Monday, 15 October 2018

Sue's Kitchen

Cooking with Sue

Apart from being a dynamic business woman, Sue’s other passion food. As Sue says ‘my love for food goes beyond merely eating it – food allows you to be social and creative.’

Sue’s culinary credentials include not only creating feasts for family and friends, but also for a national TV audience.

TV presenter, author and radio presenter

Sue’s TV credentials include:

  • Cooking segments on Mornings with Kerri-Anne and Good Morning Australia
  • Presenting children’s cooking segments on Garden SA
  • Featuring nationally on Today Tonight for a series of stories on designing and cooking gourmet meals for families on a budget.
  • Presenting recipes and cooking segments for Real Organics Norwood with Troy Gray on Feeling Good.
  • Regular segment ‘Go Gourmet’ on Michael Keelan's Week-End, Adelaide Radio 5AA. Sue designed and presented new recipes for this popular program.


Author of popular cookbook, Creative Cooking with Confidence, soon to be available for purchase with Click n save on this website.

Recipe of the Month

 Orange Poppy Seed Dessert Cake with Lemon Myrtle Syrup

Orange Poppy Seed Dessert Cake with Lemon Myrtle Syrup

Approx 1hour
50g poppy seeds
¼ cup milk
185g butter
1 dessert spoon grated orange rind
1 cup castor sugar
3 eggs, room temperature
1 ½ cups self raising flour
½ cup plain flour
½ cup almond meal
½ cup orange juice
Lemon Myrtle Syrup
6  heaped teaspoons Madura lemon myrtle loose tea
1 cup water
1 cup castor sugar


 Pr        Preheat oven to 180°C. Grease and line a 22cm round spring form cake pan.                                       Soak lemon myrtle tea in a cup of boiling water. Leave to brew.

Combine seeds and milk in a small bowl and stand for 20 minutes. Using an electric mixer beat butter, rind and sugar until light and fluffy. Add eggs one at a time and beating until just combined between additions. Stir in the sifted flours, almond meal, juice and milk mixture. Spread evenly into prepared pan. Bake for approximately 50 minutes.


Meanwhile, strain tea and pour into a small saucepan. Add sugar and stir over heat, without boiling, until sugar has dissolved. Simmer uncovered, without stirring, for 5minutes.

When the cake is done, take it out of the oven and let it stand for 5 minutes, then carefully remove pan and place cake onto a serving plate. Using a thin skewer, pierce several holes evenly on the top of the cake. Spoon hot lemon myrtle tea syrup over the hot cake.

Enjoy warm or cold. Delicious on its own or serve with your favourite topping!


Danish Pastries

Danish Pastries

Makes 8 - Bake for 10 / 12 minutes Pre- heat the oven to 190 C. Cut the sheet of puffpastry into four squares. Then cut the squares into triangles. Place the triangles onto a large baking tray ready to decorate.   To make the strawberries into decorative fan shapes, cut them into four vertical slices, making sure to leave them joined atthe top...
Easter Greek Biscuits

Easter Greek Biscuits

Baking time approx 10-12 minutes Method Cream butter. Add sugar gradually. Add eggs one at a time alternately with orange juice. Add flour that has been sifted with soda and baking powder, a little bit at a time. Should be a soft dough. Shape as desired and brush with egg and milk mixture...