Welcome to my culinary world, where I blend tradition with a touch of creativity. As a home cook turned cook, I'm thrilled to share these recipes that balance timeless flavors with a hint of innovation.
My journey as a cook has led me to experiment with unconventional ingredients and techniques, infusing dishes with a touch of audacity. Drawing inspiration from my Australian roots while living in Austria, I pay tribute to tradition with a twist.
Whether you're seeking a fresh take on a family favorite or a striking creation to impress food enthusiasts, you'll find a curated collection of recipes meant to inspire and delight. From street food to family feast and desserts, I offer a diverse range of culinary creations.
We try to make the recipes easy-to-follow and they come with step-by-step instructions and tips to enhance your skills.
Today, we're diving into a fan favorite from MasterChef Australia - Mimi's Spicy Pork Scissor Cut Noodles. This recipe packs a punch with its bold flavors and satisfying textures. Perfect for a hearty meal, these noodles are slathered in a rich, spicy pork sauce that's sure to tantalize your taste buds.
Read MoreUsing the Kenwood Elite Chef Stand Mixer we made handmade ravioli with a tangy ricotta and lemon filling. We also added some basil to make it pop and finished the dish with some brown butter and chives.
Read MoreJust in time for St. Patricks day we made an all green lasagne recipe. Homemade green pasta sheets using parsley oil, green béchamel using basil oil and spinach-ricotta filling.
Read MoreIn this video we are making homemade Manti using extra old beef from dairy cows. We wanted to recreate a MyKitchenRules dish, unfortunately they never uploaded the recipe, so we tried to find the best way to do it ourselves and it was a success.
Read MoreIn this video we are making homemade fresh pasta (fettuccine) using a Kenwood Chef kitchen machine. Also we make a sauce using butter, Grana Padano and of course white truffle.
Read MoreWe changes this Carinthian pasta dumpling recipe a little bit. We started by smoking the quark for the filling and used 3 different kinds of sage. Also we made our own greaves with xo beef fat. And even though it is not traditional, the Carinthians we invited loved it!
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