Taking a break…

We had friends visiting a beautiful spot just over an hours drive from here, so planned to meet up with them while they were there.  I contacted them to arrange a day and time, and then contacted a cousin who lived in the area to see if they were available to catch up on the same day.

With times arranged, we planned the rest of our days outing…

We left home mid morning, we were heading to Lakes Entrance, a beautiful coastal fishing town, and very popular spot for tourists, particularly in the warmer months, although we love it all year round.  We were hoping that the lady who sells fresh fish from the back of the boat would be there, but sadly, when we arrived, she wasn’t there.  I took a walk across the footbridge to the beach, before returning to wait with Gary for our friends to arrive.

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Sorry, but this is not a pudding!

For many years now, I have been cooking  and packaging special Christmas hampers for our family in Queensland.  These hampers are our Christmas gift to them, something from our kitchen to theirs on Christmas day.  The hampers are generally made up of various sauces, pickles, jams etc that have been prepared during the year, and then there’s a cooking frenzy just before they are sent off, where Christmas cakes and puddings are made, batches of biscuits are baked, and if there’s time a big batch of crunchy granola.  This year I also popped in a little recipe for them to try, using my Mango and Kiwi Fruit Chutney. Continue reading

Chicken and Mango Chutney Curry


Chicken and Mango Chutney Curry
Category: Main
Style: Australian
Keyword: Chicken, Chicken and Mango, Chicken and Mango Curry, Chicken Curry, Mango
Author: sbaskitchen
  • 400 g chicken breast (2 small)
  • 30 g butter
  • 1/2 onion, thinly sliced
  • 1 teaspoon curry powder
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons Mango & Kiwi Fruit Chutney
  • 1 tablespoon soy sauce
  • 1 lime, juiced and zested
  1. Preheat oven to 190˚C (fan).
  2. Melt the butter in a small saucepan and add the onion, curry powder, ginger, chutney, soy sauce and lime juice and zest.

  3. Stir over low heat until onion has softened a little.

  4. Place the chicken in a greased, shallow, ovenproof dish.
  5. Pour the sauce over the chicken and bake uncovered, for approx 25 minutes, or until chicken is cooked through.

  6. Serve with steamed rice and/or steamed vegetables.
  • Cooking time will vary a little depending on the thickness of the chicken.
  • Try replacing the chicken with pork fillet.
  • I make an oriental flavoured pickled veg that I drain and stir through steamed rice to serve with this dish.
  • I've recently cooked this as a vegetarian dish by partially roasting small pieces of pumpkin and then adding in some cooked chick peas and raw cauliflower.  I then covered it with the cooked mango chutney, onion and spice mixture before baking for 25 minutes, it was delicious.









A Cake for Sonnie

My sister, Sonnie, has just turned 70.  She didn’t want to celebrate, just wanted to have a quite day…  But her family and friends had other ideas!

A message, out of the blue, from my nephew, Dave, put us all on notice.  There was to be a surprise celebration!  Oh the pressure of trying to not make her suspicious of the goings-on. Continue reading

Comfort food from home

When we were growing up casseroles equalled comfort food.  They were prepared for  a family meal, a variety of different casseroles were cooked to feed a house full of guests, and they were central to cool weather fundraisers for the community.

Casserole luncheons brought the community together, with each family preparing a casserole to be placed on cloth covered trestle tables that had been set up for the occasion in the local hall.  There would be a small admission fee, raffles, maybe a cake stall, and all funds raised would be directed to a local community project, or to a cause that was close to the heart of the community.

While the casseroles back then were cooked in beautiful ovenproof dishes, dishes that could be taken straight from the oven to the table, I feel that they have somehow fallen out of fashion…  I suppose now, you could liken them to the modern day slow cooker dish.

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