Happy New Year indeed!

January 9, 2017

Welcome to 2017 fellow Tasters! You may have seen our exciting news on Facebook that we have kicked off the new year with an exclusive relationship with SBS Food Channel.



That’s right – all of the current 16 Tasty Convos episodes can be found on Aussie TVs on SBS Food and right here on catch-up:

We feel very proud to be associated with Australia’s #1 Food & Lifestyle broadcaster and look forward to a long and prosperous relationship through 2017 and beyond.


Have you been keeping up with Audra’s U.S. culinary adventures on Instagram? Talk about making the rest of us jealous! Check out all the colour and deliciousness here:

We’ll be uploading a new Tasty vid this week, so keep those eyes peeled and pantries at the ready.



Book Launch: My Kitchen, Your Table

September 27, 2015

12039413_870116563071524_8654166225181296790_nEVENT: London book launch for My Kitchen, Your Table 

Notting Hill bookstore, Books for Cooks, said it was one of their best launches ever – and the place was packed! Did we mention that almost all the stock almost sold out? Congratulations to Audra on a hugely successful event!

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And next it’s your turn, SYDNEY…make sure you RSVP:


Did you know that you can still catch up on all our Tasty eps on GEM? We’re thrilled about the continued popularity of our little show and that it continues to find a television audience. Here’s the next three eps, for your convenience!

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It’s been a busy couple of months!

September 17, 2015

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Well, how time flies! Just finding time to update you all has been a challenge in itself. Audra’s Singaporean adventures with Masterchef Asia can now be seen on the same channel as Tasty Conversations, Lifetime Asia. But if you’re closer to home, go to YouTube and check out the first episode right here:


“The Sydney launch is Oct 8th and books will hit the stores a couple of weeks before!” ~ Audra


In addition to premiering her second international TV show, Audra is also in the midst of a global book lunch for ‘My Kitchen, Your Table’. Have you got your copy yet? If you’re in Sydney, stay tuned for details regarding the launch on 8th October.





This week we were out shooting with Audra at EQ Village Markets for an exciting up-coming project. We can’t say too much here, but it was great to bump into fruit and veggies vendor Simon and everyone else at the fresh food stalls. Get along there every Wednesday and Saturday for the yummiest produce, flowers and treats.

This month we’re also loving the fun, quirky vids by My Cupcake Addiction. There are so many amazing and colorful recipes for all ages. Quit sugar? No way!

Don’t forget to keep sharing our website and Facebook page with your friends and thanks for your ongoing support – we always love hearing from our Tasty gang.

TC xx


Chicken, Mushroom & Leek Pie

July 15, 2015
“Brrrr ….. We’re right into the thick of winter and it seems so much colder this year!  So when I think of winter, one of the dishes that springs to mind is a good, wholesome pie. I am really fussy with my pies and homemade ones by far outweigh store-bought. It’s often a good way to use up leftovers or whatever you have in the fridge.
So, I had some beautiful large leeks, button mushrooms, potatoes and some fresh chicken thigh fillets that I had just bought. On the cheese front, I had picked up some Scarmoza from Paesanella in Marrickville (Sydney) a short while ago. If you haven’t tried this, you must. It’s lightly smoky and provides a wonderful stringy, stretchy texture when melted. Then, all you need is salt, pepper and some milk.
A good pie must have a good pastry. I’ve given you a recipe to make a rough puff pastry. To get the beautiful layers that a puff pastry must have, you MUST have patience with this – don’t rush it. Start early, so, by the time dinner comes, it’ll be nicely laminated and ready to puff! Then again, if you don’t have much time, grab a good quality store-bought puff pastry. I always have this stocked in my freezer.
Chicken, Mushroom & Leek Pie
500 g chicken thigh fillets, trimmed off excess fats, diced
2 cups diced leek (about 1 large leek)
4 cloves garlic, crushed, skin discarded, finely chopped
2 cups diced button mushroom
1 1/2 cups diced peeled potato (about 1 large potato), boiled till just tender
sea salt
black pepper
3/4 cup full cream milk
1/4 cup water
2 tablespoons plain flour
20 g unsalted butter, small cubes
olive oil
cheese (mozzarella, parmesan, gruyere…)
rough puff pastry
250 g plain flour
pinch of salt
250 g unsalted butter, cold, cubed
about 1/2 cup  cold water
1 egg for eggwash
To make the rough puff, mix the flour and salt together and tip onto a clean cold surface along with the diced butter. Using two pastry cutters, chop the butter into the flour until it’s reasonably well mixed through. Don’t worry if there are some lumpy bits of butter. Drizzle over the cold water, and mix to form a dough. Avoid kneading this too much as we don’t want to blend the butter through the dough.
Now to laminate the pastry. Roll the dough into a rectangle on a lightly floured surface, then from the longest end, fold into thirds. Make a quarter turn and roll out again, repeating the above step two more times. Wrap with cling film and rest in the fridge for about 15-20 minutes. Repeat this process 5-6 times dusting lightly with flour in between.
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To cook the filling, in a large saucepan over medium high heat, fry the leek and garlic in about 3 tablespoons of olive oil until slightly softened. Add the diced chicken and brown  all over. Season with lots of cracked black pepper. Add the mushrooms and potato and toss to combine. Pour in the milk and water. Mix gently. Season with salt to taste. sprinkle over the flour, 1 tablespoon at a time and mix through. Add the butter and mix through.
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Preheat your oven to 200C degrees.
Roll out your pastry to about 3mm thick.
Run some butter around the top of each ramekin. Fill each with enough filling to about a cm from the top. Sprinkle over your favourite cheese. I had Scarmoza, a smoked mozzarella in the fridge which works incredibly well. Using the right sized cookie cutter, cut out a disc of dough to cover each ramekin. Use a chopstick to poke a hole in the middle and brush lightly with egg wash.
Bake for about 30-35 minutes or until the pastry has risen and is golden and crisp.
Serve immediately.
Note: Make sure all your ingredients are diced to a similar size, about 1 cm x 1cm.
Happy baking! ~ Audra”

Audra’s Brand New Line of Products now available

June 1, 2015

Hey there, Tasty Converts! Continuing our big news week theme, we are very happy to tell you all about Audra’s new line of delicious products: a mayo, a jam and a relish!


As many of you already know, Audra’s food philosophy is all about feasting, sharing and tapping into fresh seasonal produce. This line of products utilises only the best of Australian seasonal produce with an intent on fully supporting local growers. Each jar encapsulates Audra’s passion for food and pure love of cooking – and they are simply scrumptious.

Her range currently includes a Plum Chilli Relish, perfect for dolloping over a juicy beef burger or a perfect accompaniment to cheeses; a Pickled Green Chilli Mayo which, when smothered inside a pulled pork slider, takes you to a very happy place; and finally, her Vanilla Bean Fig Jam showcases Audra’s love for figs in its purest form. Enhanced with vanilla beans and perfect on top of rye toast, as a topping on a tart, with cheese or just dolloped over your favourite vanilla ice-cream, it’s hard to concentrate on telling you without racing to the cupboard for more!

Audra’s products are natural, free from preservatives & colouring and are all gluten free. Should you be in Singapore and want to try Audra’s new treats, hop along to Huber’s Butchery, Dempsey!

For all purchases in Australia, contact Audra at






Audra is Co-Host of Masterchef Asia!

May 29, 2015

This week’s news couldn’t be bigger for Audra. As 2015’s co-host of the inaugural #MasterChefAsia, we are so excited for her and especially the lucky contestants who get to learn from Audra. Currently in rehearsals for the show, we know she will do great and inspire another generation of amateur cooks.

Very excited to be one of the judges on the very first #MasterchefAsia! #mentor #talent #AudraJudges #heartandsoul #homecooks #Lifetime @SusurLee @BrunoMenard

Very excited to be one of the judges on the very first #MasterchefAsia! #mentor #talent #AudraJudges #heartandsoul #homecooks #Lifetime @SusurLee @BrunoMenard ~ Audra

Go to the #MasterChefAsia Facebook page and help support Audra. We’ll also keep you up to date with some gossip from the show and occasionally steal her away to share more yummy new recipes.

And, speaking of celebrations this week, we loved this 40th Birthday Surprise for Jamie Oliver (we in the office got almost as emotional as he, just quietly):   Happy Birthday #jamieoliver!

We’re almost at 1,000 Likes on the Tasty Convos Facebook page! help us get to the milestone by sharing with your fiends and family. We hope to bring you another series as soon as possible, so all the support we get really helps.



Chocolate Easter Egg Piñata Cake

April 3, 2015


Easter seems to be the perfect time for family gatherings. Brief trips away are the way to go whether it’d be hardcore camping out in the bush or a comfortable bungalow somewhere serene. For me, in and amongst day trips out to the Bells of Line Road to pick apples and chestnuts, I just love pottering around home and doing lots of baking.

So, what am I baking this Easter? My friend Kylie introduced me to the world of piñata cakes! I wanted to make something fun and special for the kids this Easter so I thought I’d try my luck at it. I decided to combine Easter, a chocolate egg hunt, a glorious rich moist chocolate cake and a mean spread of hundreds and thousands to tie it all together. This is, in my book, a novelty cake that will impress the best of the best and it’s so easy to put together, not to mention, very forgiving. I might warn you however that it can get a little messy and there will be hundreds and thousands all over your house for a long time to come. But it’s well worth it!

To start, bake your favourite chocolate cake. I love Ina Garten’s chocolate cake recipe and have adapted it based on what I had in the fridge. My version is a lot less sweet and incredibly moist. I’ve also used 2 x 15cm round cake tins as I wanted to create a tall structure for the effect of lollies and eggs cascading out when the first wedge of cake is cut out.

Here is my adaption of Ina’s chocolate cake:

1 3/4 cups (260gm) plain flour, sifted

1 1/2 cups (300gm) caster sugar

3/4 cup (60gm) good quality cocoa powder 

2 level teaspoons baking soda

1 level teaspoon baking powder

1 teaspoon salt

1/2 cup (140gm) Greek yoghurt

1/2 cup (140gm) sour cream

1/2 cup (125ml) vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup (250ml) freshly brewed coffee

You can use a cake mixer but I find it just as easy to work it by hand. Here’s the how to:

Preheat your oven to 175°C degrees. Lightly grease the 2 cake tins, line with greaseproof paper, lightly grease again and dust with flour.

In a mixing bowl, sift together all the dry ingredients. In a separate mixing bowl, whisk together the yoghurt, sour cream, oil, eggs and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and mix until almost combined. Pour in the coffee, lightly fold until just combined. Please don’t over mix or you’ll get a tough rubbery cake.

Pour the batter equally into each cake tin and bake for about 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven, set aside for 10 minutes, then invert onto a cooling rack to cool completely.

To piece it together, you will need about:

  • 3 small bags of chocolate/lollies. I’ve used a mix of mini M&Ms, large peanut M&Ms (replace if you have nut allergies) and mini chocolate eggs. The idea is to mix it up with lots of bright colours and different sizes.
  • ganache – 150gm-200gm dark chocolate couveture (or eating chocolate) + 50gm unsalted butter + 30ml water. Place all ingredients in a heatproof mixing bowl over a pot of simmering water, leave to melt, then stir until smooth and glossy.
  • 1 packet of hundreds and thousands
  • raspberry jam

The construction begins:

Using a sharp knife, cut out a cylinder shape piece from the middle section of each cake. Slice a 2cm thick piece from one cylinder and set aside. Then slice each cake into 2 halves creating 4  layers. Alternatively you can slice up the layers first, then cut out a hole in the middle or each layer leaving the top layer intact.

Place the first layer of cake onto a cake stand. Smear with raspberry jam, top with a second layer, smear with jam and continue until all four layers are stacked on top of each other. Fill the hole with your chocolate mix, packing it in to the top leaving a gap and cover with the 2cm cylinder piece of cake. If your final layer is not cut out, fill the hole then simply place this layer to cover.

Pour on the ganache generously and spread with a spatula to cover the entire cake. See Note: remove the slips of greaseproof paper from under the edges of the cake and discard.

Now the fun begins, I suggest you do this in the garden for minimal mess. Carefully but forcefully, throw small handfuls of hundreds and thousands up against the side and the top of the cake until it is entirely covered. If you have a better way of doing this, I’d love to hear about it!

The unveiling of this cake must come with a big introduction, so make sure everyone is gathered   around and you build a little bit of suspense before cutting out that first impressive wedge! Happy Easter everyone!

Note: to keep it a little clean and tidy, cut out 6cm wide strips of greaseproof paper and slip them under the edges of the cake. This will catch all the excess ganache drippings. Once the ganache has been applied, simply pull out the slips and discard.

For the full video, go to the Tasty Conversations Facebook page.


The countdown to chocolate overload begins…

March 26, 2015

As the countdown to Easter begins, we’re all busy in the kitchen with chocolate moulds & egg painting with the kids and planning grown-up family feasts. Audra’s strategising the menu for her annual Easter sojourn with friends and the rest of us are planning four days on the couch!



“I Love The Grounds! Took a few friends from Singapore and they absolutely loved it! My favourite dish? Has to be the avocado, heirloom tomatoes, persian feta and za’atar on toast – It brings me to my knees begging for more, every time. It’s a must go place and a big favourite of ours! Don’t forget to say hi to the beautiful Kevin the pig and the hairy chooks. Oh so cute!” ~ Audra


Audra’s about to roll out some Tasty Tips videos via our Facebook page, so if there’s anything you’re desperate to know, shoot us a comment or email. We’ll pick our favourite and immortalise a Tasty Tip just for you!

This week we’re loving this scrumptious (and, let’s face it, gorgeous)  Plum Jelly with Elderflower Chantilly Cream recipe from TC fave, Rachel Khoo – who was also recently in Melbourne, we see. Hi Rachel!

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A Busy Week and a Birthday!

March 10, 2015

Audra’s been a busy little bee, plotting her next move in culinary domination and being spoiled with sweet treats from a close friend and former #Masterchef partner-in-crime!


“So, can you guess what’s going into these jars? #ImSoExcited ! ~ Audra”


There are close to a thousand of these little jars eagerly awaiting all the hard work Audra has been putting into their contents (and no, they’re not tequila-wormed shot glasses). We’ll keep you updated on progress and a sneak-peek at these exciting new products – suffice to way, the production office has tried some and found it hard not to triple dip!

This past fortnight we also indulged in a delicious meal at #ThePottingShed, boozy neighbour to The Grounds of Alexandria. With a fun, relaxed atmosphere, this new  hot spot was teaming with folk of all ages, drinking, laughing and keeping dry out of a ferocious Sydney storm. We ordered pretty well – the Kurobuta Pork Belly Sliders being a highlight – but here’s a tip: don’t order the Jacket-Roasted Sweet Potato if you’re partner’s already snuck in the Pumpkin Fatteh – both lovely, but we were a little carbed-out come home time! Lucky yours truly still had some citrusy Old Fashioned to wash it all down.


“Love The Grounds! Took a few friends from Singapore and they absolutely loved it! Next week I’ll share with you my favourite dish from there ~ Audra”


Finally, Happy Birthday Audra! Check out the magnificent cake fellow Masterchef contestant @kyliemillar made for her:


“When you celebrate a birthday once a year, you deserve a crazy cake. Kylie made this beautiful cake for me! I was over the moon, my first lolly cake ever! It was far too gorgeous to cut into but we did, all chocolate with layers of chocolate ganache and dulce de leche, oh my, it was just divine! Look out for more birthday celebrations where my version of lolly cakes will feature! The pressure is on!! ~ Audra”