Lamb and Pine Nut Meatballs with Moroccan Salad and Tahini Dressing

 

Spring is traditionally the best time to buy lamb in Australia when it is really in season. Prices should be lower, and lamb more abundant. Peak pasture growth in Spring on sheep properties leads to a surge in supply. We love eating lamb in our house whether it be a slow cooked lamb shoulder, or  the traditional Sunday roast lamb, however lamb mince really lends itself to cooking with Moroccan or Middle Eastern flavours. This recipe demonstrates how delicious lamb mince is when combined with Moroccan herbs and spices and meatballs are always a fantastic way to transform mince into a great meal.

In My Tropical Kitchen, September 2026

It's Spring, it's September, and I am loving the freshness of it all, despite what else is happening in this crazy world of ours. It's been an incredibly busy couple of months, hence my late submission to Sherry from Sherry's Pickings who hosts In My Kitchen each month. Thanks Sherry for taking the time to host the achievements of so many amazing home cooks around the world. Our French family has arrived from Montpellier in France to take up residence in Australia and we are over the moon about it. There's a lot of other good stuff from my kitchen to share with you which I hope you will enjoy.

Pumpkin and Apricot Fruit Cake, with a touch of nostalgia

 

Here we are in September already, and it's Father's Day tomorrow. This is a delicious cake for a very special day. Spring has well and truly sprung, and it is still cool enough here to bake a fruit cake and have this on hand over the weekend. This one is a real favourite in our family, particularly Mr. HRK, incorporating beautifully rich Kent or Jap pumpkin. It can also be iced with a lemon or cream cheese icing if you wish so that it is even more festive.

Blueberry and Bran Muffins

This is the perfect fruit muffin to bake at home. Loaded with fibre and laced with blueberries or even raspberries, these muffins are delicious and yet healthy enough to suit your children's or your work lunchboxes, your breakfast menu, or essential morning and afternoon teas. Dressed up in a pretty paper wrapper, and dusted with icing sugar over a layer of scented cinnamon, these muffins will impress. 

BKD Cookbook club, all things bready.....

 Hot Buttered Fruit and Nut Sourdough Toast for breakfast or anytime: makes 1 loaf

It's time again for BKD (Brookford Kitchen Diaries) cookbook club. Sometimes I manage to link up, sometimes not depending on whether or not life gets in the way. I'm promoting cookbooks in a circular kind of way in this post, and bread, yes I'm a fan. Most of my bread baking is with sourdough. This month we're talking about all things bread, whether it be toasties (formerly toasted sandwiches), jaffles or hamburgers. I am thinking sourdough, as that is what I mostly work with, however does pizza qualify? Why not I say, it's really an open Italian sandwich after all.

Ginger Scones, #ISW 2026

2026 International Scone Week

It's International Scone Week 2026, beginning on the 10th August, which is a celebration of scone making, and a shout out to all those cooks who have enjoyed baking a great scone over the years. The perfect scone is a joyous thing.  Let's have a conversation about scone making, over a cup of tea or coffee and eat a delicious warm scone. A memorable scone should have puffy height, a soft, tender crumb, be a little crisp on the outside, and shouldn't flake like a biscuit. This rustic style Ginger scone ticked all of those boxes. Thanks to Tandy from Lavender and Lime for continuing to host this event.

A Spanish Vegetable Stew with Chorizo and the Gilda, a Pintxos recipe from a cooking Masterclass in beautiful San Sebastian

 

I had an abundance of vegetables in my refrigerator crisper needing to be used during the week, and rather than do a traybake with them, or donate them eventually to the compost bin or the worm farm, I decided to make a rich vegetable stew with a Spanish theme and Mediterranean flavours. In the process, I also rediscovered the Gilda, a delicious and famous Spanish Pinxtos.