Dreamtime Sail - Our Galley

  Leftovers often get a bad name, thanks to foods that don't reheat well (looking at you, soggy sandwiches). However, there are many dishes that actually taste better after sitting in the fridge for a day or two. I love to make my curry two days ahead so those beautiful spices keep developing their intense flavours over time.   And there's a scientific reason why. Flavours can be enhanced overnight due to chemical reactions, which continue to take place after cooking and produce more and/or new flavour molecules in a variety of ingredients, which is why leftovers can taste so good.  We have no problems with leftovers and will happily eat bowls of chilli or creamy pasta for three lunches in a row. If you’re not into leftovers, think of ways you can creatively repurpose and reuse leftover food, such as creating a recipe free dinner bowl with leftover roast beef in potpie, crumbling fish over a salad, or shoving chilli into a taco with salsa and guac. I love making new dishes from

Making your own bread is easier than you might think. This recipe is the quickest and easiest I know and a great bread recipe to start with.    INGREDIENTS 1 1/2 cups warm water 1 Tbs Honey 1 1/2 tsp instant or active dry yeast 1 tsp salt  4 cups all-purpose flour or bread flour  Let’s get Cooking  Heat oven to 180C In the bowl combine the salt water honey and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 15 minutes). Add 4 cups of flour into a separate bowl and add the yeast mix. With a wooden spoon or your hand slowly bring the dough together. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers, if it is a little dry add a small amount of water. Knead for 2-5 minutes until the dough is smooth, sturdy but a soft ball of dough. Place the dough into a greased loaf pan, score the top of the dough with a sharp knife and brush with a little bit of melted butter a

Unless you're some sort of  cooking  prodigy, you're bound to have made mistakes in the  kitchen . Burned a pot, overcooked your steak, made broccoli that looked ... well you know what I mean. We all need a recipe for these disastrous times, it also needs to be flexible for the number of people because you guested it yep it usually happens when guests are arriving. Well checkout this easy recipe sure it can take a little time but it is easy and you can get rid of the bad mood disaster feeling, with a glass of wine! Invite your guests into the kitchen, they will think you are at easy in the kitchen all the time .... ummmm just hide the burnt offerings  😜 Ingredients  2 cups of mixed dried mushrooms 1 cup Arborio rice 1 tbsp olive oil 4-5 cups chicken broth you may need a little more or less chicken broth 1 tbsp of Italian mixed herbs - you can checkout my recipe for herb mixes here salt to taste pepper to taste parsley flakes dried , as garnish garlic powder to taste Let’s

It's a common household misconception that as soon as food reaches or goes past its best-before date, it needs to be thrown away. Fruit and vegetables will generally last much longer than their best-before dates suggest, especially if you store them properly. When soft fruit such as berries start to turn soft, whizz them into smoothies and have them as a power breakfast. Never keep bananas in the fridge as they can turn black more quickly, but beware of storing them in a fruit bowl with other fruit, as they give off ethylene, which will speed up the ripening process for the other fruit in the bowl. Unless of course, you'd like to ripen fruit such as avocados quicker, in which case pop them in a paper bag with a banana and check back the next day to check on the progress. If bananas turn overripe, take the opportunity to make banana bread , which is so much better with very ripe fruit, or slice the bananas thinly, freeze in a plastic container then whizz them into a breakfast s

Ingredients 2 small red onions 1 carrot 1 stick of celery 1 red capsicum 2 cloves of garlic (crushed) 420gm cubed Wagyu Beef 1 400g can of champignon mushroom 1 Tbs Ground Pepperberry 2 Tbs Tomato Paste 2 Bay Leaves 1 lemon cut in 1/4 1 cup of water 1 tsp crushed bush tomato Let’s get Cooking Dice the vegetables and place in the slow cooker, add garlic, beef, Ground Pepperbery, Tomato paste bay leaves, lemon and water. Mix well to combine. Place in ShuttleChef pot. Bring to simmer and simmer for 20 minutes. Place pot in the bottom of your ShuttleChef and place second pot full of boiling water on top of first pot. Close and seal ShuttleChef lid. Slow cook for 7 hours. 10 minutes before serving add bush tomato and a salt to taste. Serve with polenta cakes, steamed beans and wild rocket salad. This delicious baked polenta side dish makes even simple dinners feel special. Ingredients  Olive oil, to grease 1.5L water 2 chicken style stock cubes 220g instant polenta  1/2 cup finely grated pa

  Ingredients  Serves four 4 fillets of Nannygai Juice of 1 Lime 200mls Coconut Milk 4cm Fresh Ginger cut into thin strips 1 long red chilli 1/2 diced 1/2 cut into thin strips 3 Kaffir Lime leaves diced 2 tbs of Sweet Chilli Sauce 1 cup of carrot cut into match sticks 1 cup of green beans trimmed  Glass noodled prepared as per packet directions Pickled Sour Mustard (optional) Let’s get Cooking  Heat oven to 180C Place fish in an oven proof dish with lid in one layer. Squeeze lime over fish Place Ginger, diced chilli, kaffir lime leaves over fish Pour Sweet Chilli sauce over fish Pour coconut cream around fish Add vegetables into the coconut cream around fish Put lid on and place in oven for 15-20 minutes Now cook noodles as per packet directions Plate the fish over the noodles sprinkled with extra diced kaffir lime leaves and strips of chilli. Pour the sauce over the fish and noodles adding the vegetables Serve with Pickled Sour Mustard. Enjoy 😊  Other recipes you maybe interested in.