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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)
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)
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)
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)
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)
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)
It’s Australia Day tomorrow, a day when Australians celebrate everything that’s great about this fantastic country. It is also a day when Australians enjoy some of their favourite national dishes – pavlova, barbequed lamb and lamingtons come to (read full article)
Happy New Year! As it’s the 1st of January today, I felt it appropriate to make a traditional Dutch New Year’s treat – Oliebollen. It’s a ritual I have been doing for many New Year’s Days, as my husband is Dutch, and I l (read full article)
Christmas in Australia means sunshine, beaches, tropical fruit and outdoor dining. This time of the year I love to entertain and show my appreciation and gratitude to friends and people that have been an important part of my life in the past 12 month (read full article)
The Achacha is a tropical fruit originating in the Amazon Basin of Bolivia and is newly available in Australia. Grown in Burdekin in North Queensland, this season’s harvest has just hit the shelves, and will be available in selected stores includin (read full article)
Primavera in Italian means “spring style” and this salad showcases the best of spring produce. This is lovely as an accompaniment to fish or chicken, and makes a delicious entree served with smoked salmon. Ingredients (serves 4): ½ cup extra vir (read full article)
Asparagus season is reaching its peak in Australia, and as a result it’s inexpensive, plentiful and flavoursome. Three good reasons to be incorporating asparagus into your menu! In this recipe, prosciutto-wrapped asparagus is paired with (read full article)
With the weather warming up and the days becoming longer, it’s time to fire up the barbeque. Rather than serve bottled sauces and relishes alongside your grilled meat or fish, try this Italian dish of sautéed capsicums. It’s simple, deli (read full article)
Olives are a welcome food to serve with pre-dinner drinks or at a cocktail party. Yes you can readily buy pre-marinated olives, but why not make your own? Home-marinated olives are so much better than most shop-bought marinated olives and it̵ (read full article)
Indonesian food is a much loved Asian cuisine in Australia. There are strong Indonesian influences in many modern-Australian dishes, especially those served in restaurants in Darwin and North Queensland. My mother-in-law grew up in Indonesia and coo (read full article)
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