In the KitchenDanielle MalinComment

 Grilled Peach Salad


  • Peaches
  • Honey
  • Olive oil, for brushing the grill
  • Mixed salad greens
  • Blue cheese
  • Pecans
  • Red onion slices
  • Balsamic dressing or dressing of choice

1. Cut the peaches in half and remove pits. Brush the peaches with honey. Brush grill with olive oil and heat to medium-high heat. Place the peaches on the grill, cut side down. Grill the peaches until they are softened and grill marks appear, about 4 to 5 minutes.

2. Let the peaches cool to room temperature and then slice. Arrange the peach slices over a bed of mixed salad greens. Top salad with crumbled blue cheese, pecans, and red onion slices. Drizzle salad with balsamic dressing, or dressing of your choice.


Cozze alla Griglia con Prezzemolo
(Barbecue Mussels with Heaps of Parsley)


Prep Time: 20 mins
Cook Time: 15 mins


2kg mussels still in their shells
500g baby tomatoes tomatoes
5 tbsps olive oil
4 cloves of garlic
90ml white wine
large bunch of fresh parsley


Get the barbecue roaring hot. Toss the mussels into a strainer and rinse under cold water. Check them over. before cooking: all the mussels should be tightly closed. Discard any mussels with cracked shells – and if the shell is open, tap the mussel lightly with your index finger to see if it closes. If it doesn’t throw the mussel out. Clean any dirt off the shells and tear away the beard of the mussels (the short brown strings coming out of the mussel on one side, where the two halves of the shell close) with your fingers or a pair of tweezers. Now chop the baby tomatoes in half and set to one side, ready to add to the pan when the moment comes. Pour the olive oil into a large pan, roughly chop the garlic and toss it in. Set over the heat for a few minutes, and when the garlic begins to colour add the tomatoes and cook for another 3-5 minutes, until their juices start to bubble a little. Now add the wine and toss in the mussels. Cook for 5-10 minutes until all the mussel shells open up. As the mussels cook, roughly chop the parsley and toss it into the pan just before serving.