Kerry’s Cabbage Rolls


One of my favourites!!

I have been wanting  to perfect this recipe ever since I gave up eating red meat.  I was lucky enough a long time ago to work at one of Melbournes best Greek restaurants “Agape” in Richmond. There was a lovely lady in kitchen who worked too hard, but created the best cabbage rolls I have ever tasted !. I highly recommend them as well as the rest of the menu at Agape . Then to my joy I found what I considerd to be the best vegetarian Cabbage rolls at a deli at Prahran market, since then I  have been trying to replicate them ….  and last night I did !! 


This is a proccess but one that is worth it!


1 large cabbage core removed ( use a large knife) 

Mixture :

2 medium eggplants cut into 1/4 ” disk brushed with olive oil and infused with the best grilling spice ever !

1 kilo ripe tomoato chopped 

1 brown onion chopped and pan fried  with –

2 clove garlic and add 1 tspoon herb salt cook until soft

2tblspoon butter ( i use nuttlex works the same and is better for you )

11/2 tblspoon dried spearmint

1 cup fresh dill chopped

1/2 tblspoon cumin

1 cup fresh parsley

1 cup olive oil 

Garlic salt and pepper to taste 

2 cups vegetable stock

2 bay leaves

Lemon sauce :

1 cup vegetable stock

3 eggs

1/2 -1  cup lemon juice, freshly squeezed ( add as much lemon as you would like )

1/4 teaspoon salt (or to taste) 

1/4 teaspoon pepper (or to taste)


In a large pot bring water to boil reduce to a simmer and place cabbage in for around 5 min lid on. You want it to be tender. Once soft enough ( do not over cook!) remove from pot allow to cool.

In a large bowl combine all the mixture indredients. With eggplant continue to brush them with infused oil until cooked, around 8 -12 min or when soft. Put into a blender and add to mixture. 

I would like to emphasize the Gewurhaus Greek Grilling spice . It is a must have for this recipe as it makes the eggplant sing !! If you are a meat lover this spice is perfect for that as well. So please try and use it. I highley recommend it as I do all their spices.

Once cabbage is cooled take half of one leaf add approx 11/2 tblspoon and roll like a cigar ! Put mixture about an 1″ from top roll top over and roll down fold in sides  and then complete roll to have perfect cigar shape ( see image)

Place rolls in a large deep Skillet cover with stock , add bay leaves  and place plate on top then lid. Cook on simmer for approx 35-40 min.

Lemon sauce :

Bring stock and lemon to simmer in nonstick saucepan, lower heat and keep warm.

Beat eggs with electric mixer until mixed.

Blend half of warm stock into eggs in electric mixing bowl.

Pour egg mixture into rest of warm stock in saucepan; heat over low heat, stirring constantly, until mixture coats back of spoon (do not boil).

Season with salt and pepper (optional).

You can also add a dollop of butter for extra richness.


Serve with lemon sauce and sprinkle with dill. You can serve with a greek salad or just have on there own .

You can also eat them cold . I hope you enjoy this recipe . It’s one of my favourites.

απολαύσετε το φαγητό σας
“enjoy your food”

Nigella’s Mexican Lasagna


This one of my favorite things to make. It’s delicious healthy and easy . I first discovered this recipe through the amazing Nigella. She is a wonder and although her recipes can tend to be a little ahem … indulgent this is not.

I have added a few of my own touches as well and It’s even better the next day ! One of the  key ingredients is goats cheese chedder , you can  also use Sheep .The more aged the better. This is a stong and full flavored cheese but not overpowering, perfect also with a class of wine, if you so desire !! You can you use normal chedder , but the result won’t be as fabulous or tasty . I also use a mixture of organic black beans and kidney beans to mix it up a bit .

It’s so exciting as mexican has really taken off in Melbourne with so many new incredible mexican restaurants opening stayed tuned as I will be doing reviews on some of them and highlighting recipes from each .

Lets get started…


1 bunch fresh Corriander shopped ( half for sauce and half for Avocado salsa)

1 red Capscicum chopped and cubed 

( you can finely put them them in a food processor as well for a less chunkey sauce )

1 yellow Capsicum chopped and cubed

1 large red chilli (mild) finely chopped and seeded

1 spanish (red) onion finely chopped

2 cloves garlic finely chopped

450g cooked  organic black beans ( soaked overnight)

2 tins (450g) corn drained

250g  kidney beans drained

2x tins chopped tomato

1 tblspoon tomato paste

2 tspoon garlic salt

1/2 tspoon bush tomato

1/2 tspoon smoked paprika

1/2 chilli Jalapeno (ground ) opitional for more spice !

2-3 cups of goats/sheep cheese chedder grated

6-8 tortillas ( wholemeal) there is also a gluten free option.


2 ripe Avocado 

2 limes juiced

2 tspoon Guacamole spice

1 cup chopped corriander

Jalapeno chilli’s 


Heat large skillet with olive oil.

Add onion , garlic and chilli .

add garlic salt and cook on medium for approx 10 min.

Add capsicum , bush tomato and parika and cook until soft. 

add 2 tins tomato and

2 tins water ( just use cans as a measuring source) and tomato paste.

If you want more spice you can add ground Jalapeno.

cook for approx 30-40 min on  medium. add chopped corriander also use bottom with roots as it adds more flavor. 

Put beans and corn into a large bowl , add almost all the cheese but leave enough to cover top of the dish. Mix well. You can also add  fresh corrander  chopped if you  like.

Now you can use a round deep baking dish or a large rectangle one. I have used my well used and loved rectangle one ,  laying 2 to a layer.


Layer bottom of tray with 21/2 scoops os bean mixture. Add 21/2 cups of sauce ( enough to cover ) then lay 2 tortilas. Repeat process , keeping enough sauce to put on top on lasagna with rest of cheese. Bake for 40-45 min .



Avocado Salsa

Avocado salsa

Put advocado in a bowl add lime , jalapinos and chopped corriander . Sprinkle with Guacamole spice and mix well. 

When cooked take out and let in rest for 10 min . Cut into sections and serve with Avocado salsa, enjoy !

Que aproveche!


French Lentil Soup with Garlic Bread

The Star of lentils.

I love this soup as it’s heart warming , filling and a little different. Featuring the spice star anise and crusty toasted garlic bread , a must this winter.


680 grams Kent pumpkin , chopped

1/2 cup / 120 ml water

1 tablespoon olive oil

 Herb sea salt I use :

1 cup/ 200 g green lentils, rinsed

5 coins ginger, 1/8-inch thick

1 whole star anise :

6 cups / 1.5 liters water

1 teaspoon sea salt, plus more to taste 

1/4 cup / 60 ml olive oil

1 yellow onion, chopped
1 leek,chopped
1 fennel bulb, chopped

red pepper flakes

Crusty yummy bread – day old preferred. – is a great option for croutons infused with oil and brushed over bread .


Preheat oven to  220C

 Cut the pumkin in half and remove the seeds.

Oil and salt the pumpkin and roast cut side down (in a rimmed baking pan) with the 1/2 cup / 120 ml of water poured into the pan. Roast until tender, about 35 to 45 minutes. When cool enough, scoop out cooked pumpkin and set aside.

In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water. Simmer until tender, about 30 minutes. Add 1 teaspoon salt.

In a large stockpot combine the olive oil, onion, leeks, fennel and additional salt. Cook covered over low heat until vegetables soften, about 7 – 10 minutes.

Remove the star anise and ginger coins from the lentil sauce pan, then add the lentils, lentil broth and pumpkin to the vegetables in the stock pot. Stir well and cook for another 15 minutes or so, allowing the flavors to blend. Add a pich of chilli flakes for more spice .

Serve as is, with lemon or topped with lots of garlicky homemade croutons.*

*For the croutons I simply ripped up the remainder of a day-old loaf of bread into tiny shreds, doused it in olive oil, garlic, and a bit of salt,  you can however use really good garlic salt infused with olive oil as well and toasting it in the oven until golden and crunchy –  oven was set to to a high temp around 250 .


Warming soup

Dads warming soup

This soup isn’t mine, but I had to share it with you as it was made by a daughter for her heart broken dad, after the death of his favorite pet. Made with love , which is the basis of all great food.


2 cups / 400 g split red lentils, picked over and rinsed well

1 tablespoon turmeric

4 tablespoons unsalted butter

fine grain sea salt

2 large onion  diced

2 teaspoons ground cumin

1 1/2 teaspoons yellow mustard seeds

1 cup chopped corriander
Juice of three lemons, or to taste

1 large bunch of spinach leaves, chopped

plenty of cooked (warm) brown rice, to serve

plenty of plain Greek or coconut yogurt to serve 



Put the lentils in a pot with 7 cups / 1.6 l water, the turmeric, 1 tablespoon of the butter, and 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart – twenty minutes or so. Puree with a hand blender. Add more water until the soup is the consistency you like, then taste and add more salt if needed. Keep the soup warm/hot.

While the lentils are cooking, prepare the onion. In a skillet over low heat cook the onion in 2 tablespoons of the remaining butter along with the cumin and mustard seeds, stirring occasionally. When the onions have softened, roughly 10 or 15 minutes, add the cilantro and cook for a few seconds before removing from the heat. Add the onion mixture to the soup, then add the juice of the lemons, one lemon at a time – until the soup has a nice bit of tang. Also, add more salt to taste at this point if needed.

Just before serving, add the last of the butter to the skillet, when hot add the spinach and a good pinch of salt. Stir well, and cook just long enough for the spinach to collapse.

Serve by placing a scoop of rice in each bowl, then soup, spinach, and a dollop of yogurt.



Italian Brodo !!

Winter Magic

Brodo is the Italian word for broth . This is one of my absolute favoite soups for winter. Hearty and simple . You can make a clear broth like the Italians  using the same ingrediants I am using, although I choose to chop them finely and keep them in adding more colour so a little aussie as well !!


I large free range/organic chicken – always use the best produce when eating meat as it results in a better product !!

 I take skin off  as this makes it less fatty and healthier . If you want fat keep on thats fine but more labour intensive as you have to skim fat off the top of soup. 

2-3 carrots finely chopped

1 brown onion finely chopped

half bunch celery finely chopped

1 red chilli finely chopped

2 cloves garlic finely chopped

 2 ltres Chicken stock (massel ) or

1 tblespoon Tarragon ( dried)

2 tspoon bouguet garni

2 tspoon herb rock salt

1 bunch parsley

I lemon juiced

fresh  Cheese Tortellini or your pasta of choice . You can make from scratch but I prefer to buy mine from any of the hundreds of  good italian delis or pasta specialtie stores. If you are gluten intolerant use Gluten free pasta , lentils or Barley. 

I’ve included this tutorial :

parmesean or peccorino cheese grated again purchase from a good deli !!


To get all my vegatables finely chopped I use a food processor to get the results needed , this ensures the ingridients blend well into soup. No chunks !

 Heat oil in a large pot

Add chopped onion, garlic and rock salt . Cook on medium for approx 10 min . 

Add chopped carrots,celery and chilli and cook until soft approx 10 min stirring occasionaly .

Add chicken stock and spices then place chicken into the pot. Cook on medium for a approx 40 min to an hour. Turn off. Add lemon

Take chicken out and place into a large bowl. Wait for it to cool and pull meat away and place back into soup.

I then cook my pasta seperately and add when I serve , it takes no time and it doesn’t to continue to expand in the soup. 

Once served add a handful of chopped parsley and grated cheese. 

note: if you want a clear broth just follow stock recipe.

This is my take on brodo . I hope you enjoy it xx


Leona’s Zesty soup

Winter zest

The wonderful thing about this soup is again, it’s so simple and so good for you. The reason for the zesty lemon in this soup is that  that not only is it delicious but it also  brings out the iron content in the spinach. So very good for you.

This is one of Leona’s favorite soups I have made , so I’ve named after her 🙂


3 tablespoons extra-virgin olive oil

2 cloves garlic, chopped

2 medium onions, roughly chopped

1 tspoon (or a big pinch) of  Garlic salt

1 tspoon dried mint

2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes

2 1/2 cups zucchini (2 medium), loosely chopped

4 cups vegetable stock

4 cups fresh spinach leaves, loosely packed

1 cup corriander, loosely chopped

one lemon juiced



In a large, thick-bottomed pot over medium-high heat, add the olive oil.

When the oil is hot add the garlic and onions and saute for a few minutes along with  salt – just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock and dried mint.

Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes. 

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the corriander. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

There you go quick, easy and totally delish. This might be your favorite too  just like Leona !!
Enjoy xx 

Soups !!


First we start with awesome ingrediants. This week  I am highlighting my favourite Spice merchants in Mebourne ..Gewurzhaus you can find them in Lygon st Carlton , malvern rd Hawksburn and Block arcade Collins st Melbourne . The wonderful thing about Gewurzhaus is that they offer other things , like amazing produts for your kitchen and home and also packaged items like Chilli oil from Italy. They also offer cooking classes and sell their spices by the gram so you can just get a sample and see if you like it. Oh and they also do tea !! It’s not expensive and once you have used great spices… you’ll never go back !



The Epicure’s Jane Willson sums it up pretty well: “Think of the lolly shop of your childhood dreams, substitute herbs and spices and you’re at Gewürzhaus”.

Opened in June 2010, Gewürzhaus stocks a comprehensive A to Z of spices, herbs, salts, peppers and sugars. In addition, we mix and mill over 100 unique blends, which are exclusive to Gewürzhaus. Our spices are prepared on site from whole ingredients ensuring freshness and high quality.

We also stock a unique range of new and vintage kitchen and gift wares to accompany the spices available at Gewürzhaus.


Kerry’s Moroccan Bean Soup . It’s all about flavour !

One of my favorite things about winter is making soups. I love them, they’re simple , easy and good for you. Today I will share my Moroccan bean soup recipe with you. It’s delicious.  So lets list the ingrediants we’ll be using today. Remember to always taste and add more spice  if you like !


  2 tspn Bush tomato

 2 tspn Smoked Paprika

 1 tspn Bouguet Garni

 2 tspn Winter soup mix

 1 tspn morroccan souk spice

 2 tspn Roast Vegtable salt

 2 ltres Chicken or Vegtable stock ( make your own or if time poor ,use premade stock I choose to use Massel )

( )

1 brown onion chopped

2 cloves garlic

1 corn on cobb shaved off and put in bowl

300g green beans tips cut and cut in half

600 g kent pumpkin chopped into cubes( about a quater size of a small one )

1 cup borlotti beans soaked over night. 

Fresh oregano 1/4 cup chopped

Parsley 1/2 cup chopped 


1. Add olive oil then onion garlic and beans to heated pan .

2. Add salt  as it brings out the flavours , smoked paprika and bush tomato stir on medium heat for approx 10 min

3. Add stock  , oregano and chopped pumpkin , bring to boil then simmer for approx 35 min

4. Add corn cook for another 10 min

5 . Gently using wooden spoon press on pumpkin to help blend into soup. Not all just some  then add parsley .

6. Turn off heat and then add green beans. This allows them to not over cook and remain a little crunchy !

7. Serve with crusty bread and chilli for more spice !







Enjoy ! 

I hope you enjoy this recipe…. I will be doing more so stay tuned 🙂Image