The reason I quit my job was so I would have more time to lounge around, eating food and watching TV. Quite the opposite is the reality. I have never been so busy. Too busy to even update my blog with the latest recipes! After a lengthy absence, I fi

I’d bought a huge piece of pickled pork at the markets recently and instead of the usual Bavarian style of accompaniments you’d associate with it, I opted for a more New-World approach. I figured a smoky, rich flavour would accompany the

I really fancied something Latin inspired this evening. There’s something very satisfying about Latin food, and Mexican food in particular. It’s a perfect mix of insanely fattening and happily healthy – which is good for me at the m

I’m new to this concept, but believe me it’s a phenomenon! Spicy eggs are absolutely sublime. Here’s a really simple Latin inspired dish I ate for supper tonight (i’d skipped dinner as I’d eaten an incredibly massive lun

I absolutely hate shop bought guacamole. It’s up there with shop bought coleslaw. I can’t believe people actually think they’re being exotic buying it. They obviously don’t realise how easy it is to make and just how much bett

I wasn’t feeling too great today so I decided to cook something which would be substantial and healing. The spice in this dish sure sweated out of me whatever was making me feel ill. I used some pretty hot chillies as a garnish but this is real

I’d had a can of black beans sitting in the back of my cupboard for an eternity. Who knows where/when I purchased them, but they have remained unused since that day. After deciding a week ago that I didn’t need to shop for at least 3 year

Here’s another Mexican treat. In the form of a vegetarian chilli. It’s not often I forego the meat so this was a bit of an experiment. If truth be told, the chorizo I inteded to use was horrible so I binned it and went meatless using some

Mexican food in Sydney is pretty pitiful. I have yet to eat a meal that has impressed me. So, I made myself some chilli and this lovely salsa to go with it. It’s spicy, but use it sparingly and it’ll add a pleasant kick to your meal. RECI

This is best made a couple of days in advance as the flavours really come into their own. I managed to find a great place here in Sydney that sells all manner of dried mexican chillies which is what makes this dish taste so good. Try with all your mi