eggs boxing style

boxing hollywood style eggsrecipe, styling and snap by Sydney food stylist Jane Collins


We ate smoked salmon for Christmas this year and mum gave me some  smoked salmon to take home. So these boxing day style eggs were created.The Hollywood  style is for a friend of ours who requested his eggs to have smoked salmon on them, so it was a perfect fit for my Saturday eggs. My taste tester said this was his favourite to date… But he says that every Saturday morning.   Soft  bagels that are all chewy in the middle and light toasted, seared salmon and boiled eggs… topped with a  home made spicy tomato chutney and shredded basil leaves.  I love the soft pillowy texture of the bagels when they are toasted, and topped with the creamy cheese and full flavour of the smoked salmon, it all matched so perfectly.

eggs boxing style

Serves -4

Prep time -15 minutes

Cooking time -20 minutes


8 eggs

4 bagels, split

¼ cup soft cream cheese

8 smoked salmon fillets

2 Tbsp spicy homemade tomato chutney

2 Tbsp shredded basil leaves

cracked pepper to serve



1 Place the eggs in a large saucepan, cover with water and bring to the boil, simmer for 2-3 minutes for soft eggs, or longer for hard boiled. Peel shells.

2 Lightly toast the bagels and spread with a little cream cheese on each. Heat a Frypan over high heat and sear the salmon fillets for 1 minute each side. Place on top of bagel, cut eggs into thirds and place on salmon. Drizzle with tomato chutney and sprinkle with shredded basil and cracked pepper to serve.



stove top chips

stove top  chips

recipe, styling and snap by Sydney food stylist Jane Collins 

Potatoes  are so versatile  and they love all sorts of flavours. These ones are  basically steamed in a frypan and then fried to go all golden brown and crisp, throw in some rosemary  stalks and a couple of whole garlic cloves and you have easy no fuss chips !


Stove top chips

Serves 4

Prep time -10 minutes

Cooking time 40 minutes


6 medium sized potatoes, I use Desiree or Dutch crèmes

¼ cup olive oil

2 whole garlic cloves

2 stalks fresh rosemary

Sea salt & cracked black pepper



1 Peel and dice potatoes into 2 cm cubes.  Heat oil in  a  large non stick frypan to medium high heat and add potatoes, garlic and  1 of the rosemary stalks, stir to coat in oil. Place lid on frypan and cook for 30 minutes tossing and turning the potatoes over every 5 minutes  so the potatoes don’t stick to pan.

2 Remove lid and turn potatoes again, cook for a further 8-10 minutes till golden brown and crisp. Place on paper towel with some fresh rosemary stalks, sea with salt & pepper and serve.




Chip coated prawns

Prawns are a summer favourite, I love them big, fresh and coated in this  salty chip ( crisps ) mixture, which is my spin on Fish and chips !

So easy and even easier to fry as you can hold onto the skewers. I have  included a recipe for these on a soft  Vietnamese roll  with mayonnaise ( Kewpie is our favourite ) and a drizzle of chilli sauce .

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 photography by Andre Martin 

recipes and styling by Sydney Food stylist Jane Collins


Chip coated prawns

Prep time 20 minutes

Cooking time 10 minutes

Makes 12


12 green prawns, peeled , tails left on

12  long skewers

1 cup plain flour

1 egg, lightly beaten

3 cups crushed salted chips

Vegetable oil to  deep fry

6 long Vietnamese rolls

100g salad leaves

Mayonnaise to serve

Sriracha  chilli sauce to serve


1 Thread each prawn onto a skewer. Place flour on a large flat plate and season with cracked black pepper. Toss the prawns into the flour and dip into the beaten egg, allowing excess to drip off.  Place crushed chips onto a large plate and roll each prawn into the chip crumbs, pressing firmly to coat. Refrigerate for 20 minutes to allow the crumb layer to stick.

2 Heat oil in a saucepan or deep fryer, until a cube of bread sizzles on contact. Cook prawns in batches, for 3-4 minutes till golden. Drain on paper towel.

3 To serve fill the rolls with salad leaves and top each with a prawn stick

( remove skewers) drizzle with mayonnaise and chilli sauce.

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These prawns can also be served with sweet chilli sauce and lime wedges.

sweet chilli sauce

1 red onion, sliced

1 long red chilli, sliced

½ cup vinegar

1 cup water

Coriander roots

1 In a small saucepan, combine onion, red chilli, vinegar, water, coriander roots  and bring to the boil.

2 Reduce heat and simmer for 10-12 minutes till sauce is slightly thickened. Strain, and seal in a screw top jar.

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classic pavlova with strawberries & cream

2014-10-29 14.11.03

Photography by  Sydney Food Photographer Omid

Recipe and styling by Sydney Food Stylist Jane Collins 

 Classic Pavlova with cream and strawberries

Pavs seem to make a special appearance at Christmas time……there are rolls, layered disks, classic and flavoured with chocolate, nuts, fruit. I love the classic version, and if you do it well, it will become a family favourite all year round.This is like the one my mum  makes. She loves it with simple fruit, such as strawberries, but the list is endless for the toppings.

Do you like it with lots of mallow ? Pile it really high to get the most mallow … Cool completely in the oven before dressing with cream and strawberries, don’t worry if the pavlova shell cracks, its all part of the charm and rustic nature of this dessert.



Serves 8-10

Prep time 10 minutes

Cooking time 1- 1 ¼ hours


6 egg whites

1 ½ cups caster sugar

1 Tbsp corn flour

1 Tbsp malt vinegar or white vinegar

1 tsp good quality vanilla extract or scraped beans from 1 pod

600ml thickened cream

250g fresh strawberries, hulled and chopped

Icing sugar to dust




1 Preheat oven to 180°C, or 160°C fan. Line a circular tray (the pizza trays with the holes in the base are really good for this) with baking paper.

2 In a large bowl beat egg whites with an electric beater for 4-5 minutes on medium speed till soft peaks form. Gradually add the caster sugar and beat on high speed scraping down the sides between additions, beating till thick and glossy. With a large metal spoon fold in corn flour, vinegar and vanilla. Stir till combined.

3 Pile the meringue really high in the centre of the prepared tray with a diameter of about 12-15 cm. Reduce the oven temperature to 120°C, or 100°C fan forced. And bake for 1 hour- 1 ¼ hours, till the meringue is crisp and slightly coloured. Turn off oven and leave door ajar. Cool completely in the oven.

4 Beat cream with electric beaters, on medium speed till thick.

5 Spread pavlova with cream, top with chopped strawberries, and dust with icing sugar to serve.





scallops with lemon butter sauce


photography by sydney photographer Omid

recipes and styling by Sydney food stylist  Jane Collins 


This butter sauce is rich, light and sharp at the same time! This makes about a cup and the trick is to keep the sauce warm, but not hot so remove from heat while you whisk in the butter, if the sauce is getting to cold and the butter is not melting, place back over a low heat to bring the temperature back up.  If you like it a bit sharper add some lemon juice or some lemon zest at the end. This is great on any seafood, but also good with roasted chicken and golden potatoes.  This is called a compound sauce, you are adding cold butter to a hot acid liquid, and the sauce will gradually become thick and smooth.

These scallops are easily cooked on the BBQ flat grill where if big enough you can cook them all at the same time. Make the sauce first and set aside, that way it’s a quick sear for the scallops and drizzle with lemon sauce and you are away.  We used to make this sauce in a restaurant I worked in, and serve it with grilled prawns, fish and add chopped mustard fruits to the sauce at the end.


Scallops with lemon butter sauce

Prep time 10 minutes

Cooking time 5-8 minutes

Makes 12


Lemon Sauce-

½ small red onion,  quartered

½ lemon, juiced

2 Tbsps white wine vinegar

1 sprig tarragon

200g butter, chopped

Sea salt and ground white pepper to season

1 Tbsp olive oil

12 scallops on the half shell

Micro herbs to garnish



1 In a small saucepan, place onion, lemon juice, vinegar and tarragon, cook over medium high heat till bubbling.Reduce heat to low and cook for 2-3 minutes till slightly thickened.Remove onion pieces and tarragon sprig, take off the heat and whisk in cold butter cubes constantly till sauce is smooth and all the butter has been used. The sauce should be thick and glossy.  Set aside in a warm place.  Season with sea salt and white pepper.

2 Wash and remove any grit from the scallops. Heat a large frypan or grill plate on the bbq to medium high. Drizzle with olive oil and cook scallops for 1 minute each side. Drizzle with lemon butter sauce and top with micro herbs.



cloudy apple and vodka martini

Partner your nibbles with this delicious,  sweet cloudy apple and vodka Martini. I used cloudy apple cordial and fresh limes to add some zing. garnish with sugared red currents for some extra sharpness.This is not a true Martini as I have used some soda water to cut through the sweetness, and only vodka… I love the micro mint and the squeeze of lime at the end. you could team it with crisp apple slices for a crunchy fruit hit.Test Jane 114682

 photography by Sydney  Food photographer Omid 

 recipe and styling by  Sydney food stylist Jane Collins 


Cloudy apple Martini

prep time – 5 minutes

serves 6

100ml cloudy apple syrup or cordial

240ml vodka

500ml soda water

ice to serve

2 limes, halved

red currants to serve

2 Tbsps caster sugar


1 Combine apple syrup with vodka and soda water. Add ice to glasses and pour in vodka mix, squeeze in lime juice and serve with sugared red currents. Garnish with micro mint.

2 To sugar red currents, sprinkle sugar onto  a flat plate and toss in the red currents. Serve with Martini.




Strawberry , Moon shine & mint cooler

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photography by Andre Martin 

recipe and styling by  Sydney Food stylist Jane Collins

I  had some moon shine bottles from a  food and wine festival I went to, and wanted to make them into a cool refreshing drink. Strawberries are the one fruit that reminds me of summer , and I added a few raspberries and black berries , just to complete the picture. You could substitute the fruit with watermelon, but….. I am not a real fan….  it would totally work with any juicy summer fruit, so give it a try. 

 It combines coconut, strawberries, raspberry and blackberry pieces  along with moon shine and mint .


Strawberry, moon shine and mint  cooler

serves 8 , makes about 4 cups

Prep time 10 minutes


2 x 500g punnet of strawberries

4 limes, peeled


1 cup coconut water

80 ml moon shine

1 punnet raspberries

1 punnet blackberries

ice to serve

mint to serve


1  Juice strawberries, and limes  through a juicer, and combine  in a large jug with coconut water and moon shine.

2 Add ice, raspberries and blackberries to glasses and pour over strawberry & moonshine juice, top with a sprig of mint. Serve.

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