|
http://lifesafeast.com.au/blog/
Articles, recipes, ideas and tips for entertaining at home.
At this time of the year in many parts of Australia, cumquat trees are bursting with ripe fruit. Many suburban homes have cumquat trees in their gardens as an ornamental, but sadly the fruit is left to rot as it is too tart for most people to eat. (read full article)
An oldy but a goodie, chocolate mousse never goes out of style. It is a perfect dessert for a dinner party as it can be made fully in advance. This adult version has the addition of liqueur, which of course could be left out but why would you? An (read full article)
It’s winter in Oz, and even though I am lucky enough to live on the Sunshine Coast in Queensland, we still have chilly evenings. Slow-cooked lambs shanks hit the spot perfectly for a winter-warming meal. The Moroccan combination of sweet, fruit (read full article)
Queensland’s Sunshine Coast is a food lover’s haven – the region is blessed with top quality produce and gourmet products grown and made with love by dedicated local farmers and artisans. The fine climate and fertile soil provides ideal gro (read full article)
When following a recipe, a cup refers specifically to 250ml, not a coffee cup pulled out of the cupboard, and a tablespoon is 20ml, not a serving spoon! Although cooking is essentially an art, when following a recipe it pays to have a degree of accur (read full article)
Until last weekend I had zero experience in making a child’s themed birthday cake (probably because I don’t have children). I hear from my friends that do have kids just how highly competitive childrens’ birthday parties can be. It (read full article)
Until last weekend I had zero experience in making a child’s themed birthday cake (probably because I don’t have children). I hear from my friends that do have kids just how highly competitive childrens’ birthday parties can be. It (read full article)
If you enjoy cooking and eating Thai food, Essentially Thai by Helen Briety and Annette Fear is a must for the home cook and chef alike. This is the third book from renowned Sunshine Coast restaurant The Spirit House, and like its predecessors it si (read full article)
With the temperatures dropping, the time is right for warming winter foods. At this time of the year I am cooking Beef Bourguignon, Osso Bucco, slow-cooked lamb shanks, Coq au Vin and similar comfort foods. Many winter dishes involve braising liqu (read full article)
Crème Brûlée originated in England and was known as “Burnt Cream” before it was given the more exotic-sounding French name most people know it by. For some reason, many people hold the belief that this is a really complicated dessert to prepa (read full article)
These moreish little biscuits are wonderful served as a welcome nibble with pre-dinner drinks. Be warned: you won’t be able to stop at one! Ingredients (makes about 35): 100g sharp blue cheese (such as Danish Blue), at room temperature 50g unsalte (read full article)
Last weekend I attended the annual Noosa Food & Wine Festival, a first for me. This three day festival, which is in its seventh year, is considered Australia’s leading regional food and wine festival. And as Noosa Heads is my new place of res (read full article)
Limes are not only currently in season but are in abundance where I live on Queensland’s Sunshine Coast. As I’m a big fan of seasonal cooking, I couldn’t go past sharing my recipe for Key Lime Pie. This tangy and delicious des (read full article)
This is a new monthly column to Entertaining Made Easy, which I decided to add after receiving numerous questions from my cooking class students and blog readers about how best to equip their kitchen, what kitchenware to buy, where is the best place (read full article)
Although Easter has just passed us by and we are all chocolated out, I reckon you can never have too much chocolate in your diet. This decadent dessert cake is flavoured with hazelnut meal and Frangelico, a hazelnut liqueur. It’s gluten-free, (read full article)
Figs are believed to have originated in the Middle East and are now grown in many parts of the world including Australia. The season in Australia is a relatively short one – late summer to mid-Autumn – so enjoy them fresh while you can. Figs (read full article)
This stylish yet simple dessert is made in less than 15 minutes in total and tastes as good as it looks. Cannoli are Sicilian pastry desserts, and ready-made cannoli shells are a terrific time-saver. The ricotta filling can be made ahead of time and (read full article)
Today is officially the last day of summer, but in Australia we are fortunate that our climate allows us to enjoy barbequing most of the year round. Everyone loves a good barbeque: less fuss, more fun and flavour, and great for entertaining. Barbequi (read full article)
I made this divine salad at our Easy Asian Dinner Party cooking class last week and it was a winner. My students wondered how such a quick and easy salad could taste so good? The answer is the combination of the classic Thai flavours of the dressing, (read full article)
With summer drawing to a close, mangoes are starting to become more expensive and less plentiful. I say make the most of them while they’re still around, and this recipe is a great way to enjoy the last of the season’s mangoes. The divine (read full article)
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
