A LIGHT DISH FOR SUMMER
Pasta is so flexible that it can make a perfect meal in summer or winter depending on how it’s served. This is one of my favourites pasta recipes for summer, we often make it after a day down the beach with friends because it’s light, incredibly easy to prepare and ends up served warm rather than hot. It’s the right season for tomatoes too, so make the most of it while they’re sweet and tasty!

    "JAMIE CROOKIVER" enjoys something light for summer... | more...|

WARM UP YOUR AUTUMN WITH SOME HEARTY PEA AND HAM SOUP
"As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again."

    This is a quote from Leslie Newman, co-writer of the first three Superman movies and an excellent cook. I remember it often on mornings when I'm pulling thick socks on in the dark, ready to walk the dog in the crisp morning air. Winter is definitely on its way, but there are some good things that come of the cold weather and soup is one of them.

     With winter just around the corner in Australia, "JAMIE CROOKIVER" dishes up a heart-warmer... | more...|

TOM YUM GOONG
I was introduced to this spicy Asian soup by a couple who my wife and I used to share-house with. They worked part-time in the family chinese restaurant, and the recipes they brought home were inspiring. Tom Yum was one of their standard meals which they’d eat at least twice a week, using whatever vegies and meats were on hand. I saw it made it with chicken, prawns, lap cheong (Chinese sausages) and even thinly-sliced Spam. It’s now one of my favourites as well, very quick and easy to make, light and spicy. I’ve used prawns in this recipe (making it Tom Yum Goong) but use whatever you’ve got a craving for. If you’re using sausage, add it with the vegies, precook chicken pieces and do the same with them. Use whatever you want and don’t worry about being ‘authentic’, it’s a very versatile soup that always zings the tastebuds.

     "JAMIE CROOKIVER" with a quick and easy meal using whatever you've got in the fridge... | more...|

VIETNAMESE SPRING ROLLS

The Vietnamese spring roll is a fresh, healthy alternative to the deep-fried variety, essentially a colourful and tasty version of the humble salad sandwich that's an easy way to add flair to a quick meal.

      It's important to use fresh vegetables and herbs where you can, the crisp texture and flavour combined with a spicy dipping sauce are heaven on a hot day. The rolls are very versatile and can be served as a lunch or light dinner, or you can make them smaller for nibbles or an entree. The other beautiful thing about them is their simplicity - you can use whatever fillings you like really, and make them with shrimp if you prefer seafood or tofu if you're vegetarian. I've used chicken because it's easy!

     "JAMIE CROOKIVER" finds a fresh alternative to deep-fried spring rolls... | more...|

AFTER DINNER MINT ICE-CREAM

This scrumptious dessert is thanks to my wife, who only makes it when “someone special” is coming over. Home- made icecream is always good, but this one uses a packet of after-dinner mints mixed through it for a burst of chocolate and mint that is fabulously smooth. It is perfect as a sweet treat with coffee for supper, or you could make it for a dinner party if you want to win friends for life. It's not too tricky, but it is very rich so you won't want to make it too often - if you can hold yourself back once you taste it!

     "JAMIE CROOKIVER" enjoys an after dinner mint with a difference... | more...|

SEAFOOD CHOWDER
I first tried this style of seafood chowder as an entree at a restaurant a few years ago, and I liked it so much that I revisited the same place regularly with my family and friends in the ensuing months simply to keep eating the one dish. Nearly everyone I took there loved it, but since the restaurant closed down a year or two ago I haven't found anywhere that serves chowder quite like it.

      Most North American chowders are created around a cream and white wine sauce, which is delicious in itself, but this one uses a tomato base with a hint of chilli that I think tastes lighter and fresher and is also a bit healthier.

     "JAMIE CROOKIVER" writes about a tasty seafood dish... | more...|

TARRAGON YOGHURT CHICKEN

Tarragon is a herb I don't cook with very often, but since finding a ready source of fresh sprigs at our local grocer, I've given it a go. It's used in French cooking, known there as the "King of Herbs". Tasting a little like peppercorns but with less heat, it works very well in this dish when combined with the tang of yoghurt. I’ve chosen vegies on the side to complement this peppery tang, with sweet caramelised onions, zucchini, sun dried tomatoes and feta cheese.

     "JAMIE CROOKIVER" enjoys the "King of Herbs" in a tangy chicken dish... | more...|

CHICKEN AND GOAT'S CHEESE PASTA
My mother-in-law lives in the Victorian country town of Meredith, and the last couple of times she's visited she's brought with her a jar of marinated goat's fetta from the Meredith Dairy - a habit I encourage! This cheese is a soft and mild fetta marinated in quality olive oil and herbs. It's fantastic on biscuits by itself but it can also be used to make this easy and aromatic pasta dish. If you aren't lucky enough to have rellies in Meredith you can use a jar of marinated fetta from the supermarket or deli - cow's milk fetta is fine.

     "JAMIE CROOKIVER" (aka JAMES CROOK) has fun with fetta... | more...|

JAMIE CROOKIVER tries his hand at some Mediterranean-style fish... | more...|

JAMIE CROOKIVER gives his recipes for six day sourdough... | more...|

AARON GORE writes of the versatility of olives and provides his recipe for a pasta with an olive bent... | more...|