bunyip's Reviews
225 recipes reviewed. Showing 1 to 50Sort by: Book Title 
| Date | Rating | Recipe Title
50 Fabulous Chocolate Cakes
By Rita Erlich
Anne O'Donovan - 1995
Insanely easy! Bung all the ingredients into the bowl of your electric mixer, beat for three minutes, and Bob's your auntie!
useful (1)
The Age Epicure: Winter
By Stephanie Alexander, Brigitte Hafner, Jill Dupleix
Fairfax Books - 2006
A meal in itself.
useful (0)
This recipe was the starting point for my regular standby dish which omits the chorizo, adds chickpeas and flavours with bahaarat. Many variations are possible.
useful (0)
You can make this in the microwave. It's quicker and there is no danger of the bottom scorching. I've lost count of the number of times I've made this - just the thing with grilled lamb chops.
useful (0)
Arabesque: Modern Middle Eastern Food
By Greg Malouf, Lucy Malouf
Hardie Grant Books - 2002
No trouble to add the garlic paste to the batter, and the result has a definite zing!
useful (0)
Hearty and quite impressive looking. You've got to have the right dish to cook it in (because you're serving from it too). I don't have a tagine, but my Emile Henry flameproof braiser does very well.
useful (1)
Australian Bread Book
By Doris Brett
Pitman - 1984
This is a batter bread so it doesn't require kneading. I tried it several times and it always seemed to come out a bit heavy. Maybe it's me...
useful (2)
Very easy. Makes a change from scones, but of course takes a good deal longer.
useful (1)
Beef: And Other Bovine Matters
By John Torode, Michelle Bretl, Jason Lowe
Taunton Press - 2009
The addition of potatoes, two hours into the three hours cooking time of the filling, helps thicken the sauce. The given quantity of 2kg meat gets you enough filling for two standard pies, but it freezes or you can eat it as is.
useful (1)
Here's as good a recipe as any for classic Oz meat pie filling. I just use butter shortcrust for the cases though - where am I going to get beef dripping in this day and age?
useful (1)
THE BEST OF BEVERLEY SUTHERLAND SMITH FROM THE AGE
By Beverley Sutherland Smith
LANSDOWNE - 1982
Recipes for gazpacho abound, but this one seems to get the proportions of ingredients right, for my taste anyway (depends partly on the size of the veggies being used). I like the idea of separate garnishes but don't alays bother.
useful (1)
Very simple to make, but best done in a double-boiler. One of these days I'm going to have a go at making it - very carefully - in the microwave, but based on my experience with hollandaise sauce I doubt that it would save time.
useful (1)
Add two tablespoons of thick cream to 500g of top quality mince. Yes, really! More cream in the onion sauce, reduced to a glaze. Dijon mustard on the bun first and a bacon rasher on the hamburger - bliss!
useful (1)
Haven't made this for years, but the page is stained! Dark, sticky sauce flavoured with five spice powder. Reputedly favoured by Craig Clairborne.
useful (0)
You definitely must use rare meat. A good use for leftover roast in the summer when cottage pie does not appeal.
useful (0)
THE BEVERLEY SUTHERLAND SMITH COLLECTOR'S EDITION the Best of Her Recipes Fro THE AGE
By Beverley Sutherland SMITH
Five Mile Press - 1987
Baked in a swiss roll pan. Nice warm with custard, not bad cold - but do not keep in a tin as it goes soft.
Really not difficult, make the pastry in the food processor.
useful (0)
Dunno about breakfast/brunch, this is more for lunch/supper. Lightly cooked broccoli florets and salmon baked in a sauce of cream, mustard, mayonnaise, curry powder and mango chutney.
Sounds a bit Nanny Ogg, I know, but actually very tasty. Goes down well with people who claim not to like broccoli.
useful (0)
Bitter: A Taste of the World's Most Dangerous Flavour
By Jennifer McLagan
Jacqui Small LLP - 2015
The worst part of this was sourcing blackcurrant jam. Thank goodness for Google!
It sounds straight forward, but takes a while because there's a lot of turning up the heat and reducing; you start with 250ml of coffee and 250ml of chicken stock and are supposed to eventually wind up with about 75ml of syrupy sauce. However, it was delicious.
Still not sure about the most suitable accompaniments - I went for plain boiled new potatoes and peas for want of any better ideas.
useful (0)
McLagan insists that you use dried chickpeas, soaked overnight. She's right, they taste so much better to the tinned ones.
You have to use a really hot pan and not be afraid of properly charring the sprouts - I was a bit too cautious the first time.
Good as a side, but also makes a delicious light meal on its own.
useful (1)
Charmaine Solomon's Complete Vegetarian Cookbook
By Charmaine Solomon
Angus & Robertson - 1991
This is the best apple pie in the known universe. The pastry is lightened by 1/2 tsp baking powder added to 2 cups of plain flour.
For the filling, apple slices are coated in spices, flour and caster (superfine) suger. This forms a syrup with the juice from the apples. Dabs of butter on the filling before you put the lid on get you a lovely gooey sauce.
useful (1)
This amazing dough is perfect for tarts and quiches, anything that doesn't have a lid. It makes a delicious crisp, short pastry.
Self-raising flour mixed with warm milk and melted butter makes a sort of play-dough that you pat out onto the pie plate. At first there doesn't seem to be enough, but the dough expands while you're working it.
Ideal in hot weather, does not need blind baking, and it doesn't matter if the filling is warm.
useful (1)
Chocolate: A Global History (Reaktion Books - Edible)
By Sarah Moss, Alexander Badenoch
Reaktion Books - 2009
Well, well, what have we here? Suggestions for sophisticated variations on Hedgehog! The authors suggest varying the ingredients, even adding brandy. How about using amaretti and high quality dark chocolate. The whole concept requires serious consideration.
Turns out that this is so favoured by Prince William that he had it at his wedding reception!
useful (0)
The Complete Australian Cookbook
By Rene Gordon
Hamlyn Australia - 1985
Works every time. A good way to use up the seed end of a butternut pumpkin, which can always be cooked, pureed and frozen.
useful (0)
White wine and dried marjoram make this a bit out of the ordinary.
useful (0)
This is the classic recipe.
useful (0)
Nobody has lamington drives anymore. How do the Girl Guides raise money nowadays? Who under the age of 40 can remember the messy sticky fun of dipping cubes of butter cake into chocolate syrup and then rolling them in coconut?
useful (1)
The Complete Beverley Sutherland Smith Cookbook
By Beverley Sutherland Smith
Lansdowne - 1987
Absolutely my favourite meat loaf. Not cheap because instead of being cooked in a tin it is cooked on a tray, wrapped in bacon. Grated apple and potato make it very moist. Fantastic for sandwiches.
useful (0)
One of my regular soups, I make it in the pressure cooker which cuts preparation time down from nearly two hours to about half an hour. Red lentils cooked in chicken stock, then add sauteed onion, finely diced potato and chopped tinned tomatoes and cook some more. Add parsley before serving - the finely sliced frankfurts suggested by the author are quite unneccessary.
Keeps well for days, but is inclined to thicken.
useful (0)
You just steam the fish. It's the sauce, shallots reduced in white wine and water, then add finely diced peeled tomatoes and cook till soft, add basil and demount with butter. Scatter a few salt crystals on the fish before spooning sauce on top.
The basil can be omitted and it's still delicious.
useful (0)
Dirties quite a few bowls and pans! Not quick, you spend about an hour chopping and frying before cooking the filling for 2 hours.
I do this the day before, then top it with mashed potato instead of puff pastry. Well worth the effort!
useful (0)
Dead easy, just a suitable piece of veal studded with garlic and rosemary, browned and pot-roasted in white wine. Takes nearly two hours. Leftovers make delicious sandwiches.
useful (0)
When buying the forequarter chops for this I tell the butcher I'm making Irish Stew, which of course it isn't because of the carrots and mushrooms. I reduce the quantities of everything because I'm only using 4 chops and I think the suggested amount of liquid is too much anyway.
Mandoline definitely required for preparation.
useful (0)
Easy, but you've got to watch that it isn't overcooked - depends on the size of the fillets. The mustard cuts the richness of the pork. Goes well with mashed spuds, strangely enough.
useful (0)
Orange/tomato sauce. Ribs baked plain for 30 minutes to ged rid of excess fat.
useful (0)
The curry powder in the flour with which the chops are dusted is what does it. After frying add apples and currants then cook with the lid on - cannot dry out.
This recipe is over 20 years old, the cooking is done in butter. I've tried using oil, it's not the same.
useful (1)
Complete Perfect Recipes
By David Herbert
Penguin Global - 2008
This is a ridiculously easy way of dressing up fresh fruit, especially berries, as what Herbert terms a "cheat's fruit brulee". It's just lightly whipped cream mixed with plain yoghurt and topped with brown sugar, whiuch after a few hours turns into a sort of caramel.
useful (1)
Aussies rejoice! You need need never buy Chocolate Ripple biscuits again. Uses the same method as gingernuts.
useful (0)
The given quantities for the custard are perfect indeed. Can be adapted with other fillings I use Charmain Solomon's no roll pastry which makes the whole operation quicker and easier.
useful (1)
Pretty well identical to Stephanie's recipe, but this book is such a handy size
useful (0)
Grating 50g of parmesan is the worst part, though it can be replaced with extra cheddar. Definitely follow Herbert's advice to roll out the dough between two shhets of baking paper and then chill before removing the top sheet to cut out the straws or whatever shape you fancy.
useful (1)
I know, there's a recipe in just about every non-specialist cookbook, but this is absolutely reliable, with a number of suggested variations.
useful (1)
Cooked on the stove top, not baked, so there's no skin to fight over! Use risotto rice. You've got to keep stirring it, but it's worth it. If you haven't got orange rind handy use some of that orange oil, or a good glug of orange flower water.
Having just made this again last night, I have to mention that it takes considerably longer than the 20 minutes or so suggested - more like 40 minutes.
useful (1)
I use smoked trout, because it's actually easier for me to get hold of than cod, and I omit the unsalted cashews.
useful (0)
The brown sugar and mixed spice in addition to the usual cloves make a definite difference.
useful (1)
Consuming Passions L-plates : Learn to Cook the Food You love to Eat
By Ian Parmenter
J B Fairfax - 1998
Parmenter's take on carbonnade. Adapts well to the pressure cooker.
useful (0)
Cheddar, mozzarella and romano, topped with tomato. Rich, rich, rich!
useful (0)
A cross between apple charlotte and bread & butter pudding. Requires enough foethoughtto have the sultanas soaking in the port for a couple of hours. Not bad.
useful (0)
The Cook's Companion
By Stephanie Alexander
Viking Australia - 1998
Gave this a try with a couple of pieces of porterhouse (hubby was craving man food). Marinated the meat in a zip-lock bag for about two hours and served with Jill Dupleix's crash hot potatoes and buttered spinach. Not bad at all.
useful (1)
Too easy! Just so long as you chop the cauliflower in the food processor - it takes much too long doing it by hand.
useful (0)
The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen
By Stephanie Alexander
Penguin Global - 2004
I sometimes make this with a ham hock instead of bacon. The amount of water specified, although reduced from the first edition, is still in my view excessive. Also, I add the golden syrup at the beginning.
useful (1)