Indian Spiced Potato Curry Indian Spiced Potato Curry


  • 2-3 medium potatoes
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • 2-3 crushed garlic pods (skin removed)
  • 1 tsp coriander seeds (crushed)
  • 1 tsp fennel seeds (crushed)
  • ½ tsp pepper powder
  • 2-3 slit green chillies
  • Pinch of turmeric
  • Handful coriander leaves chopped
  • Salt
  • Oil


  1. Peel the potato roughly and cut into cubes/bite size pieces.
  2. Boil water in a sauce pan and then add the chopped potatoes and salt. Let it cook, but make sure there is still some bite to it.
  3. After it is cooked, drain the water completely and keep aside.
  4. Now heat a flat pan/kadhai and add some oil. Add the cumin seeds, garlic and ginger. Stir until garlic ginger is cooked and slightly browned.
  5. Now add the crushed fennel seeds, coriander seeds, pepper powder and give it a stir.
  6. Add the cooked potatoes, green chillies, salt and stir well in intervals.
  7. Let this cook for about 6-7 minutes until the sides have browned, spices are coated well.
  8. Finally garnish with coriander leaves.
Courtesy of

Blue Cheese Cream Gnocchi Blue Cheese Cream Gnocchi

Serves 4


  • 1kg potatoes (Nicola or Royal Blue)
  • 50g plain flour
  • 50g semolina
  • 50g cornflour
  • 2 egg yolks

You may need to use 100g of each flour if use potatoes with ‘less buttery’ flesh


  1. Steam potatoes until soft
  2. Peel skins off potatoes
  3. Put through moulis or mash with masher until smooth and allow to cool
  4. Add flour, semolina and corn flour and yolks. Fold together with hands.
  5. Flour bench, roll out sausages of the gnocchi mixture about 2cm in diameter. Cut into 1cm pieces. Lay onto floured tray.
  6. Boil in salted water until the gnocchi floats to the surface.
  7. Put straight into the serving bowl or if serving later, put straight into ice water to cool quickly. Drizzle with vegetable oil.


  • 1L milk
  • 200g blue vein cheese (King Island Roaring Forties or Endeavour are perfect)
  • 100g freshly grated parmesan
  • salt and pepper

Simmer ingredients until thickened

To serve, Put desired amount of gnocchi in boiling water, when floating to surface, take out. Put in bowl with a ladle of the cheese sauce. Drizzle with basil oil, crispy prosciutto and finely chopped chives.

“courtesy Michelle Kearvell, Head Chef, Hackney Hotel, Adelaide, South Australia”