I know why Mum cut this recipe out and saved it, she really liked cauliflower.  Some people might think cauliflower is a bit bland, but it’s really very versatile.  It’s great topped with a white sauce and cheese, soaks up curry sauces deliciously, you can roast it with a little oil and of course just boil it.  This is the first time I’ve seen it used in a recipe like this, but I think it should taste quite good this way.

Chicken cauliflower & bacon gratin


To be honest I can’t decide if this recipe would taste great or not.  The pork mince, bacon, egg, pine nut filling sounds good, but the pumpkin and potato topping could make it stodgy.  Mum must have thought it sounded alright or she wouldn’t have kept it, if you try it out let me know how it goes.

Pork Ball


Mum used to make Egg and Bacon Pies all the time, but also made this Quiche Lorraine recipe when she wanted something a bit fancier. The difference between an egg & bacon pie and a quiche lorraine is that for a quiche the eggs are beaten together with cream and milk and poured into the base on top of the bacon.  While for the more basic egg & bacon pie you just break the eggs top of the bacon.  As a result a quiche has a much lighter filling than the more rustic egg & bacon pie.  Whichever one you go for, they’re both really great.

Quiche Lorraine


  • 15g butter
  • 1 onion, sliced
  • 100g bacon
  • 20cm uncooked shortcrust pastry case
  • 2 eggs, beaten
  • Salt, pepper
  • 150ml fresh cream
  • 75ml milk
  • 175g cheddar cheese, grated

Melt butter and fry bacon and onion until soft.  Place in pastry case.  Beat remaining ingredients together and pour over bacon and onion.  Bake at 190c for 30-40 minutes.  Serve hot or cold.


My and Dad played cards regularly with Mena and her husband Les. Supper was always served at the end of the night and I think this simple snack was a one of their favourites.

Savoury Spread


  • 2 eggs
  • handful of bacon
  • handful of cheese
  • 1 tablespoon tomato sauce
  • 1 tablespoon worcestershire sauce

Mix all together, spread on bread and bake until brown.




This recipe gets it’s name from the Mallee District an area in north west Victoria, but over the years I’ve seen it with lots of other names including Impossible Pie and Zuccchini slice.  I suppose it’s an Australian version of a frittata, the Italian crustless quiche to which a variety of meat and vegetables are added.  It’s a nice easy meal and if you make this version you’ll feel very Australian.

Mallee Quiche