The Pickle Blog

Sally Lynch led our biggest group yet in making some delicious recipes sure to enliven their next BBQ. Many were sick of serving the same old dishes and needed some inspiration, others were just after a fun night out with the added bonus of learning some new ideas.

We started with Persian Kebabs served on the most enormous skewers — they smelt divine as they were cooking and tasted even better. Next came sticky chicken wings that were marinated and then thrown on the grill. For those with a wok attachment on their BBQ we did some salt and pepper calamari which was just so simple and incredibly tender.

The standout dish was fish cooked in paper — prepared with loads of fresh herbs, shallots, lemon and chilli then wrapped in baking paper and wet newspaper before going into the BBQ with the hood down. This style of cooking retains the moisture of the fish and is also really healthy. To finish, a scrumptious tropical rolled pavlova — perfect for Queensland living.

I have decided Autumn is my favourite time of year — gorgeous warm cloudless days, the ocean at the most perfect temperature for a swim, a slight nip in the air in the early mornings. To celebrate I held an Autumnal Lunch with some gorgeous gals (all fourteen of them).

We feasted on rice paper wraps with fresh sandcrab, apple and cucumber to start, then devoured a sublime Pumpkin and Leek Tart with wild mushrooms, Artichoke, Olive and Rocket Salad, and an Asian Slaw. To finish: a white chocolate cheesecake laden with fresh blueberries and a gorgeous Lemon Yoghurt Cake. Wonderful company and food as an ode to Autumn — just perfect.

I've just returned from my first ever yoga retreat at the Glasshouse Mountains Ecolodge at the base of Mt Tibrogargen. Facilitated by my amazing yoga teacher Jill Tolhurst, the past 50 hours spent with her and 15 other retreatees was just enlightening and awakening. It was a weekend of wonderful food, tremendous soul searching, great open hearts — and some awesome dervish whirling!

I have returned refreshed, renewed, rejuvenated and replenished. And I came back with a new favourite recipe — the Lemon Yoghurt Cake we made on the retreat.

Lemon Yoghurt Cake

¾ cup vegetable oil · 2 eggs · 1 tbsp grated lemon rind · 2 tbsp lemon juice · 1 cup natural yoghurt · 1¾ cups caster sugar · 2 cups self-raising flour

Preheat oven to 180°C. Whisk together oil, eggs, rind, juice, yoghurt and sugar. Sift over flour and stir until smooth. Pour into a greased fluted tin and bake for 35 minutes. While still hot, spoon over a glaze of ¾ cup sugar stirred into ¼ cup lemon juice. Serve warm.

Harriet turned 6 and we had the most awesome fun with a Bollywood Party. Everyone went to so much effort to dress up — including Max who came as the Bollywood Elephant King. I sourced great gear from Tree of Life for costumes and Loot for decorations.

Drea from Bollyfunk came and did some Bollywood dancing with the girls which they then performed for the Mummies. We also had the fabulous Hannah come and do some henna for us — the designs were gorgeous for little girls and big girls too. A perfect afternoon!

Mother Nature took our Flood Relief Fundraiser theme a little too far when the heavens opened late afternoon on event day. I was so worried we would be the only ones there — but it wasn't long before brave souls arrived with umbrellas in tow, standing ankle-deep waiting to get a drink as the torrent came down the street.

Around 7pm it cleared, the band cranked up, and we had the most awesome night. We raised over $4,500 for the Premier's Disaster Relief Appeal. One guest summed it up perfectly: "Good conversation, good wine and fantastic food. Total strangers all huddled together keeping dry — great host!!!"

My dad recently turned 60 and to celebrate we had a huge party that I have to say was one of the best ever! We held it at the Brisbane Sailing Squadron at Bulimba — a fantastic venue right on the river. In a Pickle did the catering and we were entertained by Boss Cats with Claire Walters, a local jazz band, and Poco Loco later in the evening.

The fabulous Hailey Bartholomew and her super talented husband Andrew from You Can't Be Serious documented the night with the most awesome photos. We love you Pap — oh what a night!

What a cracker! Embrace simplicity and enjoy Christmas Day with little fuss and still impress the relatives. Guest chef Sally Lynch from Taste Trekkers never fails to please with her tasty, innovative, fresh-flavoured culinary ideas. We started with a pomegranate punch that was festive with frozen raspberries and red currants — great for kids too.

The salmon carpaccio with preserved lemon, capers, chilli and watercress served with thin sourdough was nothing short of divine. We followed with Confit Chicken (Maryland pieces cooked in duck fat, olive oil and whole garlic) alongside sweet potato gratin with five spice. Dessert was a sublime Russian Pashka — cream cheese and sour cream with vanilla bean, chocolate, almonds, brandied sultanas and lemon zest. Pure Christmas perfection.

This child of mine is sunshine. Always smiling, always thoughtful, always Harriet.

Halloween is a big deal in our house. Our neighbourhood organises trick or treating and we round up our nearest and dearest to tag along. This year we had a spooky BBQ before the kids (and Dads) took off to claim their loot.

The table was decorated with black hessian and a scary spider suspended above. Dead gardenia branches covered in cobwebs sat in a tall black vase. The trick or treaters were treated with homemade cupcakes with orange icing and gorgeous cupcake toppers. Costumes were heaps of fun — Harriet the witch, Alice the Pumpkin Queen, Immy a scary fairy. "Trick or treat, smell my feet, give me something sweet to eat!"