Some of the world, the way I see it…



Nigellas Tiramisu – MMMMMM!

Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.


  • 350ml espresso coffee, made with 350ml water and 9 teaspoons instant espresso powder, cooled
  • 250ml Baileys cream liqueur
  • 2 x 200g packets Savoiardi (Italian lady finger) biscuits
  • 2 eggs
  • 75g caster sugar
  • 500g mascarpone
  • 2 1/2 teaspoons cocoa powder


  1. Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.
  2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
  3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
  4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
  5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

The Naked Chef… Breakfast?

Nigella: Cock (coq) Au Riesling …

Coq Au Riesling

Another Nigella delicious recipe I suggest replacing the chicken thighs with with 4 breast pieces and just cut them into three, but give it a go, and serve with lots of egg noodle pasta covered in butter (skip the dill also)…

  • 2 x 15ml tablespoons garlic oil
  • 150g bacon lardons
  • 1 leek, finely sliced
  • 12 boneless, skinless chicken thighs
  • 3 bay leaves
  • 300g oyster mushrooms, torn into strips
  • 1 x 75cl bottle Riesling double cream (optional)
  • Salt and pepper to taste
  • 1-2 tablespoons chopped fresh dill to serve


  1. Heat the oil in a casserole or large, wide pan and fry the lardons until crisp.
  2. Add the sliced leek and soften it with the lardons for a minute or so.
  3. Cut chicken thighs into 2 or 3 pieces each, tip them into the pan with the bay leaves, torn mushrooms and wine.
  4. Season with salt and pepper to taste and bring to the boil, cover the pan and simmer gently for 30-40 minutes, stirring in the double cream for the last couple of minutes if you want. Like all stews, this tastes its mellowest best if you let it get cold and then reheat the next day. But it’s no hardship to eat straight off. Whichever, serve sprinkled with dill and together with some buttered noodles.

Save the Date – Newtown Festival

Sunday 14th November 9.30am to 5:30 pm

Crowds of festival goers will gather at Sydney’s iconic Newtown Festival on Sunday 14 November, 2010 at Camperdown Memorial Rest Park, for a celebration of the World on your Street. Newtown Festival is one of Sydney’s largest and longest running free community festivals, creating an annual community celebration of creativity, diversity, sustainability and inclusion. Each year more than 60,000 people gather at the festival to become part of an amazing fusion of music, the arts and grassroots community expression. More than 280 stalls will showcase artwork and hand crafted fashions from local artisans, as well as unique gifts and crafts from around the globe.

King St, Newtown

Some of Sydney’s must try food establishments.

Well I’m in the good food mood and thought the perfect chance to share some of my favourite places for specific things around the Inner West of Sydney.


Locantro – Deli Cafe
9 Catherine Street Leichardt (02 9568 3637)
Mon – Fri 7am – 6pm, Sat 7am – 3pm, Sun Closed
Must Try: Cartocci (Italian Donut with Amazing Filling, you’ll never touch Krispy Kreme again)

Skorin Deli

Skorin Deli
Address: 215 Concord Rd, North Strathfield, NSW, 2137
Phone number: (02) 97432058
Must Try: Freshly Sliced (Thin) Double Smoked Ham, and everything else!
This place has remained the same, with the same family running the business for more than 25 years.

Heaps more to share soon places like La Parillada Leichhardt for amazing South American food BBQ’ed on your table, Bar Italia Leichhardt established well back in the 80’s for Sydneys best gelato that is always busy but remains old fashioned (cash only) and delicious…

URBAN BITES – Newtown (must try, gr8 coffee)

Look I could write a whole lot here about how good the coffee is @ Urban Bites, but save yourself the time jump on their website and make a booking or just go, favourite Newtown Coffee Spot and the food is good to…

70 – 72 King Street
Newtown NSW 2042

Nigella Lawson’s Caramel Croissant Pudding – YUM!

Caramel Croissant Pudding

Ok, not an everyday food, and realistically not a once a month food, but with a really good Vanilla Ice Cream, its the bomb. Anyway I replace the bourbon with Vanilla… Give it a try 🙂


  • 2 stale croissants
  • 100g caster sugar
  • 2 x 15ml tablespoons water
  • 125ml double cream
  • 125ml full-fat milk
  • 2 x 15ml tablespoons bourbon
  • 2 eggs, beaten


  1. Preheat the oven to 180°C/gas mark 4.
  2. Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml for this.
  3. Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
  4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don’t be too timid.
  5. Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
  6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
  7. Place in the oven for 20 minutes
  8. Serve with Ice Cream