Beautifully Delicious Food


Be still my heart! How beautiful, and delicious looking is this?


(makes 4)

4 sea scallops
Salt and pepper
Wondra flour
1 head bok choi
1 small heirloom tomato
2 slices of bacon
Honey Mustard Glaze (recipe below)
Herb Mayonnaise (recipe below)

For the Honey Mustard Glaze:

1 tbsp honey
2 tbsp mustard
1 tbsp brewed coffee
2 tsp maple syrup
1 tsp smoked paprika
½ tsp cinnamon

This glaze and method for cooking bacon can really be used any time you make bacon. It’s so easy and gives the bacon an extra little kick that will surprise you.

    1. Mix ingredients together in a small bowl.
    2. Arrange bacon on a baking sheet lined with foil.
    3. Using a pastry brush, apply glaze to one side of the bacon. Cover with foil and weigh down using a second, smaller baking sheet or flat-bottomed oven safe pan.
    4. Bake at 450° for 10-15 minutes until golden brown. Cut into 1×1 inch pieces.

For the Herb Mayonnaise:

1 egg yolk
1 tbsp Dijon
1 cup Canola oil
1 tsp lemon juice
Salt and pepper
tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
1 tsp smoked paprika
½ tsp celery seed
½ tsp cumin



    1. Put egg yolk and Dijon into a medium sized bowl. Slowly whisk in oil until you have created an emulsion – don’t add the oil too fast, or the emulsion could break.
    2. Add remaining ingredients to taste.

For the Bite:

    1. Set a pot of water to boil on the stove for the bok choi. For this bite, it’s best to blanch the bok choi so that the leaves are softened and easier to work with. Blanching the greens in salt water will also help retain their vibrant green color. We used large bok choi and removed the stems. The leaves only take a second to blanch – you want to keep a little crispness to them. Dip them into the boiling water, wait a second, and then put them straight into a bowl of ice water.
    2. While the water is heating, prepare the bacon and bake.
    3. In the meantime, cook the scallop. Heat a small pan on high heat. Oil pan with canola oil and heat until nearly smoking. Sprinkle scallop with salt and pepper, and dust the top of the scallop with a thin coating of Wondra flour. Sear the scallop on the floured side until golden brown, about a minute. Flip when golden and cook for another minute. Add a tablespoon of butter to the pan and baste the scallop to finish cooking and give it some extra buttery flavor. Let scallop rest for at least 30 seconds before cutting it in half.
    4. When all the components are ready, assemble the bite. Halve the scallop and layer the bok choi, tomato and bacon. Slather top half of scallop with the herb mayo and serve

Image and Recipe Source:  here


Marinted feta, zucchini, pea & mint tarts
(serves 2)

1 sheet ready-rolled puff pastry, slightly thawed,
2 small zucchini, cut lengthways into thin ribbons using a vegetable peeler
2 spring onions, thinly sliced
1/2 cup (70g) frozen peas, thawed on paper towel
100g Marinated feta
1/4 cup mint leaves, roughly chopped
Extra virgin olive oil, to drizzle

Preheat the oven to 220°C. Line a tray with baking paper.

Place the puff pastry on the prepared tray and prick all over using a fork. Place in the freezer until ready to use. Place a baking sheet or a pizza stone in the oven to heat.

Add zucchini, onion and peas to a bowl, and season with black pepper.

Remove the pastry from the freezer and divide the zucchini mixture between pastry rectangles, leaving a 1cm border, then top with pieces of feta. Remove the baking sheet from the oven and transfer the baking paper with the tarts to the hot baking sheet. Bake the tarts for 15-18 minutes until the pastry base is crisp and sides are golden brown.

Scatter with mint and drizzle with a little olive oil.

ease: 5/5.
prep time: 5mins. I did not include the eggwhite from the original recipe, it wasn’t necessary.
cooking time: 13mins.
total: 18mins.

Image & Recipe source: here



Serves: 4
Category: Easy / Quick
Prep time: 10 minutes
Cooking time: 5 minutes
1 x 170 g solid light meat tuna in oil
2 ripe tomatoes, rinsed
150 g Gorgonzola
4 thick slices farm-style bread
125 g red-onion marmalade
Cooking instructions:
Preheat the grill.

Drain the tuna. Slice the tomatoes and Gorgonzola.

Top each slice of bread with some tuna and tomato.

Spoon over a generous amount of onion marmalade and finish with a thick slice of Gorgonzola.

Place under a hot grill for a few minutes to melt the Gorgonzola. Eat while hot.

Serve with a side salad of dressed green leaves.

Cook’s note: you can buy onion marmelade or make it using this recipe
Per serving: 1869.9 kJ, 19.6 g protein, 18.2 g fat, 47.1 g carbs

Image & Recipe Source:  here