My philosophy is a simple one—only the finest ingredients, don’t accept second best, keep the food simple, and cook with uncompromising techniques and consistency.
Over the years I have worked for some of the best chefs and 5-star hotels (top 100) in the world, while travelling and working in 6-7 countries (some third world). I have gathered a huge repertoire of recipes, cuisines and cooking techniques which always taught me to keep the punters interested. Light and … Read more »
This pumpkin cheesecake won first prize at the Quaama Fair’s pumpkin competition a few years back which was made famous by appearing on River Cottage Australia. Be sure to make it a day ahead as it needs to chill overnight in the fridge
And it’s feijoa time! Good for more than just the best jelly you’ve ever tasted, try this simple to make feijoa walnut cake to have with a cuppa.
Pumpkin Cheesecake (have all ingredients at room temperature)
Ingredients: 2 cups feijoas, peeled and roughly chopped (important to measure correctly – 2 cups when peeled and chopped) 1 cup walnut pieces 1 cup sultanas 1 cup sugar 100 grams melted butter 1 egg 1 cup flour 2 teaspoons mixed spice 2 teaspoons baking soda
Method: Mix feijoas, walnuts, sultanas and sugar together in a large bowl. Beat egg and butter together and mix into feijoa mixture. Sift flour, mixed spice … Read more »
Diana Holmes of Quaama has had a long history in the hospitality industry in England and Australia, running restaurants and cafés. She still loves to cook for the CWA and Quaama Quiisine and these two recipes are favourites of hers—and crowd-pleasers! They are very easy and her family loved making them with her, with great success. She hopes you will enjoy making these simple recipes for yourself and your family … Read more »
6 lemons (use yellow lemons with thin skin, never use lemons with thick skin)
2 tbsp red chili powder 1 tbsp black salt ½ cup sugar ¾ cup water
Wash lemons really well. Cut each into 8 wedges and try to remove as many seeds as possible. Put the lemon pieces in a heavy-based pot. Add red chili powder, black salt and sugar. Mix well, add water and cover the … Read more »
North African Spiced Quinces
/in Desserts, Recipes /by Darryl ButlerMy philosophy is a simple one—only the finest ingredients, don’t accept second best, keep the food simple, and cook with uncompromising techniques and consistency.
Over the years I have worked for some of the best chefs and 5-star hotels (top 100) in the world, while travelling and working in 6-7 countries (some third world). I have gathered a huge repertoire of recipes, cuisines and cooking techniques which always taught me to keep the punters interested. Light and … Read more »
Kale Shakshuka
/in Mains, Recipes /by Darryl Butler20 ml olive oil
1 onion, finely diced
2 garlic cloves, crushed
1 red capsicum, finely diced
2 long red chillies, finely diced
2 tbsp tomato paste
1 tsp each sweet paprika, smoky paprika, ground cumin
500 g crushed or diced tomatoes
½ tsp brown sugar
500 g kale, stalks removed and finely sliced
6 eggs
1 bunch flat leaf parsley, washed, roughly chopped
… Read more »
Pumpkin Cheesecake
/in Desserts, Recipes /by Darryl ButlerBhagya
A couple of recipes for autumn
This pumpkin cheesecake won first prize at the Quaama Fair’s pumpkin competition a few years back which was made famous by appearing on River Cottage Australia. Be sure to make it a day ahead as it needs to chill overnight in the fridge
And it’s feijoa time! Good for more than just the best jelly you’ve ever tasted, try this simple to make feijoa walnut cake to have with a cuppa.
Pumpkin Cheesecake
(have all ingredients at room temperature)
… Read more »
Feijoa Walnut Cake
/in Desserts, Recipes /by Darryl ButlerIngredients:
2 cups feijoas, peeled and roughly chopped (important to measure correctly – 2 cups when peeled and chopped)
1 cup walnut pieces
1 cup sultanas
1 cup sugar
100 grams melted butter
1 egg
1 cup flour
2 teaspoons mixed spice
2 teaspoons baking soda
Method:
Mix feijoas, walnuts, sultanas and sugar together in a large bowl.
Beat egg and butter together and mix into feijoa mixture.
Sift flour, mixed spice … Read more »
Corn, cheese and bacon muffins
/in Recipes, Starters /by Darryl ButlerDiana Holmes of Quaama has had a long history in the hospitality industry in England and Australia, running restaurants and cafés. She still loves to cook for the CWA and Quaama Quiisine and these two recipes are favourites of hers—and crowd-pleasers! They are very easy and her family loved making them with her, with great success. She hopes you will enjoy making these simple recipes for yourself and your family … Read more »
Lemon Pickle
/in Preserves, Recipes /by Debbie WorganCurry Bunga
6 lemons (use yellow lemons with thin skin, never use lemons with thick skin)
2 tbsp red chili powder
1 tbsp black salt
½ cup sugar
¾ cup water
Wash lemons really well. Cut each into 8 wedges and try to remove as many seeds as possible.
Put the lemon pieces in a heavy-based pot. Add red chili powder, black salt and sugar. Mix well, add water and cover the … Read more »