Open Haloumi Kebab
Dining at The Crosstown Eating House a few weeks ago, I had the joy of eating one of the most satisfying vegetarian dishes to date. Open Haloumi Kebab was the meal and from the very first mouthful I was in love. My foodie-love was so strong that sitting right there and then I planned to replicate the same Haloumi Kebab at home. First I needed the right bread; I opted for Greek Yiros. I always use Yiros when making Authentic Greek Kebabs so it seemed only right to stick with what I knew worked best. Yiros BBQ/grill’s really well and they have an almost denser feel – they’re stronger...
Read MoreVegetarian Eggplant Rolls
Slicing and chargrilling eggplants gives you the perfect wrap for any number of fillings. On this occasion I made a mix of fresh ricotta, organic mozzarella, spring onions and dried oregano. Warming them through created a cheesy gooiness which was extremely satisfying as a light meal.
Read MorePork Dumpling, Eggplant & Salt-fish Hotpot – Gourmet Garden Blog Off
I love Hotpot’s sticky yummy gooeness, coupled with pungent, salty, sweet flavours, hotpot dishes are always a heavenly mouthful. Gourmet Garden ginger and
Read MoreWednesday Girls Dinner – Karolina’s Week – eggplant
We visited Karolina at her new house in Manly. She has recently purchased the new Bill Granger’s Holiday cookbook and so her yummy dinner was inspired by Bills tasty recipes. Eggplant Salad w/ Chilli & Mint Ingredients Serves 4 3 large eggplants 2 tbls extra virgin olive oil 2 tbls red wine vinegar 1 long red chilli, seeded, finely chopped 3 tbls shredded fresh mint leaves 3 tbls shredded fresh flat leaf parsley Sea salt and black pepper Method Cut each eggplant into thinck slices. Preheat a bbq or chargrill pan to high and cook the eggplant for -3 minutes on each side or until lightly...
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