Pan Roasted Pork Loin with Quinoa, Zucchini and Green Olives.

A simple bistro style meal at home which was a great winter warmer while keeping the flavours quite clean and simple.

A pork loin pan seared and roasted. Seared with fennel seeds, salt and pepper - on both sides, then added a glass of wine, sliced dried figs and sour cherries and a clove of garlic in chunks to bake for another 15 mins.

Whipped a simple mix of vegies to serve with it. Fried off onion, carrot and celery - then added black quinoa (cooked already) and zucchini, keeping everything small, added a small amount of chicken stock and white wine to create a little amount of soupiness. Just before serving - added sliced green olives and fresh parsley.

While I rested the pork, added a little more wine to reduce the gravy and the figs and cherries made it all sticky and sweet. So it was a great addition on top of the pork. This WAS delicious!! Warming but light and full of flavour.

Salmon Dinner Set

Inspired by our recent trip to Tokyo, we decided to imitate the simple dinners and presentation of some of the great meals we had in Japan.

A simple pan seared and roasted fillet of Salmon, in a Terriyaki style marinade. Served with a bowl of black Quinoa (instead of rice - not the same as the sticky delish Japanese white rice) some Tofu with sesame and soy and pickled cucumber and cabbage.

A great way to eat and separating all the elements like this really insures every mouthful tastes different and you can appreciate the individual flavours.