Cairns Recipe Blog Cooking in Cairns, an amateur cook with an emphasis on baking

8Jan/12Off

Quick Frittata

Whats the difference between a frittata and an omelette? Essentially the frittata has everything mixed in before cooking, while an omelette has the filling ingredients folded in later, either way this is a low carb and healthy (as long as you aren't cholesterol watching) meal.

Serves 2

24Dec/11Off

Christmas Pizza

Pizza isn't common "Christmas" fare in most places, least of all my own, however this year I got a little sick of the usual kitchen dramas and instead wanted to focus on something a little simper that tastes great, but doesn't require much in the way of effort leaving more time for family and fun.

21Aug/11Off

Poaching An Egg – Video

Poaching an egg using traditional methods is really very simple, many people are daunted by it but shouldn't be, the egg is a wonderful thing and it will take care of itself, just follow the simple tips in the video.

21Aug/11Off

Hollandaise Sauce – Video

The Hollandaise sauce is a sauce that should be in everyone's repertoire, its an ideal savoury sauce and essential for completing the famous Eggs Benedict breakfast. It also forms the base of further sauces such as the Béarnaise, Dijon and Maltaise sauces. It is notoriously difficult but only if you are impatient. If you get the temperature of your double boiler right from the start, its very simple to complete.

20Aug/11Off

English Muffins

While not the sweet American muffin many enjoy, the English Muffin is a staple in so many breakfasts, one famous example being the Eggs Benedict (more coming on this one in later weeks). Don't  be daunted, like any bread these are very easy to make if you take the time.

8Aug/11Off

No Recipe Day

No recipes today, instead I share with you a weekend of food exploration. White anchovies, unpasteurized cheese, and some buffalo mozzarella.

17Apr/11Off

Pumpkin Soup


(my plating skills haven't improved at all)

This is one of those staple recipes that anyone can make, and can scale effectively because its all about ratios in its simplest form. So the ingredient list will be a little weird this time. Also, the photos won't be up for a while because I am typing this recipe out before I begin making it.

9Apr/11Off

Chestnut Ciabatta

It was with a bit of luck that I managed to find a pack of chestnut flour from Epicurean Gold. They normally supply it to a particular unnamed island, however that island is not currently operating ... so, there it was on the shelf and now in my cupboard. The flour itself is quite tasty, the characteristic sweet nutty flavour that lends itself ideally to chestnut gnocchi, being the baker I am I decided to stick to a staple and instead make a ciabatta which I expect will work well. I have yet to find anywhere else in Cairns to find this, so I am sure if enough people encourage Epicurean Gold to continue stocking it, they will.

3Apr/11Off

Aloo Jeera

This curry potato dish from India is a wonderful way of enjoying this starchy tuber. Serve with a nice fragrant rice and you are set for a wonderful vegetarian meal. This is a very easy curry to make, you can use the ground variant of the spices if you so with, but the whole seeded spices add an extra oomph which makes it quite enjoyable.

20Mar/11Off

Masoor Dal

And so begins a journey into "eastern" foods, I am slowly moving away from the european staples and instead learning about eastern influences and exploring their finer points. And to that end, today I am throwing together an Indian staple, which is the Masoor Dal, or red lentil curry. This is an amazing vegan dish that I haven't had for a few years now, its best made on weekends and portioned out for lunches during the week. Enjoy with some fresh crusty bread.