Put the kettle on! This mouth-watering cake from Julia Busuttil Nishimura is the perfect afternoon treat.
Deceptively simple to make, yet with all the frills to impress your friends, this not-too-sweet cake is an instant crowd-pleaser. It even keeps well for the next day (if it lasts that long!)
Hot summer days call for no-fuss, zero-heat meals able to be whipped up in a matter of minutes.
This sando recipe is exactly that – a real crowd pleaser requiring little more than fresh herbs, ready-cooked prawns, and pillowy soft white bread.
It’s Australian summer in a dish!
Lots of us were levelling up in the kitchen last year, whether out of boredom or necessity. And whether you’re SO done with cooking at home, or eager to test out some new skills over the summer break, these are our five most popular recipes of the past year, revisited!
We’re talking three types of savoury galettes, a layered lemon and raspberry cake and more. If that doesn’t taste like a holiday, we don’t know what does!
No one does dessert like Julia Busuttil Nishimura, who joins us again this month for her final recipe of 2022, a mango and passionfruit semifreddo!
An Italian word that means ‘half cold’ or ‘half frozen’, semifreddo has the texture of a frozen mousse. Topped with fruits like mango and passionfruit, with the added texture of toasted coconut and the crunch of peanut praline, you’ve got yourself a seriously mouth watering summer treat for the festivities ahead!
The silly season has come early this year, and by now we’re sure your social calendar for the rest of the year is looking pretty full!
To cruise through this busy time and actually enjoy all the catch ups with friends and loved ones, it’s essential to have a few reliable go-to recipes that are easy to whip up or make in advance well in advance. Julia Busuttil Nishimura has come to the rescue again, with a very festive looking meringue with hazelnuts (if you’re so inclined), finished with vibrant roasted rhubarb and served with fresh cream. ‘Tis the season!
In case you’ve missed it, we’ve had talented foodie and emerging cookbook author Clem Day aka. Some Things I Like To Cook with us this week, to share four recipes that together, make up one epic celebratory spring feast. And we reckon we’ve saved the best until last!
We started off with Clem’s anchovy roast chicken with salsa verde and lemony aioli followed by two hearty veg dishes. Clem is best known for her knockout, decadent cakes – and this one, a brown butter vanilla cake filled with chocolate ganache and boozy blackberries, and topped with flowers, truly looks as good as it tastes!
A big thanks to Clem for her delicious contributions this week – she’s hosting a virtual spring feast this Saturday and the next, so if you’re keen to get involved and cook along, make sure to tag @thedesignfiles and @somethingsiliketocook in your pics on Insta and we’ll be sure to share them!
Earlier in the week we introduced you to Clem Day, aka Some Things I Like To Cook, who is with us this week to share four recipes that, together, make up an epic spring feast! First up was the recipe for her anchovy roast chicken with salsa verde and lemony aioli, and today Clem shares not one but TWO hearty vegetarian dishes that round out the savoury component of our feast – a charred cabbage in brown butter with toasted hazelnuts, and a spring veg salad with burrata and mustard vinaigrette. YUM.
Stay tuned for the final instalment, and RIDICULOUSLY good looking sweet treat, this Friday!
On the very, very, very long list of things that we’re missing right now, sharing a meal with friends is PRETTY high up there. Self-taught cook Clementine Day (of food project Some Things I Like It Cook) knows this all too well.
Last year, Clem self-published (including writing the recipes, styling the tables and taking the photos!) her first cookbook, Coming Together, based entirely around six long lunches she created with six different pals. And while we’ve still got a little longer before we can do that kind of thing again, Clem is joining us this week to share four recipes, created just for us, that together will make up a feast of sorts. Like all of Clem’s food, this recipe series is all about being present, making it nice, marking the passage of time, and celebrating the promise of sunnier times ahead.
This morning we’re starting with Clem’s anchovy roast chicken with salsa verde and lemony aioli, and there are two veg options and a RIDICULOUSLY good looking sweet treat coming later in this series. But for now, over to Clem!
