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	Featured Cook baseve Cooking Level: Beginning Home Town: Brisbane, Queensland, Australia Living In: Bradenton, Florida, USA
About me: hi guys just a little bit about me i have just turned .71 years/ love golf and watching my team ST/KILDA play football etc. live lifeto the fullest best wishes always barrie le brocq My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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Rose

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

About me: My Husband and I take in Overseas Students usually 2. For the last two years we have had Chinese Cousins staying with us while they finished High School. The Girl has finished b…
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Pacificpearl

Home Town: Darwin, Northern Territory, Australia

Living In: Ipswich, Queensland, Australia

About me: I am a mother. Recently discovered that I have Asperger's Syndrome. Which while amongst the complexity of other coexisting conditions such as low stamina/easily exhausted, does …
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Charlie Twist

Cooking Level: Intermediate

Home Town: Townsville, Queensland, Australia

Living In: Melbourne, Victoria, Australia

About me: I'm 24 and have been cooking for some years but only really basic home fare. In 2007 I was put on an extrememly restricted diet by my doctor and was forced to experiment a lot. Si…
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Newest Reviews

Curried Tilapia with Mango Salsa

Reviewed on Jan. 7, 2009 by AUSSIEMUM1

The salsa is TOO SALTY!!!! It totally killed it. Anyone who knows their way around a kitchen, knows that once you add salt, it's a bit difficult to fix if it's too salty. Follow my advice - add half the salt, stir and taste and do it at the end of making the salsa. I added fresh mint to the salsa and the sweetness of this did help the taste.(But not enough, sorry. My kids who love mango rated this 2 1/2 *. I had two mangoes, lots of fish and doubled the recipe. I also dipped the fish in flour after rubbing with curry rub and this made a nice, curry, crunchy coating on the outside and the rub was worth 3 1/2*. Overall, I'd try the rub again, but the salsa was salt overkill.

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Mushroom Salisbury Steak

Reviewed on Jan. 6, 2009 by AUSSIEMUM1

Fan-freakin'-tastic!!! I made the sauce and put it aside (I used approx 600ml of reduced salt real beef stock for the Aussies out there) and all purpose flour. I made the patties, using my food processor for the crumbs and onion and fried them with the lid on (helps to steam the insides). When brown, I took out, drained the fat, added some cubes of butter, some fresh chopped mushrooms and one of those small cans of sliced mushrooms in butter that I'd been trying to use up. After frying until the mushrooms soaked up the juices, I added the sauce liquid and simmered on high for about 5 mins. Turned it right down, added the meat and simmered on both sides for about 10 minutes. My child, who hates mushrooms, totally begged me for more.

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