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Recipe of the Week - Daube of Beef

Daube of Beef

There is only a short window through winter to find these special cuts of beef which are perfect for slow cooking - most are exported, yet a few weeks of the year in peak stewing season there is a distribution to butchers in Australia. So now is a good time to try this most decadent of French beef stews - this one is based on the Australia's "nose-to-tail" master- Matthew Kemp of Restaurant Balzac.


Seasonal Suggestion

Jerusalem Artichoke Soup

If you haven't tried this vegetable this is a delicious way to start - it is creamy and nutty and anyone I have cooked this for adores it - you can serve the soup in little coffee mugs as a starter or enjoy it as a main with goat's cheese toast, or even crab sandwiches!

Jerusalem Artichoke Soup - 1kg of J artichokes (look like large ginger) -peel and chop to even size.
In a soup pot, add some butter/olive oil with 1 garlic ,1 onion diced -cook til soft.
Throw in the J artichokes, 1 chopped potato, 1.25 ltrs vegetable stock - bring to boil then simmer covered 25 minutes til veg is tender.
Let cool, process til smooth, warm up in a clean pan, add 100ml cream and season.


Recipe of the Week - Imam Bayildi (The Imam Fainted) Greek Stuffed Eggplant

Imam Bayildi (The Imam Fainted) Greek Stuffed Eggplant

Eggplant is in season now and Greek cuisine embraces it beautifully - as I found when travelling there in 1998 and 2000. There are a few versions of this dish, some with potent amounts of garlic which is the other reason they believe the Imam may have fainted!

My Aunty Lou is a wonderful cook and enjoys trying new dishes, and this one is easy to make, delicious to eat and looks great on the plate with your own little neat package to enjoy.

All Recipes in Taste Buddy are cooked, tested and photographed by Chelsey Davies, creator of Taste Buddy.



Recipe of the Week - Beetroot and Cauliflower in a Blue Cheese White Sauce

Beetroot and Cauliflower in a Blue Cheese White Sauce

These two vegetables are in season right now and are delicious in a creamy sauce - an added decadence of blue cheese turns this side dish into something very special. If you aren't a fan of blue cheese try adding your favourite brie, fontina or anything you like.

All recipes in Taste Buddy are cooked, tested and photographed by Chelsey Davies, creator of Taste Buddy.


SBS Culinary World Cup Competition

The Brunzlis (Swiss Chocolate Cinnamon Balls) recipe from Taste Buddy has made it into the final top 12 of the SBS Culinary World Cup Competition! Thank you Felix for sharing this recipe!

Please vote everyone! GO TO


Brunzlis Recipe