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Keep it simple but delicious

We often turn to quick and simple meals when we are time poor or when we have lack of inspiration, but there are times those quick and simple meals are just plain boring.

Salad? Lettuce, tomato, cucumber and bottled dressing? — boring!

Toast? Vegemite, peanut butter, jam or really live it up with grilled cheese? — boring!

Forget all of that! Simple meals don’t have to be boring, they can be delicious and nutritious as books Salads by Sue Quinn and Toast by Sabrina Fauda-Role prove.

Either, or both, of these books would make a wonderful addition to the library of someone starting out with cooking or someone, like myself, who is a well-established cook but looking for some inspiration for simple food.

TOAST has been written by Sabrina Fauda-Rôle who is a well-known writer and food stylist whose work has been featured in many media publications and cookbooks. She lives in France and has an everlasting passion for delicious breads and cheese and brings us this book that features tartines, open sandwiches, bruschetta, canapes, artisanal toasts and much, much more.


In TOAST, Sabrina takes this simple kitchen staple to new heights as she shares all the delectable things you can do with a hunk of bread, a delicious spread, and an array of mouth-watering fillings.

TOAST is about simple but stylish food, perfect for a filling snack, a cosy supper, or even to serve with drinks when entertaining. Recipes can be identified by those based on cheeses, meats or using seasonal ingredients.

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Carrot Pate and Beetroot

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Smoked Duck and Creamed Corn

From hot toasts, dripping with melted Brie, to smoked salmon, Greek yoghurt and capers open sandwich and an impressive smoked duck and creamed corn tartine, TOAST shows that using wholesome, quality ingredients in unexpected and exciting combinations delivers results that are sure to delight.

There is nothing more satisfying than a single slice of fresh bread stacked high with a flavoursome topping as you will see from the following recipe:


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Ingredients – Serves 4

250 g (9 oz) reblochon cheese

8 prunes, pitted

8 slices smoked streaky bacon

8 small slices fruit and seeded bread

salt and pepper

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Cut the reblochon into eight portions. Chop the prunes into chunks.

Lay a portion of reblochon, a slice of streaky bacon and a few chunks of prune on each slice of bread. Put under the grill for 5–10 minutes. Season with salt and pepper before serving.

Published by Hardie Grant Books in paperback format this book will be available from April 1 at the RRP AU$19.99.


SALADS has over 60 satisfying recipes for lunch and dinner and has been written by Sue Quinn, a journalist specialising in food and cookery.


In SALADS, Sue demonstrates that salads don’t have to be boring nor are they simply for people on health kicks. Gone are the days of plain old lettuce and tomato, these delicious recipes are perfect for light, fresh lunches as well as hearty dinners. The recipes are inventive and bold and marry different textures and flavours to create mouth-watering fusions.

Featuring classics like the chicken Waldorf; creative ideas like chorizo, peppers, and chickpea and a section on dressings to take these dishes to new heights, SALADS offers minimum preparation and maximum flavour for those who love nutritious, wholesome food.


Smoked Salmon and Spelt

The comprehensive Introduction to the book firstly discusses the basic steps to creating a salad and how best to prepare grains and pulses and how to prepare vegetables. It then pictures many ingredients to use in a salad so that they are easily recognisable for you when shopping. The book is then divided into chapters highlighting salads made from gains and pulses, those that are high in protein and those that are vegetable based, before going on to dressings and secret toppings.

The recipes also mention how best to serve the salad, room temperature or chilled, and how long it can sit before serving. Great information is given on making salad dressings and toppings and how long, and where, they can be stored.



Ingredients – serves 2

3 tablespoons walnut oil

2 tablespoons sherry vinegar

1 dash of orange blossom water

the zest and juice of ½ an orange

100 g (3. oz) duck confit, shredded

20 g (3/4 oz) walnuts, toasted and crushed

1 orange, peeled and membrane removed, cut into rounds

10 small leaves of red endive

1 handful of sorrel

salt and pepper



Combine the oil, vinegar, orange blossom water, orange zest and juice. Arrange the other ingredients in a dish.

Pour over enough dressing to coat the ingredients. Season with salt and pepper to taste. Serve immediately.

Published by Hardie Grant Books in paperback format this book will be available from April 1 at the RRP AU$19.99.



by Carol Sheridan