Sirloin Steak and Salad

The sirloin steak is referring to a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse and club steaks are cut. When choosing a sirloin steak, it is an excellent choice due to its tasty tenderness. A perfect sirloin has exactly the right amount of fat and nice marbling. The age of the steak is very important, since the hanging process develops the flavour and tenderizes the meat. As a rule between 21 days and 35 days is a good range.

Orange and Poppy Seed Muffins

This is an easy muffin to make with a light and airy texture and a great citrus flavour.

Pumpkin Muffins

Fresh pumpkin puree makes for great muffins and can also be made into a loaf.

Basic Crepes

A crepe is a thin light pancake cooked on both sides made with an unleavened batter generally using wheat or buckwheat flour, eggs, salt, milk or water and prepared in advance to settle before use. The crepe displays a beautiful lace pattern on the first cooked side and is speckled on the flip side when cooked. This is a standard recipe very useful for breakfast, lunch, dinner and dessert which I have been using with stunning effect.

Gluten Free Vanilla Slice

This crispy gluten free slice is basically a large macaron slice and is very popular in Cutlers coffee shop in C.EX club and customers have asked me to put the recipe on my blog. It consists of three layers of almond meringue layered with flavoured buttercream drizzle with icing sugar.

Chicken and Vegetable Soup

This is a hearty wholesome soup full of chicken and vegetable flavour suitable anytime of the year.

Banana Éclairs

This is an additional method using choux pastry for a delightful dessert delivering a superb banana flavour.

Green Garden Salad

Fresh garden salads are in essence collect, wash, dress and toss the freshest ingredients. Variety and excitement in a garden salad can be achieved with different flavors, textures, and colors.

Lemon and Lime Lamingtons with Cream

This is another good variation on the famous Australian chocolate lamington I made these to celebrate St. Patrick’s Day.

Chocolate Mousse Swan with Berry Coulis

The Black Swan is a beautiful large waterbird mainly breed in the southeast and southwest regions of Australia. A choux pastry swan shape swimming in a lake is very exciting dessert to amaze your dinner guests.

Macadamia Crusted Barramundi

Barramundi is a mild fish with delicate flaky white flesh and can be cooked using a variety of methods such as being grilled, steamed, fried or baked.

Coffee and Walnut Cake

Coffee and walnut is a classic combination used in desserts and this cake is a culinarian experience with loads of coffee flavour and texture from the walnuts.

Candy Croquembouche (Candied Profiterole Cake)

Croquembouche or croque-en-bouche meaning “crunch in the mouth” is a traditional French dessert and is used as a celebration cake for weddings, birthdays and christenings.  It is made by stacking custard or cream filled round choux pastry in a conical shape and gluing them together with candy. Decorated with sugared almonds, chocolate, flowers or ribbons and it can also be covered in macaroons or ganaché.

Chicken Parmigiana

The dish consists of a chicken breast dredged in flour, dipped in beaten eggs and turned in breadcrumbs. Pan fried, layered with tomato sauce and cheese then baked in an oven. The majority of recipes suggest the use of hard grated cheeses such as Parmesan, softer melting cheeses like Mozzarella or a combination of these.

Hot Choc Churros

Churros are easy to make and are a hit every time for the most appetizing fried dough. Boil, mix, rest, pipe, fry and you have the best accompaniment for any dessert. A Churro is a pastry dough based snack fried in oil and the outside has an uneven texture due to being piped through a piping bag with a star shaped nozzle. Churros may be straight, curled or spirally twisted. In South America the churro continued to evolve from a plain, thin stick to a more round stuffed specialty. The Brazilians have a preference to a chocolate filling, the Cubans like their Churros with Guava stuffing, Mexicans with dulce de leche or vanilla. A savoury combination occurs in Uruguay a cheese stuffed churro and in South Eastern Spain they are still eaten with salt rather than sugar. Mexican Churros are the connection between dessert and savoury Churros as salt is added to the dough before kneading at the same time as the filling is extremely sweet.

Lemon Tiramisu Cake

Tiramisu al Limoncello is a zesty twist on the classic Italian dessert. This is my cake version made with layers of lemon saturated sponge and a mixture of cream cheese, lemon, eggs and sugar. Icing sugar is sifted on top as a garnish and a sweet contrast to the lemon cheese mixture.

Almond and Blueberry Macarons

Published article Friday 1st June featuring myself as in the June/July issue of “Xcite” C.ex Group Magazine presenting my “Almond and Blueberry Macarons” is displayed below with story and recipe.