Le Cordon Bleu Master, Chef Samantha Gowing

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Chef Samantha Gowing

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Primex lamb salad with pomegranate

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Primex returned to Casino, NSW in November over three fabulous, days. The Paddock To Plate pavilion showcased some of the region's finest producers. Chefs Darren Robertson of Three Blue Ducks, Mindy Woods from Karkalla, and my good self presented a varied daily menu as part of Nourish Food Fest sharing a variety of food experiences utlising locally produced foods and products, creating the connection between farmers and foodies. More than 10,000 people flooded through the gates for the final … [Read more...] about Primex lamb salad with pomegranate

Cup Day Chicken Sandwiches

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  Melbourne Cup Day always holds mixed emotions for me. It's one of the days that I miss my Dad immensely, and his Melbourne Cup winning story is the stuff of legend. Here's a popular, very indulgent chicken sandwich recipe to commemorate the day.  Great for Christmas Day too!   Black & white images source https://www.foodhealthwealth.com/the-princess-and-the-pauper/     … [Read more...] about Cup Day Chicken Sandwiches

Sìchuān pork & peanut dumplings

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The art of stuffed noodles dates back to the days of Marco Polo and his family, who were Venetian travellers that journeyed toward Constantinople. However a war blocked their return, so they travelled eastward and reached the eastern capital Kaifeng, Shangdu in C.1266. This was the summer capital residence of the great emperor of China, Kublai Khan, grandson of Ghengis Khan. Read more Sìchuān is a style of Chinese cuisine originating from the Sìchuān Province. The flavours of this delicious … [Read more...] about Sìchuān pork & peanut dumplings

How to make teriyaki salmon

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  Many moons ago when I was still a wayward, moped-riding teenager, I managed a great Japanese restaurant in Melbourne. A glamourous izakaya bar with plush tatami rooms and serious table cooking that I would perform on a nightly basis strapped inside a glorious orange and silver silk kimono - sadly no photos were ever taken, but hopefully you'll get the picture! During these formative years, I devoured every piece of traditional Japanese culinary wisdom I could get my chopsticks into. … [Read more...] about How to make teriyaki salmon

Crispy potato peels with carrot top macadamia pesto & Black Betty Bam

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With the current challenges we face such as rising food costs and food security, the war on waste has never been more urgent. Times have changed from the days when feasting and the quest for exotic ingredients were highly sought after. These days people are becoming increasingly concerned with how our food is grown, where it comes from and what they can to do contribute to the local economy, ecology and the environment. So here are a few ways to reduce waste and enhance flavour everyday. I've … [Read more...] about Crispy potato peels with carrot top macadamia pesto & Black Betty Bam

How to use seaweed – why is seaweed healthy

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Why is seaweed healthy? Did you know that by adding seaweed to legumes while they are cooking helps to soften them and also helps to detoxify them? For improved flavour and digestion, more nutrients, and faster cooking, place soaked kombu or kelp seaweed in the bottom of the pot. Add 1 part seaweed to 6 or more parts legumes. Use seaweed soak water to cook grains and vegetables. In 2010 I was lucky enough to train with Paul Pitchford, author of Healing with Whole Foods who declares that sea … [Read more...] about How to use seaweed – why is seaweed healthy

How to make seafood dumplings

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Chinese New Year Facts Wear new clothes and ensure you are polite to others on the first day of the New Year – it sets the tone for the year to come. To bring good luck, place nine oranges in a bowl in your lounge room as oranges symbolize riches and are said to bring good financial luck for the coming year - and you can eat them afterwards! Decorate your home to welcome in the New Year. Red is a popular colour as it scares away evil spirits and bad fortune. Clean your house from … [Read more...] about How to make seafood dumplings

Broccoli, silverbeet and seaweed soup

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The Brassicacasae, or cruciferous vegetable family as they were formerly known due to their crucifix-like appearance, include mostly pungent vegetables such as Brussels sprouts, cabbage, kale, turnip, broccoli, cauliflower and collard greens. Most of these we disliked as children. Perhaps it was due to the strong odour of sulphur when overcooked since children have such a keen, unadulterated sense of smell. Commonly on April Fools Day at boarding school, sulphur hyroxide (rotten egg gas) … [Read more...] about Broccoli, silverbeet and seaweed soup

Rolled, roasted pork belly stuffed with macadamias and sage

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It’s been a huge time back on the tools, and work-life has come full circle from teaching cooking at Icon, upstairs at The Kitchens, Robina Town Centre QLD, to a one-night-only return to the pass at the old Cabarita Ocean Health Retreat - now called Sommerley's Ocean retreat, in Casuarina NSW - 10 years since we opened the gates, for a very special 40th birthday recently. Here's my version of Italian rolled pork featuring Bangalow Sweet Pork, homegrown sage and local macadamias. Perfect for the … [Read more...] about Rolled, roasted pork belly stuffed with macadamias and sage

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