New Favourite

I’ve told you about The Tallest Man On Earth before, but this is a whole set at a music festival. This is the only way I will be a part of a music festival. The whole idea of being jammed in with all those punters makes me hot and not in a good way.

I found this somehow today, basically looking to see if he was coming to Australia because I missed him last.

I’m feeling weird today. I just really want an all-enveloping hug from a man where I can feel swallowed up while drinking in his smell. That’s all.

Anyway, that’s not likely to happen any time soon so I shall keep listening to Kristian Matsson and grow accustomed to the longing.



Cinnamon buttermilk waffles

Cinnamon buttermilk waffles

I absolutely adore cinnamon and will consciously try to work it into as many dishes as humanly possible. Having said that, the overnight waffles are still the favourite in this house but these come in a very close second.

Now I know some of you are going to read the recipe, see you have to whisk the egg whites and move right along. I know this because I was one of you. The reason ricotta pancakes never get a work out in this house is for that very reason, having to separate the eggs and whisk the whites. But here’s the thing, it takes about three minutes. Three. So just do it ok? Ok.

Buttermilk cinnamon waffles with maple syrup and strawberries
Buttermilk cinnamon waffles with maple syrup and strawberries

Cinnamon buttermilk waffles
Not only do they taste great you house will smell of cinnamon, so winning all round really.
Serves: 8 waffles
  • 2 cups plain flour
  • 2 tbsp sugar
  • 1 tbsp ground cinnamon
  • 1½ tsp baking soda
  • 1¾ cups buttermilk*
  • 2 eggs, separated
  • 4 tbsp butter, melted
* If you don't have buttermilk use 1½ cups of yoghurt mixed with ¼ cup milk or 1½ cups sour cream
  1. Combine all the dry ingredients
  2. In a bowl whisk the eggwhites until soft peaks. So you're not trying to make meringue, but you want it to stay in the bowl if you tip it upside down
  3. Mix everything together except the eggwhites
  4. Gently fold in ⅓ of the whites until well incorporated and then the rest.
  5. Cook according to your waffle machine instructions.


New Favourite

Via Blackbird. Of course.

The playlist it is a part of is just lovely.



allconsuming kitchen staples: pizza dough recipe

My go-to pizza dough recipe that is as forgiving as the sun is hot.

There are eleventy gagillion pizza doughs out there and all of them probably work equally well. This is based on a Jamie Oliver recipe I have been making for more than a decade. You can make paper thin crusts with it or thicker doughyer (so a word) ones if you prefer.

Recently we’ve been getting more fancy with our pizzas, thoroughly pricking it all over with a fork, brushing it with oil, and topping with some sweet grape tomatoes. Into the hottest oven your oven will go until its clearly bronzed, pull it out, squish the tomatoes flat, drape over some prosciutto and rocket and let sit for a wee while so the meat and greens can wilt.


Similarly, another pizza bianco – brush oil over your flattened dough, top with some roasted cubes of pumpkin or sweet potato (I do this while the dough is proofing so the kitchen is warm from oven) and again maybe some tomatoes or sliced red onion. Bake, then pull out of the oven and dot over some goats cheese or ricotta and greens.


Finally, another one – brush the base with oil then cover with finely sliced mushrooms – and I mean cover generously – and dot over some crumbled blue cheese then cook. Heaven.

Anyway, this is meant to be about the dough not the toppings!

This dough is very forgiving. Sometimes I barely knead it, sometimes I think I over-knead it but it still comes up trumps. Basically operate on the mindset that once it’s smooth and has come together it’s done.


I get 8 roughly-30cm bases from this.

allconsuming kitchen staples: pizza dough
My go-to pizza dough
Serves: 6-8 bases
  • 20 g dry yeast
  • 30 g salt
  • 30 g sugar
  • 1 kg flour
  • 625 ml warm water
  1. Mix all the dry ingredients together with a whisk
  2. Add the water and bring it all together into a shaggy mess
  3. Tip onto a floured bench and knead for 5-10 minutes until it all comes together into a smooth dough
  4. Oil the bowl you used to mix everything together, then put the dough back in the bowl, cover and put in a warm place for about an hour.
  5. When you're ready to use it, you can either portion it out into 6-8 portions or simply rip a large handful off to then roll out.

Zucchini fritters

A fantastic vegetarian dinner option, zucchini and haloumi fritters with mint and dill.

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Remember the time-consuming but delicious zucchini gratin? Jasper has been requesting it with increasing desperation over the last few weeks but I just didn’t have the emotional fortitude or stamina to go there. I’m blaming the relentless heat and humidity over these past months.

So when I saw a Neil Perry recipe for zucchini fritters on the SMH website I hoped I’d struck a middle ground. I’ve added some mint to my recipe and would encourage you to do the same.

These were an absolute sensation, heading straight to the pool room of family dinner winners. You could even make smaller ones as a finger food option. Don’t think the yoghurt sauce is optional – as is always the case when there’s a sauce on the side it lifts the meal from yum to YUM!

zucchini fritter mixture

Zucchini fritters
Prep time
Cook time
Total time
A fantastic vegetarian dinner option
Serves: 18+ fritters
  • 1 kg zucchini, grated
  • 2 tsp salt
  • 200 g haloumi cheese, grated
  • 100 g stale white breadcrumbs
  • 1 heaped tbsp fresh dill, chopped
  • 1 heaped tbsp fresh mint, chopped
  • lots of freshly ground black pepper
  • 2 eggs
For the yoghurt sauce
  • 1 cup thick Greek yoghurt
  • Grated zest from half a lemon
  • 1 small garlic clove, crushed
  • pinch of sea salt
For the fritters
  1. Using a food processor grate the zucchinis then toss with the salt in a colander and set in the sink to drain for an hour.
  2. Use the same grater blade to grate the haloumi which you're going to then tip into a mixing bowl
  3. Change the attachment and blitz your stale bread into fine breadcrumbs
  4. Mix the haloumi, breadcrumbs and herbs together while you wait for the zucchini
  5. In the meantime, make the yoghurt sauce by mixing the four ingredients together
  6. After an hour or so, squeeze as much liquid out of the zucchini as you can. When you think you've squeezed it all out go in for another round
  7. Mix the zucchini and the eggs in with the other ingredients
  8. You want to work quickly now
  9. Heat some oil in a pan, you want to shallow fry them, then shape the mixture into patties a bit bigger than a golf ball. You can really make them as big or as small as you like
  10. Cook for about two minutes on either side or until golden brown
  11. Serve with the yoghurt sauce.




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