Matt Dobson 
Hello Lovely readers, I hope you had a wonderful Christmas. I’m not quite ready to let the decadence of the season disappear so I thought I would share a very special recipe for Chocolate Hazelnut Macarons. These were so good, I actually had them for breakfast this morning. Now I have that slightly ill feeling … Read more
I’m in pancake heaven at the moment. Yesterday I bought you these luscious Mixed Berry Pancakes. Today I have to share the ultimate healthy Maple and Macadamia Whipped Butter. It’s perfect on pancakes, waffles, grilled banana loaf, as a cupcake frosting or eaten straight from the bowl. Perhaps you shouldn’t really eat it straight from the bowl… … Read more
Christmas morning is very special in our house. Having gorgeous children means that Santa is very generous. By the time the first rays of sun have started to light the sky, the kids are happy opening presents and playing with their toys. Once the initial excitement of Santa has worn off we usually have a … Read more
Today I am joined by Executive Chef Markus Strieby of Teshi’s Restaurant at Mercure Harbourside Cairns. Markus has shared one of his most popular dishes with Gourmet Getaways readers. The dish is a Wattleseed and Macadamia Crusted, wild caught Barramundi. The Barramundi is served with a Rosella and Mandarin dressing. Something I particular love about … Read more
For today, I am sharing the recipe of a dessert made from a tuber that I really like. Really, the play of words is intentional. Reason being is, I am presenting to you another Filipino treat called – Ube Haleya or Purple Yam Jam. Pronounced as “ooh-beh” this root crop is full of humility, but can incredibly transform into something … Read more
Today I am sharing with you Filipino spring rolls, Lumpiang Shanghai. By its name it is obviously evident that it is influenced by the Chinese. Wikipedia explains that the term lumpia derives from Hokkien lunpia which is an alternate term for popiah or spring roll. The diversity of the multiple cultures that made an impact on the Philippines is great. This explains why … Read more
Filipino style Callos. Never heard of it? Me neither. Callos is a stew that originated in Spain, it can be made with beef, tripe, blood sausage and chick peas. This dish includes tripe, ox knuckle, bacon and chorizo. Today’s dish is a Christmas special to some. It is also a menu item in Filipino-Spanish restaurants and served … Read more
I have a tendency to skimp on my calories when it comes to drinks. My reasoning is I love food so much, I like to leave all my calories for eating. When I have drinks through the day I choose water, or a Diet Coke or Lemonade. That was until I came up with this … Read more
For today, I have prepared another sweet treat, which is close to all Filipinos’ hearts. I call it…Buko Pandan Bliss! As I hope you already know, the Philippines is a tropical country. Fruit trees such as the coconut thrives across several regions. While we do so many things with the fruit, there is one dessert that brings … Read more
As a follow through to the sisig recipe I have shown you, I thought it would be appropriate to present a dessert that is popular in my country – Leche Flan! Also known worldwide as creme caramel, leche flan is one of the most favourite desserts in the Philippines. It is the star “panghimagas” (Filipino for dessert) in … Read more
The title of this post is huge – Sisig – Arguably the Best Pork Dish. Wow, that’s a mouthful and so is this dish! For my first ever published attempt to actually “cook” something, I hope I live up to the title’s reputation. For the love of Gourmet Getaways, its avid readers and constant egging, I’ve mustered … Read more
Halloween may not be the most Australian celebration but we have certainly embraced this ghoulish tradition. I decided to give some of my Halloween food an Aussie slant with a Severed Cheese Finger in meat pie. Growing up I’m sure everyone has heard the urban myths about a “friend of a friend” who found a … Read more
The Daring Bakers is an international cooking forum which chooses a cooking challenge each month for members to attempt. This month’s challenge was “Tubular and Coiled Treats” set by Swathi of Zesty South Indian Kitchen. The examples given were the Spanish Ensaimada and the Romanian Kürtőskalács aka chimney cake. As you may know the Philippines has … Read more
We love pork and this Korean Chili Pork is simply delicious with loads of flavor it’s quick and easy to make as well. I love the lush sweet, and salty flavor of the meat. I dream about the melt in your mouth pork fat and I crave the delicious pork crackling. I am a pork … Read more
I think by nature I’m a bit of a skeptic. I’ve seen protein balls about for a while now, and I have avoided them. So when I decided it was time to try combining some ingredients and create some Chocolate Orange Protein Balls of my own I was very surprised and pleased with the results. Why have … Read more
Having a little princess in the family means that we are often planning fairy tea parties for visiting fairies, aka friends. Fairy Wand Cookies are the perfect magical, sugary treat for such gatherings. Little girls have huge imaginations, these fairy wand cookies transported them all the to Paris for the party! It’s amazing what a sprinkling … Read more
I have a confession to make. I get a little lazy in the winter. The cooler weather puts me into hibernation mode and I struggle to find my motivation. I tend to take advantage of shortcuts in the kitchen, and if I could put off grocery shopping until summer, I probably would. This tasty Chilli … Read more
Deep Fried Mars Bar goodness has descended upon the Gourmet Getaways household. It was presented in all it’s liquid chocolate glory and crispy, heart stopping battered deliciousness. The verdict was unanimous, as I knew it would be, an absolute winner. Lets rewind 20 or so years ago, I was living in Bondi and the Fish … Read more
Slow Cooked Oxtail Kare-Kare is a traditional Filipino dish which features slow-cooked oxtail in a thick, tasty, savory peanut sauce with vegetables. The perfect comfort food for Autumn and Winter! Oxtail is a second class cut that our grandparents grew up eating, it often shunned in favor of first-class meat cuts, such as eye fillet … Read more
I have been wanting to make biscotti for so long. At Christmas I was envisaging a Cranberry and Pistachio Biscotti with a touch of spice and a drizzle of white chocolate. But the lure of a chocolate biscotti was on my mind. Through summer I wanted an Almond Biscotti with my evening tea as a … Read more