Welcome

I created this blog because I feel cooking should be a fun part of every day. You can have fun in the kitchen and I want to remove any angst around meal time and stop it being a chore.

This blog is not about chef’s dishes or the latest restaurant but real food.

Let’s get the whole family involved to make it more fun. I will share with you quick simple fresh ways to play in the kitchen.

I will share family recipes and tips and hopefully pass on my passion and love of cooking. Food can be the catalyst for family togetherness and getting your kids to enjoy eating and cooking.

For as long as I can remember I have always wanted to share my love and excitement of food. When I was at high school I used to go to the delis and grab platters of food I had never tasted and share the excitement with my friends.

I have turned that passion into a career that includes writing recipes, styling and preparing food for magazines and cookbooks, demonstrating at the world renowned Sydney Seafood School at the Sydney Fish Market and cooking classes near my home in Byron Bay, Australia. My latest venture is working with my newest buddy Phil Dudman, the Garden Guru, where we share the passion of growing and cooking on the ABC radio and live shows at gardening events.

My biggest love is cooking for the family but I also cook for anyone else that enjoys home cooked food.

So join me if you’re up for fun in the kitchen as I share my knowledge and passion for food.

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14 Responses to Welcome

  1. Phil Dudman says:

    Great to see your blog up and running Juls. Looking forward to more of your yummy easy to prepare recipes. We love them!!

  2. Alex Perry says:

    JULES, THE BLOG LOOKS AMAZING!!! LOOOOOOVE THE KEBABS… WHAT GREEK WOULDN’T!!!
    THIS MAY RENDER COOK BOOKS USELESS…KEEP UP THE GOOD WORK HONEY!!!

    ALEXX

    PS. WHY DONT YOU WHACK THIS ON FACEBOOK??? WE CAN SEND OUT MESSAGES TO ALL OUR FRIENDS AND HAVE A ” ……………………. LOVES JULIE RAY ” FAN SITE????

  3. Love the site and I am going to tackle the fish recipe tonight. Thanks!!!

  4. Jeanti St Clair says:

    Congratulations, Julie! Great to this blog up and running. Got any nice citrus recipes – I’ve had a bumper crop of oranges, tangelos, mandarins and lemons this year (just a shame that the finger limes still haven’t fruited!)

    • julie says:

      Hi Jeanti
      Thanks for your feedback. There is a preserved lemon recipe under the Garden2kitchen blog and as far as mandarins and oranges you can dry the peel out either in a low oven for 3-4 hours or left out on the bench top until completely dry (could take a few days). Once dry the peel can be stored in an airtight container for a few months. The peel is great in slow cooked dishes like casseroles or tagines. You can also zest the skin and freeze it and of course juice can be made into jellies or frozen.
      Stephanie Alexander has a recipe for orange wine aperitif in the Cooks Companion and I can’t see why you couldn’t do the same with your mandarins. This aperitif is served cold over crushed ice and is a specialty from the South of France. It is usually drunk before a Sunday brunch.
      4 large oranges
      1 1/3 cup castor sugar
      1 cup brandy
      1 litre dry white wine
      Wash oranges and dry well. Grate zest and put zest into a 2 litre sterilised glass jar along with the remaining ingredients. Mix well, cover and place in acool, dark place. Stir every few days until sugar has dissolved. After 3 weeks, strain into 2 x 750ml sterilised screw top wine bottles and seal. The aperitif will last for a year.

  5. Christie Hammer says:

    What a wonderful idea. Love the photos..

  6. Jennifer St george says:

    Hi Julie

    Love the website and the recipes. Being one of Australia’s worst cooks, I need all the help I can get!!! Will certainly be making the Pumpkin and Fennel soup!! Cheers Jen

  7. Chrisitie Hammer(Loveday) says:

    I know what I’ll be cooking in October! Thanks for the new ideas. I’ll pass your blog on to a girlfriend who’s always looking for something new..lol xtie

  8. Love the caulifower,so so so good for mine inners.
    Love your site looking good.
    Robert.

    • julie says:

      Thanks Robert…Enjoy and glad to hear I am looking after you…keep checking out the blog each week for new recipes and love to hear your feedback.
      Julsx

  9. louise rowe says:

    The show was fantastic, the receipt looked amazing , it looks like a trip to the Sydney seafood school , too bad it had to end.

  10. Fran says:

    Made Marks seafood chowder and it was a real hit. I’ll be making that again. Am going to try the squid Mon. Night for our family get together. Thank you

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