Sally James

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.

Articles & Recipes by Sally James


Almond and Olive Oil Cake


A cake enjoyed in cafes all over France, particularly in the south, is dense and moist, and made using olive oil and almonds – healthily delicious!

Pea and Sweet Corn Soup Shooters with Truffles


Ingredients for this unusual duo of bright green and yellow soups are available at specialty food stores. This is a lovely way to show off the vivid colors of summer vegetables.

Pikelet and Latke Canapés with Cured Salmon and Truffles


A pikelet is a small, unsweetened pancake used in Australian cuisine. Latkes are potato pancakes; these are sweet since they’re made of sweet potato. Canapés are little fingerfoods, often made in geometric shapes, made of a starchy base with savory ingredients draped over.

Steamed Pork and Prawn Dim Sum


A traditional Chinese appetizer or banquet dish, these dim sum are steamed in wonton wrappers and filled with pork, prawns, carrots and seasonings.

Shrimp, Cashew and Noodle Lettuce Parcels


Asian noodles, prawns and vegetables are given a sweet salty sauce and spooned into crisp lettuce leaves to enjoy with the hands. A wonderful dish to enjoy with a French Sancerre or Alsatian Dry Riesling.

Oyster Spring Rolls


A twist on the usual Spring Roll, much celebrated for Chinese New Year and often served at Dim Sum in the US and UK, or Yum Cha, as it is known in Australia.

Rosemary and Lemon Australian Lamb Rack with Mushrooms and Spinach


Large moist lamb racks are separated into chops and filled with a goat cheese, rosemary and lemon mixture then baked so the cheese melts into the meat. Served on a simple bed of spinach and mushrooms.

Couscous with Prawns, Summer Vegetables, and Wine


A simple and light dish made with large grained Israeli (pearl) couscous, prawns, and summer vegetables. A wonderful dish to take on picnics or to group “bring a dish” celebrations.

Warm Farro and Brussels Sprout Salad


A side dish with color and depth, this farro salad has fresh Brussels sprouts and those classic Thanksgiving touches of cranberry and pecans. Add tea and cranberry sauce for depth and sweetness.

Pumpkin Ginger Soup with Toasted Macadamias


Made with squash, apple, and macadamias, this rich and warming soup is creamy with a delightful nutty undertone and pairs wonderfully with a glass of New World bubbly or Cava from Spain.

Ceviche in Endive Cups


Light, fresh and summery, this ceviche makes you think water and waves. Just remember, the longer the fish marinates, the more it will cook. Try not to marinate longer than 2 hours or it will be tougher.

Asparagus with Hazelnuts and Goat Cheese


Tender spears of asparagus are dressed with a vibrant lemon dressing and scattered with roasted hazelnuts and soft goat cheese – simple, elegant and perfect for entertaining. Makes asparagus very wine friendly – even with bold reds!

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