I have so many zucchini coming from the veggie patch, I try to think of new ways to use them up, this one's a little twist on a Greek classic. It features the flavours I grew up with, Greek oregano, lemon juice and olive oil. The Greek Holy Trinity of cooking. So if you try just one of my recipes, make sure it’s this one! Try serving this with a Australian Pinot Noir or a crisp icey rosé - Opa!Read More
Two lamb backstraps are incredibly generous for two, but once you taste it you will thank me for not sharing (and leftovers)! Nothing but loving looks while enjoying this one - it's a super sexy combination of flavours. Serve this fragrant fruity dish with a nice drop of red, any medium-bodied red will do. Your welcome ♡Read More
Kicking off this year with this amazing recipe! It's my birthday this weekend, and we are having a BBQ to celebrate, and this recipe is a celebration of its own!
I love lamb, and this is one of my favourite ways of eating it, melt-in-your mouth slow-roasted lamb! The meat from the shoulder is sweet to taste and great for long slow cooking, which helps melt the fat and softens the connective tissue. This dish can be made for a cold winter night or on a sunny warm afternoon. Leftovers are fantastic for sandwiches or even tossed through a salad. I often serve it with roasted vegetables during winter, but tend to keep it a little lighter in summer by serving it with a good salad, e.g. fetta and tzatziki!Read More