Alfie has asked me to do some of his Papa activities with him – making crepes and doing hours of Lego were in his requests. I went with the easiest option of a trip to the barber, which the boys used to do together, followed by gelato. It put a smile of his face which was beautiful. lz
Alfie has asked me to do some of his Papa activities with him – making crepes and doing hours of Lego were in his requests. I went with the easiest option of a trip to the barber, which the boys used to do together, followed by gelato. It put a smile of his face which was beautiful. lz
Alfie has asked me to do some of his Papa activities with him – making crepes and doing hours of Lego were in his requests. I went with the easiest option of a trip to the barber, which the boys used to do together, followed by gelato. It put a smile of his face which was beautiful. lz
(No spoilers) – It’s @masterchefau Grand Finale tonight, 7:30pm on @channel10au or @10playau.
WOOHOO – @masterchefau won the @aacta for Best Reality Program!! As the Judges on the show, we actually have the easiest job. The crew are the ones there hours before we arrive, and remain there hours after we leave. They’re planning episodes over the weekend, shopping for our wardrobe on their days off, and always keeping the spirit of the show front and centre. And of course the cast of fans vs favourites without whom the show just wouldn’t have been the same. Big shout out to @charmainedepasquale_stylist & @maurzmoriarty9 for the daily wardrobe and H&M that somehow manage to make this scallywag look respectable. I love you ladies thank you :•) & Tash who I can’t tag for looking after us like a mum on the daily, you haven’t had a toastie till you’ve had a Tashi Toastie™ Another big shout out to the three names actually on the show too the amazing producers that are @dafcap83 @hashtagsimon & @eoin__maher big love gents♥️ And big thanks @channel10au and @endemolshineau for making all of this happen.
WOOHOO – @masterchefau won the @aacta for Best Reality Program!! As the Judges on the show, we actually have the easiest job. The crew are the ones there hours before we arrive, and remain there hours after we leave. They’re planning episodes over the weekend, shopping for our wardrobe on their days off, and always keeping the spirit of the show front and centre. And of course the cast of fans vs favourites without whom the show just wouldn’t have been the same. Big shout out to @charmainedepasquale_stylist & @maurzmoriarty9 for the daily wardrobe and H&M that somehow manage to make this scallywag look respectable. I love you ladies thank you :•) & Tash who I can’t tag for looking after us like a mum on the daily, you haven’t had a toastie till you’ve had a Tashi Toastie™ Another big shout out to the three names actually on the show too the amazing producers that are @dafcap83 @hashtagsimon & @eoin__maher big love gents♥️ And big thanks @channel10au and @endemolshineau for making all of this happen.
WOOHOO – @masterchefau won the @aacta for Best Reality Program!! As the Judges on the show, we actually have the easiest job. The crew are the ones there hours before we arrive, and remain there hours after we leave. They’re planning episodes over the weekend, shopping for our wardrobe on their days off, and always keeping the spirit of the show front and centre. And of course the cast of fans vs favourites without whom the show just wouldn’t have been the same. Big shout out to @charmainedepasquale_stylist & @maurzmoriarty9 for the daily wardrobe and H&M that somehow manage to make this scallywag look respectable. I love you ladies thank you :•) & Tash who I can’t tag for looking after us like a mum on the daily, you haven’t had a toastie till you’ve had a Tashi Toastie™ Another big shout out to the three names actually on the show too the amazing producers that are @dafcap83 @hashtagsimon & @eoin__maher big love gents♥️ And big thanks @channel10au and @endemolshineau for making all of this happen.
Professional chef tools to get the job done!
Oww @andyallencooks. A beautiful moment on last night’s @masterchefau. Loz
Colatura di Alici – one of Jock’s obsessions when we travelled to Italy. He added it to every.single.dish. He swears it made everything 100 times better, so I guess you’d better track some down and try it! Loz
Time to step up your roast potato game! I pride myself on my roasters being the star. But it’s not a set-and-forget type of thing – mine have shallots, rosemary, thyme, bay leaf, salt and pepper, and of course the @alwaysfreshau Duck Fat which make them deliciously crunchy. These are the perfect side to you Christmas meats… but don’t be surprised if they steal the show! ULTIMATE DUCK FAT ROAST POTATOES -————————————— INGREDIENTS 1kg Baby desiree/maris piper/kestrel potatoes (100g each potato) 400g-600g Always Fresh Duck Fat ½ tsp Bi-carb soda 1 tsp Salt 200g Shallots, peeled 6 Sprig rosemary 1 Bunch thyme 3 Fresh bay leaves Salt and white pepper to taste -————————————— METHOD Pre-heat your oven to 200°C, then line a baking tray with a layer of baking paper. Add in enough duck fat to cover the whole bottom of the tray, around half a centimetre. Put the tray into the oven and get your duck fat heating up! Then fork/stab your potatoes and put them into a large pot of cold water with the shallots, bi-carb, salt, half the rosemary, half the thyme and all the bay leaves. Cover and put onto the stove to gently boil until cooked – around 30 minutes. Drain into a colander and leave to cool for 10 minutes. Take each potato and squash using a potato masher or any flat implement, this gives lots of raggedy edges to crisp up. Take your tray out of the oven and spread the potatoes out on the tray evenly, scatter the shallots around, and lightly season with salt and white pepper. Turn the potatoes in the duck fat so they will go crispy all over. Place them in the oven for 25 minutes, turning halfway or until golden brown. Just before you remove the potatoes from the oven, add the remaining rosemary and thyme. Toss them through and return to the oven for 5 minutes. Remove the tray from the oven and using a spatula lift the potatoes from the tray into a serving dish. Scatter the shallots and herbs on top to garnish, then pop them on the table with a sense of pride! #alwaysfresh #ad #ambassador #duckfatpotatoes #duckfatpotatorecipe #duckfat
TATTIE SCONES – a Scottish fry-up essential! My serving suggestion – Glasgow roll, square sausage, fried eggs, bacon, tartan sauce (HP Sauce Heinz Ketchup). You’ll find yer Scottish accent may just get a wee bit thicker. INGREDIENTS 500g peeled potato (dutch cream) 120g plain flour 60g unsalted butter salt -————————————— METHOD 1. Cook yer tatties in salty boilin’ water until cooked. 2. Strain intae a colander and let them steam oot. 3. Pummel yer butter intae yer tatties and fold in the flour. 4. Roll oot between 1/2cm & 3/4cm thick and indent twa lines to give a 1/4 appearance. 5. Cook on a lightly greased pan an serve hot. For those preferring English…. 1. Cook your potatoes in salted boiling water until cooked through’ 2. Strain and let them steam out in the colander 3. Mash your butter into the potatoes and fold in the flour 4. Roll out to between ½ and ¾ cm thick and indent two lines to give a 1/4 appearance 5. Cook on a lightly greased pan and serve hot!
The pressure was on – party food for 5-year olds! These were my top four: Piggy Pies – Mac ‘n cheese, crispy pancetta. Scary Sausage – pork sausage, pastry, eyeballs. Pizza Pops – margherita. Triple Crumbed Arancini – tomato and scarmorza. If it can’t be served with ketchup is it even party food??!
The pressure was on – party food for 5-year olds! These were my top four: Piggy Pies – Mac ‘n cheese, crispy pancetta. Scary Sausage – pork sausage, pastry, eyeballs. Pizza Pops – margherita. Triple Crumbed Arancini – tomato and scarmorza. If it can’t be served with ketchup is it even party food??!
The pressure was on – party food for 5-year olds! These were my top four: Piggy Pies – Mac ‘n cheese, crispy pancetta. Scary Sausage – pork sausage, pastry, eyeballs. Pizza Pops – margherita. Triple Crumbed Arancini – tomato and scarmorza. If it can’t be served with ketchup is it even party food??!
The pressure was on – party food for 5-year olds! These were my top four: Piggy Pies – Mac ‘n cheese, crispy pancetta. Scary Sausage – pork sausage, pastry, eyeballs. Pizza Pops – margherita. Triple Crumbed Arancini – tomato and scarmorza. If it can’t be served with ketchup is it even party food??!
Wishing you all a very Merry Christmas! Hope you all have a chance to take a break and recharge the batteries! 🤍❤️🤍
Happy birthday my wee man! Can’t wait for more mischief together.
There’s a good homemade Hollandaise in everyone! -————————————— INGREDIENTS 400g warm clarified butter 4 egg yolks 250g white wine vinegar 60g sliced shallots ¼ teaspoon white or black peppercorns lemon salt -————————————— METHOD FOR THE REDUCTION: Place vinegar, shallots and peppercorns in a small pan and reduce by a little more than half. Pass through a strainer and keep aside, there will be enough for a couple of batches. FOR THE HOLLANDAISE: Whisk egg yolks with 30ml of the vinegar reduction over a small pan of simmering water until they reach a ‘ribbon’ stage. Add 2 tbsp warm water and start whisking in the clarified butter until completely incorporated. Adjust seasoning to taste with salt, white pepper, and lemon juice. Add in more clarified butter or warm water if it starts getting too thick. Keep in a thermos or somewhere warm with cling film or greaseproof touching the top.
Stuck for a Xmas Day dessert?? Not anymore! My Apple Tarte Tatin has Christmas pudding and salted caramel, and I promise it’s not that hard to make. I even bought the pastry from the supermarket to make it simpler! -————————————— INGREDIENTS 5-8 pink lady apples 150g unsalted butter 200g raw sugar 1 vanilla pod, seeds scraped and pods roughly chopped 2 star anise, whole 3g flake salt 1.5 tsp black peppercorns, crushed 250g christmas pudding 50g apple juice (from apple trimmings or store bought*) *If using store bought apple juice, opt for cold-pressed, cloudy apple juice. -————————————— METHOD Preheat the oven to 220°C. Peel the apples, then cut in half vertically. Trim the tops and tails to create even sized, centre-cut apple slices. Use a melon baller to remove the core. Juice the scraps of the apples and reserve for the caramel. Add butter into a 20cm wide x 6cm high ovenproof saucepan over medium high heat. Once it begins to melt, add raw sugar, vanilla, star anise, salt and pepper. Cook, stirring often, until golden brown. Remove from heat. Pour half of the caramel, along with the spices, into another pan. Arrange apples around the pan. Tear christmas pudding into sizes required to fill the gaps between the apples. Trim puff pastry into a 24cm circle. Place on top of the apples and tuck the excess down the sides. Use a small knife to score a few holes into the pastry. Transfer to an oven for 40 minutes or until the pastry is deeply golden. Once cooked, quickly tip tarte onto an inverted plate. Add apple juice to the pan with the caramel and spices. Bring to a simmer over medium heat and cook until the caramel is deeply golden, thick and glossy. Strain caramel through a fine chinois into a jug.
There’s no better way to celebrate World Pizza Day tomorrow than making one! This recipe lands a piping hot pizza on the table in less than 10-minutes and because the @toscano_authentic Pizza Bases are handcrafted and stone-baked in Italy, you know it’s going to have that delicious authentic taste. So, get to the supermarket, grab the ingredients and be ready to celebrate one of my favourite days of the year! #toscanoauthentic #ad #ambassador #pizza #pizzarecipe #classicpizzabase #worldpizzaday #mortadellapizza MORTADELLA, LEMON AND PISTACHIO PIZZA INGREDIENTS – Makes 2 pizzas Artichoke Mix: 1 x packet of @toscano_authentic Classic Pizza Bases (2 per pack) 1 x 230g jar @alwaysfreshau Marinated Artichoke Hearts (drain and reserve brine) 10g brine 1 x 185g burrata 200g shaved slices Mortadella (12 slices) Pizza Topping: ½ lemon (seedless, peel and pith removed and thinly sliced) 20g pistachio kernels, toasted Salt and pepper Extra Virgin Olive Oil METHOD To make the artichoke mix, place the artichokes, 10g of brine, and 85g of the burrata centre (the creamy bit!) into a blender. Season with a touch of salt and pepper, then blend until velvety smooth. This recipe makes two pizzas, therefore everything from below onwards refers to half of the ingredients listed in the ingredients to make one pizza: Spread the artichoke mix thinly across the pizza base with the back of a spoon like you normally would with tomato sauce. Arrange 5 – 6 slices of your mortadella across the pizza evenly, then evenly place your thinly sliced lemon and remaining burrata, sprinkle with the pistachios. Season with salt and pepper then drizzle with EVOO. Place in a 260c oven to cook for 4-5minutes. Remove from the oven, add some fresh basil leaves, cut and serve.
Looking for a substantial snack to feed people when they drop in over the festive season?? You need to learn this one – wrapped @alwaysfreshau grissini with pickled raddichio and an artichoke, almond and lemon sauce. No need to thank me…. WRAPPED GRISSINI INGREDIENTS 1 x head of radicchio 2 x lemons, zest and juice 1 x 230g jar Always Fresh Artichoke Hearts, don’t drain 50g Blanched Almonds 4 x slices of prosciutto Always Fresh Rosemary and Sea Salt Grissini Extra Virgin Olive Oil Salt and pepper METHOD Grab your radicchio and cut off the end so the leaves fall away easier. Rinse with water, pat dry, and put on a plate. Drizzle the juice of one lemon over the top, and season heavily with salt and pepper. Roll them around thoroughly and then set aside on your bench so they can start to pickle and wilt. To make your sauce, add the whole jar of Always Fresh artichoke hearts into a jug, the almonds, the zest and juice of one lemon, salt and pepper, and 20g of Extra Virgin Olive Oil. Use your stick blender to blitz this for close to a minute so it goes into a thick silky consistency. Put it into a piping bag and set aside. Now it’s time to build your wrapped grissini. Grab your radicchio and scrunch it up into a ball and wring out all the liquid – the lemon juice would have drawn out additional liquid from the leaves so you want to wring really hard. Having them all crumpled up is a good thing, don’t try to keep their shape. Now lay out your prosciutto onto a board or bench and place 2 pieces of your radicchio onto each slice of prosciutto – watch the video for how I did it over and under the meat. Grab your piping bag and generously add a squiggle of the artichoke sauce across the whole surface area of the prosciutto. This will be your ‘glue’ when you wrap the grissini so go right to the edges. Place one grissini across the prosciutto, add more artichoke sauce to the top side of the grissini, and place another grissini on top. You should then proceed to roll the prosciutto around the grissini diagonally – this is a touch tricky to explain so best to watch the video. #alwaysfresh #ad #ambassador #summer #wrappedgrissinirecipe #grissini #artichokehearts
Jingle Bells. Cute but extreeemely repetitive…good encouragement from Alfie at the end there.
Baked potato, speck & 3 cheese’s. Every year, I eat this at the same place & every year I try and make it when I come back to Australia. Can’t ever make it anywhere near as good. For something so simple… it’s incredibly complex! Come on, let’s have it… What’s your favourite baked potato? Simply @rifugio_scotoni_altabadia
