Monday, October 31st, 2011

Back to the regular swing of things :)

Pearl barley and puy lentil salad with roasted heirloom baby tomatoes, chorizo and baby radish


  • 1 cup pear barley
  • 1 cup puy (or French) lentils
  • Large handful heirloom baby tomatoes
  • Handful green beans
  • Handful baby radish, thinly sliced
  • 2 medium-sized whole chorizo sausage
  • Juice 2 lemons
  • Olive oil & EVOO
  • Salt & freshly ground black pepper
  • 1 tablespoon poppy seeds
  • Extra lemon wedges to serve
  • Baby basil leaves


  1. Pre-heat oven to 140˚C (280˚F)
  2. Slice baby tomatoes in half, drizzle with a little olive oil and slow roast in the oven for 1.5 hours until caramelised. Remove from oven and allow to cool.
  3. Bring a small pot of water to the boil then add in the green beans, simmer over medium-high heat for 2-3 minutes, then remove beans and plunge into a bowl of iced water. Slice beans into very fine slices.
  4. To cook the pearl barley, add to a saucepan and cover with 3 cups cold water, bring to a boil then simmer very gently for 35 minutes, drain and rinse in cold water, set aside to cool. Whisk up juice of 1 lemon, 1 tablespoon of olive oil and some black pepper and pour over barley, stir to coat and set aside.
  5. At the same time the barley is cooking, add lentils into a small pot and cover with 3 cups or cold water, bring to the boil over medium-high heat then turn down temp to very low and simmer for 25 minutes until cooked – test a spoonful and they should be slightly softened, yet still al dente and nutty in texture. Drain in a colander or strainer and run under cold water to rinse, add to the drained and dressed pearl barley.
  6. Into a saucepan add 1 tablespoon of olive oil and warm over medium heat. Add the sliced chorizo and pan-fry for 10 minutes until golden, crispy and cooked through. Using a slotted spoon, remove chorizo from pan and drain on paper towel. Add the juice of remaining lemon to the chorizo oil and stir to combine. Heat for a moment or two then pour all over the pearl barley and lentils then add the sliced green beans and radish along with the cooked chorizo and stir all together to combine. Turn out onto a serving platter, scatter with poppy seeds and serve with extra fresh lemon wedges and a scattering of baby basil leaves.

Serves 4

Note – this dish can be made into a vegetarian option by removing the chorizo and replacing with feta or pan-fried haloumi.  For a vegan dish, just remove the meat from the original above recipe and maybe add a few roasted cashews for extra texture.

Creamy, cheesy chilli tomato rigatoni with salami, chestnut mushrooms


  • 500g dried rigatoni pasta
  • 1 brown onion, finely diced
  • 3 cloves garlic, minced
  • 200g mild salami, torn into small chunks
  • 175g chestnut mushrooms, quartered
  • 1 red chilli, finely diced
  • 400g tinned tomatos
  • 25g butter
  • 1 cup water
  • 1 cup light cream
  • 100g Parmesan cheese, grated
  • 100g Pecorino cheese, grated
  • Big handful fresh basil leaves
  • Olive oil
  • Salt and freshly ground black pepper
  • Extra grated Parmesan to serve


  1. Pre-heat oven to 180˚C (350˚F)
  2. Fill a large pot with cold water, add a good pinch of salt, a glug of olive oil and bring to a rolling boil over high heat. Add the rigatoni and cook for 8 minutes over medium-high heat. Remove pasta from heat, drain and transfer back into cooking pot, coat with 1 tablespoon olive oil to avoid sticking and set aside.
  3. Into a large, deep saucepan add 1 tablespoon olive oil and warm over medium heat. Add the finely diced onion, a pinch of salt and fry for 2-3 minutes, then add the minced garlic and cook together for a further 5 mins.
  4. Add the butter, then the mushrooms, salami and chilli and cook for 5-10 mins combining all ingredients together. Add in the tinned tomatoes, water and cream, basil leaves, 50g grated Pecorino and Parmesan and stir everything together, seasoning to taste at this point with salt and black pepper. Finally add the cooked rigatoni and coat the pasta thoroughly in the sauce.
  5. Empty the contents of pan into a deep baking dish, scatter the top with the remaining grated cheeses and bake in the pre-heated oven for 40-50 minutes or until the top is golden brown and bubbling. Serve hot with extra grated Parmesan.

Serves 4 – 6

Roast chestnut, parsnip, apple and goat’s cheese soup


Note: Adapted from Gordon Ramsay’s ‘Cooking for Friends’. Published by HarperCollins Publishers 2008
{Recipe features on page 27}


  • 20g butter
  • 2 medium parsnips, chopped into very small pieces
  • 2 celery stalks, finely diced
  • 2 apples, peeled, cored and chopped
  • 250g roasted chestnuts (or chestnut puree)
  • 1 litre (4 cups) hot chicken stock
  • 250g good quality soft goat’s cheese
  • Handful chives finely sliced
  • Single cream to serve
  • Salt & freshly ground black pepper

- – - – - – - -

  1. Melt the butter in a large saucepan and add the finely diced parsnip (make sure you ensure the parsnip is finely diced or it’ll make the cooking time quite a lengthy process) and celery and season with salt and black pepper. Stir over high-heat for 10 minutes until the veggies are lightly golden. Add the apples and continue to cook for another 5 -10 mins until the apples are softened.
  2. Add the chestnuts and stock along with 1 teaspoon freshly ground black pepper and continue to cook for another 20 minutes (or until all the veggies are soft – check the parsnips in particular at this stage ~ I found this took longer than the recipes stated it would). Remove from the heat and using a stick blender (or you can use a regular stand blender), whizz up the soup to a smooth, thick consistency then add back into the cooking pot. Turn the heat on to low, add the goat’s cheese and stir into the warming soup until melted through. Check seasoning and add extra salt/pepper if you think the soup requires it. If you like the soup a little thinner, simply add water and stir to thin the texture.
  3. Serve piping hot with a swirl of cream and a scattering of finely sliced fresh chives

Serves 4 – 6

Individual gutsy lamb shank and Shiraz pies


  • 6 large (8 small) lamb shanks
  • 4 shallots, finely diced
  • 2 leeks, finely sliced (remove green leaves)
  • 1 celery stalk, finely diced
  • 1 carrot, finely diced
  • 6 cloves garlic, minced
  • 1 tablespoon flour
  • 400g (1 tin) tinned, chopped tomatoes
  • 1 bottle Shiraz wine
  • 3 tablespoons Worcester sauce
  • 2 tablespoons HP sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • Small handful fresh rosemary & parsley, finely chopped
  • 4 thyme sprigs
  • Pre-rolled puff pastry sheets (approx. 2)
  • Zest 1 orange
  • 1/4 cup port
  • Olive oil for frying
  • Salt & freshly ground black pepper


  1. Into a large French oven casserole dish, add 1 tablespoon olive oil, warm over medium heat then add the shallots, leeks, celery, carrot and garlic, coat in the oil, season with salt and black pepper and sauté for 10 minutes until vegetables are softened. Remove contents from pan and place aside, retaining saucepan for next stage.
  2. Place flour into a large freezer bag and into which add the lamb shanks, seal bag and shake liberally to coat the meat with flour. Add 1 tablespoon olive oil to the same pan used to fry the veggies and taking 2 at a time, seal and brown each lamb shank adding more olive oil to the pan if you feel it needs it. When all shanks are browned, add them all into the casserole dish and top with the pre-cooked veggies. Season again generously with salt and black pepper.
  3. Into a large jug or bowl, add the chopped tomatoes, Worcester sauce, HP sauce, balsamic and mustard and whisk to combine, pour over shanks along with the bottle of red. Scatter thyme leaves over the meat along with the finely chopped rosemary. Cover pot and cook in the oven for 3-4 hours or until the meat falls off the shank bone when tested with a fork.
  4. Remove pot from oven and strain cooked shanks in a colander along with all the cooked veggies, retaining the strained cooking liquid. Strip meat from bones of shanks and place into individual pie dishes/vessels along with the veggies, orange zest, chopped parley and a good seasoning of salt and black pepper, mixing everything together.
  5. Add the cooking liquid into a medium-sized saucepan along with the port and bring to the boil then reduce to a simmer until reduced by 1/3 and consistency is a thick, glossy sauce. (If you like you can mix together 1 teaspoon cornflour with a little cold water and add to the sauce to thicken it). Pour sauce all over pie filling, brush edges of pie dishes with water then top with the pre-rolled puff pastry. Brush generously with egg wash and bake in the oven for 40 mins or until pastry is golden brown.
  6. Serve hot with roasted garlic mash and peas.

Serves 4 – 6

Lemon, ginger and rosemary ice-cream with hot lemon syrup


  • 1 cup caster sugar
  • 1½ cups whole milk
  • 2 cups double cream
  • 1 cup single cream
  • Juice 4 lemons
  • Zest 1 lemon
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 teaspoons fresh ginger, very finely grated

For the hot lemon syrup:

  • Juice 2 lemons
  • ¼ cup caster sugar

- – - – - – - -

  1. Using an electric hand whisk, whisk the milk and sugar together for 2 minutes until the sugar is dissolved; add the cream, lemon juice, lemon zest, rosemary and ginger. Stir to combine. Place in the fridge overnight (best for optimum results) or for at least 4 hours in the fridge.
  2. Remove ice cream mixture from fridge and pour into the frozen bowl of an ice cream maker, churn for 25-30 minutes – or as per your maker’s instructions until the consistency is a thick, soft serve ice cream. Serve immediately or return to the freezer for another 1 or 2 hours if you prefer a harder-style ice cream.

To make the hot lemon syrup:

  1. Add ingredients into a small pot and bring to the boil over medium-high heat. Reduce heat and simmer for 5 minutes or until sugar has dissolved. Serve warm over ice cream in sundae glasses.

To make a ginger ‘spider’* as per pic above:

  1. Add 250mls (1 cup) ginger ale to a serving glass. Add 1-2 scoops ice-cream and top with a scattering of fresh lemon zest. Serve immediately.

Makes 3 pints

*A ‘spider’ is an Australian term for a soda ‘float’ ~ generally consisting of soda and ice-cream



Hello! :)

Fantastically last week I handed in my book manuscript (all photos and recipes) to Penguin and now it’s back to my normal 9-5 (or generally in my case 8am to 1am!). The process of the book from perfecting, revising & testing recipes, shopping for food every week then organising the props, (more food), cooking, styling and finally (and most importantly for me) the photo shoot, was a full-on experience ~ albeit great fun and a big eye-opener. I’ve shot other people’s cookbooks but to do the whole ‘she-bang’ yourself is a whole different ballgame and a great adventure to take yourself on. I had some amazing people helping me along the way but I look forward now to a little break from the book… before I look at the design (yes indeed I am a glutton for punishment!) and now it’s back to focusing on my ‘normal’ editorial and advertising photography work and more importantly on the blog on a more regular basis:)

Last week I had the great fortune to work with the marketing team at Tourism Victoria as I was shooting and styling a gorgeous campaign for them which focused on showcasing all the most amazing food and wine produced by 5 regions of Victoria. Naturally this required lots of sampling of all the foodie goodies, a lot of which I had left-over at the end of the week from the shoot, so I decided it would be a nice idea to feature some recipes this week on WKA using the produce I was shooting last week: Heirloom baby tomatoes; fantastic goat’s cheeses; incredible gutsy wines; beautiful fish and meats; deli goods like salamis and THE most amazing chorizo I have ever tasted – I’m not kidding the Istra brand of cured meats has been the most superb I’ve had the fortune to try in my 6 years living in Oz. Simply top notch produce.

I had a friend and his parents over for dinner on Saturday night and whilst deciding what to have for dins, the large bowl of fresh chestnuts I had shot the day before in the photo shoot stood on my kitchen bench staring at me. Having never ever actually roasted chestnuts at home before I thought it would be a fun thing to do so and use them in a soup for a starter. I knew very little of what to do with chestnuts (other than using them before in a great stuffing) and roasting them does, for some crazy reason, make you hum Christmas carols constantly in your head (only 54 days to go!) I found a great recipe in one of my favourite cookbooks: “Cooking for Friends” by Gordon Ramsay for a soup containing chestnuts ~ see recipe above, so decided to give it a whirl. It was an amazing success and everyone adored it on the night, I was a little worried when I was making it that a soup consisting of apples and I adapted it by adding some of the Victorian Goat’s cheese to cut through the sweetness and a decent whack of pepper to give it all a bit of a kick. A total winner soup and one for the diary. It would be wonderful winter dish enjoyed with a good chunk of sourdough and a full-bodied red.

In my book I’m including some recipes for ice creams I have concocted over the past few months. One which I haven’t included in print I decided to make a batch of this weekend ~ a lemon, rosemary and ginger flavour. It’s a super light, tangy and really refreshing flavour and great to serve for kids with ginger ale in a ‘spider’ ~ which in Oz is a name for a soda float; aka ice cream paired with fizzy soda.

Even though we’re almost nearing the official start of Summer here in Sydney, the weather has (annoyingly) been really average for this time of the year, so I’ve been cooking up more hearty, Winter and Autumnal style dishes for dinners as of late, I thought given the fact today is Hallowe’en and generally a chilly and more cosy night in most other parts of the world which celebrate this holiday, a dish like a warming lamb shank pie or rustic rigatoni pasta bake might be the order of the day…

Thanks again to all the readers and followers of the blog for being so patient and supportive to me over the past 2-3 months. I am back to update the blog now with gusto and will be back in the coming days with a new post featuring some summery healthy salads ~ including veggie options and fruity ideas for light desserts.

Katie x

P.S. I’ve decided going forward to keep the recipes in the body of each post as active text as opposed to lay them out as flattened jpegs like I had been for a few months. I think, based on general feedback, this is a more useful and legible idea all round and allows for easier copy and pasting etc of printing recipes for readers. Tks!

104 Responses to “Back to the regular swing of things :)”

  1. October 31, 2011 at 10:03 am

    so amazing!
    glad to see your new post

  2. October 31, 2011 at 10:04 am

    Congrats on finishing another major step for the book! Cannot wait until it’s out!

  3. October 31, 2011 at 10:08 am

    beautiful, love your photos.

  4. October 31, 2011 at 10:12 am

    Congrats!! How exciting for you!

  5. October 31, 2011 at 10:20 am

    Hooray! That is so awesome Katie! Love the recipes, especially the ice cream. Going to try making it, so refreshing!

  6. October 31, 2011 at 10:34 am

    I can’t wait to see the book, congratulations on finishing! That pasta dish looks wonderful, as does everything else.

  7. October 31, 2011 at 10:34 am

    Wow all these recipes look absolutely amazing!!! Beautiful! Delicious!

  8. October 31, 2011 at 10:37 am

    Thanks everyone! I really wish on Blogger I could reply to comments individually – it’s very annoying! Am planning in the new year when I have a little more time to spare, to change the blog to a ‘normal’ site where I can add more pages/sections/etc and make it a lot more user friendly and unique – and allow me to answer individual comments etc.

  9. October 31, 2011 at 11:00 am

    Amazing photos as always and so many goodies to try out! Can’t wait for your book to be out :)

  10. October 31, 2011 at 11:04 am

    Wow! Katie, everything looks pretty darn good. In bonus, we get to see great pictures pf everything!

  11. October 31, 2011 at 11:05 am

    I love how the ‘regular swing of things’ for you includes yet another mega post with spectacular photos!

    Personally, my regular swing of things means I’ve managed to fit yoga in between work and dinner … three days in a row ;)

  12. October 31, 2011 at 11:07 am

    WOW – very beautiful pictures!

  13. October 31, 2011 at 11:09 am

    PS. those ice cream photos take me back to corner stores in small towns in the 50s or 60s.

    (and I was only born in the 70s ;) )

    Beautiful vintage look.

  14. October 31, 2011 at 11:51 am

    The lemon, rosemary and ginger ice cream looks soooo good! Congratulations on the book milestone!

  15. October 31, 2011 at 12:03 pm

    congrats on the book! new follower here. this is a fabulous post. can’t wait to get in the kitchen.

  16. October 31, 2011 at 12:12 pm

    Katie, you are just SO incredible! If you ever held a photography class, I’d be the nerdy one up front shooting my hand in the air with saliva most definitely bubbling in the corners of my mouth.

    I. Love. Your. Work.

  17. October 31, 2011 at 12:15 pm

    Beautiful post as usual Katie! Glad you’re back because we’ve missed you! :) That chestnut sou is calling my name and I will be giving it a try, thanks!!

  18. October 31, 2011 at 12:18 pm

    Yay! Welcome back. We’re all here!

  19. October 31, 2011 at 1:02 pm

    Hi Katie Ages ago you made a comment about Blogs and using an alternative to Blogspot. Have you looked at was looking at their Inspiration Center tonight and thought of your quandary. check it out you might like it….

  20. October 31, 2011 at 1:09 pm

    Katie, you continuously blow me away! I just finished breakfast (and am completely stuffed) but your post is making my stomach rumble all the same. I can’t wait for your book!

  21. October 31, 2011 at 1:46 pm

    Oh! I cannot wait for your book to come out. If its anything like these recipes, I’ll be cooking every single one. The soup sounds so interesting; I will def be making it this week. Thanks!

  22. October 31, 2011 at 1:46 pm

    Glad to have you back Katie! I am sure the manuscript is amazing and I can’t wait to see what you’ll do with the design but it will certainly be awesome! You have this inmitable “touch” and no matter if you post regulary or not, it’s always a pleasure to “dig in” your photos and words! You deserve to take a break… so, for now, enjoy few glasses of Aussie wine and some slices of your fabulous chorizo! ;)

  23. October 31, 2011 at 2:12 pm

    welcome back, katie! congrats on all the good things happening :)

  24. October 31, 2011 at 2:37 pm

    i missed your photos and imagery! they are seriously the best!

  25. October 31, 2011 at 3:31 pm

    The pictures are amazing and the food looks delicious! :) Have a great day!

  26. October 31, 2011 at 3:45 pm

    Perfect for a fall feast!!! So happy that you can be back to posting regularly. I will be keeping my eyes peeled for when your cookbook comes out.

  27. October 31, 2011 at 3:49 pm

    So glad you’re back. Looking forward to the book. Your photos are such eye candy. Love the vintage ice cream container!

  28. October 31, 2011 at 4:48 pm

    Amazing,as all you do!!Love it!!

  29. October 31, 2011 at 5:05 pm

    All the dishes look great, awesome photos!

  30. October 31, 2011 at 5:14 pm

    waow, so much to read here….I can never have enough of your photos…it makes me wanna eat everything !!!! (can I have an idea when your book is due ??)

  31. October 31, 2011 at 5:55 pm

    I vow to commit myself to this warm, and visually delightful Fall feast.

    Cheers! -Teri

  32. October 31, 2011 at 6:04 pm

    Stunning autumn pictures and some great new chestnut recipes for me to try out!

  33. October 31, 2011 at 7:21 pm

    Great to see you back, Katie!
    Beautiful work…the textures and tones in these are stunning.

  34. October 31, 2011 at 9:44 pm

    Beautiful, Katie, per usual! Your work is always a massive zing of inspiration! Congrats on the book– on my ‘highly anticipating…’ list :) x kate

  35. October 31, 2011 at 10:00 pm

    New blog format, yes? More white?

    Very, very nice, as always!!!!

    I expect to find art here, and you do not disappoint!

  36. November 1, 2011 at 12:37 am

    Your blog is so inspiring! I love all your photos!

  37. November 1, 2011 at 12:54 am

    Woah!! Soo much good food!

  38. November 1, 2011 at 7:37 am

    Thank goodness you’re back! I’ve missed your posts so much! Hope you’ve been enjoying ‘relaxing’ since your book submission!

  39. November 1, 2011 at 8:24 am

    welcome back, wow what a few months you’ve had! The photos in this post are amazing, the textures and the light in those pasta shots – in awe!

  40. November 1, 2011 at 9:40 am

    Wow, I am not often leaving coments but now I have to thank you for those fantastic pictures! I like them a lot!
    Have a nice day, Julia

  41. November 1, 2011 at 11:50 am

    I can’t wait for your book!
    The weather is still Autumn-y and average here in Brisbane too so there have been lots of vegetarian chillies and soups on our table of late. I will be giving this beautiful pearl barley dish a try though with some gorgeous baby tomatoes that I got at the markets last weekend. Can’t wait for the summer weather to kick in :)

  42. November 1, 2011 at 12:18 pm

    As always, your photos are devine! The tomato barley salad wants to jump of the screen into my tummy! And the cream is so beautiful, and I love the name spider for a float. Thanks for some lovely inspiration!

  43. November 1, 2011 at 7:02 pm

    all of these look delicious but i think i will have to make the barley salad this week, it screams fall in the best way!

  44. November 1, 2011 at 7:34 pm

    What a lovely post…enticing recipes and as always, incredible photography. Congratulations on your cookbook, I can’t wait to see it!

  45. November 1, 2011 at 7:41 pm

    Looks amazing!

  46. November 1, 2011 at 8:52 pm

    great to have you back! i discovered your blog just before you took a break to do the book and felt like i’d been left hanging in sweet anticipation for the next post…..hooray, i don’t have to wait any longer…patience has never been my strongest point.

  47. November 1, 2011 at 9:29 pm

    So great to have you back again. I love looking at all your vintage props and your recipes always look very inviting. Really looking forward to your book!

  48. November 2, 2011 at 2:14 am

    SO great to have you back :) stunning as always

  49. November 2, 2011 at 6:55 am

    I’m so glad you’re back! I’m definitely going to try the chestnut soup..

  50. November 2, 2011 at 12:57 pm

    I;m so glad that my fiance pointed out your blog to me. 1 because I used to live in Sydney and seeing it via your pictures reminds me why I love that town and 2. because you have amazing recipes.

    I will return, to the lovely Australia, soon…inspired.

  51. November 2, 2011 at 4:40 pm

    HI Katie, congratulations on your book. I am sure it will be a big success. I have worked with Penguin too for the past 8 years and love them.. Love these recipes and your pics.. carla

  52. November 2, 2011 at 5:46 pm

    every time i visit your blog i continue to be blown away by the photography and styling.


  53. November 2, 2011 at 8:49 pm

    thank you!!

  54. November 3, 2011 at 3:32 am

    Welcome back. You’ve been missed!

  55. November 3, 2011 at 3:44 am

    Love your recipes!!! <3 simply awesome!!!

  56. November 3, 2011 at 2:21 pm

    Aww, I just heart you :) So glad you are back! I am originally from Jersey, so that tin made me smile.

  57. November 4, 2011 at 10:48 am

    How many comments!! I hope you read my comment… I want to tell you that your recipes and photos are too good … excuse my English!!! Marianna

  58. November 5, 2011 at 2:00 am

    I’m so very glad I stumbled onto your blog one day (when I should have been working – oopps!), as your recipes and most importantly your photos are so beautiful and inspirational. Thanks so much for sharing.

  59. November 5, 2011 at 8:55 pm

    The blog layout is so much better now! Thanks Katie!

  60. November 6, 2011 at 9:18 pm

    Looks amazing!

  61. November 6, 2011 at 9:36 pm

    thanks for the beautiful updates. the rigatoni and lamb shank photos are stunning. the colors and lighting are just amazing. and yes, the recipes right under the photos are a great idea!!

  62. November 6, 2011 at 9:57 pm

    I am a food photographer too and love your images, how they are constructed together and your colour treatment! Really great work.

  63. November 7, 2011 at 3:08 pm

    Great pictures, nothing new to add to what has been already written … keep up the good work !

  64. November 8, 2011 at 8:45 pm

    yes thanks for the text versions, now I love your blog even more- you are such a treat! Some day will love to see more of the Fuji X100- so inspiring!

  65. November 9, 2011 at 4:50 am

    Katie how magnificent for you. I have been dabbling with ideas such as these for such a long time, and here I find you, the doer! Good on you and congrats. By the way I found your Xmas magazine and was just blown away by all your hard work. I cannot even get through a day without getting lost and here you multitask effortlessly. By the way how on earth do you find all those props?

  66. November 9, 2011 at 10:26 pm

    just fantastic!

  67. November 10, 2011 at 4:07 pm

    Glad you are back! and I like the new recipe format on the blog.
    I look forward to your book, and hope it’s U.S. conversion friendly (hint hing!).

  68. November 13, 2011 at 9:30 am

    You’re back! I wanna try every single recipe – they look beyond delicious! I’ve never made or even ate chestnut soup. We always roast them in the oven on a bed of coarse sea salt and enjoy them with a good knob of butter. Yummy! This would be a nice twist. Inspirational.

  69. November 14, 2011 at 12:08 pm

    Welcome back! I simply love your art..the pictures are amazing and the recipes simply delicious! Thank you! :*

  70. November 14, 2011 at 11:14 pm

    Your photos make me hungry :)

  71. November 18, 2011 at 7:01 pm

    wow, im speakless, these recipes look gorgeous! I’m guessing your a part time photographer as well ?

  72. November 22, 2011 at 9:37 am

    Hi low carb. Thanks – I’m actually a full-time photographer, I do the blog in my spare time when I can. Cheers

  73. November 23, 2011 at 7:33 pm

    Wow it looks delicious, the photos are great!

  74. November 25, 2011 at 5:16 am

    this is just what i’ve been looking for! thanks for sharing your post katie.
    By the way, if you guys want to achieve a beautiful tan, try using Hexarelin! My sister’s been using this product and wow she’s heavenly beautiful. :)

  75. November 30, 2011 at 11:04 pm

    I could fall into your photography and just sit there for an hour or so.


  76. December 2, 2011 at 7:46 pm

    I love your pics! :)

  77. Reez
    December 6, 2011 at 10:46 am

    LOVE love love your Pics, Katie :)
    do you sell them somehow?

    greetings from germany,


  78. December 7, 2011 at 3:05 pm

    These pics are so lovely! If only I could take photos like these! Congrats on the book. – Ashley

  79. December 7, 2011 at 7:47 pm

    Katie, your last post was awesome! (They all are but this one really spoke to me—love tapas!) I made the spicy chorizo/bean stew last night and it was wonderful. Had to make some minor changes due to what I have available (and am thinking you used cured/dried chorizo? I can’t get that so I used cooked andouille (sp) instead. Next time I’m going to use chorizo I can get.) but what I loved was the depth to this dish. Great! Can’t wait to try more of your recipes. Thanks!

  80. December 10, 2011 at 2:11 am

    Um pretty sure your blog is my new favorite thing. My mouth is watering!! Everything looks so delish! Katie, I love your blog and I am now your newest follower! Follow me back if you like :)

  81. December 11, 2011 at 2:46 am

    if there is any vegetarian options, I would be very happy!

  82. Sonja
    December 13, 2011 at 7:38 pm

    Hi there,

    Just wanted to comment because I’ve finally made the rigatoni oven dish and its fabulous! I’m usually not much of a recipe-follower, because there is always something in there I can’t buy at my supermarket or I just don’t like, but I liked all of your ingredients so I followed your recipe exactly, and it payed off! My boyfriend was very happy to come home to a dish so delicious :) hope your book will be internationally available, as I live in the Netherlands :)

  83. December 16, 2011 at 11:52 pm

    realy your blog is amazing

    i read all your blog post amazing

  84. December 18, 2011 at 8:44 am

    What bright photos!! Cool post, I’ve read it withpleasure!

  85. Anonymous
    December 18, 2011 at 6:11 pm

    Amazing looking dishes! I’m drooling just looking at them! You’re style is unique and impressive, keep it up! :)

  86. December 19, 2011 at 6:52 am

    Oh lala I love eating Filipino foods. Thanks for sharing and keep it coming.

  87. Anonymous
    January 11, 2012 at 12:45 pm

    Hi Katie,

    I love your photographs and your blog is truly inspiring.

    Just a quick question: at what point do I add the tomatoes and corn in your Quinoa recipe?


  88. April 20, 2012 at 11:04 am

    those pictures are amazing what kind of camera did you use? i love these kind of recipes as a side to bbq.

  89. May 6, 2012 at 6:03 am

    Hi Katie – your photographs are an inspiration, a work of art.

    The detailing, the broken crumbs – everything looks temtingly messy but perfect.

    Congratulations to you for winning the Saveur Awards. May you continue to do so:)

  90. June 1, 2012 at 3:16 pm

    Great post! Amazing pictures! I’m in awe of you! Wow! I’m gonna try your recipes. :)

  91. June 22, 2012 at 1:34 pm

    I could just camp out here for days sampling all of this. The recipes are amazing, the ingredients you’ve used make me want to run to the market and cook now. Absolutely wonderful! No matter the season, your food and photos are fuel for creativity.

  92. July 2, 2012 at 2:59 pm

    Hi, many, many thanks for taking the time to share.. It was useful for my team. Thanks for all of your hard work! I enjoy your weblog and will sign up to your feed so I will not miss anything. Fantastic content.holy food

  93. July 14, 2012 at 4:18 pm

    Congratulations, very nice pictures …. I love the tomatoes

  94. July 14, 2012 at 4:22 pm

    Great post! Great pictures! Thanks for all of your hard work! restaurante Alcaniz.

  95. November 25, 2012 at 7:45 am

    Looks simply amazing!

  96. December 18, 2012 at 3:11 pm

    What gorgeous photography! You definitely deserved that award:)

  97. January 24, 2013 at 3:01 pm

    Love all the colors, and great photography. This is a very inspiring site.

  98. February 28, 2013 at 8:29 am


  99. March 1, 2013 at 2:38 pm

    Very colorful, and looks delish!!! Thanks for sharing…

  100. Joshua
    March 7, 2013 at 11:05 am

    Regarding the creamy, cheesy chilli tomato rigatoni with salami, chestnut mushrooms, the directions indicate tinned tomatoes, which are not indicated in the ingredients list. What are the proportions of tinned tomatoes?

    Thank you

    • Katie
      March 28, 2013 at 11:04 am

      Joshua – apologies, thanks for point that out to me, I’ve fixed it now. All those recipes still need to be placed into the recipe section of the blog, I have to get round to doing that ASAP.

  101. March 26, 2013 at 7:29 am

    WOW! I love Your food page! Your pics and recipes are totaly great!!!!! Please visite our new food blog Thank You:)

  102. March 29, 2013 at 5:33 am

    We can’t wait to read your book! It’s sure to be as fabulous as what you post on your blog! Your creamy, cheesy chilli tomato rigatoni with salami and chestnut mushrooms looks completely irresistable. We would love to see how it would come out with Sargento’s hard grating Parmesan cheese. It’s sure to be a delicious treat!

  103. August 12, 2013 at 1:40 pm

    Usually I don’t learn post on blogs, however I would like to say that this write-up very pressured me to try and do so! Your writing style has been amazed me. Thank you, quite nice article.

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