1 of 1)

Steph is loving her ice-cream, if my kids are to have a treat I think its great if its homemade, or locally produced. I love that my girls now choose gillispies ginger beer over lemonade or other soft drinks (it is a much better choice sugar content and preservitive wise too) and they are disappointed when we go somewhere that doesn’t stock it. This fab choc top steph is loving is from valhala supporting another local business. I think I could  just about convince  myself I need to  buy more Bangor Pinot Gris… for the good of local economy of course!