CARROTS AND KALAMATA OLIVES

September 18, 2015 Cle-ann

Roasted Carrots w/ Kalamata Olive Sauce. Recipe and styling by Cle-ann, photo by Hugh Adams. — Roasted Carrots w/ Kalamata Olive Sauce. Recipe and styling by Cle-ann, photo by Hugh Adams.

I love olives! The combination of salty olives with sweet carrots really compliment each other. In this recipe I've used Mount Zero olive oil, pink lake salt and organic kalamata olives. Quality stuff. Serve this great side alongside any hearty roast.

CHOCOLATE PAVLOVA w ROASTED PEARS

August 20, 2015 Cle-ann

Chocolate Pavlova with Roasted Pears. Recipe and styling by Cle-ann, photo by Hugh Adams. — Chocolate Pavlova with Roasted Pears. Recipe and styling by Cle-ann, photo by Hugh Adams.

Great one to whip up the night before if you have an early get together the following day. You can roast the pears, whip the cream and pop them in the fridge the day before. You can also bake the pavlova at night and leave it to cool in the oven overnight. Just assemble before your ready to serve!

HOLY BASIL STIR-FRY DINNER FOR TWO

August 11, 2015 Cle-ann

Stir-fried Chicken w Holy Basil, with all the trimmings. Recipe and styling by Cle-ann, photo by Hugh Adams. — Stir-fried Chicken w Holy Basil, with all the trimmings. Recipe and styling by Cle-ann, photo by Hugh Adams.

Thai food is one of my favourite cuisines. I've spent lots of time in Thailand, it has a special place in my heart and in my kitchen. I used to order this holy basil stir-fry for breakfast quite a lot while in Bangkok, it was always cooked right in front of my eyes and always served with a little rice and a fried egg - yum.

PEAR + GINGER UPSIDE-DOWN CAKE

August 5, 2015 Cle-ann

A warming cake using crystallised ginger for a bit of sweetness & spice and left-over homemade poached pears. I picked up the crystallised ginger from the Buderim ginger factory in sunny Queensland as well as some other ginger essentials! You can prepare the poached pears the day before, really easy and low in sugar, or use canned pears if you must. This time of year I like to serve it warm with a little cream or a scoop of ice-cream, I love the combination of hot and cold!

EGGPLANT RISOTTO

July 28, 2015 Cle-ann

Eggplants grew well this year, lasting into Autumn, with the last few being frozen to use during winter. Risotto is one of my favourite 'fast foods', it's something you can cook up with simple flavour combinations, anything really and it changes seasonally.

PICKLE SALAD

July 17, 2015 Cle-ann

This salad goes beautifully with BBQ grilled meat, ribs or a cheese dish like mac & cheese! If you don't have any pickles, just chop some cucumber and pop it in a bowl with some vinegar, salt and sugar. Let it sit for 30 minutes and drain it.