What Kim Ate

Now is the time, Now is the season. It is the fresh scallop time of year.
For our first scallop dish we made a fettucine, aioli and dill pasta. We made it the easy way, just added a bit of “Cotterill and Rouse” aioli and dill sauce (4 tablespoons) to the pasta before serving.

The scallops [...]

A vegetarian hash stack is a great Sunday brunch idea, especially when you’re trying to find the middle ground between fruit salad and a full on heart attack producing traditional big breakfast.
Hash Stack

Ingredients (per person)

1 large egg, fried
2 large patties, fried (see Potato, Kidney bean, Carrot, Corn and Leek Patty)
Roasted red onion.
Roasted capsicum.
Roasted [...]