One of the things I love best about cooking from scratch is that the most amazingly-delicious meals can be created from a few simple ingredients. I give you this silken tofu with chilli, coriander and sesame dressing as an example.
One of the things I look forward to most on a Saturday morning is sitting at the kitchen table with Peter, reading the Sydney Morning Herald as we eat breakfast together. I go straight for the Weekender pages in the GoodWeekend magazine, looking for chef Neil Perry's latest recipes.
Join me as I share with you recipes for all seasons, postcards and morsels from my travels, conversations with cookery writers
and chefs, and news on food and cooking.
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NB: I use Australian standard measuring cups and spoons in my recipes.