© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Gifts from the kitchen
Traditional Korean Bulgogi dish.  Thinly

November 6, 2017

The most time-consuming thing about making devilled eggs is peeling the eggs! Luckily, Burnbrae has hard-cooked eggs that are both peeled and flavoured.  Flavours include dill, teriyaki, hot sauce and salt and pepper.  Not only are these eggs great for snacking on the...

November 6, 2017

350 g cooked chicken, minced OR 350 g Lilydale Applewood smoked chicken, minced

1 stalk celery, trimmed and finely diced (about ½ cup)

1 ½ tsp red Thai curry paste

4 tbsp plain yogurt

2 tbsp mayonnaise

2 tsp lime zest

4 tsp lime juice

2 tbsp cilantro, finely chopped...

November 2, 2017

These pillows of potato goodness are made extra-delicious with their crispy exterior. And the best things is, there's no need to boil these little gems and just one pan does the trick. Fried in bacon fat and tossed with smoked cheddar, you will definitely want to doubl...

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Thai citrus salad 2.jpeg
Thai citrus salad
About Me

Hi! I'm Andrea Buckett -- chef, instructor, spokesperson and flavour maven (among many other things!). I hope you'll poke around my site and bookmark some recipes, and I'd love for you to follow me on social media, too. 

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