This quick and easy recipe for Sri Lankan Deviled Potatoes features Kestrel Potatoes cooked to perfection and coated in lashings of flavour from aromatic curry leaves, turmeric, chilli and onion. Are you getting hungry yet? 😉
Please note: This is a sponsored blog post celebrating Kestrel Potatoes, but all opinions are our own. If you have any questions feel free to get in touch with us.
As I sit here and type, our home city of Adelaide is sweltering in a heatwave.
Today it reached 42˚ celsius / 107˚ fahrenheit. It doesn’t even matter which scale you use – that’s hot!
So while we’re hanging out for Sunday’s forecasted cooler weather, we thought we’d share a hot little recipe that comes to you all the way from Sri Lanka… via a quick detour in Japan.
This Choo Chee Chicken recipe is for Adelaide’s beloved Thai dish. It’s super quick, packed with flavour and ready in 15mins. Thai red curry based, creamy coconut sauce, fragrant kaffir lime and crispy chicken – that’s Choo Chee Chicken curry. Ready to get started?
Are you ready to be just a teensy, weensy, little bit OBSESSED with Choo Chee Chicken Curry?
Because if you try this recipe, you totally will be. Like we totally are, and not just because it’s as fun to say as it is to eat. 😂
There’s just something about that glossy, spicy, coconut and red curry sauce infused with citrusy kaffir lime that will have you coming back for seconds.
(And thirds, and…)
This Mentsuyu Recipe (Cold Soba Noodle Sauce) is ready in minutes! Made from soy sauce, mirin, sake and dashi powder, it’s a super refreshing dipping sauce for a hot summer’s day.
Isn’t it funny how a bite or a sip can take you back to a single moment in time?
How food has the uncanny power to ignite your memory and link you back with the people you met long ago?
Or how this simple little cold soba with mentsuyu recipe can whisk you away across the seas and deep into the heart of Japan!
Oysters Three Ways is our go-to for a quick 5 minute party starter – Kilpatrick, Ponzu with Lemon Thyme and Soy with Ginger. Entertaining done, and just in time for Christmas!
Oh my gosh, I can’t believe it’s three days til Christmas already…🎄 But it’s actually perfect timing, since today we’re sharing our Oysters Three Ways!
Every Christmas for as long as I can remember, my parents have celebrated Christmas with a seafood and sparkling wine brunch, which is just what you need before a massive roast feast.
(P.S. If you’re looking for Christmas deliciousness, check out our list of Edible Christmas Presents!)
Alongside Wanderdad’s beloved king prawns mum would serve up her piece de resistance – smoky Oysters Kilpatrick straight from the oven. The smell of that heady mix of Worcestershire sauce, barbecue sauce and bacon always evokes those special mornings; torn wrapping paper strewn around the room, laugher and cheers and fun.
Since then our wandering adventures have led us experiment with the humble oyster, so today without further ado, let us present three of our favourite oyster recipes from our trip!
Summer is calling and it’s time to celebrate! This Easy Australian Pavlova Recipe is all about that crunchy, crumbly meringue shell and soft, pillowy marshmallow centre, topped with lashings of sweet cream and fruit. And with KitchenAid’s new Artisan Mini Mixer, this easy pavlova recipe is ready in 2, 4, 6, 8!
Okay guys, I know there’s been huge debate over whether this simple sweet dessert of meringue, cream and fruit has Australian, New Zealand or even American origins.
But to anyone who’s seriously pondering this, we’ve got only one thing to say:
Just eat it already!
Don’t know about you, but I’m more than happy to share ownership with anybody when Pavlova tastes this good. 😉
No matter which origin story you believe, here’s our Australian version of how we cooked Pavlova growing up.