Good Food - Bridgette Hafner

Bridgette Hafner

Roasted duck salad

Roasted duck salad

Duck's robust flavour means it's great cooked in many styles: the Chinese barbecued duck with flavours of star anise, ginger and five spice is beautiful in a simple stir-fry.

Cook | Bridgette Hafner | Wed Oct 19 04:32:07 EST 2011

Sicilian ricotta cake

Sicilian ricotta cake

A bit like a cheesecake, only lighter and more interesting in flavour and texture.

Cook | Bridgette Hafner | Wed Oct 19 04:32:06 EST 2011

Pot-roasted veal with porcini mushrooms

Pot-roasted veal with porcini mushrooms

Since early modern times, veal has been considered a luxury and is highly prized in European culture, mostly by the more prosperous classes, for its delicate, sweet, milky flavour and tenderness.

Cook | Bridgette Hafner | Wed Oct 19 04:32:04 EST 2011

Portuguese apple fritters

Portuguese apple fritters

Delicate, light, crunchy bubbles of fried batter encasing sweet, anise flavoured apple rings - just try stopping at four or five.

Cook | Bridgette Hafner | Wed Oct 19 04:32:07 EST 2011

Cotoletta of veal

Cotoletta of veal

These are veal cutlets on the bone dipped in egg, crumbed and then pan-fried in butter and olive oil. The secret is a little parmesan and chopped garlic in the crumb mix.

Cook | Bridgette Hafner | Wed Oct 19 04:32:05 EST 2011

Saffron custard with orange blossom and pistachio syrup

Saffron custard with orange blossom and pistachio syrup

When using saffron, it is best first infused in a little hot water or gently dry-roasted in a pan, as it is activated by heat and its flavour and colour continue to develop over time.

Cook | Bridgette Hafner | Wed Oct 19 04:32:09 EST 2011

Chocolate, chestnut and sherry cake

Chocolate, chestnut and sherry cake

I love this recipe for chocolate cake, in which the beautiful earthy taste of chestnuts - both honeyed and mealy - combines with dark chocolate and Spanish sherry to make a decadent treat.

Cook | Bridgette Hafner | Wed Oct 19 04:32:06 EST 2011

Veal and eggplant ragu for tagliatelle

Veal and eggplant ragu for tagliatelle

A beautiful and unusual pasta sauce with its roots in Italy's Lombardy region. Made from veal mince cooked with cinnamon, white wine, tomato and golden-fried eggplant pieces, its southern touch comes...

Cook | Bridgette Hafner | Wed Oct 19 04:32:05 EST 2011

Chorizo and smoky capsicum salad

Chorizo and smoky capsicum salad

Charring the capsicums over a flame or on the grill produces a wonderfully intense, sweet and smoky flavour.

Cook | Bridgette Hafner | Wed Oct 19 04:32:01 EST 2011

Grilled quails with Moroccan spices

Grilled quails with Moroccan spices

I like to use whole coriander and fennel seeds and freshly grind them in a mortar and pestle for this dish. This adds texture as well as fresher, more vibrant flavours.

Cook | Bridgette Hafner | Wed Oct 19 04:32:00 EST 2011

Barbecued duck stir-fry

Barbecued duck stir-fry

Duck's robust flavour means it's great cooked in many styles. Chinese barbecued duck, with flavours of star anise, ginger and five spice, is beautiful in a simple stir-fry.

Cook | Bridgette Hafner | Wed Oct 19 04:32:08 EST 2011

Haloumi with lemon and zaatar

Haloumi with lemon and zaatar

Haloumi is a firm, salty cheese made from sheep's, goat's or cow's milk. It has Middle Eastern and Mediterranean origins and is also made locally. It is usually eaten cooked.

Cook | Bridgette Hafner | Wed Oct 19 04:31:58 EST 2011

Vanillekipferl

Vanillekipferl

A moon-shaped German Christmas biscuit.

Cook | Bridgette Hafner | Wed Oct 19 04:17:26 EST 2011

Mushrooms baked in vine leaves

Mushrooms baked in vine leaves

One of the great joys of autumn has to be the brief and chancy arrival of the wild mushroom season.

Cook | Bridgette Hafner | Wed Oct 19 04:17:22 EST 2011

Italian Christmas strudel

Italian Christmas strudel

This is my version of buccellato, the beautiful fig and spice-filled pastry ring made in Sicilian pasticcerias and homes as Christmas nears.

Cook | Bridgette Hafner | Wed Oct 19 04:17:24 EST 2011

Middle Eastern stuffed roast chicken

Middle Eastern stuffed roast chicken

Try this roasted Kangaroo Island chicken with a Middle Eastern stuffing, served with asparagus salad and sweet and sour baby onions.

Cook | Bridgette Hafner | Wed Oct 19 04:17:23 EST 2011

Steamed blue swimmer crab

Steamed blue swimmer crab

The crab is enhanced with aromatics and served with a fennel and herb salad and lemon mayonnaise.

Cook | Bridgette Hafner | Wed Oct 19 04:17:18 EST 2011

Chinese prawns

Chinese prawns

A few years ago I had the best prawns I've ever eaten in a restaurant in Guangzhou, southern China. Although the other dishes were beautiful too, everyone left them and ate the prawns until they were...

Cook | Bridgette Hafner | Wed Oct 19 04:17:17 EST 2011

Stir-fried mussels and pipis in oyster sauce

Stir-fried mussels and pipis in oyster sauce

Rule No. 1: Buy live mussels, from a reliable fishmonger or fish market.

Cook | Bridgette Hafner | Wed Oct 19 04:17:13 EST 2011

Spanishy prawns

Spanishy prawns

During a recent holiday on the Costa Brava in Spain, we had lunch one day at a rustic restaurant in a fishing village.

Cook | Bridgette Hafner | Wed Oct 19 04:17:10 EST 2011