On this page, our own Lauren Vines takes us on a culinary tour, being inspired by luscious cooks and delicious publications.

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However, the most challanging part for me was creating those chocolate curls to decorate the cake with. My chocolate curls ended up looking like flakes instead, but the end result was still very pretty!

• Melted butter, to grease 
• 4 eggs 
• 155g (3/4 cup) caster sugar 
• 115g (3/4 cup) plain flour 
• 35g (1/4 cup) cornflour 
• 50g butter, melted 
• 125ml (1/2 cup) Frangelico liqueur 
• 300ml thickened cream 

• 300g frozen raspberries, thawed 
• 100g white chocolate, finely chopped 
• 2 tbs boiling water 
• 3 tsp powdered gelatine 
• 250ml (1 cup) thickened cream 
• 2 eggs 
• 100g (1/2 cup) caster sugar 

• 1 x 375g pkt white chocolate melts 
• 2 tsp vegetable oil 
• 6-8 drops pink liquid food colouring

3. To make the raspberry mousse, place the raspberries in the bowl of a food processor and process until smooth. Strain through a fine sieve over a bowl. Use the back of a spoon to push the pulp through the sieve. Discard seeds. 

Cook, stirring, for 5 minutes or until the chocolate melts and is smooth. Add the oil and stir to combine. Divide the chocolate mixture between 3 bowls. Add 2-3 drops of pink food colouring to 1 bowl and 4-5 drops to another.

 

Wine match

Something bubbly and pink would go very nicely with a slice of this cake, my recommendation is Innocent Bystander, Moscato, (any vintage will do).

 

This delicate, refreshing little darling will be sure to compliment the flavours of the mousse cake, without being too sweet or overpowering.

 

Learn more about other wines, as well as restaurant etiquette, on our Wine and dine me page.

 

 

 

 

This is my own recipe that I’ve adapted from several other minestrone recipes.

Cooking time: 45 minutes

• 2 tbs olive oil
• 1 large brown onion, peeled, chopped
• 2 carrots, peeled, chopped 
• 2 celery sticks, chopped 
• 2 garlic cloves, crushed 
• 1L (4 cups) vegetable stock 
• 1 425g can cannellini beans, rinsed, drained
• 1 425g can of mixed lentils, rinsed, drained
• 1 cup of soup mix, rinsed, drained
• 1 425g can diced tomatoes  
• 2 zucchini chopped 
• 150g green beans, chopped
• ½ cup cherry tomatoes
• 40g dried fettuccini pasta, snapped in quarters 
• Salt & freshly ground black pepper 
• 1/3 cup chopped fresh continental parsley
• ½ cup freshly grated parmesan cheese

This dish is just gorgeous to serve any time of year. It is healthy, fresh and above all, it tastes delicious!

When buying fresh fish, I like to buy from my local fish market, they guarantee the fish is caught fresh the same day and is never frozen.

Some tips for buying fresh fish are to make sure the fish doesn’t smell too fishy, it should have a pleasant ‘sea water’ scent. Also the flesh of the fish should be bright and vibrant to look at and firm to the touch. For more information on buying fresh fish, check out these links below: 

• How to choose fresh fish 
• Tips for buying fresh seafood 
• General seafood tips 

• 2 tablespoons kecap manis 
• ¼ cup (60ml) lime juice
• 1 tablespoon grated ginger
• 4 salmon fillets
• 2 teaspoons fish sauce
• 1 tablespoon caster sugar
• 1 tablespoon oil
• 2 lebanese cucumbers, diced
• 1 avocado, diced
• 2 green onions (shallots), finely chopped
• 1 cup chopped coriander leaves, plus extra to serve
• 1 ½ cups cooked basmati rice (see tip)
• 1 ½ cups cooked wild rice (see tip)
• grilled lime slices, to serve 

1.  Combine kecap manis, 1 tablespoon lime juice and ginger in a shallow bowl. Add salmon and toss to coat. Cover and refrigerate for 1 hour to marinate. Stand salmon at room temperature for 15 minutes before cooking.
2. Combine fish sauce, sugar, oil and remaining lime juice. Toss cucumber, avocado, green onion and coriander through rice. Drizzle with dressing and season to taste.
3. Preheat barbecue on high. Drain salmon from marinade and cook for 4-5 minutes, turning once and brushing with marinade, until lightly charred and cooked through. Serve salmon with extra coriander, rice salad and grilled lime slices. 

This dish is the perfect mid week dinner. The lightly flavoured, cumin spiced sweet potatoes add an international flavour and the fresh lemon juice gives a little zing to make this a very healthy, easy dinner to prepare, low on the carbs but high in taste and nutrition.

INGREDIENTS (serves 4)

• olive oil cooking spray
• 600g orange sweet potato, cut into 1cm-thick rounds
• 2 medium red onions, cut into wedges
• 1 tablespoon ground cumin
• 2 tablespoons wholegrain mustard
• 2 teaspoons lemon juice
• 3 (500g) chicken breast fillets, trimmed
• 60g baby spinach
• lemon wedges, to serve

METHOD

1. Preheat oven to 200°C (180°C fan-forced). Place sweet potato and onions in a roasting dish. Spray with oil. Sprinkle with cumin. Season with salt and pepper. Toss to combine. Roast for 15 to 20 minutes, turning potato halfway through cooking, or until tender.
2. Meanwhile, line a baking tray with baking paper. Combine mustard and lemon juice in a small bowl. Heat a large frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side or until browned. Transfer to prepared tray. Brush chicken with mustard mixture. Bake for 5 to 7 minutes or until cooked through. Remove from oven. Cover with foil. Stand for 5 minutes. Cut into slices.
3. Divide potato, onion, chicken and spinach between plates. Serve with lemon wedges.

Wine match
This dish deserves a beautiful flavoured wine, with citrus and spices to compliment the mustard and lemon in the dressing. My pick is a local favorite of mine, Darling Park Chardonnay, from the delightful region of the Mornington Peninsula, in Victoria.

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I wanted to cook an extra decadent dessert recently, and what could be more decadent than chocolate mousse? A chocolate mousse cake, of course!

This was my first time making a chocolate mousse cake, and also my fist experience using gelatin leaves. I’ve always used gelatin powder because I always assumed all of the soaking and squeezing of the gelatin leaves meant there was a lot of room for error.

However, I proved myself wrong and actually came away with an pretty impressive looking cake, even if I do say so myself!

Original recipe from taste.com.au here.

Ingredients (serves 10)

• 4 eggs, at room temperature
• 125g caster sugar
• 2/3 cup (100g) plain flour
• 30g Dutch cocoa (see note)
• 25g butter, melted
• 1/4 cup (55g) caster sugar, extra
• 2 tsp brandy
• Chocolate shavings and cocoa, to serve

Mousse:

• 400g milk chocolate, coarsely chopped
• 200g dark chocolate, coarsely chopped
• 4 1/4 cups (1.25 litres) thickened cream
• 1 x 5g gelatine leaf

Method

1. Preheat oven to 180°C. Grease and line a 24cm round springform tin. Using an electric mixer, beat eggs on high speed for 5 minutes or until light and fluffy. In a saucepan, bring sugar and 2 tbs water to the boil. Pour hot syrup into egg mixture and beat on low-medium speed for 6 minutes or until mixture cools and forms thin ribbons when beaters are lifted.
2. Sift combined flour and cocoa over egg mixture. Gently fold in, then fold in butter. Pour into prepared tin. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in tin for 5 minutes then turn on to a wire rack to cool.
3. Place extra sugar and 1 1/2 tbs water in a small saucepan and boil over medium heat until sugar dissolves. Remove from heat. Allow to cool then stir in brandy.
4. For mousse, place all chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until melted then cool to room temperature. Meanwhile, bring 1/4 cup cream to a simmer in a saucepan over medium heat. Remove from heat. Soak gelatine in cold water for 3-4 minutes or until soft. Squeeze out excess water then add to hot cream and stir until dissolved. Cool to room temperature. Using an electric mixer, whisk remaining cream to soft peaks. Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. (If chocolate is added too slowly or over-whisked mousse will be grainy.)
5. To assemble cake, line base of a 24cm springform tin. Using a serrated knife, level top of sponge then place sponge in tin. Brush with brandy syrup then spoon over mousse. Refrigerate overnight or until set. Top with chocolate shavings and cocoa.

Notes
Dutch cocoa refers to the process of 'dutching' rather than the country of origin, although the method was deviswd in Holland. The process involves an alkali to cocoa, thus neutralising its astringency, improving its flavour and imparting a rich, dark colour.
 

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This dish has wonderful aromas that fill your kitchen, reminiscent of a traditional Middle Eastern restaurant.  A few tips for making the koftas; I have trouble turning mine over with the skewers intact and have broken up on the hot plate.

To prevent this from happening, I don’t shape mine around the skewer, I shape the koftas into balls and cook them by themselves.

It has saved me a lot of frustration as they come out beautifully shaped with a delightful brown crust. Maybe one day I can master koftas with skewers, but for now I’m happy without.

Original recipe here.

INGREDIENTS

Koftas:

• 1kg lamb mince
• 1 clove garlic, peeled and crushed
• 1 medium onion, peeled and very finely
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh coriander leaves, finely chopped
• 2 tablespoons fresh mint leaves, finely chopped
• 1 tablespoon ground paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ½ teaspoon ground cayenne pepper
• 12 large wooden skewers soaked in water for an hour or 12 metal skewers.

Spicy yoghurt:

• 250ml Greek style yoghurt
• 1 clove garlic, peeled and crushed
• ½ teaspoon each ground cumin, coriander, chives and mint
• ¼ teaspoon ground cayenne pepper
• 1 teaspoon finely grated lemon zest
• 1 teaspoon lemon juice
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Couscous salad:

• 1 cup couscous
• 1 cup water
• ¼ cup raisins
• 2 tablespoons lemon juice
• ¼ cup toasted flaked almonds
• 2 tablespoons toasted pine nuts
• 2 tablespoons toasted pistachios
• 2 tablespoons chopped coriander
• ½ small red onion, thinly sliced
• 2-3 tablespoons extra virgin olive oil
• salt and pepper
• extra lemon juice, to taste

METHOD

1. Combine all ingredients for koftas in a bowl and refrigerate for at least one hour.
2. Combine all ingredients for spicy yoghurt and refrigerate until ready to use.
3. Divide the meat mixture into twelve and shape each around a skewer.
4. Heat a flat or char grill plate on high and cook for about ten minutes, turning often. Check that the barbecue is not too hot or they may burn.
5. Pile three skewers on each plate and drizzle the spicy yoghurt over the top. Serve with couscous salad.

Couscous salad:
Combine couscous and water in a large serving bowl and stand 10 minutes for couscous to absorb the water. Fluff up with a fork before adding remaining ingredients. Season to taste with salt, pepper and lemon juice if desired.

Wine match
I like to select a wine that compliments and marries together with the spices and complex flavours of this dish. My choice is Seppelt Chalambar Shiraz 2004 Grampians Bendigo.

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I made this Donna Hay recipe recently with some fresh organic apples that I picked from beautiful Red Hill. Apples are coming into season at the moment, so now is the perfect time to create some delicious apple dishes.

Ingredients

• 3 red apples, peeled, cored and sliced
• 1 cup of blueberries
• ½ cup (110g) caster sugar
• 2 tablespoons lemon juice
• ¼ cup (60ml) water
• 1 vanilla bean, split and seeds scraped
• Icing sugar, for dusting
• Coconut cobbler
• 1 cup (150g) self raising flour, sifted
• ¼ cup (55g) caster suger
• 100g butter, chopped
• 1/3 cup (80ml) milk
• 1 teaspoon vanilla extract
• ¼ cup (20g) shredded coconut
• ¼ cup (20g) rolled oats

Method

1. Preheat the over to 180c (355f).
2. Place the apple, blueberries, sugar, lemon juice, water and vanilla bean into a 1 litre-capacity (4 cup) 18cm ovenproof pan over medium heat. Bring to the boil and cook for 5 minutes or until the apple is just tender and the liquid is syrupy.
3. Discard the vanilla bean and set aside.
4. To make the coconut cobbler, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs.
5. Gradually add the milk and vanilla and process until just combined. Stir in the coconut and oats. Spoon the mixture over the apple.
6. Bake for 25 – 30 minutes or until cooled when tested with a skewer.
7. Dust with icing sugar to serve. Serves 4.

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This is a healthy and delicious meal (original inspiration found here) with fresh lemongrass and lime juice being prominent flavours featured. I cook this dish regularly as it’s healthy, fresh and tastes so luscious.

The combination of flavours makes my tastebuds zing!

I like to experiment with different types of noodles with this dish. This week I tried thick rice noodles, but you can try it with vermicelli (thin rice noodles) or glass noodles for a variation of taste and textures.

INGREDIENTS (serves 6)

• 4 large cloves garlic, peeled
• 3 stalks lemongrass, lower 10cm only (tough layers removed), chopped
• 2 brown shallots, roughly chopped
• 1 heaped tablespoon sugar
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons peanut or vegetable oil
• 1½ tablespoons soy sauce
• 750g pork fillets, cut into 1cm slices

Dressing:

• 4 cloves garlic, peeled
• 2 hot red chillies, coarsely chopped
• 2 tablespoons sugar
• ¼ cup fish sauce
• ½ cup chopped fresh coriander
• ½ cup chopped fresh mint
• ¼ cup freshly squeezed lime juice

Rice noodle salad:

• 250g dried rice noodles
• 2 large cucumbers, peeled, seeded and thinly sliced
• 1 carrot, peeled and cut into sticks

METHOD

1. To marinate pork, pulse garlic, lemongrass and shallots together in a processor until finely chopped. Add sugar, fish sauce, lime juice, oil and soy sauce and whiz until well combined. Transfer to a bowl, add pork, stir through and refrigerate for at least 1 hour, or overnight.
2. To make dressing, pound garlic, chillies and sugar in a mortar. Stir in fish sauce, coriander, mint, lime juice and 1/3 cup water.
3. Place noodles in a large bowl, cover with cold water and soak for 20 minutes. Drain and cook in boiling water for about 1 minute, until just tender. Drain, rinse in cold water and drain again. Place in a large serving bowl, add ¾ of the dressing and toss well.
4. Preheat a grill or barbecue. Remove pork from marinade (but don't rub marinade off). Cook over high heat for about 2 minutes each side, until charred.
5. Arrange pork, carrot, cucumbers and extra mint leaves over noodles. Serve with remaining dressing.

Tip: You can marinate the pork for just one hour before grilling, but for maximum flavour, refrigerate it overnight.

Recipe and photo source

Wine match
A nice clean, crisp Sauvignon Blanc, would go very well with this dish. My choice is New Zealand’s, Five Oaks 2009 Sauvignon Blanc, from the Nelson region.

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This dish, inspired by a flick through Gourmet Traveller, is a real show stopper, with simple quality ingredients that marry together for a gourmet delight.

I couldn’t find red witlof so I used red cabbage instead (*), wilting it for a little longer than you would the witlof.  I used really thick, (2 inches) eye fillets, which I pan fried for 3 minutes each side, then popped in the oven (180 degrees C) for 5 minutes.

The steaks came out beautifully cooked, medium rare, which melted in my mouth so delisciously with the horseradish sauce and went so well with the crunchy parsnips and artichokes. Bon appetite! 

INGREDIENTS (serves 4)

• 8 Jerusalem artichokes, quartered lengthways
• 3 parsnips, cut into 2cm-thick lengths
• 1/3 cup (80 ml) extra-virgin olive oil
• 4 fillet steaks (200g)
• 8 small red witlof, sliced lengthways (*or red cabbage)
• 60 ml (¼ cup) balsamic vinegar

Horseradish mayonnaise:

• 2 egg yolks
• 1 tbsp freshly grated horseradish
• 1 tbsp lemon juice
• 200 ml olive oil 

METHOD

1. For horseradish mayonnaise, pulse egg yolks, horseradish and lemon juice in a food processor until combined then, with motor running, add olive oil in a thin stream until emulsified and thick. Season to taste. Makes 1 cup.
2. Cook Jerusalem artichokes and parsnips in boiling salted water until tender. Drain.
3. Heat ¼ cup olive oil in a frying pan over medium-high heat, add vegetables and sauté for 10 minutes or until golden, season to taste.
4. Heat remaining olive oil in a separate frying pan over high heat and cook steaks for 3 minutes each side for medium or until cooked to your liking. Transfer to plate, cover loosely with foil, keep warm. Add witlof to pan, wilt slightly and deglaze with balsamic vinegar, season to taste.
5. Serve steaks on a bed of witlof with Jerusalem artichokes and parsnips, to the side and partially drizzle horseradish mayonnaise over steaks.

Wine match
A big red is a must for this knock out dish, and you can’t get bigger flavours than Australia’s most popular wine region, the Barossa Valley, in South Australia. My pick is 2006 Elderton Barossa Shiraz.

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I decided to make this for the Christmas season and I am happy to report that this decadent dessert was a success.

I served it for dessert at a recent dinner party and think it went down rather well.

Instead of making white chocolate leaves to decorate, I bought some strawberries and dipped them in white and milk chocolate and placed them on top, which added some nice colour and the strawberries helped balance out the rich mascarpone filling.

Check out the Buche De Noel recipe from Taste.com.au.

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One of my faves to cook during the working week. This dish has so many delicious flavors and is quick and easy to prepare.

I marinate the lamb in the morning, before I go to work, and when I come, it is ready to put on the grill. I like to add a dollop of Greek yogurt to garnish this dish, the yogurt not only finishes off the look and presentation of this dish, but it also is great to balance out the heat of the chilli.

INGREDIENTS

• ¾ cup (180ml) olive oil
• 1½ teaspoons sugar
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 small fresh red Thai chilli, chopped finely
• 2 cloves garlic, crushed
• salt and freshly ground black pepper
• 3 (600g) lamb back straps (eye of loin)
• 1/3 cup (80ml) lemon juice
• 2 large (360g) carrots, sliced thinly
• 1½ cups (300g) couscous
• 1½ cups (375ml) boiling water
• 400g can chickpeas, rinsed, drained
• 75g baby spinach leaves
• 1/3 cup fresh mint, chopped finely
• 1/3 cup fresh coriander leaves

METHOD

1. Reserve 1 tablespoon of the oil; combine remaining oil, sugar, paprika, cumin, chilli, garlic and salt and pepper to taste in a small screw-top jar; shake well.
2. Place 2 tablespoons of the dressing in a medium bowl with lamb; cover, refrigerate for up to 3 hours. Add lemon juice to remaining dressing.
3. Boil, steam or microwave carrots until tender; drain. Place hot carrots in large serving bowl with half of the dressing; toss to coat.
4. Heat the reserved oil in a large frying pan. Cook lamb for about 10 minutes or until browned all over and cooked to medium. Transfer to a plate; cover to keep warm.
5. Meanwhile, place couscous in a large heatproof bowl; add boiling water and salt to taste. Stand, covered, for about 5 minutes or until water is absorbed. Fluff couscous with a fork.
6. Combine sliced lamb with remaining dressing, couscous, chickpeas, spinach and herbs in same bowl with carrots. Toss gently.
7. Not suitable to freeze or microwave.

Original recipe here.

Wine match
I prefer a medium bodied red to go with this dish. The reason being, I don’t like to go too heavy if the dish has a bit of heat to it, as I find the chili and the strong tannins, of full bodied red, are too much power on my taste buds. My choice is Deen De Bortoli Vat 9 Cabernet Sauvignon.

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