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25.01.2022 Pasta: A timeless classic mediterranean dish that just keeps giving. #2 Ravioli. Little parcels of sunshine and joy. The joy that comes from making these little gems is in the filling that you decide on making. And they are endless.... Meat, Fish, Gifts from the Garden, Herbs, Spices, or a combination of all the above. Your imagination can run riot here. Some of my best fillings have come from a 'state of mind' at the time. I won an award for "Cream cheese, olive and fresh oregano in a cream of tomato & rosemary sauce." That recipe formed itself in the car and was ready for execution by the time I walked in to the kitchen 30 mins later. Method: After taking your portion of kneaded dough from the fridge, roll out to 2cm depth and form the shape you prefer. e.g. round, square or rectangle. For these you will need cutters, easily available from most supermarkets. (the number of times I've used a lid from a vegemite jar...) Remember that Ravioli will need two pieces - top and bottom. Have a cup of cold water handy along with a basting brush if available. Place your filling in the middle of the bottom sheet using a spoon or clean fingers and wet the surrounding area with the water you have handy. This will help cement the top layer to the bottom as well as help you nudge out any small pockets of air that might develop. Repeat and repeat. As with the noodles, place your fresh, delicious, yum filled parcels in the pot of boiling water, stir gently with a wooden spoon and rescue them a minute or two after they come to the top of the pot. As with the noodles, place them in a prepared sauce or on a plate and bury them in parmesan and parsley. The gods will be smiling as will your guests or family, so have your spoon/fork ready because they won't sit there for long.. Good Luck.

24.01.2022 Pasta: A timeless classic mediterranean dish that just keeps giving. Long before the days of Ferdinand I, Holy Roman Emperor, 1558, the Italian palate had been celebrating the construction of fresh, local ingredients presented in perfect harmony and cooked in a manner befitting their many Gods. I speak of Pasta. The dish that has never left it's original, simple beginnings, yet still continues to dazzle us with all it's magical manifestations. Thousands of restaurants all o...Continue reading

22.01.2022 Winter evening, cupped hands around warm cup, dessert, indulgence, easy, simple, delicious = Apple Strudel. Ingredients: 3 granny smith apples 2 tablespoons lemon juice ... cup raisins cup dried figs, roughly chopped (optional) cup caster sugar 1 teaspoon cinnamon teaspoon nutmeg cup fresh breadcrumbs 6 sheets of filo pastry 125g melted butter / basting brush 2 tablespoons icing sugar Method: Preheat oven to 180C. Line a large baking tray with baking paper. Peel, core and thinly slice apples. Place apples into a bowl with lemon juice, raisins, dried figs (?), sugar, cinnamon, nutmeg and cup breadcrumbs. Stir gently until well-combined. Place a sheet of filo onto a workbench. Brush melted butter all over. Sprinkle with 1 tablespoon of breadcrumbs. Top with another sheet of filo pastry and continue to layer with filo and breadcrumbs until you have six layers. Spoon apple mixture along the long edge of filo, leaving a 3cm border at the short ends. Fold ends in and roll up. Lift onto prepared tray. Brush with melted butter as you fold, press firm and bake for 45 minutes, or until pastry is golden. Allow to stand for 10 minutes. Slice and dust with icing sugar. If desired, serve with low-fat yoghurt, ice-cream or un-thickened cream. Yum.

22.01.2022 Looking forward to checking out 'eat the street'. Lots of food and chatter awaits.

19.01.2022 Dare to be bold. There's something magical about colour and the way it can effect food. the visual alone can be gob-smacking. Take the case of this vegan burger. The bread has green food colouring - dead simple to make, and the beetroot, kimchi, tomato, onion and spiced red cabbage does the rest. Tell your head to tell your hands "Be Bold!" and ask a kid to share with you their imaginary restaurant.... (check out: https://youtu.be/Z9XDwTRE1dE?t=155)

19.01.2022 Morning. The search for a stable home for our 'radio' recipes may well be over. This weeks recipe; Pakora, is a well received Indian finger food cooked by thousands and enjoyed by millions. Join in the fun of making these delicious treats and sharing them with people who matter to you. you will need: 250g/lb chickpea or gram flour... 50g/2oz self-raising flour tsp red chilli powder 1 tsp garam masala 1 tsp tandoori masala powder (optional) 1 tbsp lemon juice 2 cups beer (*) 300g/10oz potatoes, peeled and cut into very small pieces 300g/10oz onions, finely chopped 3 spring onions, trimmed, finely chopped 6-8 spinach leaves, finely chopped (optional) handful fresh coriander leaves 1 tsp chopped green chilli 1 tsp salt rice bran oil, for deep frying Method: Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine. Add the lemon juice, then gradually add beer to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. (*) add cautiously, to avoid batter becoming too wet. you'll have to think of a way of disposing whatever may be left over. Serve with a Yoghurt, Mint & Cucumber dressing.

19.01.2022 Slow Roasted Beef & Burgundy Pie. Ingredients: 1 tbsp cooking oil 500g chuck steak... 500 ml beef stock 2 onions 4 cloves garlic 2 carrots -cleaned & chopped 4 celery stems 200ml red burgundy wine cup mushrooms -sliced cup passata sauce 2 tbsp green peppercorns 4 tbsp worcestershire sauce cup dry vermouth 4 bay leaves cup dried greek oregano s & p Method: Heat oil in a large pan or pot, add the onion, garlic, carrots and celery. sweat until translucent, add the steak and beef stock, stirring well. allow to cook for 10-15 min before adding the mushrooms, the wine, passata sauce, peppercorns, and worcestershire sauce, bay leaves and vermouth, cooking for a further 10 min. Reduce heat, adding the rest of the wine as well as the dried oregano, check for seasoning and slow-cook for 40-45 mins. let stand for a few minutes before placing a pre-cut puff pastry lid over pan or individual moulds and bake in a preheated 180C oven until golden brown. note1: goes well with roasted baby potatoes or a freshly made mashed potato. note2: this dish presents very well without the pastry step as a casserole, stew or similar. serve with either potato suggestion. note3: spectacular, when you add cup of finely chopped parsley with mashed potato, place 'speckled' mash in middle of deep bowl, drizzling stew around the potato to give the appearance of a potato island.

15.01.2022 Come and joins us on River Fm 92.9 Wed from 12pm til 2pm for lots of recipes and food tips.As well as guest chefs and cooks who are eager to share their knowledge and skills with us. They love food just as we do.

14.01.2022 Fresh from the garden. Looks like Rosti for breakfast.

14.01.2022 Our new studio consul has arrived and is up and running. Very squizzy. State of the art and easy to use. Well, sort of easy. I'm delighted to announce we're starting a new segment called 'what's cooking?' Where local eateries get a chance to say hello and highlight their food on site so to speak. It's sometimes difficult for chefs, restaurant owners/managers to get away and come to the studio between 12pm and 2pm, -so we go to them! This is also an opportunity for you to get ...a snapshot of the scope of food available on your doorstep. And it's not unimpressive. So put your listening ears on to check out your local food scene. See more

13.01.2022 Winters Edge. A story of a rainy day and the comfort food Cuthbert chose for Giselda. There are three things needed on a wet, sultry winters day. Warmth, memorable flavour and a wee bit of toast. Cuthbert could see the clouds darkening from the window of the cabin and felt the air thickening from the damp of the nearby glades. Time was pressing, and the fire crackling in the hearth had yet to warm the interior of this lumbering river home.... He checked his stores. He smiled, knowing that the few simple ingredients lingering in the sack would be ample to meet the challenge of this auspicious occasion. He lined the pumpkin and the sweet potato together on the rough sawn bench, confident that the onion, garlic and carrot would be just enough to get him through, and if needs be, he could add the dried herbs hanging over the back door as a 'booster'. One thing was missing. He quickly seized the hunting knife lying atop the barrel that housed the water filled fresh from the nearby river and dashed headlong into the fading day with only one thought in mind. Or more accurately, one person in mind. Giselda. to be contined..

13.01.2022 Tacos Rodriques of 'Chile Banditos' fame came to tell us of his 'low and slow' smoking oven that he plans to take to 'eat the street' on saturday. It's a wonder to behold. Like a giant lung machine with chimneys. He slow cooks pulled pork and brisket for about 14hrs and serves it in a burger bun with slaw. Get in early would be my advice.

12.01.2022 Welcome Tacos Rodriguez. Although a regular on the show and an inexhaustible source on foods spicey, few might know him by sight. We are keen to rectify that, so without further... Meet our honoured contributor, Tacos Rodriguez. You will find Tacos and his wonderful smoker at Dunoon Sports Club today and at the Byron Bay Craft Beer Festival at the Sun Bistro, Byron Bay, Sat May 4th.... Be sure to arrive early, his food. His food won't last long. See more

11.01.2022 Nothing says 'yes' more than an open table with a menu and the hint of a gastronomic afternoon with old friends and soon to be new friends.

11.01.2022 Torta di Pastorella. A fancy name for a humble meat-free offering. Introducing Shepherdess Pie. A hearty meal of lentils, mashed potato and a knock-out tomato sauce. There's something to be said about a dish that is simple in it's preparation, delicious to eat, hearty and enjoyed by just about everyone. The key to this dish is the body of flavour that the lentils and tomatoes provide and the wonderful comfort that 5cm -1/2 inch of mashed potato can bring. And there's really ...Continue reading

11.01.2022 River FM will not be transmitting between 8am and 4pm today due to installation of new studio. New bells and whistles take time to set up.

08.01.2022 The exotic awaits. Take a trip to a Moroccan Bazaar. Relax, have a sip of slightly chilled mint tea and enjoy your Moroccan Chicken. Ingredients: 4 - 6 chicken thighs 2 tbsp olive oil... 2 onions juice of 1 lemon 2 cloves garlic 1 tsp saffron threads 1 tsp ground turmeric 3 pieces preserved lemon rind 1 1/2 tsp smoked paprika sweet, (dolce) 1 bunch coriander bunch flat leaf parsley 4 sm peeled potatoes Method: Pat the chicken pieces dry with paper towel. Heat the oil in pan and carefully brown the chicken pieces on all sides. Remove and set aside. Add the onion, lemon juice, garlic, saffron, turmeric, 2 preserved lemon rind (chopped in small chunks) and a cup of water with dissolved smoked paprika to the juices in the pan. slowly bring to a boil and adding the coriander, parsley and seasoning. stir well, Now add the browned chicken pieces, third preserved lemon and potatoes to the pan, covering with sauce to maintain the moisture. reduce the heat to stabilise and cook for about 20 mins stirring occasionally. Serve with salad greens and dried bread. Saalam uwaleekum.

07.01.2022 Jacob Stone popped by to remind us that Lismore Eats is on again at the Showgrounds this Friday, 26th. Lots of food, music and distractions for the kids. Take your rug, bottle(s) and enjoy this once-in-a-month event.

07.01.2022 Jesabe Warner from Juniper Health Clinic stopped by to tell us what happens to the food we eat after it passes our palate and enters our digestive system. Extremely interesting and informative. You can reach Jesabe on 6622 8709.

05.01.2022 Light Baked Marinated Tuna "Fish, to taste right, must swim three times - in water, in butter, ... and in wine." ~Polish Proverb Ingredients: 2kg or 4 lb piece tuna cut into 8-10 steaks Marinade: 1 bunch coriander root stems, chopped (-reserve leaves) 1 sm knob ginger 5 sm red chillies 6 cloves garlic -crushed cup sesame oil cup fish sauce cup light olive oil Method: Combine all the marinade ingredients in a large container and leave to steep for at least one hour. place the tuna steaks in marinade for 10 min and then turn them over and marinade for only 5 min more. Heat a large pan over medium heat and cook the tuna steaks for a few minutes only, then turn the steaks over adding a cup of the leaves roughly chopped and cook for a few minutes more and serve. note1: use leftover leaves for garnish when plating. note2: goes very well with jasmine rice.

02.01.2022 Flatbread: a staple food source since the advent of fire. The simplicity is staggering and the versatility and enjoyment is endless. Today we are looking at wheat flatbread and a gluten free option. Later we'll add a milk and butter based flatbread. For the 'classic' wheat bread, You will need: ... 2 x cups of flour 1 x tsp baking powder 1/4 x tsp salt 1 x tbsp olive oil 3/4 x cup warm water Tip flour, baking powder and salt into a bowl. Stir and mix with a fork. Form a hole in the middle of the mix and tip oil and water in to it and start stirring with the fork and then later with your hands to form a ball. Let rest for 5-10 mins and then turn out on to a lightly floured bench surface and knead until ball firms into a tighter ball. If you're making small breads for a tapas dip or soup, then divide ball in to 8 and roll them out, place them on an oiled tray lightly scattered with additional salt and bake for 6-10 mins at 180 degrees. Divide ball into 3 for 8" Pizza bases. And ditto above. For gluten free flatbread, You will need: 1 x cup brown rice flour 1 x cup chick pea flour 1/2 x cup tapioca flour 2 x tsp psyllium husks 1 x tsp baking powder 1/4 x tsp salt 1 x tbsp olive oil 3/4 x cup warm water And follow instructions as above. good luck and have fun.