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pull apart bread 006fixWpull apart bread 011fixWpull apart bread 003fixW


2 cups self-raising flour, sifted

60g butter, chopped

3/4 cup milk

2 tbs pizza tomato paste

1/4 cup sundried tomato, roughly chopped

100g stuffed green olives, roughly chopped

1 tbs rosemary, roughly chopped

1 cup tasty cheese, grated

1/4 cup parmesan cheese, grated



1. Preheat oven to 220 degrees Celsius. Lightly grease a 22cm springform pan.

2. Place sifted flour in a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles coarse crumbs. Make a well in the centre. Add milk. Use a round-bladed knife, stir until mixture forms a soft dough, adding extra milk if necessary. Turn out onto a lightly floured surface. Knead gently until smooth. (don’t over knead)

3.Using a rolling pin, roll dough out until 1cm-deep, 35cm x 25cm rectangle. Spread tomato paste over dough. Sprinkle with tomato, olives, rosemary and cheese. Roll up and trim ends. Cut roll into 10 equal pieces. Place cut-side up in the prepared pan. Sprinkle with Parmesan cheese. Bake for 15 minutes or until golden. Stand for 2 minutes. Cool on wire rack.

Lamb cutletsW


6 x lamb cutlets, frenched trimmed, fat trimmed

1 tbls rosemary, finely chopped, plus extra for garnish

3 tbls plive oil

2 tbls balsamic vinegar

1 tbls lemon juice

1 tbls honey



1. Place olive oil, balsamic vinegar, lemon juice, rosemary and honey in a large shallow non-metallic dish and mix until combined. Add lamb, season.

Cover with plastic wrap and leave to marinate in the fridge for 1-2 hours.

2. Preheat the barbecue or griller. Cook lamb 2-3 minutes each side or until cooked to your liking. Serve with salad.