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Almond gazpacho with blue swimmer crab and grapes
Thai wombok salad
We never really had Thai food when I was growing up. We were strictly a fried rice and sweet and sour pork family, not too much divergence from the old 'special' No.3: lemon chicken/chow mein/rice...
Split pea and smoked ham soup
I have spoken at length before about how much savoury mince scarred my childhood culinary experiences but I encountered another beauty on the weekend that I never thought would be made right. Pea and...
Carpetbag steak with burnt butter and bacon dressing
Throw as many foams and sprinkles at me as you like, fads and trends in food are fun while they last but there is nothing better than an old classic.
Mandarin and hazelnut cake with mandarin syrup
When it comes to cakes, I am firmly on the dense side of the fence rather than the light and airy. A dense cake is satisfying and filling, tantamount to a meal. Sure, an angel cake or chiffon cake...
Crispy fried chicken
Isn't it strange when a food item takes on the name of a business or region when in fact it bears little resemblance to the real deal. Yes, it's chicken, yes it's fried, but it's just as likely to be...
Spanish seafood stew
My friends up there in the Northern Hemisphere are currently waist deep in sparkling blue waters and frolicking on white sands whilst we are in the depths of a bitter cold snap. They sit around fire...
Crab and caper devilled eggs
Say goodbye to Mexican food and hello to retro! Someone out there in the hipsterverse has decided that all old food trends are new again and devilled eggs are popping up on some pretty posh menus.
Self-saucing chocolate puddings like deep space
About six months ago I bought a sphericfication kit. What is that, you ask? A spherification kit allows you to make teeny tiny balls out of just about anything. Olive oil? Of course. Mint jelly? Yes!...
Sorrel, speck and caramelised onion tarts
When hosting a dinner party my natural instinct is to serve seafood as a starter. It's impressive, it's delicious and frankly, it says to your guests, "Hey, you're special to me so I have used some...
The best Welsh rarebit this side of Llanfairpwllgwyngyll
Legend has it that the Welsh peasants who assisted on hunting expeditions where not allowed to enjoy the fruits of their labour. Instead of being given a rabbit leg to munch on, they were given a...
Apple crumble biscuits
These Apple crumble biscuits hark back to that time, but without the mouth cloying effects. They are buttery and sweet and can be made relatively quickly – certainly as quick as a 1970s packet...
Aussie clam boil with yabbies
We know we're blessed to have access to the fruits of the Australian ocean, but we often neglect the freshwater delicacies our nation produces.
Australia Day prawn tacos
People think Mexican food screams chilli and spice, tears rolling down your face and the after effects that we won’t mention here but it doesn’t have to be that way, trust me.
I’ve had some beautiful paellas in my time – juicy seafood, firm creamy rice and sumptuous saffron.
Spiced eggplant salad
Using the same principles as tofu, I have decided to embrace the eggplant and douse it in as many flavour-rich ingredients as I can.
I have reignited my passion for the pan bagnat this year, I practically lived on these, jugs of Pimms and a boules set under my arm when I lived in the UK, no doubt reading poetry as well.
Trish Gallagher aka The Pink Leopard shares her recipe for pistachio cookies
Chocolate and raspberry slice
Trish Gallagher aka The Pink Leopard shares her recipe for choc-raspberry slice
Shrimp Po'boy with chilli mayo
Trish Gallagher aka The Pink Leopard shares her recipe for Shrimp Po'boy with chilli mayo
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