Archive for June, 2014


Fruit base
Peel and core 3 pears, 1cm chunks
1 cup frozen raspberries
1/4 cup brown sugar
1/4 cup melted butter
2 teaspoons of mixed spice

Pudding cake
250g meadow lea margarine
1 cup caster sugar
1 teaspoon vanilla essence
3 eggs
2 1/2 cups white wings gluten free self-raising flour
1 1/2 cups skim milk
4 tablespoons of Demerara sugar to dust

Preheat oven to 160degrees
Mix fruit base ingredients together at the bottom of a lasagna dish

In a mixing bowl, using an electric mixer
Cream eggs and sugar until pale.
Add margarine and vanilla, beat until smooth before adding the milk.
Finally incorporate the gluten free flour.

Pour over the fruit base in the lasagna dish and smooth over.
Sprinkle evenly with the Demerara sugar.
Bake for 1 hour until golden and cooked all the way through.

Serve warm with vanilla ice-cream (blue ribbon buttermilk would be my choice) and it’s pleasant with a mint and berry salad on the side.

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Makes a BIG batch for the fridge and freezer


You will need:
1 shredded leek, green and white (well rinsed)
2 medium carrots, 5mm dice
2 large celery stalks, 5mm dice
2 large boiling potatoes, 5mm dice
1 level tsp ground cumin
1 level tsp ground coriander
1/2 tsp chilli flakes
1 level tsp tumeric
2 tbsp rice bran oil
800g tin of diced tomatoes
1 large zucchini, 5mm dice (peeled)
1/2 a cauliflower, small florets and 5mm dice of the stalk
3stock cubes (beef for a heartier, chicken or vegetable for a lighter soup)
3 litres of boiling water (approx)
1/2 a 375g red lentils

In a very large saucepan, toast the spices. Sautée the leeks for 1 minute.

Add carrots, celery, and potato.

Sautée for a further minute.

Cover with the tomatoes and water and stock cubes.

Simmer for 40 minutes.

Then add the zucchini and cauliflower.

Simmer for 15 minutes.

Bring to the boil.

Add the red lentils, stir thoroughly and then pop the lid straight on the saucepan.

Turn off the gas and let it sit for 1 hour so that the soup is absorbed in to the lentils (this stops it from burning and sticking).

Bring to the boil before serving.

Season with salt and pepper to taste – as a personal preference, I like a garnish of freshly chopped coriander.

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Kat took me to this restaurant for a decadent birthday dinner last year…. I’ve been meaning to post this for ages


187 Flinders Ln, Melbourne



vanilla kiss – vanilla infused ketel one vodka, peach liqueur, lime, mint, pineapple juice



Parmesan, Garlic, and Rosemary infused olive oil
Japanese salt with nori, toasted sesame, bonito flakes
Sweet and spicy salt
Szechuan pepper


IMG_2237Japanese inspired oyster shooter (Kat’s was silken tofu) 


char-siu quail with mandarin pancake, lime and cucumber salad and roasted rice



citrus and vodka cured salmon, black quinoa, olive oil jam, smoked yoghurt, tangerine vinaigrette


steamed spiced tofu with chilli, fragrant oils and crispy sweet potato


steamed spanner crab dumplings with yarra valley salmon roe, chervil cress, coconut tom kha


salad of heirloom beetroot and carrot, asparagus, parmesan custard, serrano jamon, hazelnuts, black truffle vinaigrette


salad of heirloom beetroot and carrot, asparagus, parmesan custard, serrano jamon, hazelnuts, black truffle vinaigrette


open wagyu beef burger, quail egg, onion jam, smoked tomato, beetroot crisp, truffle oil mayonnaise



slow cooked pork belly, fennel pollen, celeriac, apple pudding and calvados jus



eight score sher wagyu beef, white polenta, morels, red wine jam, foie gras, sticky shallot jus and mache salad



Palate cleanser
Lemon and poppy seed soil, compressed pineapple, apricot foam


IMG_2265Ezard dessert tasting plate to share
Deconstructed carrot cake
Passion fruit parfait
Deconstructed pear and rhubarb crumble
Chocolate Brownie
Lemon curd tart with red currants and champagne foam (my favorite!)
Gingerbread crisp, honey ice cream stuffed with honey comb and a sugar tuille


IMG_2267nv henriques & henriques 15 years old malvasia, madeira, portugal (mine)



<a href=”http://www.urbanspoon.com/r/71/760664/restaurant/CBD/Ezard-Melbourne”><img alt=”Ezard on Urbanspoon” src=”http://www.urbanspoon.com/b/link/760664/minilink.gif&#8221; style=”border:none;width:130px;height:36px” /></a>

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My take on Hummus

After watching Make Hummus Not War I had to have a go.

It made way more than I needed, so you might want to halve the recipe. Or not!

420g tin of chick peas
400g tin of fagioli or butter or cannolini beans

Add to a food processor

385g pure tahini
1 cup of extra virgin olive oil
1 cup of strained fresh lemon juice
1 tablespoon of paprika
2 tablespoons of freshly minced garlic
1 tablespoon of salt

Blend until smooth and luxurious
Sprinkle with paprika before serving

Serve at room temperature or warm
Ideal with pita.

Make Hummus not War!

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