These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 21 September 2016

Rack of Lamb with Parmesan Crust

It's Spring in Australia and that means Lamb!  The honey coating combined with the Parmesan crust keeps these delicious new season Lamb Racks delightfully moist and flavoursome.


2 racks with 8 or so cutlets each
2 tablespoon honey
2 tablespoon wholegrain mustard
3 slices of day old bread, or frozen bread roughly torn
1/2 cup of grated Parmesan
2 cloves of finely chopped garlic
1 tablespoon fresh Rosemary finely chopped
1 egg lightly whisked
Salt & Pepper


Preheat Oven to 180 degrees Celsius.

Mix honey and mustard together in a small bowl.
Paint this mixture over lamb racks as best as you can.
Season with salt and pepper.
In a food processor, whizz together bread, parmeasan, garlic and rosemary until it resembles coarse breadcrumbs.
Tip into a bowl and add egg and salt and pepper.
Press mixture firmly over the back of the lamb rack.

Place racks crust side up in a baking dish.
Roast for 25 minutes.

Let the racks rest, whilst you serve the vegetables.

Serve with your choice of vegetables, we chose, ratatouille and oven baked potato slices.


Mamma Marmalade

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