"Lamb is used instead of chicken in this adaptation of the French Coq au Vin, with the shanks being slowly braised in red wine and mushrooms. A bed of soft and cheesy polenta absorbs the rich juices and shows off the shredded shanks. "
Sally James is an award-winning Australian chef, author, educator, television presenter and an ambassador for Australian food & wine whose books and recipes have won international acclaim for food & wine pairing, health and creativity. Sally is the author of eighteen books, including her best-selling Simply Healthy—winner of the prestigious World Cookbook Awards, Versailles, France, 1999 for Best Health Cookbook, Fresh and Healthy–Winner of the 2001 IACP International Cookbook Award in the Health category, Simply Sensational, a finalist for the IACP Award in 2003, and the Australian Heart Foundation Cookbook.
She has been a guest chef and lecturer for the American Heart Association, the Culinary Institute of America, Epcot International Food & Wine Festival, COPIA, Draeger’s and Publix Markets, the American Institute of Food and Wine, and Johnson & Wales Universities across the United States. James continues to do guest appearances on television and radio in the US and Canada, including a recurring guest spot on ABC television’s popular View from the Bay in San Francisco.
James is a member of the International Association of Culinary Professionals, the American Institute of Wine & Food, the Food Media Club of Australia, and Slow Food USA.
"Simplicity is key when it comes to seafood, scallops particularly. The natural starch in the corn makes the puree in this dish exquisitely smooth and creamy and is beautiful when you add a few drops of truffle oil."
A healthy version of a calamari salad. The calamari is seared and tossed with a fresh Asian style dressing then served over a bed of mixed greens and mint.
"Creamy white and morish, this light potato soup could easily be a meal, especially with the protein from the nuts in the pesto. For a “green” change, pistachios have been used rather than pine nuts, adding color and lots of antioxidants."
"Pan roasted pork chops with an aromatic ginger and allspice coating, topped with peaches glazed with the bite of balsamic vinegar, a dash of Worcestershire heat and brown sugar to bring a rich glaze! "
"A delightfully light, yet sustaining breakfast from Switzerland. Oats and wheat germ, soaked overnight in juice and combined with nuts or seeds, dried and fresh fruit and yogurt. Serve warm or cold. "
"Freshly roasted almonds are coated with honey and dusted with a sweet powder infused with mint essence. A great coffee companion! "
"Savory cupcakes made from barley cooked risotto-style, with roasted squash, spinach and pine nuts, and given a rich sweet maple syrup glaze. "
"These light and simple tarts are made with a macadamia nut pastry, and filled with a delicate ricotta crème. The finishing glaze is simply grape jelly which is drizzled over fruit of your choice. "
"A lush, mouth melting shortbread with a deliciously subtle, nutty flavor and crunch, this shortbread uses no added fats or oils, relying entirely on the macadamia for its smooth texture."
"A healthy and refreshing frappe made with papaya, lime, juice or water and buttermilk. "
"A refreshing, adult style soda, made with fresh squeezed limes & lemons, a splash of mineral waters, simple syrup and a dash of Angostura bitters to cap it off. Palate cleansing and thirst quenching. "