Sally James

Sally James

Sally James is an award-winning Australian chef, author, educator, television presenter and an ambassador for Australian food & wine whose books and recipes have won international acclaim for food & wine pairing, health and creativity. Sally is the author of eighteen books, including her best-selling Simply Healthy—winner of the prestigious World Cookbook Awards, Versailles, France, 1999 for Best Health Cookbook, Fresh and Healthy–Winner of the 2001 IACP International Cookbook Award in the Health category, Simply Sensational, a finalist for the IACP Award in 2003, and the Australian Heart Foundation Cookbook.

She has been a guest chef and lecturer for the American Heart Association, the Culinary Institute of America, Epcot International Food & Wine Festival, COPIA, Draeger’s and Publix Markets, the American Institute of Food and Wine, and Johnson & Wales Universities across the United States. James continues to do guest appearances on television and radio in the US and Canada, including a recurring guest spot on ABC television’s popular View from the Bay in San Francisco.

James is a member of the International Association of Culinary Professionals, the American Institute of Wine & Food, the Food Media Club of Australia, and Slow Food USA.

Articles & Recipes by Sally James

12
  • Cashew and noodle Lettuce Parcels

    SHRIMP, CASHEW AND NOODLE LETTUCE PARCELS

    by

    Asian noodles, prawns and vegetables are given a sweet salty sauce and spooned into crisp lettuce leaves to enjoy with the hands. A wonderful dish to enjoy with a French Sancerre or Alsatian Dry Riesling. Continue reading

  • Steamed Pork & Prawn Dim Sum 2

    Steamed Pork and Prawn Dim Sum

    by

    A traditional Chinese appetizer or banquet dish, these dim sum are steamed in wonton wrappers and filled with pork, prawns, carrots and seasonings. Continue reading

  • Rosemary-and-Lemon-Australian-Lamb-Rack-with-Mushrooms-and-Spinach (1)

    ROSEMARY AND LEMON AUSTRALIAN LAMB RACK WITH MUSHROOMS AND SPINACH

    by

    Large moist lamb racks are separated into chops and filled with a goat cheese, rosemary and lemon mixture then baked so the cheese melts into the meat. Served on a simple bed of spinach and mushrooms. Continue reading

  • Couscous with Prawns, Summer Vegetables and Wine

    Couscous with Prawns, Summer Vegetables, and Wine

    by

    A simple and light dish made with large grained Israeli (pearl) couscous, prawns, and summer vegetables. A wonderful dish to take on picnics or to group “bring a dish” celebrations.
    Continue reading

  • Farro-and-Brussel-Sprout-Salad

    Warm farro and brussels sprout salad

    by

    A side dish with color and depth, this farro salad has fresh Brussels sprouts and those classic Thanksgiving touches of cranberry and pecans. Add tea and cranberry sauce for depth and sweetness. Continue reading

  • Squash and Macadamia Soup

    Pumpkin Ginger Soup with Toasted Macadamias

    by

    A rich and warming soup made with squash, apple and macadamias. Creamy with a delightful nutty undertone. Continue reading

  • 13 - 18 of 18 Results

    12