Big Mac

OK I will admit that one of my biggest weaknesses is McDonalds. In particular Big Mac's and Cheeseburgers. I try not to eat processed foods so now when I get a craving (or the kids won't stop asking for Macca's) I make this buger. It's not exactly the same taste as the real thing but it's pretty close. In fact I think this version is better because it's so much more filling and you know exactly whats going into it. Hope you enjoy.....

BURGERS
500g trim beef mince
salt & pepper
1 white onion VERY finely diced
1 iceburg lettuce sliced finely
4 slices cheddar cheese singles
Sliced Pickles
Special Sauce

SPECIAL SAUCE:
1/2 cup mayonnaise
4 tablespoons Thousand Island dressing
4 teaspoons Sweet Mustard Sandwich pickle
3 VERY finely diced small pickles
1 tablespoon VERY finely diced Onion.
2 teaspoons white wine vinegar
1 teaspoon Sugar
1/4 teaspoon Salt

Season the mince with 1 teaspoon salt and 1 teaspoon of pepper. Combine well and dived into 8 very thin burger patties. Separate each burger with a piece of 'Go Between' paper and place in the fridge for at least 1/2 an hour to firm up.

Put all the Special Sauce ingredients in a bowl, mix well and put in the fridge for at least 2 hours for the flavours to combine.

Cook the burgers in a fry pan with very little oil on each side.

Put the burgers together as follows:-
Bottom Bun
1 tablespoon Special sauce
1/2 teaspoon onion
lettuce
Beef burger
1 slice cheese
Middle Bun
1 tablespoon Special Sauce
1/2 teaspoon Onion
sliced lettuce
Beef burger
4 sliced pickles
Top Bun

Pear Tatin Cake

This cake is perfect for when you have a whole bag of apples, pears (or any fruit) and are not sure what to do with it. I have done this particular cake with pears but have also used apples, bananas, plums, peaches & a combination of fruits. They all work well.

150g unsalted butter, at room temperature, plus extra for greasing the dish
5 - 6 pears (or other fruit) peeled, cored and sliced in half

1 & 1/2 cups castor sugar

2 extra-large eggs
2 tablespoon sour cream
1/2 teaspoon grated lemon zest
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt

Preheat the oven to 180 deg. Generously butter a 9-inch glass pie dish and arrange the fruit in the dish, cut side down.
Combine 3/4 cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a golden colour (don't stir it, just swirl the pan). Take off the heat straight away and pour evenly over the fruit.
Cream the butter and the remaining 3/4 cup of sugar in a bowl until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, fold it into the egg mixture.
Pour the cake batter evenly over the fruit and bake for 30 to 40 minutes, until a cake tester comes out clean. Invert the cake onto a flat plate as soon as you remove it from the oven. If you don't do it straight away the sugar will start to harden and your cake will be stuck on the bottom! Once cool, dust with icing sugar and serve with a big dollop of whipped cream.

My Favourite Products

This a list of my favourite products / brands I use. It's a work in progress and I will continue to add new things along the way.....


The very best spices avaliable in Australia. Yes they are a little more expensive than your Masterfood ones but the quality is well worth it.

I buy mine from Macro Supermarkets or in person at Herbie's Shop which is at Rozelle in Sydney.

He stocks a range of single or blended spices and some more exotic ones. I love the Native Australian range and the Moroccan Spice blends.




Vanilla beans are just one of my favourite spices. However they are very expensive. This paste is a very good alternative. It is economical and tastes great.

I use this whenever a recipe calls for vanilla instead of the liquid essence.






This is the only pre-packed liquid stock I will use. It tastes as close to home made as you can get. The other brands avaliable all taste like stock cubes mixed with water.

For making risotto's, soup, sauces and many other things this is just perfect.

Of course home made is always best but not everyone has the time or patience.




My favourite oil is Grapeseed (any brand). It has a much higher smoking point than olive oil and a very neutral flavour. Perfect for frying, sauteing, baking - anything really!

I still use olive oil to dress my salads.