SAGANAKI WITH PLUM, BASIL AND HONEY

February 5, 2016 Cle-ann

Some plums from mums and some basil and shiso from the garden make this one hell of a sweet and salty treat! Watermelon and fetta was the original sweet & salty treat for me, I loved it as a child and I still enjoy it to this day. Traditionally saganaki is served with a wedge of lemon (which is yum!), but this version is great to share with other savoury mezedes and it must be eaten piping hot!

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.

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.

PINE MUSHROOMS

July 2, 2015 Cle-ann

If you follow my Instagram you will know I love to forage for my own mushrooms! This dish is great for breakfast or as a side dish to a hearty winter roast. Here I serve it with toasted homemade gluten free bread and scrambled eggs. The combination of butter, garlic chives, thyme, pecorino and prosciutto are classics that suit the mushroom SO well! Give this a go with any mushroom you like, or a combination of them.

POLENTA BUCKWHEAT CHIPS w PORCINI SALT

April 23, 2015 Cle-ann

Chips di Farina Mista al Forno

Serves 2 I Gluten Free I Egg Free I Soy Free I Sugar Free I Nut Free

ROASTED POTATOES w GREEN SAUCE

June 18, 2014 Cle-ann

Before I leave for a little break, I thought I should share this quick recipe with you. When the weather starts getting colder I crave potatoes and warming comfort food, and this one’s a ripper - perfect alongside a warm winter roast, or enjoyed as a hearty side on a cold night.

With winter solstice taking place on the 21st of June this year, I look forward to celebrating the ever-brightening days ahead, and for the second consecutive year I will be in Hobart for Dark Mofo! It’s an amazing winter festival project presented by MONA, exploring and celebrating the dark through large-scale public art, food, music, film, light and noise. It runs from 12th-22nd June. My favourite part of the festival is the Winter Feast: