Recipes (my own and from reviewed recipe books), reviews of cookery books and cookery classes, food and kitchen equipment product reviews – if it’s about cooking or eating at home, it’s here!

Take One Fish by Josh Niland

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Take One Fish by Josh Niland

I was excited by the thud on my doormat of a review copy of Take One Fish by Josh Niland. Josh is an Australian chef and restaurant owner renowned for his nose-to-tail (fin-to-flipper?) approach to fish cooking, first published to universal acclaim in his previous book, The Whole Fish. He wants to inspire us with ... Read more »

Gluten-Free Tarte Tatin with Flaky Pastry

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Gluten-Free Tarte Tatin with Flaky Pastry

The combination of soft-cooked, full-flavoured apples, crisp flaky pastry and the bittersweet flavour of caramel make for an absolutely delicious dessert or anytime-of-the-day treat. Best of all, this classic Tarte Tatin is gluten-free! The recipe is from Baked to Perfection by Katarina Cermelj. Read our in-depth review of Baked to Perfection by Katarina Cermelj by ... Read more »

Gluten-Free All-Butter Flaky Pastry

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Gluten-Free Tarte Tatin with Flaky Pastry

Getting the texture of gluten-free pastry right can be a challenge, so here’s a tried and tested recipe for all-butter flaky pastry from Baked to Perfection by Katarina Cermelj. It’s shown here in Katarina’s Tarte Tatin recipe but of course you can use it in many other dishes, from sausage rolls and savoury tarts to ... Read more »

Gelupo Gelato’s Mint Stracciatella

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Gelupo Gelato's Mint Stracciatella

The more elegant big brother of mint choc chip ice cream, mint stracciatella gelato is a firm favourite in gelaterias across Italy. The shards of chocolate are created by dripping melted chocolate into nearly-churned mint gelato such that it freezes on contact and is broken up (shredded) by the paddle of the ice cream machine. ... Read more »

Gelupo Gelato’s Raspberry Sorbet

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Gelupo Gelato's Raspberry Sorbet

It’s hard to beat a raspberry sorbet! The natural flavour of the fruit comes through loud and clear, with all the sweet, sharp, intensity of the fresh berries. This recipe is from Jacob Kenedy’s Gelupo Gelato , a colourful cookbook sharing recipes for gelatos, sorbets, sherbets, granitas, semifreddos and more, gleaned from over a decade ... Read more »