Masterchef Marion’s recipe is perfect for entree or serve as a tasty lunch with crusty bread and a leafy salad. To make soufflés in advance, cover at the end of the first bake and refrigerate for up to 1 day. To finish them off, preheat oven to 180°C and complete recipe.


Serves 6

Preparation: 50 mins

Cooking: 50 mins

50g butter, melted, plus extra, softened, to grease
375ml (1 ½ cups) milk
50g (1/3 cup) plain flour
5 eggs, separated
150g gruyère, finely grated
¼ cup finely chopped chives
125ml (½ cup) pouring cream
20g ( ¼ cup) finely grated parmesan

You’ll need 6 x 250ml (1-cup) ramekins.

Tomato Salad

500g cherry tomatoes, halved
80ml (1/3 cup) extra virgin olive oil
2 tsp balsamic vinegar
1 lemon, zested


Preheat oven to 180°C. Using a pastry brush, grease ramekins with softened butter, then line the base of each one with a round of baking paper.

Place milk in a small pan and bring almost to the boil over medium heat.

Meanwhile, melt butter in a separate pan over medium heat, then whisk in flour and cook, whisking, for 2 minutes or until thick. Remove pan from heat and gradually whisk in hot milk until smooth and combined. Return pan to medium heat and whisk for a further 2 minutes or until thick and smooth. Remove from heat and whisk in egg yolks, one at a time, until combined. Add gruyère and stir until melted, then stir in chives and 1 tsp salt until combined. Transfer to a large bowl.

Using an electric mixer, whisk egg whites to stiff peaks. Using a large metal spoon, fold one-third of the egg whites into cheese mixture to loosen, then gently fold in remaining egg whites until just combined.

Divide among ramekins, then place in a deep roasting pan. Pour in enough boiling water to reach halfway up the side of the ramekins. Bake on the centre shelf of the oven for 20 minutes or until tops are golden and a skewer inserted into soufflés comes out clean. Cool in pan for 5 minutes (soufflés will deflate).

Meanwhile, line an oven tray with baking paper. Carefully remove soufflés from pan. Using a butter knife, ease the soufflés away from the side of the ramekins, then carefully turn out onto the tray. Peel baking paper from base.

Combine cream and parmesan in a small bowl, then spoon over the top of each soufflé. Bake for 15 minutes or until golden and puffed.

Meanwhile, to make tomato salad, combine tomatoes, oil, vinegar and lemon zest in a bowl, then season with salt and pepper. Set aside.

Divide soufflés among plates, then spoon over tomato salad to serve.


The last gasp of summer – I couldn’t resist these zucchini flowers with beautiful baby zucchini attached at the market yesterday and they were delicious! Vary the filling to your taste – adding herbs, lemon zest or different soft cheeses. I serve these with slow roasted mini roma tomatoes, but a tomato salsa would also taste delicious.

Serves 2 as an entree


100g plain flour
1 tspn baking powder
sparkling water
4-6 zucchini flowers (preferably with baby zucchini attached)
100g goats chevre
1 tbsp capers
olive oil


For the tempura batter, mix the flour, baking powder and enough sparkling water to make a batter the consistency of single cream.

Rinse the zucchini flowers, pat dry and remove the stamen from inside the flower.

Mix the chevre, capers and a drizzle of olive oil. You just want to loosen the cheese slightly, not make it too wet.

Spoon a small amount of cheese mixture into each flower. You don’t want to over fill these as the cheese will ooze when frying, but enough to fill the petals so they can close without the cheese showing through. Twirl the tops of the petals to close shut.

In a fry pan, heat about 1 tbsp olive oil. Dip each flower in flour and then roll through the batter. Place in the heated oil in the pan and fry gently turning until each side is golden.

Season with salt and pepper and serve immediately with roasted tomatoes or salsa.


Chickepea and carrot salad

November 3, 2010

Recommended by my sister, Melissa, this is a yummy salad that’s great on it’s own for lunch or as an accompaniment (taken from Fertile Body Heart & Soul). I have adapted slightly adding fennel seeds instead of ground coriander, and cider vinegar instead of white wine vinegar.

Serves 2 for lunch.


2 tbsp olive oil
2 cloves garlic, crushed
1 tsp paprika
1 tsp fennel seeds
1 tsp ground cumin
1 400g can chickpeas, washed and drained
2 carrots, grated
1 tbsp cider vinegar
1 tbsp honey

Heat olive oil in a small frying pan over a medium heat.

Add crushed garlic, ground cumin, fennel seeds and paprika. Cook for 1 minute and then pour spiced mixture over chickpeas (rinsed and drained of course).

Toss chickpea mixture with grated carrots, white wine vinegar and honey.

Spring lentil salad

October 25, 2010

A healthy lunch or accompaniment to chicken or lamb, this salad can be substituted with pretty much anything seasonal and tastes very virtuous! You could use flat leaf parsley instead of coriander, almonds instead of cashews, tamari instead of vinegar. Up to you!

Serves 2-3 for lunch or 4 as accompaniment


1 tin lentils, drained
1/2 bunch English spinach, washed well
1/2 bunch asparagus, cut into 2-3cm pieces
1/2 avocado, chopped roughly
2 celery stalks, chopped roughly
Large handful of coriander, chopped roughly
Large handful cashew nuts
Cider vinegar (or wine vinegar)
Olive oil
Salt and pepper

Blanch asparagus for approx 2 minutes until just cooked. Drain and poor into ice water to maintain crunch and colour.

Add lentils, spinach, asparagus, avocado, celery, coriander and cashews to a bowl. Drizzle with olive oil and a few splashes of vinegar. Season with s&p and toss to mix everything through.


October 17, 2010

From the Syrian Food Safari on SBS, this recipe is so fresh and vibrant, and tasty! We served the salad with slow roasted leg of lamb and labne mixed with fresh mint and olive oil – delicioius!


3 garlic cloves, crushed
1 tsp salt
2 tsp sweet paprika
2 tsp sumac
2 tbsp olive oil
2 tbsp lemon juice

2 Lebanese cucumbers
2 medium tomatoes
Handful of baqli leaves (purslane) [if you cannot find this it’s fine without]
Handful of finely sliced radish
4 leaves iceberg lettuce
½ red capsicum
½ green capsicum
½ cup of mint
½ cup flat leaf parsley chopped
3 spring onions, chopped
1 toasted pita bread/Lebanese bread

Crush the crushed garlic and mix the salt, paprika, sumac, olive oil and lemon juice in a small bowl.

To a large mixing bowl add the following; cucumbers cut into 1cm pieces, tomatoes cut into eighths, baqli leaves, radish, lettuce roughly torn, the red & green capsicum cut into 2cm squares, fresh herbs and the spring onions. Add the bread, torn into small, rough pieces.

Pour the dressing over the salad and toss well and serve.

Fresh or frozen peas and beans work fine with this recipe (just don’t forget to double peel the broad beans if fresh). I use a vegetable peeler to finely slice the courgette so it’s almost transparent ribbons. I use apple cider vinegar for the dressing but you could  use a white wine vinegar if you prefer.

Ingredients: (serves 4)

1 cos lettuce,cup leaves separated
1 cup peas (frozen or fresh)
2 cups broad beans (frozen or fresh)
1 courgette (zucchini) , sliced finely

1/4 cup olive oil
2 tablespoons apple cider vinegar
salt and pepper to taste

Whisk the oil and vinegar to make the dressing and season to taste.

Blanch the broad beans and peas until just cooked. Immerse in icy cold water. Remove the outer skin from the broad beans.

Place the cos leaves, courgette ribbons, peas and beans in a bowl. Spoon over the dressing and serve.


Adapted from a Donna Hay recipe, the chicken can be cooked on the bbq or over a char-grill pan.  I serve this with the spring cos, pea and bean salad.

Ingredients: (serves 4)

6 chicken thigh fillets
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon ground cumin
Grated rind of 1 lemon
1 cup cooked cous cous
1 cup mint leaves
1 small red onion, finely chopped
2 spring onions, chopped
250g cherry tomatoes, halved
1 cup flat leaf parsley, chopped

Yoghurt honey dressing:
1/2 cup natural yoghurt
1/2 teaspoon ground cumin
1 tablespoon honey

Place the chicken, oil, garlic, cumin, lemon rind in a bowl. Season and mix well to coat. Cover and refrigerate for a couple of hours if possible.

To make the dressing, add the yoghurt, cumin and honey to a bowl and whisk to combine.

Preheat bbq or char-grill pan over a high heat. Cook the chicken 5 mins each side or until cooked through. Slice the chicken and add to a bowl with cous cous, mint, onion, tomato and parsley. Toss well to combine and serve drizzled with the yoghurt and honey dressing.