Que?

Whats’s you favourite Cusine? What dish do you most like to cook? What's your all time favourite dish? What would your last meal be? Are these questions often thrown at chefs? Hell yes and the list goes on. Is there an answer to these questions? Well, for me no. How can one limit themselves to have an answer to any of these questions. For me, it's damn impossible. So much out there, so many avenues still to explore, so many taste sensations, rituals, moments in our lives where food is involved. All as amazing as each other. From the smouldering pots of Asia to the fromage market stalls in France. The smokey BBQs of Brazil to the spice stalls of Morocco. The hedonistic aromas of India to cold smoking rooms of Norway.

As I've said time and time again, food it never stops giving. I never wish to stop learning.

I will confess though, I do have an exception, well one of many, but a soft spot for the taste of the Mediterranean, a taste for Spanish tapas. It’s my go to, always feel good, make everything ok, kind of meal. Feeling flat, sad, unwell ( self inflicted, pub inflicted, club inflicted or not) or just need to make the world a better place, must have food indulgence. A satisfying comfort, delicious, tick all the boxes meal sensation.

Dabbling in the taste of Spain back in the early nineties in Melbourne, it was the new trend on the food scene. Tapas bars popping up everywhere, and it was the place to be. Shared plates, shared bottles, shared laughter and shared treasured moments. I was intrigued. Shortly after this food trend hit he scene, I moved to London and to my delight a fantastic tapas bar was around the corner form the pub I was working.

So alive and bustling with nightly Spanish guitarist, dancing, amazing array of dishes with white and red Rioja glasses clinking all around.

It soon became my local, along with my work colleagues and close friends. Alfresco courtyard for lunch, perfect. It has been a few years since my last visit, hope they never change a thing.

A little treasure in Fulham, El Metro, Tapas bar, SW6 London.

As rituals do evolve, so did our dish selection. Our pick, our favourites, our must have dishes, along with one bottle of each. A red and a white, well only 2 bottles to start with anyway. Simple dishes done well, fresh produce, time tested recipes and most important made with love. The Spanish way. So of course when I left this little pocket of London, I had to replicate. Life could hardly go on with out these flavours hitting my lips again. So recreate I did and every time I make my tapas selection, the ones I ordered in the little slice of Spain we found in the heart of London, the memories come flooding in and are priceless.

So now with the masterclasses I have the absolute pleasure of sharing these dishes. Sharing my love for tapas that is so easy to create at home. The answer to the perfect interactive dinner party. Shared dishes bring so much fun to any table. I have held this class a couple of times before and I just bloody love it.

It is such a privilege to share my passion, my memories, my love for this truly divine Cusine. So lets go to Spain, oh la, apetitoso

Take your balls to the top shelf.

Every family and, or group of friends have a few Christmas traditions and rituals. How the presents are opened, a particular dish, a routine to the day or how chores are allocated. These can be passed on for many generations. One of mine is my sister, Jan, rum balls. I can't remember a Christmas without one and when I moved away from home, I carried on this tradition. Along with my niece this year, so I hear, happy thoughts.  It was one tradition I could manage as over the years I have worked more Christmas days than not, and in hospitality, it's a very busy time.

The original book and recipe

It’s a simple recipe, that has over the years provided a lot of joy and taste bud sensations.  One of those recipes you look at and think, really, can they taste that good? Well I assure you they do. It does have rum in it after all.

Maybe this is what started my love of this diverse spirit. The taste of Christmas.

This year my traditional rum ball making was in full swing. Made early enough I was able to share them with friends and dabble a bit myself, saving some for the special day, just.
I never really thought to advance from  the original recipe, they were the taste of my family Christmas, my childhood. Why would you want to mess with that?
Well, 540 varieties of rum on the back wall at our restaurant, that's why. How could I not, I mean really??
So I decided to take my balls to the top shelf and Angostura 1824 is the rum that spoke to me. A smooth, yet full flavoured rum, with hints of vanilla and subtle tannins from the roughly 12 years it spends in charred American oak casks. Cocoa and almond notes are also in the flavour profile of this rum, which most definitely is designed to be drunk neat.... certainly not as a cooking rum. BUT, it is the festive season and how much do a box of fine truffles cost. Go for it!

The flavours of this fine rum mixed with chocolate and coconut are a match made in heaven. Of course a snifter on the side is highly recommend. 
 

So the humble but very tasty rum ball has been taken to a new level. A cross between a rum ball and a divine truffle with a simple twist. So easy to make. An absolute perfect delight for the new year’s celebrations and throughout the coming year. So 2017 is the year of the Angostura rum ball, when any celebration occurs, or any reason really. A very simple recipe taken to new heights. The height of the top shelf.

Recipe

Ingredients
2 packets chocolate ripple cookies
1/2 tin of condensed milk (a little more may be needed if to dry)
1/2 cup desiccated coconut
2-3 (go on make it 3, I do) shots of angostura 1824. Which is 60-90mls

1/4 cup Dutch cocoa

Method
Place all ingredients into a food processor and blend to a moist but firm consistency. If not sure pop a ball in the freezer for 5 minutes to check it sets firm. Taste, if needs more rum to your liking, go for it. If too wet add more crumb or coconut. Roll into small size ball, bit smaller than a ping pong and coat in Dutch cocoa powder.

Makes 28-30, depending on size rolled.  If you don't have a food processor, blend cookies in any blender to fine crumb, add other ingredients and mix by hand.
If making for the little ones, mix all together except the rum, take some mix out and have 2 batches. Kiddie friendly and 18 plus

These will keep in the fridge for quite a while, if you can let them.

 So good, so, let the good balls roll.

Get wild about scampi caviar.

For some it's the excitement of the release of Star Wars or the next James Bond movie. Others it's the release of the new limited edition packaged something or other they desire. For me it's the release of a new culinary delight to try and when it's a new natural found product, just WOW.

A jewel of the ocean, a deep blue ocean coloured jewel. Wild scampi caviar. Well it's what floats my boat, gets my adrenaline running. The taste buds tingling. Spotting this on Facebook earlier this week, my heart skipped a beat. Not only a new product to try - but it was available in the slice of paradise where I live and I only had to wait a few days.

As I counted down the hours and sleeps, Saturday morning arrived and off to market I went. Well skipped actually. Gathered some weekly produce then off see Matt at the Fishi's stall I went, collected my pre-ordered tin. Excitement plus.

With more will power then I relasised I had, I decided to wait another day and truly appreciate my new experience, on my day off.

Being the junkie that I am I gathered some oysters, prawns and a mud crab to make a meal of it, a splendid meal, champagne bubbles and all.

So thoughts? Well the first taste was just on buttered white bread toast, how I have enjoyed other caviar's before. Yes it was different, not as much punch as the black caviar I have had the pleasure of devouring. Definitely more of the prawn flavour, well it is scampi roe after all, with a true taste of the ocean. Doesn't linger like the other caviar's. As for wow factor, it would bring most dishes into the lime light. Fresh, salty, and little bursting balls of delight. Next I tried it on an oyster, felt it was a little lost but then the star of the tasting sensation, a pile full on the mother of pearls caviar knife was when it sung to me. The coating of the oyster in my mouth really brought the flavour of these little sapphire pearls to life, bursting with flavour, there own blue fresh ball of natural ocean delicacy.

The roe found on the outside of the scampi, is hand picked, sorted andtinned in November to March, in North W.A ocean waters about 1/2 km deep. Preservative and colour free, amazing, hey!

A natural true gem that mother nature offers to us. So pop down and see Matt and the guys at the Fishi stall at the markets, have a play. Definitely a show stopper for your next dinner party, or as I did just for your own sheer pleasure. It is Christmas after all, so why not.

Don't have to ask a junkie twice, and it's all in the name of research. Bon appetite.

New trend or revamp of old classics?

So why whole grains and superfoods one might ask? Not the junkies usual fare, not what I’m known for. Well, all food fascinates me and I mean everything. With this class I’m using a mix of ingredients I have used before and new ones I’ve just discovered, the intriguing factor has been a fascinating hit - a true food junkie hit!

Who doesn’t love a basket full of fresh greens, the glossy green to the warm hints of sage green. Berries kissed by the summer sun. The earthy, nutty, wholesome feeling of the grains. Fulfilling in so many ways.

The culinary delights that these ingredients can marry together is a true foodies dream.

What has taken me by surprise is what’s out there. What’s available within the ancient grain world. As trendy as they are now and after some experimentation I can understand why. The Aztecs and Incas were onto something then and thank goodness it hasn’t been lost. Just so many options, textures, tastes and then the added bonus of their nutritional value.

Some you can even feel the benefits just by their touch, gloss, shape and colour

In all of my master classes I go into study mode a few weeks prior, to design and create. The test kitchen is open. Using my skills that I’ve gathered over the years of being a chef.  This is my time to mix ingredients to bring new dishes to life, my creations. It’s my true passion. I start with designing a recipe, then test and test, until I’ve mastered the one I wish to showcase. Then I record and write the final recipe - which isn’t common for chefs, as it’s all in the brain.

With this class, it certainly has been a journey. A foodie trail that has blown me away and I can’t wait to share. I know it won’t be the only superfood class I will be holding.

Way too many avenues to explore.

So get out there, grab some grain and green and get creating. Pop in to The Prickly Pineapple and hunt and gather for all you need, book into the class and let your superfood journey begin.

The four seasons.

As the seasons float on by, so do our taste bud cravings. It’s a mix of change in the weather combined with seasonal produce that leads the way. What have we missed from last year? What’s about to come into season? What new dishes can I create?

We move from the warming porcini and truffle, to the zing of a fresh prawn and green pea and preserved lemon risotto, from the hearty roast with all the trimmings, to an outdoor BBQ with an array of crunchy light salads.

It’s not just culinary choice, but a blend of traditional festivals and celebrations across the world, that have guided our taste buds along this path.

Celebrations everywhere from the new crops ready for harvest to spiritual rituals, that are honored on a particular day. Families and communities come together for a celebration of food, it happens everywhere and it has done of many generations gone by. In fact, what celebration, festival, occasion is food not involved?

From the farm to the oceans, our cuisine is produced and in in countries across world, the land is thanked, blessed and honored in so many ways. From the tomato throwing in Italy to the pumpkin pie of thanks giving. As the seasons come and go, so do the festivals, celebrations and parties for which that season’s produce, homage is paid to. A thankfulness for what they have grown, harvest and now can enjoy.

Maybe we don’t do enough of this ourselves, well let’s start!

Of course the seasons are different depending on which corner of the globe you reside. Having lived on both sides and continuing to keep a close eye on food trends, my mind is forever binging between autumn to spring, summer to winter. With this constant season change, I love to bring the two together. Say for example, I read about an all-time favorite,  the traditional English roast beef. It’s now our tropical summer time. Too late now though, I’m craving the taste. So to fix the foodie hit required I’ll create a charred vegetable salad topped with thinly sliced BBQ porterhouse (medium rare, of course), Dijon mustard and maple vinaigrette and finished with Yorkshire pudding croutons. Best of both worlds, I say.

This spring, one of the piquancy kicks I’ve been craving is Asian inspired salads and ways to serve them. Just loving incasing them, all that goodness wrapped into a parcel of pure tasty of joy.  In rice paper rolls, chai seed wraps, nori sheets, crusty bread rolls, rolled in lettuce, roti breads, pita pockets, or encased in capsicums, tofu pouches or even in tacos. Simply divine crunch and texture. Some you can eat on the go making them perfect picnic options, prepared or put together on arrival. I mean, you can just put it on a plate, but think outside the box! Don’t just grab the standard Asian salad ingredients experiment with a variety of nuts, rice types, black rice, my favorite of the moment, noodles, grains and fruits, fresh and dried. Add some combos of taste, crunch and texture. Forage the colours of the rainbow and enjoy!

So say now, you have an idea but not sure how to bring it together, ASK me! More than happy to help, just message me.

The joys of the seasons changing can bring so much pleasure. From open fires to a date with a banana lounge in the summer sun. For me one of the special pleasures is the new seasons produce and what culinary delights it can bring.

So go exploring to the local produce shops and markets, gather, play and create your own masterpieces.

Enjoy the rest of spring, the time of new.

Let's get fruity

It is without a doubt, my favorite time of year, spring. The weather in the Whitsundays is just stunning. Perfect blue sky days and just the perfect temperature. Yes, summer is coming and although it can at times be a little warm in the tropics, the tropical fruit start to flourish. Mango madness time, so deliciously sweet and the range now is amazing. Fruit salad for breakfast, just delightful.

Another way to enjoy the beautiful array of fruit is the classic fruit sorbet. A dish to make the most of these fruity delights. As the abundance of local strawberries start to disappear a sorbet is a fantastic way to linger on the delicious flavour. Blueberries, another fabulous berry and so good for you. The colours of all the fruit from mangoes to strawberries is a pleasure of beauty to the eyes and taste just divine. Is it worth it, hell yeah. A touch of pure bliss in the freezer for you to enjoy anytime. Serve in a bowl, in a cone or with another dessert, I love a sorbet with cheesecake, Yum!!

Fruits in season now are strawberries, papaya, blueberries, cantaloupe, bananas, pineapple, and rockmelon. So lets get fruity!

Classic fruit sorbet

This is a base recipe for fruit sorbet. It will cover most fruits but remember all fruits are different so sugar levels and lime/ lemon juice will vary. It will always need to be sweeter before freezing as the sweetness will drop when frozen. So just go a little sweetie. You can infuse other flavours into the sugar syrup, like cinnamon, lavender, cardamom, nutmeg, rose water, citrus peel, fresh herbs, lemon grass etc.

Ingredients

• 4-5 cups fresh fruit, remove any skins pips or inedible parts
• 1 cup sugar
• 1 cup water
• 2-6 tablespoons of lemon or lime juice to taste.
• Remember you want it to be a bit too sweet but the citrus, important as it will enhance the flavour

Method

Peel, pip, do whatever the fruit requires, then roughly chop. Place sugar and water in saucepan and gently bring to the boil to dissolve the sugar. Cool, this can even be made the day before so it’s good ‘n’ chilled. Place chilled sugar syrup, lime or lemon juice and fruit into a blender and blend till smooth. This mix can now be strained depending on the consistency you require. So now, if using a machine, place into the bowl (frozen) of an ice cream machine and churn away.  Follow the machines instructions. When ready scoop into a plastic container, cover with cling film and lid. Keep in freezer till sorbet time.  Or place into a plastic container, place cling film on to protect from going icy and cover with lid and place in the freezer.

When frozen, remove, cut into chunks and blend again. Usually this step is only required once, but if you feel it needs it again, go for it! To check the flavour, freeze a little, try and adjust if needed. Quickest way on a small saucer.

Store in freezer, once again with cling film and lid to protect. Sorbet will last in the freezer for about a month, then it will start to go icy. But fear NOT. If this dose happen, or even before it does, perfect solution. Blend with Rum to make the perfect fruit daiquiri. YUM.  
 

Eleven meters up a pole, what the hell for?

In life generally, we take a lot of things for granted. I put it down to being so bloody lucky. Things at our finger tips and in our busy life we don’t take the time to think about the simple things. From the air we breathe to the advanced technology available. The entities, resources and objects at our disposal and it’s easy to forget, to take the time to appreciate, just what we do have.

Food falls into this in a big way. Ok you need cash, but for a few bucks what’s on offer is amazing. In season, out of season, local or from lands far away, the offerings available are mind blowing. Local markets and producers, supermarkets and on line shopping there is pretty much nothing you can’t get. So do we take the time to be grateful? Nowhere near enough!!

The Chicken shop

As a self-confessed food junkie I do try to discover the where, how and why the food item has arrived at my doorstep. But sometimes things are just overlooked. We often purchase, use for the recipe required and give it very little thought. Where did it come from? How did this get to be in my shopping basket?

It was on a recent holiday this was really brought to my attention. As I headed into the lush mountain area of Munduk, Bali, Indonesia, our driver informed us of the rich soil and with the lush rain that it was a very fertile area. Three products, of which the area was well known for was rice, coffee and cloves. I have has the pleasure of visiting the stunning terraced rice fields before and my partner Mark once worked at the amazing Whitsunday Gold coffee farm. So I have knowledge of both their production, time, effort and love that goes into each grain and bean. But cloves, I now feel embarrassed to admit I knew very little.  In fact it was one ingredient I never gave much thought. Used many times in assorted recipes, bitten on one or two for a tooth ache. Even studded oranges with them for the classic Christmas decoration. So the excitement that I was about to find out began to grow.

That morning as we drove into the area I noticed very long bamboo poles lying by the side of the road. Thought they must have a purpose but no idea as to what. Something I will endeavour to find out.

It didn’t take long to find out how these aromatic little studs of flavour were grown, harvested and got to the stage, as we know, a clove. On arrival day we set off on foot to explore the area and very quickly noticed the streets were lined with clove trees. Big old clove trees with braches stretching very high, 8-12meters high and full with little bunches of clove flower buds. Next stumbled across sheets of cloves, at different stages, drying by the side of the road. Sheets of green to crimson brown little studs, paving the footpaths. In my eyes sheer beauty. The roads were also lined with women and children hand picking each clove flower, ready for drying. Each clove hand-picked from the flowed cluster. This I never knew

 Second day, off we headed again to explore, heading off the beaten track through the forests the surround the rice fields. At the base of the mountain it was truly an area of beauty. Plush greenery everywhere with a patchwork of terraced rice paddy fields. Down a track we wandered, alongside a small stream. In the distance we could hear some voices. As we approached I saw a woman picking some of the clove flower clusters, she seems to be alone. Who was she talking to? Well freakin hell, I looked up to see a young man at some 11 meters up one of these very simple bamboo ladders, hand picking cloves. I’m feeling dizzy for looking up so high and then he starts waving frantically, “hello”. All I can do is respond to say, “hang on, you’re very high up”. Ha, as if he didn’t know that but their friendly nature won over his safety, bless.

Cloves like all spices have an amazing history, used in cigarettes, as an insect repellent, many medicinal uses and of course their aromatic and warming flavour when added to a dish.

This is one spice I will never look at the same again.

 Just amazing.

Our local markets

I have said before, the markets are the soul of the city and OK our tropical paradise isn't by any means a city, but our local market sure is part of our soul. Part of the amazing community that comes together every Saturday morning to sell, gather and create special moments. Community spirited moments and yes a tourist attraction has been born.

For many, many years, every Saturday I visit our local market to gather fresh produce for the restaurant, bar, functions and my personal pleasure. Not many a mojito from the rum bar has passed over, without some local grown market fresh mint.  Over the years, so many culinary pleasures and the discovery of fresh, new and unknown produce to let my food junkie passion go wild. It's kept me inspired for new recipes and seasonal daily specials for the restaurant. It is a place for tourists to taste, try, buy and ask about our tropical culinary produce. 

I myself have given many tips and advice on how to use such beautiful fresh fare to tourists and locals alike. How much pleasure does this give me, priceless.

Many moons ago my business partner, Kevin and I also were stall holders. Amazing times, amazing memories full of laughter, banter and market vibes. Vibes like no other. The early rising to set up your stall, waiting for the coffee machine to start steaming. Ok, so Kev did most of the early set ups, but I have an understanding of the effort, rain, shine or stinking bloody hot, ourselves and many stall holders, God for how many years have they put the effort in. Ever tried to put a marque up in the wind?  Quite frankly, how darn lucky are we.

The market over the years has grown to more than just a market. It's a sanctuary to buy local produce, beautiful handy crafts, jewellery, clothes, doggie treats, gems and the list goes on. It's a buzz of tourists and locals gathering on our foreshore, to shop in its truly beautiful setting.

No, it's not just a market, it is a tourist destination, with the glistening blue ocean behind, swaying palm trees, golden sand, and the sound of the tides as they drift in and out. The amazing sand sculptures being crated every week. The local musicians playing a variety of toe tapping tunes. A mix of buskers performing their artistic talents. The camels, safari style taking kids, little and big ones for the ride of a life time. Just take a look at how many happy holiday makers are blissfully wandering around snapping photo after photos. Yes it is more than a market, it is a hit list tourist attraction, a must do for Airlie Beach.

The other amazing growth our markets have experienced is in the array of cuisine now on offer. Street food from all around the word, from Laughing Mao dumplings to Coxinhas Tropicana Brazilian treats. Ice creams to delicious homemade sausage rolls, complete with a song. Come on, where else in the world is a market so unique?  The stalls that offer seating with waffles, wraps, fresh coffee, smoothies and savoury crepes. Spring out on the shady shores, toes wriggling in the sand. The Authentic Mexican tacos, Thai delights, BBQ buttered corn cobs, raw foods, fresh coconut juice and other coconut products. From local seafood, Bowen mango sorbet, chimney cakes made before your eyes and yes, the list does go on.  

A stunning venue to catch up with friends for breakfast, morning tea or lunch, or all three. So close to the foreshore, how lucky are we. It’s to the Lions club and present and past stall holders that have worked hard to create this, an Airlie Beach institution, for this I am grateful.

So it is understandable that to move the markets has created a stir. It is obvious it means a lot to our community, as it certainly does to me. I do understand that in a small town like ours, with its amazing growth, changes will take place. They have already and more than likely will continue to do so. Chamber of Commerce have put together a proposal, that could be beneficial for the stall holders and the locals. Moving back to the original site does have benefits. The foreshore remaining the back drop, the shady trees, the kiddies playground and increased parking. Is this the answer? 

The old and proposed 'new' location put forward by the Chamber of Commerce

I look forward to many more years of my market visits. My support of the market will continue.  Continue to have not only an amazing local market, but the tourist destination it has grown to be and maybe one that has room to actually grow in the future.  Have a read of the Chamber of Commerce submission and form your own view. Markets possibly in a better space, with room to expand and a market which can ultimately help events like the music festivals, is it a great idea? You can visit this link to download their submission... http://www.whitsundaycoastchamber.com.au/media/foreshore-redevelopment-feedback

I suppose we will never know if we don't give it a go!

The Australian Staple

As the months are getting a slight chill, well up in the tropics is a slight chill, we turn towards the winter warmers and soup always comes to mind. An all time Aussie favourite is pumpkin soup. The smooth, silky texture of this soup served with some warm crusty bread is a pure delight. It’s like a cuddle from the culinary world.

With there amazing golden orange flesh and stunning greys, shiny green and yellow skins, they talk to me as I pass them by at the markets and green grocer. Not only to create so many wonderful dishes but as food art, a table centre piece. Food art, in its raw natural state can be just as stunning as a bunch of flowers.

Pumpkin soup is an Australian staple, a mummy meal of the soup world. The sweet, earthy taste brings back so many childhood memories. A warming comfort food.

I am a huge soup fan of all soups. There textures, consistency, whether it’s a clearer consommé, a vegetable puree drizzled with a swirl of cream, a noodle broth or grain studded bowl of hearty goodness. They all have a place in my kitchen and a warming tone to my belly.

My market hunting and gathering can be, well it is, over indulgent. Such amazing produce and as much as I try not to, I do over buy. Can’t seem to fix this problem. When I see it, I want to play. So many dishes come to mind, so many amazing meals to produce, to experiment with. So as the weekend comes around and I need to make space in the fridge for this weeks hit. A pot of soup goes on. Starting with onions, then whatever hasn’t been consumed.

Often some of my spice blends will go in, too spice up a little. Curry powder being the favourite at the moment but Ras el hangout, Jamaican jerk and Persian all get a look in. Every week changes as the produce comes and goes. Some soups are pureed, some hearty chunky styles. It is a fantastic weekly treat and one I truly recommend. Healthy, filling and warming... so lets get soup making!

Pumpkin soup

Ingredients

• 1 large brown onion, roughly chopped
• 1/4 cup chopped leek
• 1 large potato, diced
• 3 cups dice pumpkin
• 1.5 ltr chicken or vegetable stock
• 1/4 or 1/2 cup of thicken cream, depending on how creamy you desire
• Little extra thickened cream for drizzling
• 1/2 tsp white pepper
• 1/2 tsp celery salt (optional)
• Sea salt to taste
• 2 tsp olive oil
• Chopped chives
• 2 bay leaves, scrunched (optional)

Method

Place chopped pumpkin on roasting tray with 1 teaspoon of oil and dusting of salt and pepper. Mix with hands to ensure pumpkin is covered with the oil and seasoning. Roast till just tender. In a large saucepan place onion and 1 tsp oil. Sauté and add the leek. You don’t want any colour on the onions and leek, just cook till soft. Add the potato and stock and bay leaves. Bring to the boil and simmer until the potato is cooked.

Add the cooked pumpkin and seasoning. Bring back up to the boil, take off the heat and allow to cool a little. Blenders don’t like it too hot. Remove the bay leaves. If you think it needs some more liquid, stock or water can be added. This depends on how thick you wan t the soup to be. Blend cooled soup with the cream. A stick blender can be used. Check the seasoning and then reheat to serve. Garnish with drizzle of cream and chopped chives

Tips

1. If making your own chicken stock, use roasted bones, way more flavour.  Brought cooked chooks are fab for this. If you want to go a little Asian, add ginger and lemon grass to the stock.
2. Other flavours like herbs, pesto, spices, sour cream, citrus, cheeses and oils can be add to change the taste. If you’re not suretake a little soup out and add the desired flavouring, taste and if it works for you, go for it. Blue Costello cheese works for me.
3. Play around with different croutons. Herb, cheese, tapenade, pesto or spiced can add an excellent touch.
4. Serve in little tea cups as a canapé.
5. Made too much, can be used as a pasta sauce. Add some roast chicken, meatballs, prawns or anything really and stir through pasta.
6. Sliced sauté onions and other vegetables will give it a bit more body.
7. Crispy bacon sprinkled on top of your pumpkin soup looks great and taste wonderful little crunchy salty bursts of flavour.
8. Stud the pumpkin soup with green peas. A sweet textural burst, even the peas and bacon together works a treat.
9. Swap the potato for sweet potato, roast it too for a sweeter style soup.
10. This is a base for many vegetable soups. Change the pumpkin to what you have.
11. Nutmeg and pumpkin are great buddies, grate fresh if you can.
12. A different take is to add red curry paste to the onions and use coconut milk instead of cream.
13. Crispy shallots are another fabulous garnish. Crunchy little delights.
14. Add some horseradish or mustard to the soup to make a lovely sauce for Atlantic salmon.
15. This soup poured over feta, ricotta and bacon stuffed cannelloni is fabulous. Sautéed leeks, and onions, add little diced garlic and the bacon. Mix with feta, ricotta, little basil and seasoning. Use fresh lasagna sheets and roll. Place some soup in the base of the baking tray. Place the rolled cannelloni. Cover with ladles of soup. Lightly drizzle cream on top, cover with foil and bake around 30 minutes, then remove foil topped with grated cheese and grill.

The joy of food, it never stops giving.

Not sure Ask Me!