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28 Nov 2018
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17 July 2015
Mudgee chef Kim Currie shares a pasta recipe that's perfect for showing off in front of your family and friends.
Cooking time10 minutes
Pasta250g plain flour
1 egg yolk
1 tsp salt
Three-cheese filling50g butter
1 tbs olive oil
1 medium-sized brown onion, finely diced
2 cloves garlic, finely chopped
100g fresh curd goat's cheese
100g Parmesan cheese
1 tbs fresh chives, finely chopped
1 tbs fresh parsley, finely chopped
1 tsp salt flakes
1 tsp freshly ground pepper
1 large red onion, diced
2 cloves garlic, roughly chopped
2 large mild red chillies, sliced
Salt and pepper
4 medium flat mushrooms, sliced
Large bunch of fresh sage leaves
About Kim Currie
For Mudgee chef Kim Currie, the time she spends in the garden is precious and rewarding, as she uses it to plan what to share with diners in her restaurant, The Zin House.
“The essence of what we do here is we cook simply, we cook from scratch and we cook local. I always think that cooks who are also gardeners make the best cooks,” Kim says.
The restaurant overlooks Lowe Wine’s Zinfandel vineyard and the Tinja farmlands of Mudgee, with the organic garden reflecting what’s in season and inspiring the menu.
“People are always commenting about how fresh the food is, and that seems strange to me,” Kim says. “Isn’t all food fresh? But when it comes from the garden, when it’s just been picked, and when it’s used with simplicity it really does make a difference.”
An Origin LPG customer, Kim has created a three-cheese ravioli recipe perfectly suited to cooking on a gas stovetop.
“Pasta making isn’t scary. It’s just flour and eggs. It’s one of those simple things people should do more often,” says Kim.
“And in this instance, we’ve filled the pasta with three types of cheese, roasted pumpkin, a hint of garlic, some red onion, sautéed mushrooms, and sage cooked in butter.”