Homemade ravioli with spinach and ricotta


Nothing beats that melt in the mouth beautiful fresh pasta taste. I know I’ve posted a spinach and ricotta ravioli recipe a couple of years back now but this is my “new and improved” and it’s damn delicious… As you can see from the above picture I don’t own a pasta rack so my washing line just had to do haha. This recipe is great for dinner parties or a weekend evening dish for your other half.



  • 2 1/2 cups plain flour
  • 4 eggs


  • 1 tsp olive oil
  • 800g ricotta cheese
  • 200g baby spinach
  • 2 egg yolks
  • salt and pepper


  • 1 tsp olive oil
  • 2 brown onions, finely chopped
  • 4 garlic cloves, crushed
  • 1 jar passata
  • salt and pepper

Serves 6


To make the dough use your hands to shape the flour into a circular mound and make a well in the centre. Place the eggs in the well and use a fork to lightly whisk. Use your fingertips to gradually blend a little flour into the egg mixture. Working with your fingertips, continue to gradually draw the flour into the centre (being careful the egg mixture does not run out of the well) until the mixture forms a dough. To check if the dough is the right consistency, press a clean, dry finger into the centre of the dough. If it comes out clean without being sticky, it is the right consistency. If not, knead in a little more flour and test again.

Lightly flour the surface if necessary. Firmly knead the dough by using the heel of your hand to firmly push down into it and then away from you. Lift the dough with your fingertips and fold it back on itself towards you. Turn the dough a half turn and repeat. Continue kneading the dough for 6-7 minutes or until smooth and elastic. Wrap the dough in cling wrap and set aside for an hour.

To make the filling heat the olive oil in a large frying pan over medium heat. When hot, add the spinach and toss for 1-2 minutes or just until wilted, then drain well. When the spinach is cool enough to handle, squeeze out as much water as possible. Finely chop the spinach, then place in a bowl with the remaining ingredients and stir to combine well. Cover and refrigerate until ready to use.

To make the passata, heat the olive oil in a saucepan over low heat. Add the onion and garlic and stir for 5 minutes or until soft. Add the passata, salt and pepper and simmer. Reheat just before serving.

Divide the pasta dough into 4 portions, then working with one piece at a time flatten the dough firmly with the heel of your hand on a lightly floured work surface. Roll the pasta several times through the widest setting on a pasta machine and continue feeding it through reducing the settings one notch at time until you come to the second last setting. The pasta should feel silky and smooth. Use a wine glass to cut even circular shapes in the dough.

Start adding a teaspoon of filling to each circle of dough (making sure you don’t add too much filling or the ravioli won’t hold). Wet the outside with a little bit of egg so the dough sticks together. Place another circle dough on the top and press the sides then fork around the edge until the pasta is firmly stuck together.

To cook, carefully drop the ravioli into a large saucepan of lightly salted boiling water. Simmer for 5 minutes or until al dente, then pour into a colander and drain well. Transfer the ravioli to a large serving dish, spoon over the hot passata, and top with grated Parmesan. ONE WORD: YUM!

Happy cooking, love Jem x


Babel Babylonstoren – review


R45 Simondium 7670, South Africa

I’ve recently just returned from an absolutely amazing trip to South Africa. Cape Town has to be one of the most naturally beautiful and scenic cities I’ve ever travelled to – every direction you face is a breathtaking sight and I haven’t even started talking about the food yet… If you love seafood, Cape Town definitely has to be on your travel list – from the fresh produce at Babylonstoren (which I’ll get in to very soon), to sautéed smoked paprika calamari overlooking Kalk Bay, to the best cream and white wine mussels at Kirstonbosch Gardens Moyo restaurant – you’ll definitely be in foodie heaven!

Babylonstoren is one of those places you go to and can’t stop raving about for months afterwards, or even years… The concept of the fresh produce picked on the day, where you walk through the endless vegetable gardens, taste the beautiful wine from the vineyard and then of course eat and drink until your stomach and heart is content – it’s a real delight for every sense. “We have a ‘farm to fork’ philosophy, which means we like to serve food that is seasonal and that reflects our ‘pick, clean and serve’ approach.” Dining at Babel, Babylonstoren is a culinary experience not to be missed.

We started with three gorgeous sharing salads:

Green – gorgonzola, mascarpone with toasted nuts and  vine leaf with a drizzle of carob and grape dressing.

Red – baked aubergine terrine with a sesame and ginger dressing and pickled rhubarb.

Yellow – terrine of smoked trout and fresh horseradish with a nectarine and Babylonstoren vinegar dressing.

For main I had the delicious double lamb cutlets with a spicy herb sauce and crisp curry leaves served with baked parsnip and beetroot.

If these dishes don’t give you the urge to get on the next flight out to Cape Town I’m not sure what will… Seriously an incredible foodie experience – from the atmosphere in the restaurant which was an old cow shed, to the surroundings of the lush gardens and vineyard, to chickens roaming around, to every hand picked gorgeous ingredient on the plate – just wow! I also just realised I haven’t even touched on their desserts, which of course change depending on the season but they subscribe to four different dishes; salty, bitter, sweet and sour – each uniquely scrumptious.  I highly recommend the 40 minute drive out of Cape Town to dine and experience Babel, Babylonstoren.

I rate Babel, Babylonstoren 5/5.

Happy eating, love Jem x

Traditional Nigiri sushi


I recently came back from any foodies dream trip to Japan… One of our days in Tokyo we spent at Buddha Bellies Cooking School learning the art of traditional sushi making and the history. Did you know that the original type of sushi, known today as ‘nare-zushi’ was developed in Southeast Asia along the Mekong River and then spread to southern China before Japan. So technically we can’t thank Japan for our favourite little snack… This is the perfect recipe for a dinner party – I mean who doesn’t love sushi? Enjoy!


  • 1 cup rice
  • 1 cup water
  • 40ml rice vinegar
  • 20g sugar
  • 3g salt
  • wasabi
  • sashimi – thinly sliced salmon and tuna

Makes 20 – 25 pieces


Start by washing the rice thoroughly until the water comes clear. Place the rice and water in a pot and let it soak for 60 minutes – this will allow the grains to absorb moisture.

Put the rice and water in a pot with a tight fitting lid. Bring the mixture to a boil over a high heat then turn down the heat to low until the water disappears. Turn off the heat and leave to cool for 10 minutes.

For the vinegar sauce place the rice vinegar, sugar and salt in a bowl and mix well.

Using a rice paddle, spoon the rice into a wide bowl. Spread it out evenly and cut the rice from side to side, then from top to bottom. Add the sushi vinegar and continue cutting the rice. Fan the rice whilst cutting to cool down.

Put down a sheet of paper and using about 1 and 1/2 tsps (20g) rice form a shape of sushi by gently pushing.

Spread a touch of wasabi over the rice and place the sashimi on top pressing down slightly.

Happy cooking, love Jem x

Chocolate cheesecake slice

choc cheesecake slice

This no bake cheesecake is packed full of cheese, chocolate and cream – my three favorite c words. I won’t lie, it’s far from healthy but damn does it taste amazing. Besides it’s hump day, treat yourself! The base is crumbly and the top has a chocolate mousse texture and taste to it. This dessert is super simple to make and I vouch the whole family/office/squad will love (unless they’re crazy of course). So go on, get yo fine ass off the sofa tonight and make this devious dessert…then maybe go for a jog in the morning – it’s all about balance though right?


  • 150g arrowroot biscuits, crushed
  • 80g butter, melted
  • 100g caster sugar
  • 120ml whipping cream
  • 150g dark chocolate, melted and cooled
  • 2 tbsp cocoa powder
  • 250g cream cheese

Serves 8


Mix the biscuits and butter together with 1 tablespoon of the sugar. Place baking paper in a cake tin and the press down biscuit crumb and refrigerate until hard.

Whip the cream until soft peaks form. Add the cooled melted chocolate, then the cocoa powder. Mix well and set aside.

Beat the cream cheese and remaining sugar together. Fold into the cream chocolate mixture and mix until all of the ingredients are fully incorporated.

Spread the mixture on top of the crushed biscuits. Refrigerate for a couple of hours to set and then serve cold with strawberries – YUM!

Happy cooking, love Jem x

Apple and lemon infused iced tea

iced tea

I don’t know about you but I absolutely adore homemade iced tea – especially on a day like today! How beautiful is Sydney at the moment, it already feels like summer time! This recipe is easy and simply delicious. Make sure you wait for the tea to brew and cool completely before adding the other ingredients.. This is a great iced tea for parties, bbq’s and even a refreshing drink after work!


  • 5 cups early grey tea, brewed and chilled
  • 2 1/2 cups apple juice
  • 1/4 apple, cut into wedges
  • 1/2 lemon, cut into weges
  • mint

Serves 8


Pour the apple juice and earl grey tea into a large jug, then squeeze 1/4 lemon into the jug and stir.

Add the apples and the remaining lemon to the jug to infuse.

Pour into glasses and serve on ice with a sprig of mint.

Happy drinking, love Jem x

Oregano knotted rolls


I’ll admit I am a little excited as my first time baking bread tasted pretty damn delicious! Bread in my opinion is one of the few baked foods that many people steer clear of – I mean why would an average home cook like myself master bread when I can just go down to the local bakery?  It was surprisingly simple to make, beautifully soft on the inside, very tasty and the perfect accompaniment to my hot winters soup. Nothing beats the smell of freshly baked bread wafting out of the oven! Besides who doesn’t love food that is acceptable to eat at any time of the day…


  • 2 cups flour
  • 11g dried yeast
  • 1 tbl oregano
  • 3 tbl brown sugar
  • 3 pinches salt
  • 1 egg
  • 1/2 cup warm milk
  • 1/2 cup warm water
  • 1 tbl olive oil

Makes 4 rolls


Sift the flour and mix in with the other dry ingredients in a large bowl. Then stir in the water, milk and egg. Mix until a soft dough is formed and then rest in an oiled bowl with a tea towel covering for an hour.

Once the dough has rested break it evenly into eight balls. Roll out each ball of dough to form long sausage like shapes. Hold two dough pieces at the top and wrap one around the other, then join the ends to tie into a knot.

Place the dough on a baking tray in a preheated oven at 200 degrees, and bake for 15-20 minutes or until cooked.

Happy baking, love Jem x