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Relish Mama
Best Professional Cooking Classes and ready-made meals in Melbourne
Relish Mama
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Hi, I’m Nellie

I’m Nellie – This special place celebrates cooking, and aspires to help you cook, nourish & share (it’s what is all encompassing at Relish Mama). This is my space to share recipes for everyday meals and experiences. All my recipes and with the home cook in mind – for you may very well be just like me.
With love,
Nellie
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We have a birthday in our house this week. Our dar We have a birthday in our house this week. Our darling Ava will turn 17. This here cake will be the one I’ll make to celebrate Ava. I thought I would share it with you here to sweeten up your Sunday. It’s a great cake. It looks & tastes beautiful & you can dress it up or keep it simple with a dusting of dutch cocoa powder. It has a beautiful texture not dissimilar to soufflé. Fresh berries, when in season, make a lovely addition, as does a scoop of chocolate sorbet. I hope you enjoy the recipe below. 💕 On a side note, if you fancy more cooking inspiration, especially ‘Mid-week dinner inspiration’ to give you lots of delicious meals, recipes, tips & tricks, our cooking class offering all this & more is happening this Thursday at 6pm. Only 4 places left. Head over to the website today to book your place. Flourless chocolate cake 150g dark chocolate 150g unsalted butter, plus extra for the cake tin 150g caster sugar 2 tablespoons espresso coffee 2–3 tablespoons Cointreau 1 teaspoon vanilla bean paste 5 free-range eggs, separated 150g shelled and ground pistachios* (or use ground almonds if you prefer) Preheat oven to 100°C fan-forced. Cut a piece of greaseproof paper to fit a 24cm cake tin. Grease the tin with the extra butter & fit the greaseproof paper snugly in the tin base. Place the chocolate, butter, sugar, coffee, Cointreau and vanilla paste in a saucepan over low heat. Stir often and ensure your chocolate doesn’t burn. Set aside. Lightly whisk the egg yolks until just blended. Using an electric mixer, whisk the egg whites, with a small pinch of salt, until soft peaks form. Add the melted chocolate mixture to the yolks and then stir in the ground pistachios. Gently fold 2 spoons of egg whites through the chocolate mixture to blend, then gently fold in the remaining egg whites. Pour into the prepared tin and bake for approximately 1 hour at 110°C. Check your cake and crank up the heat to 125°C for the last 10 minutes. Turn your oven off and allow the cake to cool in the oven. Cool, this cake in the tin. Be mindful that this is a fragile cake.
We all know the feeling of wanting to try somethin We all know the feeling of wanting to try something new and delicious for dinner but also wanting something that can be ready in no time. Add a few different dietary needs to the mix and it can all feel a little more complicated than the energy we have on a given day. In our own family, some of us are meat-eaters, and some of us are vegetarian. I know of many families who have a similar scenario, so this week’s recipe is for you. My versatile sesame soba noodles is for vegetarians and meat-eaters are a delicious and zingy Warm Asian soba noodle dish that is perfect for both the colder and warmer months. Two delicious Asian inspired dishes that are easy to pull together and ready in under 30 minutes. Recipe in the link in bio or via the blog on my website.
Sharing some fun social proof that COVID really do Sharing some fun social proof that COVID really does keep on giving in its wild & crazy ways. Stepped out with my girls to gather a few supplies this afternoon. At one of our last stops, I whipped my phone out of my back pocket to scan the COVID QR code to enter. I knew Ava was right behind me, but she was doubled over succumbing to a sneeze unbeknownst to me. Poor Ava cops my full elbow force to her head. Oh Gawd, COVID - thanks for trying to give us a laugh! Thought it might be nice to post this pic of Ava bowing over in laughter as she dances with Ettie earlier this year. Man, I love this child's full gusto laugh.
This lockdown was hard. Looking for the wonderful This lockdown was hard. Looking for the wonderful little things when it all felt a little bit shit was important. I love @magda_szubanski and her silver lining posts. She helped. What a ripper soul she is! Thanks, Magda 🙏🏻 Yesterday, the first day after lockdown & after dropping the girls at school, I walked in a different hood to the usual. I turned the corner to see this. So good to see you, Melbourne! Thanks to everyone for doing their bit. Hope this weekend brings you a little something wonderful.
When you're stuck for 'what's for dinner? ' maybe When you're stuck for 'what's for dinner? ' maybe it was tonight or could be any other night....this quick & versatile tomato sauce might be a little saviour in your pantry or fridge. I call it our 'versatile tomato sauce' as we use it for so many dishes … pasta, meatballs, pizza, parma, seafood saganaki — just to name a few. Its talents are endless. It freezes well also. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The recipe follows but......depending on how you wish to use this here sauce, feel free to add (real) butter during the cooking or a splash of cream at the end of its cooking time. A little creaminess in a tomato sauce just takes it to a whole other level. Good salt is key too. But you've got that.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ~⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 tablespoons olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 red or brown onion, finely diced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 garlic cloves, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 400 g tin good quality Italian diced tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀ A pinch of dried chilli flakes ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tablespoon of red wine vinegar (or use Spanish sherry vinegar)⠀⠀⠀⠀⠀⠀⠀⠀⠀ ½ teaspoon of sugar ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 80 ml white wine ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A few sprigs of thyme or basil⠀⠀⠀⠀⠀⠀⠀⠀⠀ Sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀ Freshly cracked black pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ~⠀⠀⠀⠀⠀⠀⠀⠀⠀ Method⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat a frying pan over medium heat. Add olive oil and cook the onion for approximately 5 minutes, stirring often until softened. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the garlic and cook for 1 minute, being mindful not to burn. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the chopped tomatoes, chilli flakes, vinegar, sugar, wine and herbs and stir to combine. Simmer gently for 10 minutes and season to taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ~⠀⠀⠀⠀⠀⠀⠀⠀⠀ Tips and Variations⠀⠀⠀⠀⠀⠀⠀⠀⠀ • Add some chopped pancetta with the onion at the start for a real flavour boost.
Every Wednesday morning, ‘The Dish’ is sent to Every Wednesday morning, ‘The Dish’ is sent to all the special people in our community. ‘The dish’ is our weekly newsletter that is sent to our incredible community and….we love 💛 our community. They (you) are the reason we are here, quite frankly. We share many things in writing ‘The Dish’. Social media is a fickle thing, and not everyone sees our posts and so what our newsletter does is ensure you receive it, but above all else, it helps you get delicious dinners on the table easily every week. I care A LOT about our customers creating special memories and enjoying that feeling of connection that we all experience when we share beautiful food and slow down around our tables. Thanks to those who allow us into your inbox each week. Thank you also for the gorgeous emails we receive in reply. Jill Miller (FYI) - your email just tonight was the prompt for me to post this shout out (I’m so glad you loved the Thai fish curry). You are our tribe….our community—huge love to you all. I’d love to help you get incredible dinners on the table each week. If you’d like to join our cooking community, we’d love for you to do so. Head over to our website (link in profile) & scroll quickly to the bottom of the home page for the sign-up. It’s that easy. There’s no spam & you’ll be the first to receive tomorrows newsletter and a couple of cracking recipes to make you the hero of your kitchen.
An almighty hug 🤗 to all who joined our very fi An almighty hug 🤗 to all who joined our very first community virtual cooking class back tonight. Oh god.... this is such a happy place. Its been 8 or so months but this is where we share and create beautiful food and it’s heaven to know these ace folks have got an Indian banquet done and dusted to enjoy tonight. I love you legends 💛 Thanks for supporting this fundraiser for India and in turn showing up for us 🙏🏻💕
***BOOKINGS CLOSE TODAY AT 4 PM (SAT 5th JUNE) FOR ***BOOKINGS CLOSE TODAY AT 4 PM (SAT 5th JUNE) FOR TOMORROWS CLASS.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Join us online tomorrow for an Indian inspired curry cooking class that will leave you as a Sunday night hero 💫 You will cook an incredible Indian feast to share as well as help raise important funds for the vulnerable communities in India. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ (This also just so happens to be our first online community class back for 2021).⠀⠀⠀⠀⠀⠀⠀⠀⠀ Bookings close at 4 pm today Sat 5th June.
To the very special folk @bumperleads - thank you To the very special folk @bumperleads - thank you for sharing my personal story of the Relish Mama journey on your podcast ..... including how we braved the pandemic. Surprise, surprise, I found myself tearing up through many moments listening to this interview today after it was sent to me. It's important for us to share our stories and to be real about what we're experiencing. I hope this supports and helps our community and team as well as other small business owners out there too. We are slowly finding our new way forward and every day I thank all of the amazing & wonderful people in our family & our community who have been a part of this very special (& sometimes bittersweet) journey 💛 Link in profile to listen or feel free to type the below link. https://www.bumperleads.com/.../how-to-brave-the-pandemic/
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