Chicken and Chips
Long before McDonalds or Hungry Jacks was a Friday night treat for us kids, there was Perth’s own Chicken Treat. Quarter chicken and Chips (fries) was the order, unless we went with a Hawaiian Pack (Chicken and Chips with a pineapple fritter!). I particularly loved the chips that would be smooshed under the chicken in the box, mmm that flavor. This is my ode to Chicken and Chips. By butterflying and cooking the bird directly on top, the potatoes cook in the chicken juices, ending up all sticky, crispy, and flavor-packed. A one pan wonder. Serve with a crisp green salad.
Sunday Sauce
Sunday Sauce, aka meatballs and pasta, rounds out the top 3 of Dinner Party-worthy pasta dishes (behind Rob’s Great Bolognese and Best Cheesy Lasagne of course). This recipe was inspired by the Italian American family tradition of meatballs on a Sunday - and more specifically, Nicole’s family and their secret recipe (which I of course have not been made privy to.... yet).
Shrimp Tacos
Buttery shrimp, guac for days, crunchy radish, cilantro and lime and shallot yoghurt sauce - green tangy and num num nums, and cheese, cheeky cheeky cheese. Treat yourself. Por favor.
The Ramps Are Back Spaghetti
Ramp season, a short 4-6 week window in early Spring. What a delight it was to discover this phenomenon as a New York resident. This light pasta dish highlights the sweet garlicky-ness of ramps, and the Pecorino breadcrumbs add a savoury zap to balance the dish beautifully. A perfect bowl of spaghetti for date night.
Mushie Heaven
Another breakfast staple in the Young Household. The juice of this dish is so good it was once saved and refrigerated by an adoring fan for later consumption. This is not necessarily recommended, but you do you, love.
Easter Lamb
Easter Lamb! This garlic-heavy marinade goes down a treat for a big lunch with the fam or friends and works equally well with both a deboned leg or shoulder. To add a Middle Eastern twist, serve with a flavoured yoghurt sauce (try parsley, cumin, salt, garlic and lemon) and hot harissa. A Yallingup favourite.
Sweet Potato Soupy Soup
Sweet potato from a New York farmers market in the Fall is an absolute delight. This soup champions the sweet potato in all its glory, along with a couple of ingredients you may already have in your pantry, making it achievable as a weeknight comfort meal.
Scary Good Squash and Sage Risotto
Halloween, full moon, Saturday night. Big plans? COVID. So we stay in and cook perhaps one of the most scrumptious risottos one can enjoy. The star of the winter squash lineup - the butternut - teams up with sage, a good dose of pecorino cheese (or parma, we’re not biased), a touch of garlic, and the perfect marriage of risotto to chicken broth, to create a simply epic combination.
The Streets of Venice
The color, the charm, the oddball houses. The giant cacti, the giant sunflowers! Boxed gardens overflowing with cucumbers, zucchinis, lettuce and green, green herbs. On the front verge, help yourself Fruit growing on vines, trees, fences… And the succulents!
Best Cheesy Lasagne
Let’s have some fun! There’s nothing like a home made lasagne to get the household together. This recipe departs from the norm - no bechamel (#shockedfaceemjoi)! Yet the Alison Roman-inspired dry mixture of ricotta, mozzarella and parmesan allows for easy application when assembling your lasagne (and less kitchen mess), and also creates the most gooey cheesy end result. When combined with Rob’s Great Bolognese, you’re onto a winner here.
My Fave Cookbooks
A shiny new cookbook. This excites me a lot (too much?). From a Jamie Oliver classic, to the literal BBQ bible from Ben O’Donaghue, to the genius of Samin Nosrat, to my current crush Yotam Ottolenghi. Here are my fave cookbooks from recent years and some of their must try dishes.
Lisbon, a Culinary Experience
How to indulge on a long weekend in Lisbon? Try this itinerary out for size. Obrigado.
Going Places
Geez I do love a holiday. My earliest memories of holidaying were our family trips to Rottnest Island or “Rotto” during the school holidays. Hot summers, racing our bikes up and own hilly roads, salty backs, fishing for herring and pulling cray pots, snorkelling at the Basin… Those early days of doing skiddies and begging for burger rings at the Rotto Pub have now been replaced by chasing pints and pies in London, racing around Tuscany in pursuit of the best ravioli and Chianti, or simply indulging in the finest martinis (dirty, yes) in downtown Manhattan.
Crow’s Tommies
A weekend fry-up at Herbert Road would not be complete without a serving of Dad’s tommies. Passed down through generations, this simple recipe with its **secret ingredient** will change your breakfast menu forever.
Picnics in Parks with Pals
In years gone by, spring in Brooklyn would mean gleeful farmers market jaunts, lazy brunches trying to snag a table outside, afternoon sessions at the Barge… Sadly, it wasn’t quite the case this year. But why don’t we embrace social distancing for the better? And get out and about and enjoy the beautiful outdoor settings we are blessed with in this city, along with the perfect snack and beverage pairing! Picnics in parks with pals, if you please.
Rob’s Great Bolognese
Like many Aussie kids, spag bol was a staple in our house growing up. The first night of winter school holidays on Rottnest Island, we grommets would gather around a huge pot of Mum’s spag bol. Friday nights during the swimming and rugby seasons, spag bol. This was the very first recipe I wrote down as a budding home chef, and that very same water-and-food-stained handwritten page has finally made it to digital print.
Farmers Market Heaven
What a beautiful experience a Californian farmers market is. The most delicious-looking, brightest-red strawberries, luscious pink raspberries, golden gooseberries and dark, flavor-smacking blueberries. Peaches, apricots, plums and nectarines, a tub for $12. A juice explosion…
I’m Writing a Cookbook
I love eating food. I love cooking food. I love experimenting with food. I love learning recipes and techniques from my favorite chefs. And I love cooking for the people I love.
So I’m writing a cookbook. For you.