If you are looking for a great place to purchase the freshest seafood in Sydney and to grab a bite to eat head down to the Sydney fish markets in Pyrmont. Its a great day out, with food stalls, flowers, yum cha all with a water view !
Seafood is fresh, staff are super friendly and it’s got loads of food stalls and restaurants within.
Watch this space, recipes on the way !
Blueberry and white chocolate puddings served with a warm white chocolate ‘n blueberry coulis
These scrumptious little puddings are bursting with flavour. Thankfully, these delicious morsels can be made in a silicone muffin tray which creates the perfect portion for individual serves, keeps our dessert looking elegant to impress our guests, as well as making cleaning easy!
I recommend placing your silicone muffin tray (12 hole) onto a baking sheet. This makes it much easier to handle.
Slightly stale bread works well as it soaks up a little more of the liquid.
Made from start to finish in 25minutes, this elegant pudding is a sure crowd pleaser. The only variable to be mindful of in the recipe is the size and volume of your muffin pan as you may need to add or reduce some bread.
12Tb blueberry jam
½ cup blueberries (frozen is suitable)
½ cup white chocolate melts
300ml thickened cream
16 slices white bread
1tb castor sugar
¼ tsp vanilla bean paste
1 cup blueberries (frozen is suitable)
½ cup blueberry jam
½ cup white chocolate melts
- Preheat combination steam oven to quarter steam and heat/25% steam 160C.
- Remove crusts from bread, lightly press down, spread one side with butter, spread jam on the other side.
- Cut bread into quarters and arrange bread with the butter side touching the silicone pan, blueberry side facing inwards so that there are no gaps. Gently press the bread together.
- Place 1tsp of blueberries and 1tsp of white chocolate melts into each muffin tin.
- Using remaining bread, place jam side down in the centre of the pudding to create a ‘lid’.
- Mix eggs, cream, vanilla and sugar together, pour over each pudding and allow the liquid to absorb into the pudding for 1-2minutes. Top up each muffin cup if you have space and left over liquid.
- Place into oven and bake for 12-15minutes.
While the puddings are baking prepare the sauce
- Place blueberries and jam into a small saucepan with 1 ½ cups of water. Place onto a medium heat and bring to a gentle simmer and allow to reduce and thicken.
- Place white chocolate melts in right before serving and stir to dissolve.
Invert puddings. The lid side should be touching the plate.
Drizzle with sauce.
Serve with whipped cream or ice cream if desired
This pasta dish is named after the man that enjoyed it the most ‘Phil’. Phil is new to cooking and wanted some easy pasta dishes. This pasta dish is made using two pots, so there is very little cleaning !
Best part of all, using the power boost setting on my induction cooktop, this meal is ready in about 15 minutes ! Yup – that quick !
Give this flavour packed tuna pasta a try!
1/2 punnet cherry tomatoes
4 sprigs parsley
1 birdseye chilli (can be omitted if you wish)
1 clove garlic
1 195 gram tin of tuna in olive oil
Salt and pepper
1. In a medium sauce pan place 300mls water and 1tsp salt. Place saucepan onto induction cooktop and select Power Boost setting, bring to the boil.
2. Whilst you are waiting for the water to boil, being to chop tomatoes into quarters, finely chop parsley, chilli, shallot and garlic, use a fork to break up tuna.
3. As soon as the water begins to boil, drop pasta in and stir for 30 seconds, stirring prevents sticking, cook as per packet instructions, use the timer on your induction cooktop.
4. If you hadn’t finished chopping the tasks from step 2, complete those. Set aside 1 pinch of parsley.
5. Place all remaining ingredients including the olive oil from the tuna into a non stick fry pan, sprinkle with salt and pepper, place onto induction cook top to a medium setting, and allow sauce to simmer.
6. Drain pasta, stir pasta through sauce.
7. Divide into 2 bowls, sprinkle with parsley.
*if you do not have an induction cook top this recipe will still work, however it will take longer for the water to boil and the pasta to cook, as with inductions speed and power a litre of water boils in a minute and a half. 15 minutes based on pasta that cooks in 9 minutes.
Banana coffee smoothie, a delicious flavour combination.
Place all ingredients into a blender
1 cup water or milk
1 TB vanilla protein powder
1TB chia seeds
1 drop vanilla extract
1 medium banana
Blend all ingredients until smooth. Pour into a glass.
Prepare an espresso shot or 2 if you dare!
Pour over smoothie.
Give this quick and easy breakfast smoothie a try, you’ll stay full, alert and be surprised how delicious this healthy breakfast smoothie is!
Are you looking for spectacular dessert for this weekend’s entertaining? Try these gluten free cheesecake cups, guaranteed to impress.
You could get creative with flavors, or make it a little boozy with some limoncello.
This cheese cake recipe tastes even better than it looks.
1 cup almond meal (toasted)
100grams butter melted
3TB brown sugar
100grams cream cheese
100ml thickened cream
1tsp vanilla bean paste
¼ cup castor sugar
1 whole lemon, zested (save ¼ tsp for the garnish)
4Tb lemon curd
¼ tsp lemon zest
- Place almond meal into a fry pan over a low heat and toast until golden brown.
- Melt butter and brown sugar in a saucepan, add butter to almond meal mixture until a paste forms.
- Remove 1Tb of the mixture and set aside, divide the remaining into 4 and place into the bottom of 4 glasses, I used tumblers today, this looks great in martini glasses, bowls, fun wine glasses, and gently press down.
- Beat the cream until soft peaks form, add the remaining filling ingredients, beat until well combined.
- Divide the mixture into 4 and place onto of the base in the 4 glasses.
- Allow to set for a couple of hours. Seal 1Tb of left over base mixture for the garnish.
- Just before serving, place a tablespoon of lemon curd, a pinch of lemon zest and a pinch of left over crumble mixture on top of each cheesecake.
This delicious Middle Eastern inspired dish will set off your senses. Chockfull of delicious and aromatic spices. All the labour is done in the first few minutes, after that the oven takes care of the rest. Best of all it is made in 1 pan, a great balanced meal extra veggies can be added if you like.
The fresh curry leaves add a slightly spicy, citrus element to the dish, if you do not have access to fresh curry leaves you can use dry curry leaves, double the amount (6).
2 tablespoons oil
1 large onion, finely chopped
3 garlic cloves, crushed
500 grams beef mince
1 tsp ground cardamom
¼ tsp cinnamon
¼ tsp tumeric
2 tsp garam masala
2 tsp cumin
1 tsp curry powder
¼ tsp ground cloves
3 curry leaves
1 cup basmati (long grain rice)
1 cup frozen peas
2 cups vegetable stock
3Tb Toasted almond flakes
1Tb chopped coriander
- Preheat combination steam oven/steam oven to full steam.
- In a medium sized pan, that can go from stove/oven, place chopped onion and vegetable oil, cook on a medium heat for 3-4 minutes until they soften, add garlic and cook for a further 2 minutes. Add ground spices, curry leaf, toss around pan and cook for 2 minutes until fragrant.
- Add beef mince cook for 2 minutes, constantly breaking the meat up, add rice, peas and stir through, the mixture will look very messy, add vegetable stock, sprinkle with salt and pepper, allow to reach a boil while on the stove top. Place into combination steam oven/steam oven and steam for 30minutes.
- Sprinkle with almonds and coriander and serve.
*note, rice cooking times can vary.
This focaccia dough is made with a FOOD PROCESSOR, no hand kneading required ! Super easy to make. Time needs to be available for proofing. If you have an oven with a proofing function it allows you to continue baking regardless of the weather.
25gm dried yeast
25grams white sugar/ honey
600ml luke warm water
1 pinch salt
1Tb olive oil
900 gram plain flour
Canola oil spray
Extra salt and pepper
Mix together dried yeast, sugar, and warm water, stir together.
Assemble food processor, with the dough hook.
Sift flour into food processor add salt, turn on add yeast liquid and olive oil, knead for 30seconds.
Lightly spray a large bowl with canola oil spray, place dough into bowl, spray with oil, cover, place in oven on dough proving setting with a damp tea towel on top, or in a warm spot until dough double in size.
Once doubled in size, punch dough and flip over, allow to double in size again.
Optional flavours for focaccia, grind 1 sprig rosemary, ½ cup olive oil, 2 garlic cloves, 1tb sea salt in a morter and pestle or caramelise an onion, chop up some olives and sundried tomatoes, chop some mixed herbs.
Grease a 45x30cm tin with canola spray, roll dough to 1.5cm thick, I usually make a 20cm diameter focaccia, set aside to double in size.
Pre-heat oven to ‘bread baking setting’ or quarter steam and heat 180C. Spray bread with canola oil and sprinkle bread with extra salt and pepper. Cover bread with oil topping lightly press down in sections.
If you do not have a combination steam oven, scatter a handful of ice cubes around the focaccia
Bake for 20-25minutes, until golden all over has a hollow sound when tapped.