/

Category: Dinner

Penne with Roasted Tomatoes, Burrata & Golden Pangrattato

Penne with Roasted Tomatoes, Burrata & Golden Pangrattato

by | Jan 21, 2026 | | 0

This is the pasta I make when tomatoes are cheap, abundant and too good to waste. It starts with slow-roasted baby tomatoes, the kind you batch-cook in summer and stash in the freezer, then turns them into a glossy, deeply satisfying penne dish finished with creamy burrata and golden pangrattato. It’s simple, practical and deeply comforting, the sort of Italian-style pasta that feeds a family well, uses what you already have, and quietly earns a permanent place in your dinner rotation.

Read More
Why Rum and Maple Make the Ultimate BBQ Lamb Burger

Why Rum and Maple Make the Ultimate BBQ Lamb Burger

by | Jan 7, 2026 | | 0

Why did it take me so long to put lamb, rum and maple syrup together in a burger? Three things I already love, all meeting on the BBQ like they were always meant to be together. These BBQ lamb burgers with rum and maple are rich, juicy and just a little bit cheeky, especially once you add beetroot, melted cheese and a sticky homemade sauce. This is the kind of summer burger that makes you wonder why you’d ever settle for ordinary.

Read More
The Seafood Platter Sauces With A Twist that I Love for Australian Summer Seafood Feasts

The Seafood Platter Sauces With A Twist that I Love for Australian Summer Seafood Feasts

by | Dec 23, 2025 | | 0

A great seafood platter isn’t just about what you buy, it’s how you prepare it. From neatly peeled prawns to sauces that cling rather than slide away, the small details matter. This guide to summer seafood entertaining brings together two standout sauces and the simple techniques that make Australian summer seafood feel effortless, generous and made for sharing.

Read More
Maple-Glazed Pork Belly Bao Buns with Quick Miso Sauce and Pickled Cucumber

Maple-Glazed Pork Belly Bao Buns with Quick Miso Sauce and Pickled Cucumber

by | Oct 21, 2025 | | 0

Bring bold, restaurant-worthy flavour to your kitchen with these Miso and Maple Pork Belly Bao Buns. Soft, pillowy bao cradle sticky, slow-roasted pork belly glazed in a rich miso-maple sauce and balanced with tangy pickled maple cucumber. Most of the prep happens ahead — cure and cook the pork, pickle the cucumbers overnight, then simply grill, steam and assemble the next day. It’s a stress-free recipe that delivers that glossy, melt-in-the-mouth pork belly finish and an irresistible sweet-savoury bite in every bun.

Read More
Mediterranean Baked Swordfish Inspired by a Sicilian Island Feast

Mediterranean Baked Swordfish Inspired by a Sicilian Island Feast

by | Jun 18, 2025 | | 0

Some recipes are born in the kitchen; others begin on a sun-drenched island in the middle of the Mediterranean. This Mediterranean Baked Swordfish is both — inspired by a lingering lunch I enjoyed on Lipari, one of Sicily’s Aeolian Islands where capers grow wild and the seafood is as fresh as the sea breeze. I remember sitting in a colourful trattoria, enjoying a simple grilled fish dish dotted with tangy capers and cherry tomatoes.

Read More
One Pot, One Hock, One Week of Heaven: Grandmother Ivy’s Pea and Ham Soup Recipe

One Pot, One Hock, One Week of Heaven: Grandmother Ivy’s Pea and Ham Soup Recipe

by | Jun 4, 2025 | | 0

The soup bubbled away slowly, filling the house with the unmistakable scent of something real. Not from a packet, not rushed, but steeped in memory and care. For Chef Brenda Fawdon, every spoonful of her Grandmother Ivy Week’s pea and ham soup is a return to childhood, to warmth, to family dinners where love simmered alongside the stock. This isn’t just a recipe — it’s a story ladled out with every bowl.

Read More
Pork and Fennel Pizza – A Delicious Gourmet Favourite

Pork and Fennel Pizza – A Delicious Gourmet Favourite

by | Feb 26, 2025 | | 0

If you’re looking for a gourmet homemade pizza that delivers bold flavours and a perfect balance of spice and creaminess, this pork and fennel pizza recipe is for you. Featuring a rich and hearty sausage ragù pizza base, topped with luscious fior di latte mozzarella, fresh basil, and a crispy Toscano pizza crust, this dish is guaranteed to impress.

Read More
Loading

© Kerry Heaney and Eat Drink and be Kerry. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kerry Heaney and Eat Drink and be Kerry with appropriate and specific direction to the original content.

Recent Posts

Pin It on Pinterest

UA-101024927-1