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    The Dabblers

    Gold Coast, Queensland, Australia

    Chef #452045

    Gold Coast, Queensland, Australia

    Joined: Feb 17, 2007

    Birthday: Aug 07

    26 reviews by The Dabblers

    1 - 10 of 26 sorted by Date | Rating | Helpful

    Reviewed Hot & Sweet German-Style Mustard
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      |  By Dancer^

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    "1 question Iowahorse, what sort of roast beast?
    This is a godd simple recipe."

    Jul 4, 2012 on Food.com

    Recipe #40299

    Reviewed Quince Jelly
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      |  By JustJanS

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    "I have made an identical recipe twice in the last three weeks! This jelly is absolutely brilliant - in my opinion no other jam/jelly can get close to it for sheer flavour and colour. Quinces in Qld cost $2.50 EACH! so JustJan is a very lucky lady.
    It is very easy to make but a word of warning. If you are a devotee of using a sugar thermometer..."

    Jul 4, 2012 on Food.com

    Recipe #477709

    Reviewed Preserved Ginger
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      |  By evelyn/athens

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    "There is something seriously wrong with the timings in this recipe. I did the repeat boilings as directed. Finally in desperation I boiled the ginger on a simmer for twenty minutes - it's still not fork tender. Now I am looking for another recipe that will actually work"

    Jul 2, 2012 on Food.com

    Recipe #140696

    Reviewed Shepherd's Pie OAMC
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      |  By Margie99

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    "4 stars for easy but what about some salt,pepper and mixed herbs for flavour. And typically swede and celery would give it a lift without much extra effort."

    Mar 13, 2012 on Food.com

    Recipe #333464

    Reviewed Sausage Rolls
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      |  By JustJanS

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    "I love sausage rolls but the fiddly old methods were a bit of a pain but JustJanS piping method has saved the day - brilliant! Flavour spot on as well. Next time, and there will be heaps of those, I'm going to cut back on the milk by about half as my butcher's snags are already pretty juicy and I like the filling to be a bit firmer. I along with m..."

    May 19, 2011 on Food.com

    Recipe #95246

    Reviewed Fried Quail With Spicy Salt
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      |  By JustJanS

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    "This is a top recipe. The only thing we would suggest is that doubling the amount of the marinade makes for much easier wetting of quail. The spicy salt is delicious and we will be trying it on other foods. Two quail each with potato croquettes made this a great main meal for two"

    May 17, 2011 on Food.com

    Recipe #122228

    Reviewed Traditional English Tea Time Scones With Jam and Cream
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      |  By French Tart

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    "Another great recipe, French Tart. Crumbly, very light and moistish. Had them with your strawberry conserve (another winner I did a couple of things different, I used the food processor to cut butter into flour mix before using bowl and spoon to mix in milk and cut disc into wedges as SWMBO likes scones better as triangles.

    I used 1/2 t..."

    Apr 24, 2011 on Food.com

    Recipe #230515

    Reviewed Aussie Meat Pie
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      |  By Sussan

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    "A top recipe very similar to one I have just foud and made - better than any other on the 'net. I too am a Gold Coaster and the only suggestion I would make is to try using chuck steak cut into a 10mm dice rather than ground. It makes it munchier.
    And please PP if you do add cheese don't call it an Aussie meat pie because it would be nothing o..."

    Mar 2, 2011 on Food.com

    Recipe #149806

    Reviewed Potato Cakes with Smoked Salmon

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      |  (1 person found this helpful) |  By The Dabblers

    "These were excellent and very tasty AFTER making the reviewers adjustments eg. horse radish sauce, salt and pepper in pancake batter. One thing in particular though, and it may have something to do with the brand of instant potato flakes, we had to use nearly 2 cups of milk to get a useable batter. 5 stars after reviewers changes. 3 stars for the ..."

    Dec 27, 2010 on FoodNetwork.com

    Reviewed 8 Hour Buns
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      |  By DJ Seph

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    "I'm not rating this because I have not made it but I am suggesting that the references to quantities be taken out of the method because anyone who wants to scale the servings down to say 12 can be very confused about references to adding 12 cups of flour!"

    Aug 24, 2010 on Food.com

    Recipe #433334

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